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  1. up in smoke

    Easter Dinner

    You’ll be grubbin’ tomorrow…good work! Pass the tater salad please!
  2. up in smoke

    Cold,Snowy,Windy Michigan Ribs

    Yea like Tonto said, ya need to spray that meat with something that will create a crust, something with sugar like apple juice or so, Also IMHO I really donâ€8482t think us guys with the electric or gas smokers really get a crust as prominent as the stick/chunk burners will get anyhow! Course, I...
  3. up in smoke

    Use of spinach in sausage

    I read this earlier, that sodium nitrate appears naturally in lots of veggies, so that would make perfectly good sense, now if we can only get some details! http://www.extension.umn.edu/distrib...on/DJ0974.html
  4. up in smoke

    Need menu for 300 people

    If you are using the loins for sammiches, I wouldnâ€8482t even reheat, treat em like fancy lunchmeat…thatâ€8482s just me! (saves them from drying out)
  5. up in smoke

    todays gobble gobble

    On a bird that big, you might wanna consider putting about 1/4 tsp./lb. Prague #1 in your brine to kinda cut down on bacteria growth while youâ€8482re trying to get that bird out of the danger zone. Mine wasnâ€8482t hammy tasting, but very rich tasting, more like dark meat tastes! Try it some...
  6. up in smoke

    2-6# sirloin tip roasts

    That looks excellentisimo! Thank gawd I picked up some hard rolls_be right there! Pssst…got any of that Jim Beams left?
  7. up in smoke

    Need menu for 300 people

    To be on the safe side, I would allow myself more than 1 day to smoke! Itâ€8482s probably gonna take ya 4-5 hours just to slice it. If I figured right, 1/4 lb. meat per person. 300 people…thatâ€8482s 9 pork loins at 8 lbs. each. 3-4 hours each! yeah, more than 1 day!
  8. up in smoke

    What is best for slicing?

    Al, Another way to go might be to smoke a pork loin or 2 and maybe make Dutch’s Mahogany Sauce (fine eating) remember that pork butts gonna taste like a big juicy fat pork chop not ham. I did a butt to slice a few weeks ago for hot roast pork sammiches & gravy, but the wife & grandkids are...
  9. up in smoke

    Beef ribs, what did I do wrong???

    Maybe you got prime rib ribs last year (really) and maybe these aren’t from the same area this time and maybe they did peel em for ya last year! Age of steer has an effect too! p.s. ask butcher specifically for prime rib ribs (probably cost more, so what?)
  10. up in smoke

    Lang Mobile 60

    S-a-weeet! I’ll have 2 pulled pork platters, a brisket sammich and a 1/2 doz. ABT’s, hold the mayo!
  11. up in smoke

    Resturaunt Ribs???

    Well…they might brine em or rub em for a couple days in fridge, or they might partially smoke them to tender, then finish next day to firm up! There are all kinds of tricks!
  12. up in smoke

    Need menu for 300 people

    Ya might wanna consider some turkeys-or turkey breasts (start watching for sales-right after easter they are dirt cheap!) they take pretty much same time (especially if ya split em!) alot easier to carve too! Plus some butts! Or how about a couple whole pork loins (get em on sale cheap at Sams...
  13. up in smoke

    Need menu for 300 people

    Man, Thatâ€8482s a lot of chicken! I would think that a chicken wouldnâ€8482t serve more than 6 people-that makes 50 chickens. I would try to talk her into pulled pork & briskets myself! What kind of smoker are you going to use! Do you think you are ready for something that big?
  14. up in smoke

    SMF - What do you look like?

    Thanks for the ID tip!
  15. up in smoke

    Footed Brazier

    Probably about 15-20 lbs But you can use it in your tent when it’s raining (leave the flap open of course!) placed on a piece of flat rock.
  16. up in smoke

    April Fools Smoke

    Good stuff…that meatloaf looks more like a terrine than a meatloaf! With all that stuff in it!
  17. up in smoke

    Billboard

    Wait! Wasn’t that a Crosby, Stllls & Nash song? da da da da one you’re with, snicker snicker…
  18. up in smoke

    Chuck Roast and Eye of the Round Today - Two for One Special

    Nice shots Meowey!
  19. up in smoke

    Saturday's brisket

    Whereâ€8482s the horseradish Rodger?
  20. up in smoke

    HerbieQ - Iowa

    Nice ta meet ya! May your time here be as pleasant as mine! Good forum, good folk and good Q! Good Gawd!
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