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  1. bekellog81

    Inaugural Pork Shoulder

    Great job!!! Looks delicious!!!
  2. bekellog81

    Cutting up my first pig.

    Nice job man!!!!  You did a great job on that hog. I agree with you that a hog is way easier than butchering deer.   Fresh pork is always the best, I have a good friend that raises hogs and I can't say that I ever remember his ever naming his hogs anything other than Hammy or Pork Chop--LOL!!!!!! 
  3. bekellog81

    Smoked pork shoulder on a "balmy" day

    Well my shoulder passed the real test tonight!!!  Took some to my buddy that I got the shoulder from and he really loved it!!!  He is not a big fan of heavy smoke taste and with the skin still on it just picked up a little smoke and with injecting it with apple juice it stayed tender and moist. ...
  4. bekellog81

    Smoked pork shoulder on a "balmy" day

    Dinner turned out wonderful!! Sorry I forgot to take finished pics, got to get back in the swing of things
  5. bekellog81

    Smoked pork shoulder on a "balmy" day

    Hello all, as you all may know I have been away from this forum and smoking for a while.  Anyway I finally have a free sunday afternoon to fire up the ol smoker.  Oh and did I mention its finally warmed up outside to a nice 15 degrees.  I am smoking a really fresh pork shoulder that I got from a...
  6. bekellog81

    Hello To All

    Hello welcome to the forum!!!  This is a great to place to learn and share ideas!!
  7. bekellog81

    New from Ohio

    Welcome to the forum!!!!!  This is a great place to learn and share !!!  I started on a brinkman vertical smoker and like you I got hooked immediately!! 
  8. bekellog81

    Shoulder--Skin on or off??

    Thanks JJ  that sounds pretty good!!!!  This gives me some ideas!!!  Thank you!!
  9. bekellog81

    Venison Pastrami

    Nice looking pastrami!!!  I made some a few years back, nothing like deer pastrami.  Congrats!!
  10. bekellog81

    Shoulder--Skin on or off??

    Thanks for the advice!!!  A few years back I would smoke some roast from hogs that we had butchered that only had one side with skin and they turned out really good, but in this case the shoulder is fully covered in skin.  I think that I am going to skin the shoulder and inject it let it set...
  11. bekellog81

    Shoulder--Skin on or off??

    Hello all!!! It has been a long time since I have been on here, been busy and have not had time to do much smoking.  Anyways a good friend of mine who raises hogs butchered one and saved the shoulders for me I took one to my Father in laws and he deboned, skinned, and injected it.  My question...
  12. bekellog81

    Christmas smoking

    That's OK Bill, like i said it has been a long time!!!  And yes i think its a Good tradition, i work allot, but i am home on Christmas, so it is a time when we can be together and enjoy some good food!!!  
  13. bekellog81

    Christmas smoking

    Sorry i will work on a Q view pic??? Sorry guys its been a long time i assume that would be a Pic of something I am smoking???  
  14. bekellog81

    Smoked pork Steak???

    Im sitting here and wondering what to do for dinner, I was thinking about Smoked Pork Chops, however after a quick scan of the Freezer i can not find chops :(  I do however did find Pork Steak--Anyone tried to smoke Pork Steaks?? I mean it sounds good to me, but anyone have any tips??? thanks BEK
  15. bekellog81

    Christmas smoking

    Hello all its been a while since i have posted on here, but i have been busy with the kids, and such.   However we have started a Christmas Tradition of smoking on Christmas.  Last year we did a farm raised turkey, brined and cut in half, and it was delicious!!!! So this year I got a half of a...
  16. bekellog81

    Howdy! This is a great site.

    Welcome Brian, and welcome to the SMF. Don't worry the Texans make good que, so do the cajuns and the mexicans--but us here in Missouri(you know the Show-ME State) just set back and let them pave the way, but now everyone tuns to us for Advice. Strange isn't it???
  17. bekellog81

    Another new guy

    Hello Mike, I also want to welcome you to the Missouri contingent!!!! We are growing strong!!! I am glad to see another member who smokes on an ECB. One question, Have you modified your ECb in any way?? Just wonering. Anyway welcome to the SMF!!!
  18. bekellog81

    ECB Mods--obvious improvement

    Well I busted out the modified ECB this weekend. It had been in storage for several months. Jene and I had alot to cook and the ol' ECB came in quite handy. It was a great help to us. I had forgotten the joys of cooking on the ol' ECB. She held up really well!!! It almost made me question...
  19. bekellog81

    New to the Forum

    Hello Eric, I would like to WELCOME you to the SMF. This site is full of lots of great information!! Everyone is very friendly and willing to help. If you have any questions feel free to ask!!! You will learn alot. I have never attempted to smoke something on a grill. How long...
  20. bekellog81

    Beer Can Vs. 1\2 chickens?

    Jene and I are planning to do several chickens this weekend, probally 8 or so. I was planning to do them all beer-can style, but we were discussing this the other night, and I got to wondering if maybe cutting them in half and then smoking them would be better for this many chickens? We have...
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