Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. smokinstubbs

    Smoked leg of lamb

    I find Lamb to be more tender when cooked longer, I prefer very little pink inside. Here's a experiment for you, take 2 lamb chops and bake, grill, or broil them the same. But leave one in a little longer till there's no pink and then tell me which one is easier to get the meat off the bone...
  2. smokinstubbs

    Cast Iron Grill

    Just looks like another foolish thing to spend $$ on when you already have the same things available!
  3. smokinstubbs

    Grilling chicken with indirect heat

    I just treat the grill like it's a oven, make a fire on one side, cook on the other. Add chips for smoke as needed. I don't care about temps, just if it get's done or not! Good Luck
  4. smokinstubbs

    St Paddy’s Rueben

    That sammy needs 'mo meat!
  5. smokinstubbs

    Smoking in cold weather

    HF also has a smaller 4 X 6, go read the review about people using them to stabilize heat in pellet smokers. The same would apply with any heat source. The cold/wind zaps the heat out of the unit, blankets help keep it warm. Good Luck
  6. smokinstubbs

    Is Kingsford Charcoal different

    I found this interesting, I think you will too! You be da judge! Burn Test: 1984 Kingsford vs 2020 Kingsford - The Virtual Weber Bullet
  7. smokinstubbs

    Containers for brining brisket

    I use a baggie too and set it in a pie plate in case it wants to take a leak. You gotta use what works! Good Luck
  8. smokinstubbs

    Tritip uncovered in fridge?

    For me, I never leave any meat uncovered in the fridge, esp. Tri's! I'll prep something that's going to get grilled shortly, that's it Otherwise, they'd be sittin in a baggie gettin all nice & happy in my marinade mix! Good Luck
  9. smokinstubbs

    Sausage potato chowder.

    Where's the cornbread?
  10. smokinstubbs

    Favorite topping for Lamb chops

  11. smokinstubbs

    I quit smoking!!

    I've been smoke free for 12 years now, I can't stand the smell of it anymore and have ZERO tolerance for those that do!! Sad thing is I have great neighbors next door, but they both smoke like a chimney.
  12. smokinstubbs

    Smokey Joe 14in Kettle

    My brother has one and I don't like using it because of poor air flow, keeping the lid cracked helped with airflow. I do have the Traveling Joe where the air holes are on the side of the drum below the lid for the past 30+ years, airflow is much better. This one...
  13. smokinstubbs

    Egg Sandwich Breakfast, and Muscadine Jelly on Toast (via East Texas)

    Slap a piece of cheese[your choice] on that samich and call it good!
  14. smokinstubbs

    TRI-TIP ROUND TWO

    I like my TT's cooked that way too, nicely done!
  15. smokinstubbs

    Sausage McPancake French toast

    Where's the cheese?
  16. smokinstubbs

    FAIL: 17-pound brisket - what did I do wrong?

    That is your fail right there! Never, ever, cook with the fat side down, always fat side up! Good Luck next time
  17. smokinstubbs

    Jim Beam-injected Chicken

    I drink the whiskey and throw on the Jack Daniel's do the work on the cook! Good Luck...
  18. smokinstubbs

    First smoke chuck roast bombed

    You need to use it more and break it in and get it seasoned with smoke and stuff. Good Luck
  19. smokinstubbs

    Rum Injected Ham

    If the E-mail didn't elaborate on what type of Rum to use, I would be leery of doing the same as I don't cook with booze either so I can't give a answer. How about just using the Rum in a glaze mix instead, why would that work? I gotta do a search, that sounds good! Just spit ballin. Good Luck
  20. smokinstubbs

    First try boneless leg of lamb

    I have noticed that with Leg-O-lamb that it seems lots more tender & flavorful when it's cooked longer, even a little longer then your 2nd pic. I've noticed the same when I cook cow, but that's just me and how I like meat cooked.
Top Bottom
Back
Clicky