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Reno rib cookoff starts today!!!
Not sure you would find anyone par boiling at this cookoff. Its one of the more prestigious competitions in the country and all have to be winners of previous major competitions to be invited. They all get their racks delivered directly to their booths at the same time from the same vendor. Ive... -
Reno rib cookoff starts today!!!
I wish it was all you can eat with one entry fee. I would definitely get my monies worth!!! Unfortunately, each team charges a fee for everything you want. Most folks go with the 3 ribs "sampler" which costs either $6 or $7 depending on the vendor. Most also do pulled pork sammies and a few do... -
Reno rib cookoff starts today!!!
What a wonderful time to live in Reno. The Best of the West Rib cookoff starts at 11am today and I can't wait. Lots of great rib cookers from all over the country will be providing my belly with lots of happiness this week! Funny thing is, since i started spending time here at SMF my ribs have... -
First butt and now questions
Agree with everything other have said in this thread and strongly suggest you try Jeff's finishing sauce for pulled pork. This is the single trick that took my pulled pork from "good" to "fricken unbelievable". I feel confident that the stuff I now produce is as good as you will find anywhere... -
Go Badgers
And yours, Kirk Ferentz, is a UCONN alum. GO HUSKY'S!!! Obviously my moniker, CAHUSKY, is a reference to a UCONN Husky living in California. Although in reality, im now a NVHUSKY. -
Pirates Pizza and BBQ
which Island in Thailand? Ive spent some time traveling there over the years. You are a lucky man to be spending time there! -
Baby Backs mmmmm
Go Skins! If you like em' fall of the bone then leave them in the foil a bit longer. I like a rib with a bit of a bite and have come to find that 2-1.5-1 works absolutely perfect for me. Usually use apple juice a bit of brown sugar and garlic salt when foiling as well. -
London Broil Res-Q
Im with ya on the tri-tip. Its absolutely amazing. However, the smoker just doesn't do that cut of meat any justice. Marinade with red wine vinegar, garlic salt, worshteshire, salt, pepper, onion powder, cumin and olive oil and toss that baby on a hot grill. Cook till 135 and then let it sit for... -
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I need help with a Riddle
How about the room youre already in? You can't go in because you are already there. -
ANYONE heard of a Aussie burger?
Basically any country you travel in in Europe or Southern Africa will have a place selling Aussie burgers. Ihad my first one back in 1987 in Greece. Never been to Australia so I can't say for sure they actually eat them there but i have seen them all over the place.- cahusky
- Post #2
- Forum: General Discussion
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12 Hours?!?!
I saw it too. It was for Marlowe's near Graceland in Memphis, TN http://marlowesmemphis.com/ -
Accidental Side Dish Discovery
Thats actually pretty close to a dish a chef friend of mine used to make all the time. Difference being, she would thinly slice the potato, season it with salt, pepper and garlic salt and then toss it on the grill. After a crisping she would mix it with fresh cut chives, mayo and sour cream...- cahusky
- Post #13
- Forum: Side Items
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First Time 4th of July Smoke (w/ Q-View
Agreed. I did some of the best ribs ive ever eaten on my weber gas grill. Honestly, im still trying to get them as good on my smoker. Practice, practice, practice...................... -
Briskets--propane torch
Don't need paul bunyon's, just move it around getting one section at a time. Im not talking about big 20 pound monster but that doesn't seem to be what he was indicating. -
Briskets--propane torch
Don't know about a torch, I always do mine in a pan on the stove top. -
Fatty disaster = Fantastic meatloaf
I was aiming for another pizza fatty last night but an overzealous stuffing of pepperoni, cheese, mushrooms, onions and sundried tomatoes led to a serious blowout during the roll up phase. Unfettered, I took the huge lump of sausage and gooey filling and dumped it into a bread pan and tossed it... -
Today's smoke, ribs and Dutch's Wicked Baked Beans
Everyone in my family told me not to add the pineapple but after eating them they ALL told me they couldn't imagine the recipe without them! -
An idea for a Fatty!!!
I made nearly the exact same thing this weekend but used ground beef instead of sausage (buddy doesn't eat pork) and added sun dried tomatoes. I have to admit the fatty stole the show from the butt and turkey breast. Everyone went crazy for it. I didn't warm the sauce as was suggested above but... -
Pizza Fatty with Qview
Im actually doing 5lb butt, brined turkey breast, ABT's and the fatty but didn't have a camera until I got to my folks house where I put together the fatty. The other stuff was all prepared at my house earlier today. Ill post qview of everything tomorrow. I plan on starting the butt around 8am...
