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  1. smokinstubbs

    Tri Tip- didn't go as planned! quite...

    I wouldn't follow those idiots' advice at all! First off, you never trim a TT, you leave it like you bought it, the ones in your pic look awfully lean and need a nice layer of fat like in the video! Second, you never place your meat fat side down on the grill, all that goodness is going to go up...
  2. smokinstubbs

    Pounds of meat per person

    That sounds like a nice way of telling people to "eat me"!
  3. smokinstubbs

    Beef Tongue Tips?

    I've never heard of tongue tips, always seen and heard of whole tongues! My Mom always would boil the snot outta them and when done, cut off the outer skin. I don't see how tongue would be any good baked or grilled, but that's just me!
  4. smokinstubbs

    What am i doing wrong with seasoning this pan?!?

    Yep, hot pan, cold oil, food won't stick regardless of pans material! Any chef will tell you that. As for oil? Why do people always use veggie or other based oils? Why don't they use animal fats/oils to season their cookware, like bacon grease, or burger grease? You'd get a much better season...
  5. smokinstubbs

    Taco Tuesday - fajitas

    So you nuked them for a few seconds, didn't you?
  6. smokinstubbs

    Beef tongue

    I've never had a smoked one. I've always just boiled the snot outta them and call it good. Makes a great cold beef tongue samich the next day!!!
  7. smokinstubbs

    Corned Beef Recipe?

    When I buy the pre-pkged ones, I just Rinse & get all that slime off, dry it and into the pot, I add the little packet of spice and I too add some pickling spice & a bay leaf to kick it up a notch and boil it few a couple hours. I've never had a bad one yet. Good Luck
  8. smokinstubbs

    What is the best album, or CD that you've ever owned?

    I tend to shy away from the mainstream crap, feats don't fail me now!!!!!
  9. smokinstubbs

    Boneless beef short ribs

    That's oxymoronic!!!! How can a beef rib be boneless, wouldn't that just be beef rib meat????????? Asking for a friend
  10. smokinstubbs

    Slow roasted semi-boneless leg of lamb

    There's nothing more gross & disgusting than the blood red insides of a cooked piece of lamb, nicely done!
  11. smokinstubbs

    First Brisket goes on the Traeger tonight

    Funny! I'd of stuffed a piece of meat in her mouth and told her good, now start eating!
  12. smokinstubbs

    Lamb leg and hindshank smoking tips

    Why? I find lamb best done when it's about 170, but to each their own! You're right though that the more it's done the more it falls apart, but is that really a bad thing?
  13. smokinstubbs

    Smoking chicken

    I don't know about you or everybody else? But I like my chicken skin seasoned on both sides!
  14. smokinstubbs

    Ran out of fuel midcook, restarted fire - what is the impact?

    You would've been better off starting some coals in a chimney and dumped them, instead of what you did, but to late now!
  15. smokinstubbs

    Weber kettle question

    The past few years I've noticed that Kingsford QC has gone in the dumpster, I can't get a hot fire either so I mix in some lump with it and I'm good to go. Here's a interesting read! Good Luck Burn Test: 1984 Kingsford vs 2020 Kingsford - The Virtual Weber Bullet
  16. smokinstubbs

    Homebrewers Roll-Call

    I don't want to break any rules but. I have 2 cases of .5L German bottles, 1 with the flip tops that I know you Brewers love to use that I'm looking to get rid of for cheap, I tired the local Brewers store with no luck. Anybody have any ideas? Thanks
  17. smokinstubbs

    Chub Bologna

    Bologna burgers, how cool is that????
  18. smokinstubbs

    Pork ribs - not a lot of smoke flavor (cherry wood)

    That's the first I've ever heard of this! I've used mesquite on everything, and even mix different woods together. Most woods I use are apple, cherry, Jack Daniels oak, maple, mesquite. I find Hickory to leave a more bitter taste, have had others say the same also. Note what I said about...
  19. smokinstubbs

    Smoker quit- Can I cook these butts?

    My motto is, "when it doubt, throw it out!" Good Luck
  20. smokinstubbs

    Bison short ribs

    I did the same last night, I slow BBQ with smoke for a couple hours, pan them and use whatever's close for liquid, beer, broth, H2O even, cover and let simmer for awhile. Fall off the bone good!
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