Toggle sidebar

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.
  1. up in smoke

    Smoke and Sear ribeyes!

    Dere ya go!!! Ain't a better steak than that to my way of thinkin' (and eatin')!!
  2. up in smoke

    Advice please, should I throw it out

    Well ya can't get your stomach or your loved ones pumped for the price of a loin these days....just sayin'
  3. up in smoke

    How did you come up with your screen name?

    Well mine was derived from my first attempt at smoking, and of course my fondness of Cheech & Chong movies. Nuff said?
  4. up in smoke

    New in Birmingham AL

    Welcome Ben! So you are a brother Bammer? Excellent!  I'm about 45 mile north of you in Cullman on the banks of Smith Lake. You will love this site! Info galore! By the end of summer you should be a pitmaster if ya heed what this site has to offer.
  5. up in smoke

    what to do when you have 35 lbs of meat and a cancelled party?

    When you go to pull it, slice some and freeze and save for chinese stir fry....(smoked pork makes for a great Sczcheuan), also great for some hot pork sammies w/mash potatoes and gravy! Ooooops, sorry about the drool! Hee!
  6. up in smoke

    what to do when you have 35 lbs of meat and a cancelled party?

    When you go to pull it, slice some and freeze and save for chinese stir fry....(smoked pork makes for a great Sczcheuan), also great for some hot pork sammies w/mash potatoes and gravy! Ooooops, sorry about the drool! Hee!
  7. up in smoke

    finally picked up some bear paws!

    I really like them for getting butts out of my smoker...just sayin'
  8. up in smoke

    Intro from N. Alabama

    Wow! Seems we have a buncha Bammers in this group! Heck yeah on that Bob Gibson! Welcome and good Q'ing to ya!
  9. up in smoke

    Tyson Pork Shoulder Butt - $1.98/# at Wal-Mart

    Mmmmmmmmmm!! I got my bun ready!!!
  10. up in smoke

    15 lb shoulder finally done. With Q-view. :)

    That's some purty bark ya got there. Saw a smoking show not too long ago and saw the fella season the pork after it was pulled with the same rub he used in addition to his finishing sauce. I tried that on a handful of pork (so as not to mess up the whole thing) and boy it was good! Just sayin!
  11. up in smoke

    1st post 1st pork should smoke

    If you have string netting on the butt you will probably have a mess on your hands when that bark starts sticking to those strings...I would take it off (the meat will stay together...trust me!) Leave fat side up!
  12. up in smoke

    Members Mark Propane Smoker

    Heck...I love this smoker! I just by wood chunks and split them to the size of a deck of cards...they fit jest fine! As far as wrong temp reading...ya gotta keep the smoke build up off the thermometer probe, or use a better gauge. I have been using this smoker for several years and plan on...
  13. up in smoke

    Double Butt Sunday - w/Q-View

    Dang that looks good! Next time you need a pan of Dutch's Wicked Beans underneath those butts catching those tasty drippings!
  14. up in smoke

    1st post 1st pork should smoke

    If you want to develop a nice bark, you can mist it with apple juice or (I don't give this out to everyone, but I'm feeling generous today...mist with spicy bread & butter pickle juice) about every hour.The sugar will caramelize the crust. Don't get alarmed if you hit a plateau at about 170...
  15. up in smoke

    Brisky.... Sunday morning treat with view

    Looks awesome! Where's the hot sauce?
  16. up in smoke

    Begging for Rib HELP

    Aw heck I just work an edge loose with my thumbnail and grasp it with a piece of paper towel to keep it from slipping from my grip. Sometimes it doesn't matter other times it will cause the rack to curl...if you can't get it off, you can at least score it between th rib sections.Just sayin'
  17. up in smoke

    My first crack at ABTs

    Did ya ever try mixing crumbled chorizo sausage (cooked) with the cream cheese before you stuff them?
  18. up in smoke

    WHAT IS EVERYBODY SMOKING, GRILLING OR STEWING FOR THE 4TH OF JULY?

    Well....Having recently moved to Alabama from Pittsburgh, PA, I got cajoled by my Bama sweetie to cook up a few butts and a mess of Dutch's Wicked Smoked Beans for a 4th family reunion...So I fired up my Grand Hall smoker and took it through it's paces. Well folks....they tore it up!All gone...
  19. up in smoke

    brining question

    No, not just smoking. But brining is brining whether you will BBQ/ grill, bake, fry, it is just a way to enhance the quality of your protein choice. In fact even more so in many cases (we know how forgiving smoking can be to meats) not always so when grilling/frying, or other more extreme...
  20. up in smoke

    brining question

    Yeah…if ya brine em too much, the meat starts to get a bit spongy (mushy), not crazy about that texture! I never go more than 24 on poultry, unless you got a honker of a turkey!
Top Bottom
Back
Clicky