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  1. grindstaff3

    Smoke #2 Comin' Up...

    good luck there. what seasoning are you using for your chicken?
  2. grindstaff3

    win neat BBQ stuff.,., any one playing??

    what is it? there is no homepage or anything
  3. grindstaff3

    Event prep help

    my temps are usually around 215* to 230* depending and i don't add any liquid at foil time. the ribs are prepackaged though i don't know if in a liquid or not. in regards to the contest prep. i'm sure it is but i want to ask. can i cook ribs, brisket, pork butt, and dutch's beans for my side...
  4. grindstaff3

    Event prep help

    well that is some pretty good advice. the problem is that is how my ribs have been turning out. i use the 3-2-1 method and even shorten the 2 and the 1 and the ribs are so tender the bone just pulls right out. don't get me wrong they taste good i just want to toughen them up a little. any...
  5. grindstaff3

    Event prep help

    i don't know who is sanctioning it. the website is http://www.summersizzle.net It's just a local one. nothing too big. I won't be doing an interview on the food network by any means. well i guess i need to get my tablet and pencil and just go eat some bbq at some comps huh.
  6. grindstaff3

    Event prep help

    Wow, sounds like it's a lot more difficult than just going out there and doin some cooking. I guess you gotta start somewhere. seems like there is alot of down time. i mean once your meat is on there really isn't anything to do. your not entertaining people like at the house. What goes in...
  7. grindstaff3

    Event prep help

    I just don't know what utensils we will need and how to clean everything. I guess just the whole process maybe that's the fun in it i don't know, but i want to win and i think a green horn is probably not going to take home a trophy. i just didn't know how the process goes and some do's and don'ts
  8. grindstaff3

    Event prep help

    alright everyone, my dad and i and our better halves are going to enter into a small time contest in approx 1 year. it's pretty local stuff maybe 20 contestants or so. anyways, we have never done a contest. we know how to cook some good ribs, chicken, brisket, and sides but that's about it...
  9. grindstaff3

    Cheese times

    wow that just seems like a very long time, 4hrs. i hav some cherry and plum but could get ahold of mesquite or hickory chips or pellets. i was thinking like 1 to 2 hours. do you need to check it when the smoke quits flowing or just leave it for a certain time. also how big of blocks do i...
  10. grindstaff3

    Cheese times

    Alright i'm going to attempt my first cheese smoke using the can and soldering iron method. it seems like the best for me from all my research. i have a chargrill pro and it is currently sitting in the hot july sun. should i wait untill dusk or night time to do my smoking?? also i have read...
  11. grindstaff3

    plum wood??

    My father in law and myself cut up some fresh wild cherry and plum chunks. has anyone ever used plum before? i'm assuming its a sweet flavor like most fruit woods but not familiar with it at all.
  12. grindstaff3

    pork spare ribs

    thanks gobbledot. i'm excited to open up the chamber to wrap them in foil just to see what they are lookin like
  13. grindstaff3

    pork spare ribs

    hey thanks ritchie. ya i did notice that last time when i took them out of the foil they already seemed done. i will try the 1.5 then .5. here is a couple pics of my tbs. temp is holdin great at just shy of 225*. and thanks guys about the sauce for the last hour. i knew it was one of the...
  14. grindstaff3

    pork spare ribs

    just waitin on the temp to even out. darn north wind is just enough to keep that coulds comin and going. i have a feeling i'm going to keep royal oak lump coal in business today. here are the rubbed spares
  15. grindstaff3

    pork spare ribs

    hey there everyone. smoking 2 racks of spares today using the 321 method. just need to confirm when i wrap them for the 2 hours do i add sauce them at that time or do i do it for the last one hour. this is only the 2nd time using this method and it seems like i remember putting sauce on at...
  16. grindstaff3

    sealant question

    great thank alot. i hope it sets in time for tomorrow afternoon. it's kind of rainy and cloudy here
  17. grindstaff3

    sealant question

    so i used the stove adhesive to attach my fire rope last weekend and by morning it had just fallen off. i went to the hardware store and found both high heat mortar and fire stop silicone. does anyone know which i should use?? both are made by DAP. the fire stop says not to use on stoves or...
  18. grindstaff3

    No Room in my fridge

    if you have a lid for the bucket you can just set a bag of ice on top or set the bucket on top of some ice.
  19. grindstaff3

    Side dish question

    I still have them here in sw missouri. very tasty little things
  20. grindstaff3

    Heeeello from GA

    hey there welcome to SMF. You will be amazed at the info you get from this place. Have fun with all of it. I know i have. Good luck to ya
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