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  1. shawnr5

    Whats the best way to bbq sauce up pulled pork?

    The finishing sauce does a great job of enhancing the flavor of the pork. Try making some of the Carolina Mustard Sauce for your guests, as an option to your usual sauces.
  2. shawnr5

    Great Guy-Movies with Food Scenes

    Better Off Dead. Lane Meyer's sits down at the table and looks at the blue goo on a plate. His mother informs him it's Jello with raisins. "You like raisins." As he pokes a raisin with a fork, the jello crawls off the table. His mother also boils the bacon for breakfast. Ricky's mother grabs...
  3. shawnr5

    My first fatty pie

    Did you take it out of the cake tin to smoke it? If so, did you do anything special to get it to stay together?
  4. shawnr5

    Gravity feed firebox.

    Very cool. Do you mix your wood in with the charcoal as you are loading it?
  5. shawnr5

    Got Wood?

    Two tall trees, a birch and a beech, are growing in the woods. A small tree begins to grow between them, and the beech says to the birch, 'Is that a son of a beech or a son of a birch?' The birch says he cannot tell, but just then a woodpecker lands on the sapling. The birch says, 'Woodpecker...
  6. shawnr5

    Dutch's "Wicked Baked Beans"

    Every time we start putting together a pot luck at work I get several requests to make these. For last week's, I had requests not only from my department, but from the shift manager and fab manager. They specifically asked about them in meetings with my manager's manager. In the last 2 months...
  7. shawnr5

    GOSM Sentry MOD

    How is the smoker after the mod? Is it constant TBS or does it put out a bunch when the burner kicks on and then taper off until the next blast?
  8. shawnr5

    CROINKS, Bloomin' SPAM and a Mexican Fatty (q-vue heavy)

    You mentioned maybe putting feta in the olivoinks. Why not stuff some kalamata olives with feta and wrap them in gyro meat? Gyroinks?
  9. shawnr5

    Craigslist Find in Phoenix

    There's a reverse flow 350 gal tank trailer smoker on Craigslist in Phoenix for a little less than $3000. It looks like one heckuva unit. If I had the money to spare, I'd be emailing the owner, not you guys. http://phoenix.craigslist.org/wvl/bar/1236041090.html
  10. shawnr5

    Fathers Day Weekend Smoke - Lots O Chicken

    It all looks great. Was the sausage cooked before slicing and smoking or just sliced and smoked?
  11. shawnr5

    First Butt smoke in a long time.

    I like to wait with the finishing sauce until I am heating it to serve. The vinegar in it tends to break the meat down. The juice from foiling should be plenty of liquid to get it through a few hours in the fridge. Do try the finishing sauce, though. It doesn't add flavor as much as it enhances...
  12. shawnr5

    Making Pulled Pork for a Pool team party

    I fed a bunch about this size yesterday at work. I had cooked 3 briskets (small, at 9-10 lbs each), 2 butts (8 and 9 lbs) and a double+ (#10 can of Bush's baked beans). I probably had 2 lbs of brisket left, 4 lbs of pork and just a couple of servings of beans. 2 butts will probably get you...
  13. shawnr5

    Brisket $$$

    Was that a packer cut? I can take a ride to Walmart and get Packer cuts for $1.89 every day. Flats and points are $4 a pound almost everywhere.
  14. shawnr5

    Best place(s) to buy GOSM

    It's a good decision. I'd start on your local Craigslist. I got one wide body for $40 and a 2nd for $35, with a full tank of propane. If you have no luck there, check Walmart for old stock or Bass Pro Shops. I'm sure someone closer to your home than Az will chime in with a better suggestion, but...
  15. shawnr5

    Does anyone know how to calibrate a Polder 362-90?

    I've looked online and they don't have any real customer support as far as downloads and such go. I just thought that maybe someone in the group used the same units.
  16. shawnr5

    Does anyone know how to calibrate a Polder 362-90?

    Good morning, gang. I have my GOSM fired up and loaded with 3 packer cut briskets and 2 butts. I got out my thermometers and noticed that one of my Polder 362-90 units was reading 17 degrees cooler than the others. I tried switching probes to see if that was the issue and it is not. The same...
  17. shawnr5

    another smoke filled weekend q heavy

    Looks good. I don't get to play until Tuesday. Smoking for a pot luck Friday at work.
  18. shawnr5

    Two Chickens, Three Lemons and Hickory

    Looks great. Did you brine your birds or just rub and smoke?
  19. shawnr5

    new smoker i built

    If you extended the tube from the firebox, you could use it as a baffle. Drill some smaller holes in it on the side closer to the firebox and drill gradually larger holes as you work across to the other side. Just an idea....
  20. shawnr5

    i am doing a mexican 6 or 7 layer dip fattie on saturday

    Don't sautee your chiles, roast them on your grill. Turn them repeatedly intil they are blistered and black and then cover them on a plate for 15-20 minutes. Then, they will peel easily.
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