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  1. minn.bill

    todays smoke

    cant wait till tommor to eat.been teasing myself since yesterday when i started prepairing 4 small, 3-4 lbs each pork roast's for pulling.coated them with mustard and a 50/50 mix of jeffs naked rub and cajin dynomite dust. fired up the vault this morning at 7 and smoked them with hickory at 240...
  2. minn.bill

    Spares and a Butt

    Looks good buzz,makes my mouth water just lookin at it I through on some buts today also,will have a view shortly
  3. minn.bill

    My first pork loin, a 3 pounder

    ive injected them before,creole butter ,spicy butter and or even bbq sauce. loved everyone of em.
  4. minn.bill

    Happy Birthday, MossyMo!

    happy b day mossy.just wondering did the big move ever happen? later bill
  5. minn.bill

    Back in gods country!

    erain,rest of our jobs for the year should be within a couple hrs of home .so ill be home on wknds for sure.smokin smokin and smokin
  6. minn.bill

    First Breakfast Fattie w/Qviiew

    nice very nice indeed.
  7. minn.bill

    Back in gods country!

    and it feels so good.been in southern south dakota sinse about april 2nd and finally got home on fri.hadent even seen my smoker all summer .had to just live off the smell of the forum all summer.had lots of q view to drool over.picked up a 1/4 cow from a local farmer and a 25# box of pork back...
  8. minn.bill

    Smoking a fully cooked ham?

    yould all be surprised at how much extra flaver you can add to an already cooked or smoked ham. but i wouldnt worry about keeping the temp down .actually i get the smoker as hot as poss. and get a good black char going.ive glazed em with honey and brown sugar ,ive left em alone and just smoked...
  9. minn.bill

    Fattie smoke @ Sturgis

    good lookin fatty and what a place for it.never been there before but been workin in southwest s.d. since april and will be takin off next fri for a wknd in sturgis cant wait.
  10. minn.bill

    Advice/Info on Snack Sticks

    ive used curleys,codys and was quite happy with the results every body loved em.but ive added some heat to them .like garlic and or tabasco,or crushed red pepper. i also take the temp to the low 150s and then the cold water bath.
  11. minn.bill

    My Brisket & Pastrami.. Qview

    that really looks good .both of them are on my list of to do's
  12. minn.bill

    Independence Day Smoke (sort of)

    wow!
  13. minn.bill

    Blode joke

    good one .i like it.lol
  14. minn.bill

    ABTs stuffed with chorizo

    sounds damb good to me ive just this year discoverd chiriso and am loving it .bill
  15. minn.bill

    My Pastrami

    dude what else can one say,wow- just added this page to my favorites for later use .thanks and points to you. bill
  16. minn.bill

    A.B.T.'s wit a twist

    wow looks good enough to eat.
  17. minn.bill

    I'm back

    welcome back ron. hope your here to stay a while
  18. minn.bill

    taco fatty w/qview, more mini's

    great job on the taco fattie looks good enough to eat. and on the fishing out here i have yet to find any water.bill
  19. minn.bill

    You all are just plain crazy!

    you must remove the seeds that is where the heat is.
  20. minn.bill

    cured elk roasts/dried beef w qview

    erain, ive done a couple myself with curleys .but i cant open your pics for some reason.just have red exes.any ideas.bill
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