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  1. jaye220

    Newb Q, search not helping

    Get yourself a good digital thermometer or 2. That way, you'll know the exact temp. in the smoker and of your meat. Lots of people on this site, including myself, like the Maverick ET-7 or ET-73.
  2. jaye220

    Molasses-Peanut Butter Glaze For Ribs

    Thanks for the recipe, Rob...that is definitely going on my next ribs. Sorry to hijack the thread, btw.
  3. jaye220

    Molasses-Peanut Butter Glaze For Ribs

    Rob - that maple bourbon glaze sounds great. Do you have a recipe for that or is it just a straight mix of maple syrup and bourbon?
  4. jaye220

    4 Fatties walk into a bar :)

    Nice work...those guys on top are some fat fatties.
  5. jaye220

    Hey

    Welcome aboard...if you're going to do beef, try a chuck roast. Toss on your favorite rub or just some salt, pepper, garlic powder and take it till 160 internal temp., wrap in foil and keep cooking until it hits 210 internal temp. Let it cool, pull the meat and pour the juices from the foil...
  6. jaye220

    New to forum

    Welcome...you found a great place to learn and share. Looking forward to seeing some of your stuff.
  7. jaye220

    Question on Ribs?

    Yep...you just pulled them out of the smoker way too early. For my chuckies, I actually like to go to 210 internal temp. and then they're perfect for pulling. Try that next time and I guarantee you that the meat won't be tough.
  8. jaye220

    How To Give Points

    Seriously...enough with the points posts. Last I checked, there wasn't a competition for Most Points going on.
  9. jaye220

    Use a GOSM...have a question

    Not sure if that's a Big Block, but mine has an actual removable pan that sits below the wood box and it does get quite dirty. Foiling the water pan is definitely a good idea but you might want to just lay some foil on the bottom, as well, to prevent the other drips since it doesn't look like...
  10. jaye220

    Baby Backs and Butts

    Great work on your first ribs. I know they taste great now but wait till you experiment a bit and you won't even believe how good they can be.
  11. jaye220

    Going back to Sam's

    Never been to Sam's but we're big Costco fans in my house...until we get to the cash register, that is.
  12. jaye220

    Anyone have DirecTV HD w/ DVR?

    If you don't need HD on the other ones, you could likely get the rest of the receivers for free. They do charge $5/month per box, though, and I don't think that's too negotiable.
  13. jaye220

    Baby Backs On W/Qview Along With Chuck Roast

    Those look great, Ron. So 2-2-0 was enough for them? My BB's always seem to need more like 2.5-1.5-1 and it's not like I like them falling off the bone either.
  14. jaye220

    5 lb. chuck - view

    I'm eager to see the results too. I've done butts and ribs with and without foil but all my chuckie's have been foiled.
  15. jaye220

    Anyone have DirecTV HD w/ DVR?

    I've also have DirecTV for ages and the HD DVR for about 3 years. It's a great product and I have no complaints about the service. If you like sports, DirecTV can get you the Sunday Ticket NFL package and other expanded sports options that you can't get on other providers. Overall, I'd...
  16. jaye220

    Baconcheeseburgdogger???

    Very ,very nice....that looks so good.
  17. jaye220

    1st smoke w/new mods to GOSM

    Nice work, man...glad to hear those mods worked so well. If I had any metal skills at all, I'd give it a shot but I'll just deal with the temp. losses instead.
  18. jaye220

    Seared Chucky

    Nice...I'll try that next time.
  19. jaye220

    Seared Chucky

    That does look fantastic. Very nice work. Did you keep it in the pan to save the juices? I usually go straight on the rack so I'm curious.
  20. jaye220

    Jalapenio cornbread

    Very nice...that looks delicious. I just found a great honey and sage cornbread recipe if you're interested. It's a little sweet but perfect if you're in the mood for that kinda thing.
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