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Wicked Baked Beans
http://www.smokingmeatforums.com/viewtopic.php?t=1601- jabo
- Post #7
- Forum: General Discussion
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Wicked Baked Beans
I thought I hated baked beans until I tried Dutch's.- jabo
- Post #5
- Forum: General Discussion
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I want to smoke a ham
Since I live in SC almost in GA, cold weather for long enough to slow cure or country cure a ham is out of the question (thank God). I will need to brine cure or city cure the ham. I am probably going to try the method descirbed in the link above, however if I can find a large artery running... -
Im back and finally bought....
It took me 2.5 - 3 hours to put mine together as well. I wasn't in any hurry, just worked steadily. Jamie- jabo
- Post #4
- Forum: Charcoal Smokers
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Very juicy butt what did I do right?
Glad to hear your butt came out so well. I am with Carl on the finishing sauce, heck I am tempted to put it on cereal. That is good stuff. Seriously, when I pull my butts I usually sprinkle in a little more rub and add finishing sauce to kick things up a little. Jamie -
Curve Up or Curve Down
I also put mine in U style once I foil and juice them. N before the foil, U after. Jamie -
I want to smoke a ham
Since I live in SC almost in GA, cold weather for long enough to slow cure or country cure a ham is out of the question (thank God). I will need to brine cure or city cure the ham. I am probably going to try the method descirbed in the link above, however if I can find a large artery running... -
I want to smoke a ham
I am talking about curing the ham and then smoking it. Curing it is my main concern. I think I can smoke it with no problem. I am concerned with the curing process, has anyone here ever done this? -
I want to smoke a ham
I have heard that this method won't cure the bone well enough, any thoughts? Jamie -
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outback steakhouse recipe
From the page listed above. Outback Steakhouse Caesar Salad Dressing Recipe #23616 This is a wonderful tasting Caesar Salad Dressing that the Outback Steak House uses on the salads. This also makes a wonderful veggie dip as well! by Traci & Jeff Poole1 6-12 servings 1 Quart 10 min 10 min...- jabo
- Post #7
- Forum: Side Items
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outback steakhouse recipe
Are you gonna post it for us? Help us out here. Jamie- jabo
- Post #4
- Forum: Side Items
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Dutch's "Wicked Baked Beans"
Dutch, I don't even like baked beans, someone brings them to every event/cookout in our neighborhood and I never eat them. I thought your recipe looked good so I decided to give it a whirl. Those beans are fantastic, I can't tell you how much I like them. They are still in the smoker and...- jabo
- Post #11
- Forum: Side Items
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Today's Smoke
Those were stuffed with creme cheese and sausage (fatty) that I smoked earlier in the day. The corn beef came out great, all the women raved over it, it was moist and tender - just a little unexpected when I took my first bite. I guess I still can't add brisket (officially) to my list but I...- jabo
- Post #10
- Forum: General Discussion
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I want to smoke a ham
Cajun Smoker, thanks. I may give that a try for Thanksgiving. Looks like a lot of work, but I bet it would be worth it. Jamie -
I want to smoke a ham
I can get an uncooked ham and I would like to smoke one in the near future. I haven't seen much discussion here about smoking a ham, if I have seen any. Does anyone have a recipe or guidlines that I could follow? Jamie -
Confused about new posts
When I get here I always click on the link to see the new posts. In my user information it tells me that there have been 9 new posts since my last visit and provides a link to view posts since last visit. When I click this link it pulled up 91 posts, what's up? Am I doing something wrong...- jabo
- Thread
- Replies: 2
- Forum: General Discussion
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Today's Smoke
Bob, I think you nailed it. A buddy of mine had it in his freezer and really wasn't sure of it's origins. I wondered why it was pink all the way through. As I have never smoked brisket or corned beef before I really wasn't sure what was going on. I think I will do a brisket that I purchase...- jabo
- Post #7
- Forum: General Discussion
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Stepping up to a brisket
The brisket came out very tender, but a little salty for my taste. The women that tried it loved it and there is absolutely none left over so I guess I did pretty good. Pics can be seen on this thread http://www.smokingmeatforums.com/vie...?p=17609#17609
