Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
6lbs pulled pork THE BEST EVER.
That sandwich looked GREAT and nice pasta salad too! -
Smoked Chicken
Hey nice looking birds anyhow, and no worries on the breast- it's all good as Richoso says and no need to waste it. As you said, a nice Lexington dip is good, and my opinion is that it can do wonders Nice vault fill, by the way....lots of good food there. You might be interested in this... -
Just got my brisket home with a view...
So there you have it! My stalls have always happened at 150 to 155 degrees. Hang on tight, you'll be okay, just don't do anything drastic. Ride that baby out and you'll be good to go. Have another Bakon-Mary! Long night it may be, but great meat is there to be had, my friend! -
BBQ Chicken and Burgers
Thanks, Mark and you are so right...got to get the chicken just rightly done, but you do have to watch it closely at the end. Glad to hear you like the grilled spring onions, nothing better! Sorry Mrs Balli doesn't like them, but they are onions- and they aren't for everyone! -
New with toys!
Hey welcome to the SMF, and the world of smoking! Come on in, the water is Fiiiiine.......... -
Mesquite ruined my meat
Sorry to hear that Way, hope you can rescue some of your stuff. You got some good advice from the guys above ^^^^^^ Don't give up on mesquite completely yet, it has a great flavor-profile to add to your meat, it just takes a bit of care.- rivet
- Post #10
- Forum: Woods for Smoking
-
BBQ Chicken and Burgers
NFL Playoff weekend simple barbecue, long time in coming. Been a while since we did something simple and tasty. The weather is cooperating nicely. It's 43F today and I'm in shorts and t-shirt. Everything melting away... Gonna do the thighs in Caputo's BBQ sauce from an exchange with... -
Just got my brisket home with a view...
Oh man, that is one bee-you-tiful bloody mary, my friend! WOW! Gots to try that one myself........mmm. No better way than to ride out a stall, that's for sure! -
The Great Northern Manifold Project
Excellent play-by-play and pics, Ron! Your design works like a champ, and I'm really looking forward to seeing your real-life results with a food smoke. I knew the basic design to be robust enough, and you've proven the extra thermal-mass of your design to be just what the doctor ordered for...- rivet
- Post #4
- Forum: Charcoal Smokers
-
Just got my brisket home with a view...
Hey, you're looking real good there. Temps look to be approaching stall zone, no worries. There is no such thing as a fixed stall temp....meat stalls when it stalls. It may take up to 3 hours for a full packer, but probably less, so don't worry. You might see temps drop, just spritz it and... -
Just got my brisket home with a view...
You got one beautiful brisket going on ther Kieth! Keep up the good work and your spritz's every now and then- it's looking nice and moist so far, too. That cherry wood is going to give you some impressive color, so make sure you get a pic to share with all of us here. Hang in there, and keep... -
Qview Brisket preview
Very tasty looking brisket so far, Triple. Keep the pics coming. What temp you going to smoke it to, pullable or slice? -
Just got my brisket home with a view...
Hi Keith, Looks like you have a great start so far and doing it just fine. No worries on separating he point and flat during smoking, the first half dozen I made I never separated either. They will separate just fine once smoked and the shape and grain of the cooked meat will guide you in the... -
Can you guess what this marinade is for?
Wow. Can't wait to see more!- rivet
- Post #18
- Forum: General Discussion
-
Pequin Tweeked Hunky Rub on Olive Wood Thighs with Red Beans,G.Chiles and Rice
Beautiful meal (s) you made there Alex! Outstanding rice dish that will make great lunches all week long. Congratulations, and I am starving now! Real nice combo of peppers too.- rivet
- Post #10
- Forum: Grilling Chicken
-
Sunday 1 degree smoke with qview...
Excellent looking smoke and under horrible conditions! Congratulations on your success and glad you liked the mods- they do work as intended don't they! Glad we could get you smoking year 'round as you wanted to!- rivet
- Post #5
- Forum: General Discussion
-
making rivet's head cheese
You're absolutely right on the "brawn" bud! I was surprised myself when I learned that this is a dish from all countries including, Scotland, Britain, Germany, Denmark etcetera..... Be glad to see the recipes! -
-
making rivet's head cheese
Hey Polish, you might not believe this but it is all gone- I ate the heck out of it with everything and discovered how good Funyons were dipped in mustard. The jars didn't last long, and the only one I have left is the horseradish one (chrzanowa) that I am saving.... this one, it has a special... -
What are Some of Your Favorite Things to Eat?
Not counting BBQ and smoked food which is tops... here's my list in no particular order : Paella Fried chicken livers and gizzards Lamb Mussels Crab- smoked, steamed, deviled, fried softshell...whatever, just CRAB! Porterhouse Steak Ripe tomato plucked off the vine Manchego cheese ABT's Goat...- rivet
- Post #4
- Forum: General Discussion
