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  1. up in smoke

    Picnic cut shoulder questions

    Well...it probably won't pull too well, but you could still slice it or chop it...I usually chop my butts even if they do pull well (I like a shorter strand myself). Correct me if I'm wrong, but I think the time needed to reheat to 205 might cause the meat to dry out.Wonder if you could pull...
  2. up in smoke

    Am I the only on who doesn't care for brisket that much?

    I like a good grilled steak as much as the next guy, but I have to agree with ya....I'll take pork every time! (although I do have a penchant for lamb chops, or a good lambburger! Just sayin'!
  3. up in smoke

    PRIME RIB (Properly Tasted!!)

    How far is Macungie from Kittanning, Bearcarver? I'm on my way! Dang that looks tasty!!
  4. up in smoke

    Bushel of Green Beans to can today

    That's what I love about you southern gals! There's a pride taken when you reach up and grab a mason jar full of gorgeous veggies (or whatever) you have done yourself rather than a tin can full of salt and chemicals from Wallyworld.
  5. up in smoke

    Looking for a new gauge

    Just a thought...one should periodically check the stem of the thermometer as a crust will build up (i.e. smoke, fat, sugars) and will affect the temperature reading. I check mine after about 5-6 smokes, and clean if needed...just sayin'
  6. up in smoke

    Thoughs in my smoked ribs?

    Looks great, but at those temps I would probably cut back my times a bit...just sayin!
  7. up in smoke

    When do you inject and rub your meat?

    If I do inject I do so the night before along with a generous coating of rub, and then wrap with saran wrap to seal in all the fluids, and the next day before I put in the smoker I reapply my rub...
  8. up in smoke

    Quick Question about new water pan?

    I'd be a bit concerned about aluminum fumes what with all the turmoil about aluminum and good health, although as long as the pan didn't run dry you would probably be fine...just sayin!
  9. up in smoke

    Favorite beverage for smokin'

    Well.....before I moved south from Pittsburgh, I was always enjoyed a nice cold Penn Pilsner, now I'm kinda at a loss! Sweet tea I guess! Sigh!
  10. up in smoke

    ideas on where to search for a new smoker?

    Most guys I know, use their smokers till they rust away or fall apart, that being said, ya might try Craig's List or check your local Green Sheet or the local grocery store bulletin board! Down here in Alabama you can get online for local online yard sales.
  11. up in smoke

    Whats your favorite BBQ sauce?

    For ribs I seldom sauce, but when I do, of late I have been partial to Johnny Harris Carolina style mustard sauce. On pulled pork I like to use Alabama White sauce (w/horseradish). For tomato base sauces I like Jeff's, (with a bit more heat though). Most times I serve sauce on the side...
  12. up in smoke

    Birthday Weekend Smoke

    Who's birthday is it?!! Hee! Save me a sammie!
  13. up in smoke

    Everyone loves a chuckie

    Dang!!!!!!!!!!Need to do one of those....right soon!
  14. up in smoke

    Larry from Delaware

    Welcome PeezOne, glad to see ya. Say, don't you find those muskrat whiskers tend to stick in your teeth? You ought to try armadillo, you can eat em just like an artichoke...just sayin' Hee!! I know you will find excellent recipes and camraderie here! 
  15. up in smoke

    Another one from TX

    Here's hoping you have a healthy appetite....cause you're about to jump into alot of awesome Q recipes....welcome and enjoy!!
  16. up in smoke

    1st Canadian Bacon using Pop's brine

    Tie them like a roast, if ya do it tight they will round out...or you can get those elastic sausage nets that looks like a chubby gal put on stockings 2 sizes too small!! Hee!
  17. up in smoke

    Preview of tonight's dinner!

    Well, it'll be done when it's done..I reckon... IF ya need help in eatin' technique,let me know!! Hee!
  18. up in smoke

    Tri Tip on a Sunday Afternoon

    Lookin mighty tastee Smoke inator!!
  19. up in smoke

    Hello from Southern Michigan Beginner

    Welcome Spartan67...boy are you in for some great times! Enjoy!!
  20. up in smoke

    1st Canadian Bacon using Pop's brine

    .Looks like some excellent CB! You might consider trussing those chunks to get a more circular form for those eggies and possibly a more consistant smoke (no hot points). Try some on Breton crackers with colby and peppercinis....Yummmmm! Did ya know Canadians don't smoke theirs...they call it...
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