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  1. up in smoke

    How many leg quarters in GOSM?

    Definitely the horseradish for my palate…I love the snap!
  2. up in smoke

    Smoking is ruining my life!

    The pain and suffering you must be going through! We can only hope and pray that McDonalds gets their pork BBQ sammich back soon! Now go fire that smoker up…be a man!
  3. up in smoke

    New Terminology Contest

    O.K. guys…here’s a few, first my fav, Foodys Q4U2vu Eyeballers Droolers Lick&Pix Slobberama
  4. up in smoke

    How many leg quarters in GOSM?

    Are you talking about Big Bob Gibsonâ€8482s Alabama White sauce, Cheech? Now that IS good stuff!
  5. up in smoke

    Use of spinach in sausage

    I understand that sodium nitrate/nitrite is the curing salt (which turns your meat pink in color and gives it that hammy taste) while regular salt is sodium chloride.
  6. up in smoke

    Canadian Bacon, how long to cure tenderloins?

    Iâ€8482m with you on that one Cheech, besides I like a larger diameter slice for my breakfast sammiches…slice her thin, pile her high! WooHoo!
  7. up in smoke

    ribs tommorrow

    They called him tater salad…go get em Linescum! Your buddy from the southwest corner of PA
  8. up in smoke

    Warning - Newbie in Denton

    Welcome! I reckon nothing is going to come off your smoker bad except maybe not enough to go around…cause you’re here, yearnin’ for learnin’ and that shows off your grain! Here’s to ya!
  9. up in smoke

    Beef Bottem round test HELP

    Iâ€8482m with CS on that one Thats a lean cut and not very tender (good flavor though!) Youâ€8482re gonna have to break those fibers down! Give it some time!
  10. up in smoke

    Hey ya'll... newbie here

    Welcome aboard! Ya got some crazy fine folk here…Iâ€8482m sure you will enjoy your time spent here!
  11. up in smoke

    Mostly Pork and then some ...

    That looks scrumptious!
  12. up in smoke

    Blood pressure issues

    I know for a fact that kosher and sea salt have half the sodium that table salt has, and that cayenne pepper is great for reducing blood pressure! Seems like spicy foods help too! When I brine something, I generally donâ€8482t use salt in my smoking rub afterwards!
  13. up in smoke

    To Cure or not to Cure – Take Two!!

    Hold on there Dano! There are sooooo many different ways to smoke meat! Your butcher probably wasnâ€8482t wrong, just not using the technique you were looking for. As things unfold for you in the world of smoking, you will find a ton of techniques used to provide us with all these tasty foods we...
  14. up in smoke

    my best ribs

    Good job and good looking ribs! Kudos on trying something new!
  15. up in smoke

    Easter Pork Crown Roast

    Way ta go! Theresa! That looks awesome!
  16. up in smoke

    Hello all!

    Sit a spell with us Justin, I’m sure you’ll enjoy your time here, as much as we will enjoy your company!
  17. up in smoke

    Poor Starving Waifs!

    You will get a kick outa this…the grandkids got dropped off at my place around six this evening (no school tomorrow), they just had their traditional Easter dinner at their other grandmas and were absolutely stuffed-couldnâ€8482t eat another bite when I asked them if they were hungry. My wife...
  18. up in smoke

    What are you smoking today

    Well, My better half is still in Vegas for another week, so no gathering this year…still, mans gotta eat! A rack of ribs, 8 lbs. of canadian bacon, hot fatty rolled in crushed peppercorns, maybe a small centercut pork roast (just cause itâ€8482s there) Iâ€8482ll think of something for Monday...
  19. up in smoke

    Beef Tenderloin

    Here would be your doneness temperatures, how do ya like your meat Funk? http://southernfood.about.com/library/info/blroast.htm
  20. up in smoke

    3-2-1 didnt work so well

    Did ya remember to peel the membrane off?
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