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a friday load, in the Lang
well looky here, an otbs member postin pics, I heard that did'nt happen. heh heh heh ! Naw you guys are great, for sure always willing to help someone out, thats a fact. Hope you get things squared away with work, I know how it goes when you see a dry spell comming, but everything ALWAYS works... -
Looking for Chuck basics
hey man, I just do the chucks basically the same way you do a boston butt. they have a prety good fat content, I just slather with mustard and my favorite rub, smoke to 160-170 degrees, take out wrap it in foil and put back in the smoker till 200-210 degrees, let it rest for an hour and then... -
smoking the point w/q-view
that is an ongoing debate on here, when you sear the meat, I am mainly burning the fat on it. You know when you grill a steak how good that little bit of carmelized fat on there tastes? When you sear before you smoke I turn the fat side up so the fat renders and bastes itself. It also like you... -
smoking the point w/q-view
Well I got that monster brisket all cut up this morning and tossed the flat in the freez, but decided to do the point, and try out my luck. I seared it pretty good and made some my favorite memphis rub to throw on after the sear. Using apple juice to mop and applewood. Gonna take it to 200 and... -
Stroke
I am very sorry to hear about that, how are you doing??? I know you have some things going on as well. We will surely be praying for you both.- krusher
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- Forum: For New Members
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first butt on SMF and huge suc Qview
looks great man! I'm with ya on hitting them hard with the rub, theres a place in town that smokes boston butts and they dont put anything on the meat, but if they have a competetion somwhere they get preped days in advance. Just don't seem right. -
Baby Backs W/Sweet And Sour Sauce W/QVIEW
looks good ron. when are the other racks going in the box? How did you like the grape juice for the braise? I like to use grape jelly in my sauce sometimes, seems like it kicks it up a notch. -
I Finally Found One!! A Packer That Is.
thanks for the tips wd, I got something in the works with the bbq restaraunt in town, they have replaced there old smokers with new digital ones and I am in the proces of acquiring one of them, it is electric and is about 7 feet tall and four feet wide. I know it's electric but I will have a... -
I Finally Found One!! A Packer That Is.
I have been looking all over for one and also at a decent price, and I finally did it. I have been driveing past this little processing plant my entire life where local farmers take pig and cow, and it never dawned on me to give them a call and found out that they would order a case and see what... -
jeffs rub ?
It Will Be Fine, It Takes About 10 Minutes For It To Get Wet, And That Is When You Don't Have To Worry About It Falling Off. On Ribs I Usually Dont Let It Sit Overnight Anyway. Hope This Helps -
Quest for Brisket Source Continues . . .
I have been running into the same problems and prices that you have around here, cheapest I could find a flat is 3.29 lb. at sams. I called a smalltime meat processing plant by my house and he ordered a case and is going to charge me 2.49 a lb. Maybe you could look around for someone like... -
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cobbler
this is one that me and the family love, it is apple cobbler, this recipe makes enough foor about 8 servings, and it fits nice in a 9x13 Apple Filling:5 cups apples, peeled, sliced3/4 cup sugar2 tablespoons flour1/2 teaspoon cinnamon1/4 teaspoon salt1 teaspoon vanilla extract1/4 cup water1... -
Smoked butts - is it just me?
that says it, I COVER with rub after the mustard and then when that gets wet ( and it will in about 10 minutes ) I COVER it again. that will put a nice bark on it for ya. hope this helps. -
whats your opinion on jeffs rub for beef ??
on all the smoke was thin and blue but on the second , I added more wood and kept smoking after 140, that is why I assumed I oversmoked it. On my last on I took out the smoke box at 137, and only used three small pieces of apple. My mouth never got numb or overpowered by smoke, just bitterness... -
whats your opinion on jeffs rub for beef ??
Hello all, I have done three chuck roast to date and all three I had jeffs rub on. The FIRST one that I did, I used mustard jeffs rub and smoked with mesquite, and sprayed with apple juice and put apple juice in when it was foiled. It was excellent. The SECOND one that I did same as first except... -
Hello From North Carolina!
welcome to the site, do you know where Denton is? My sister lives there, probably 30 minutes or so from you. anyway, thanks for joining up. -
chuck roast for dinner tonight
It's from the oven, I have been making it for my wife since we got together, it's a family recipe, and she is'nt quite ready to try a side out of the smoker, but she loves the meat out of it. -
chuck roast for dinner tonight
Yeah man I did foil it and put in some worchestershire sauce, and took it to 215, I guess flashis right, some just aren't for pullin. But the knife went right through it.
