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What Happened??
You got your generic title back now your name isn't bold for the OTBS membership.- pigcicles
- Post #10
- Forum: For New Members
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Help with spouse issue..
If you are going to thaw a bird out in water outside the bag use running water, it's faster. If you aren't pressed for time leave it in the original packaging and put it in water - change the water. Of course it's best to start with plenty of time and thaw it in the fridge the right way. -
What is a good spell checker?
You can also download the iespell to check your posts. It will work with the spell check integrated to the forum Get it HERE.- pigcicles
- Post #10
- Forum: General Discussion
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20lbs Turkey Q-View
Looks great buster thanks for sharing the pics. Mine started of pretty fast but I had the temps cranked up and will be done in about a half hour or so. Great job on the turkey. -
Dumb question: cook time?
Use the internal temperature of the bird at the deepest point of the breast (170 to 175) Take that pop out POS out and throw it in the trash. Never trust that thing unless you want your bird dry and tasteless - my opinion of course. -
Smoker is down!!!!
If it happened out of the blue - no hints previous - it could be that the safety in the regulator has shut off the gas. Did you open the gas valve prior to trying to light your smoker? If so you may have opened the gas valve too quickly. Try shutting the gas valve on the tank all the way then...- pigcicles
- Post #4
- Forum: Making Jerky
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What the Heck...Turkey Pics
Looks good. How's that pop up timer work for ya? I always pull em out. Ever have one that pops out when it's done (when smoking)? -
Can I smoke a precooked, presmoked ham?
Ohhh yeah - it will really add to the flavor of the ham too. Take it to an internal temp of 140 and enjoy it. -
Test Your BBQ Knowledge
While you're at it go ahead and get the mood set by replaying The BBQ Song Wouldn't it be great if we could see these in the forum like other places do?- pigcicles
- Post #38
- Forum: General Discussion
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Test Your BBQ Knowledge
Nice test Ron but I've taken it before - seem very familiar- pigcicles
- Post #37
- Forum: General Discussion
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Busiest Times on the SMF?
Usually between Thanksgiving and Christmas you will see more new members and people asking 'how long', 'what temp' 'can I' questions but the most of them are looking for one question answered then gone. Summer holidays usually bring another round of short time newbies also and thus bumping up...- pigcicles
- Post #10
- Forum: For New Members
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What is going on with SMF lately?
... Or rib boilers .. Bubba - Why you gotta be like that?- pigcicles
- Post #40
- Forum: General Discussion
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Smoked Ham - Score or Dont Score?
If it's a bone in ham - yeah score that bad boy. Makes the presentation better and I think it tastes better (). I too leave the fat and let the people trim it off their own slices as they see fit. -
Computer Crash!!!
Haha remember when 500 MB was big??? LOL now you can't buy a machine with that amount RAM and have it function. Best wishes on the rebuild. At least your drive is still up and you can save info. Usually by the time I get the machines they are well done and usually killed by the owner not having...- pigcicles
- Post #25
- Forum: General Discussion
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Event Planning Committee.
Congratulations to Fired Up. Beer-B-Q and The Dude Abides. You are taking on some work, but it is very fulfilling. I wish you only the best and am looking forward to seeing how ya'll get things put together. -
Belgium beef ribs are on the way -Q view
Maybe next time you can use a pan and cover it with foil. On the ribs I showed they cooked for a little over 6 hrs until they were tender, but spent the most of that time in the pan with a little liquid. Keep your heat as indirect as possible and let them break down slowly. If they were from... -
Belgium beef ribs are on the way -Q view
Those look a lot like some short ribs I did a while back. Your ribs look very good. Here's what my short ribs looked like: -
Another Smoked Ribeye W/Qview
Ya know I never get tired of seeing a beautiful piece of meat wonderfully cooked. Nice job Ron. I love those ribeyes especially with the bone. Even better is straight from the roast ... mmm yeah. A good substitute is a nice ribeye from Sam's. They are thick cut and well worth the price. Usually... -
Smoking 20lbs Turkey - Yay or Nay?
This isn't a turkey, but it is the same procedure for both. -
Smoking 20lbs Turkey - Yay or Nay?
Spatchcocking is removing the bone structure from the bird. Some remove just the back bone, some all the bone. Look it up on Google or YouTube. As for contradicting Jeff - I don't mind. I have done it and it can be done safely and very effectively. Use safe food handling and prep practices and...
