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  1. smokinstubbs

    Heritage bacon

    Maple sugar? Don't you mean brown sugar? Looks good.
  2. smokinstubbs

    Too much cast iron?

    Hard to tell how big each cup is? Make popovers, small brownie bites, weird shaped eggs, let your mind wonder. Good Luck
  3. smokinstubbs

    First Ham

    Don't cha know? Pork fat rules!!!!!!!
  4. smokinstubbs

    LAMB LOIN GYROS

    It's tons more tender when it's cooked to Med. but what do I know??? I've been to Greece more then a couple of times! Just sayin
  5. smokinstubbs

    Pork Chops & Home Fries (Panfried)

    I would've thrown out that green spud in a heartbeat!!!!! I sure hope you didn't get sick?
  6. smokinstubbs

    LAMB LOIN GYROS

    Sorry, that lamb is NOT done, it needs longer on the heat!!
  7. smokinstubbs

    Where to buy beef ribs online?

    https://www.heckys.com/
  8. smokinstubbs

    Breakfast Bonus

    There's nothing like a shoot of schooch for B-fast!
  9. smokinstubbs

    The pork battle is on

    No sauce is the only way to go on ribs! Why drown the great taste with a flavored tomato wash? JMHO
  10. smokinstubbs

    What's the deal with Pecan wood?

    Can you say a Hammer & chisel and cut them down to size? ???
  11. smokinstubbs

    Here's to the latest group.

    That name needs to be on a large can of baked beans, it just sounds wrong for a wine.
  12. smokinstubbs

    Smokin' Pro Capacity

    Why can't you rotate the meat around the grill for more even cooking? I just saw that this is a year old, but still!
  13. smokinstubbs

    Wood for smoking

    I had 2 cherry trees and had plenty of cherry wood for smoke, the bark is fine to burn too.
  14. smokinstubbs

    Wood Supplier in Sacramento?

    You live in the agricultural armpit of CA. and you can't find wood? Between Vacaville to the west, Blue Canyon to the east, there's more orchards around that central valley you could have any flavored wood you want! Peach, Apple, Cherry, Pecan, Lemon, Lime, Orange, Oak, and a boatload of others...
  15. smokinstubbs

    Leg of Lamb and smoke level ?

    It doesn't take a lot of smoke before lamb becomes over barring with a smoky taste, it's the nature of the meat. I also find that cooking lamb to a med or med-well you'll have a more tender and tasteful dinner. Good Luck
  16. smokinstubbs

    A Short Sausage Story, with a Breakfast Ending

    Congrats on no longer being a 'butthead", keep up the good work with it. The raise both financially & physically you'll really like. Food looks good too.
  17. smokinstubbs

    Lamb Chops on the grill 1st time

    What is it with you people liking your Lamb so dam rare? It'd be a lot more tender & juicy if you cook it longer! But what do I know?
  18. smokinstubbs

    Beef Short ribs

    Smoke em then throw them in a stew pot for a couple hours. Fall off the bone good!
  19. smokinstubbs

    Cabbage & Onion Pierogies

    That's almost like making a Runza! https://en.wikipedia.org/wiki/Runza
  20. smokinstubbs

    Propane smoker results underwhelming

    There's only one division in football. The Black & Blue division! Da Bears!
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