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  1. peculiarmike

    missouri contests

    Grinder, join KCBS so you get the Bullsheet. They are all listed in it. You get a lot more too.
  2. peculiarmike

    '08 Gathering Cooking Roster

    Steve, check your PM's for Pigcicle Joe's suggestion and my response. I think spares would be a great start to a great weekend, if you agree. I went ahead and "pencilled" you in Friday evening. ALSO - I'm thinking you will roll in Thursday evening. Jane and I will be there then also, check in is...
  3. peculiarmike

    '08 Gathering Cooking Roster

    We would welcome a coyote to this gathering. Send me your email address in a PM if you are interested.
  4. peculiarmike

    Famous Daves Blues and BBQ Bash MN

    Hope someone shows to cook some real que. Chain que don't cut it. Bet the tunes are good though. Peavey is a nice venue.
  5. peculiarmike

    '08 Gathering Cooking Roster

    Hello everyone. I have put together the following roster to set up an idea of what will be cooked during the SMF Gathering. If you are attending and would like to cook during one of the open slots or would like to add to one of the filled slots please let me know so I can add you to the list...
  6. peculiarmike

    Question for BBQ Bubba and other Drum Smoker Guru's

    On a standard 55 gal. drum one grate is max. and it should be 7 1/2" below the barrel rim, ala BDS. Remember, you are cooking directly over the fire, there is nothing to buffer between it and the food. ONE air inlet, using a 3/4" ball valve to control air flow is all you need, it will rarely be...
  7. peculiarmike

    Gathering Entry Cutoff Date

    No changes. I will get a cooking schedule out ASAP! As I said, Jane and I will do fatty breakfast burritos if that suits everyone. Plus some other items.
  8. peculiarmike

    How many hours of smoke???

    Low and slow is NOT the way to go with poultry. You need to get the temp up to 325°-350° and get it done, don't let it linger in the "danger zone". It will not dry out if you do not overcook it. (ANY piece of meat that comes out dry is overcooked, period) Cooking to temperature solves that...
  9. peculiarmike

    500 gal. Propane Tank $350.00

    The Price IS Right! I'd "come on down" but that boy will make a big ol' smoker, a lot more than I need. I'm still working on my little tank. Anyone looking to build a large trailered smoker should jump on this.
  10. peculiarmike

    Cattlemen's Classic BBQ Sauce Question

    Cattleman's is made by French's Foods (the mustard folks) at their plant in Springfield, MO. It won the American Royal. It is a really good sauce straight up and a great base for adding your own touches. You can buy it in bulk. I add it to things like smoked meatloaf. I have nothing to do with...
  11. peculiarmike

    Memorial Day Smokin'

    Rain caused an abreviation of the menu, had plans to smoke up a bunch of grub. Friends and neighbors coming over. Agreement that I smoke and provide "something cool to drink", they bring sides. Got the EZUp out and fired off the SDS drum & GOSM gasser under it. Lit off the Char-Griller SFB under...
  12. peculiarmike

    Smoking while camping?

    I'm with Richtee. If you are camping in an RV or trailer with propane bottles on board a GOSM would work nicely. Your RV or trailer should have an outside provision to hook up a gas stove or BBQ grill with a quick connect fitting. Just put a matching fitting (available at most RV centers) on the...
  13. peculiarmike

    SMF Gathering hats, shirts and aprons

    Get those orders in for good lookin' official '08 SMF Gathering wear! And get your Gathering entry form by sending me a PM with your email address. I will forward you an entry form and info.
  14. peculiarmike

    FIRE ANTS, What to do?

    Import some of those "Crazy Ants" from Houston. They kill fire ants. Course, the "Crazy Ants" are sort of a plague in themselves.
  15. peculiarmike

    Soaking wood chips

    Here we go again. 1- Don't use chips, use chunks 2- Do not soak any wood you are wanting to smoke with, it just has to dry out before it will light and produce smoke. Does that make sense? Or, just do whatever you want.
  16. peculiarmike

    How to keep boneless/skinless thighs moist?

    The best way to keep ANY type of meat "moist" is simply DO NOT OVER COOK IT. You see, THAT is what dries it out. Period. Them's the facts. Cooking to temperature is your best bet. But............ what do I know? I've only smoked a couple things.
  17. peculiarmike

    brining question

    My $.02 - I personally do not brine anything. It adds a lot of salt, which I do not need. I'm not all that impressed with the flavor either. When smoking poultry I apply a bit of rub, insert a probe, and smoke to 180°F. It always turns out really moist with juices running out of the meat and...
  18. peculiarmike

    '08 SMF Gathering Site Pics

    As things progress we will be putting together a list of who wants to cook what and when. We will have a "meal schedule" and those attending can chime in with what they will prepare. Same as last year. Jane and I are up for preparing fatty breakfast burritos, and some other good things to be...
  19. peculiarmike

    '08 SMF Gathering Site Pics

    It's not a bad run from The Rock up 65. Sure would like to see you come up. Saturday is the biggie, we WILL be smokin'! Take 65 north out of Warsaw to "T", turn left, follow signs to Thibaut Point Park.
  20. peculiarmike

    '08 SMF Gathering Site Pics

    THANKS Steve! Anyone wanting an entry form and info send me a PM with your email address, I will forward the form.
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