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  1. rbranstner

    Beautifully smoked 3-bone Prime Rib with Q-View

    Looks great. You can't beat  a smoked prime rib. I'll take mine a little bit more done but that's easy enough to fix. Great job.
  2. rbranstner

    Unhappy With Beef Ribs, Need HELP

    I have always done a 3-2-1 on my beef ribs and so far they have all turned out wonderful. I do add a little bit of liquid into the foil but not a huge amount.
  3. rbranstner

    Easter Ham from Scratch

    Looks awesome. I have always wanted to do one of Pops hams as well. I was kind of intimidated by reading how he had to inject the bring into the side of the bone  and what not so I haven't tried it. Did you inject the brine into the meat?
  4. rbranstner

    Had some spare time, made a cutting board

    Put it on Craigs list or Ebay and see what you can get for it.
  5. rbranstner

    Torta Pasqualina aka Easter Pie

    Looks very tasty. It reminds me of a quiche.
  6. rbranstner

    Right Kind of Smoke

    Stop soaking the wood and that should help you from getting the white smoke. When you soak it and throw it on the coals you are delaying what is inevitably going to happen. (The wood is going to start burning and give off smoke) If you put the chunks in there right away you will get that initial...
  7. rbranstner

    Had some spare time, made a cutting board

    I know some people don't agree with this practice but my cuts meat on my wood cutting boards all the time. We make sure to wash them really good with soap and water afterwards.
  8. rbranstner

    9.5 lbs. Bone in Leg-O-Lamb.....MES 30 inch.......Easter 2012

    Smoked lamb is one of my favorite things. Great job!
  9. rbranstner

    First Prime Rib

    A++++ for sure!!! Now that is a meal fit for a king for sure!
  10. rbranstner

    If I buy the A-maz-n AMNPS smoker

    If you can find dust or pellets locally you can buy them but not all brands of pellets are created equal so some will perform better than others.
  11. rbranstner

    Check out my new toys I got for my Birthday!

    Holy Smokes!  (Pun intended) You must have been a good boy this year? Major score!
  12. rbranstner

    I don't know how I let this happen...... Update...The freezer is stocked...at least for a little whi

    Now those are some great smokes. How did you like the Bad Byrons Butt Rub? I liked it on butts and chicken but it is too salty for me on ribs.
  13. rbranstner

    my first Tri Tip

    Looks good. We usually like ours nice and pink and not really bloody so I usually pull mine out around 140-145 and it's perfect for us.
  14. rbranstner

    Yet another "first brisket". Need a different rub.

    Looks really good. Especially for your first time. I like to use garlic & onion powder, sea salt, pepper and some Canadian steak seasoning for my beef rubs. I like to keep them pretty simple. I will also inject them with a mixture of beef broth, V8 and  the rub sometimes to.
  15. rbranstner

    Easter dinner Prime Rib with Qview

    That  looks perfect. I have 5 of them in the freezer that I need to use up some time in the next year. I am being stingy with them though.
  16. rbranstner

    problem with my uds temp

    That's pretty much the same set up as  I have. Like you mentioned you need to make sure your thermometers  are  accurate. Having  a digital  thermometer or two can be you best friend in the world. Nothing more frustrating then not knowing what temps your cooker is running at.
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