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  1. prplptcrzr2003

    FINISHING SAUCE (for Pulled Pork)

    Hey guys....I just did a few slabs of ribs yesterday and as I was almost ready to take them out, I started thinking "hmmmmm" (which usually gets me into trouble!) but I looked up this recipe, made a batch, cut them up and squrited some all over the ribs (I used the 3-2-1 method, with apple...
  2. prplptcrzr2003

    To Mustard or not to Mustard...

    I wonder if using honey mustard would be good....I think I'll try that this weekend. Has anyone tried it before?
  3. prplptcrzr2003

    We Lost a Member, I Lost a Friend

    My condolences and prayers go out to Scott's family. I have read many of his posts - he answered a couple of my questions. Seemed like a real nice guy and from what I'm reading in the posts above, he surely was.
  4. prplptcrzr2003

    Looking for plans on building a rotisserie for roasting hogs

    I am looking for some plans on building a spit rotisserie for doing a whole hog. EZqueinc has an awesome product, but I just don't have it in the budget. Anybody have any plans/designs or know where I can find any? ~Sam
  5. prplptcrzr2003

    Looking for plans to build a rotisserie for whole hogs

    That would be a MOTORIZED rotisserie.....
  6. prplptcrzr2003

    Looking for plans to build a rotisserie for whole hogs

    I am looking for some plans on building a spit rotisserie for doing a whole hog. EZqueinc has an awesome product, but I just don't have it in the budget. Anybody have any plans/designs or know where I can find any? ~Sam
  7. prplptcrzr2003

    Greetings from Georgia

    That's a pretty good deal for 20 bucks. I think I might get me some next time I'm in that part of town (just to think, I was in the Dunwoody area this past Friday, but oh well). Thanks and we'll keep in touch, fer sure. ~ Sam
  8. prplptcrzr2003

    Low Fat, low sugar, kick AS$ BBQ sauce

    Splenda makes a brown version???? I have got to find me some. I too am diabetic and have used regular splenda in my sauce....but a brown version sounds great. Does it taste good? (That was probably a dumb question, but hey...I gotta ask). :)
  9. prplptcrzr2003

    Buckboard vs Morton dry cure

    Hi guys, Just for curiosity's sake, what all is involved in the curing process? Inquiring, yet simple minds (mine) would like to know :)
  10. prplptcrzr2003

    SMOKING VELVEETA

    Great point about the foil on top of the sand, Cajun. Thanks!
  11. prplptcrzr2003

    Greetings from Georgia

    Sounds good to me, Noah! I'm up for that. Where do you get your wood, if I may ask? I'm looking for different flavored chunks like pecan, apple, peach, etc. Thanks, Sam
  12. prplptcrzr2003

    Labor Day Smoke

    That rocks, man! Awesome stuff.
  13. prplptcrzr2003

    Holy Smokes!!! I did it!

    Congrats Pete! What a great feeling, huh? What flavor wood did you use? That's really cool...thanks for sharing the success story and I believe I can speak for the rest of the gang in this group when I say, "May you have many more successful smokes!". Take care, Sam
  14. prplptcrzr2003

    SMOKING VELVEETA

    Question: Would having a drip pan with sand in it help keep the temp down? I heard that some people smoke with sand in the drip pan instead of water to ensure a "cooler" smoke. Anyone concur or do you all think I'm crazy like my wife does for mentioning that I wanted to try smoking a hunk of gouda?
  15. prplptcrzr2003

    Brisket: Bruce Lee can not mess with my BBQ Kung FU

    Nice pics, Icemn62. I have yet to try smoking a brisket - that opportunity may present itself soon enough after checking out your pics.
  16. prplptcrzr2003

    My first smoked meatloaf

    Oh man, that's a mighty fine looking meatloaf! And looking at those pics right before lunch just made me drool! Thanks for sharing - I will try my 1st real soon. I got my hands on some cherry wood, so there we have it - smoked meatloaf for supper tomorrow night! Tonight however, will be NY...
  17. prplptcrzr2003

    Smoked Italain Beef Sandwich

    Jumpin' Jimminy Crickets, Brian.... What an awesome recipe - great photos too. Boy oh boy that just looks awesome! It sure does help having a meat slicer, don't it? And I'm a lover of pepperoncinis too. I love eating them with Genoa salami/ Cappacola ham and provolone hogies. Well, I got a...
  18. prplptcrzr2003

    Greetings from Georgia

    Hey nmayeux. I live in Gwinnett - just on the tip of Lawrenceville, bordering Dacula. Greetings to you, neighbor. :)
  19. prplptcrzr2003

    looking for a ham glaze

    I don't have a homemade glaze recipe, but I ALWAYS use Boar's Head glaze (sold at your local supermarket) and let me tell you guys that I use nothing else on my ham! Give it a shot next time you do a ham. I'm half tempted to try it on ribs, too. Question: How long does one smoke a ham, and at...
  20. prplptcrzr2003

    3-2-1 recap

    Cheech, I am a FIRM believer in doing the ribs using the 3-2-1 method. Fall off the bone, goodness! Cajun, the web page you pointed out is THE authority on schooling folks about the different types of ribs, cuts, etc. I just wanted to point out (I didn't see if anyone's mentioned it) but remove...
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