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  1. scpatterson

    Ok vets help with holding time on a Butt

    Here is recent post from another memeber with about teh same quesion http://www.smokingmeatforums.com/for...ad.php?t=91999 Maybe will help you some
  2. scpatterson

    Worm Composting (PiCS)

    Sorry Brother..been really busy..Not even in the country right now. Too bad you dont live closer, im selling the house and would let you have the whole thing...If anyone wants them let me know!!!!!!!! Answers: 1) I do not do anything duringthe winer, feed them very very little as they dont eat...
  3. scpatterson

    Getting ready for first smoke

    I promis you will never know there was muctard on it...But oil works too I just think the bark fro teh mustard and rub is better..........Look forward to your finiahed butt
  4. scpatterson

    Haven't been smoking lately. Too busy doing this......

    Wow what a diff!!!!!!!!!!!!!!!! Very nice
  5. scpatterson

    More FATTIES for me!!!!

    Looks great..i too have always been suprised how long the cabbage takes. I really like it but rarely do I have the time to cook unless doing a butt or somethging.......Awsome looking fatties
  6. scpatterson

    Real Dino Bones with plenty of Q

    Great job Mark.........Need to smoke up a btch of these soon......
  7. scpatterson

    Tasty Bacon Treats From Omaha!

    Thats an awesome looking smoker..Never seen one like that..Assume you built it...Awesome!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!:PDT_Armataz_01 _37:
  8. scpatterson

    135lb's of Butt and a beautiful day!

    Awesome job and very good post........Love the queu view... I will even throw in some points now incase I dont get to later when you finish the smoke......
  9. scpatterson

    My First Smoke and Qview

    Beautiful!!!!!!!!!!!!!Awesome smoke
  10. scpatterson

    Missouri Tartan Day Celebration

    WOW...Beautiful color on those!!!!!!!!!!!!!!
  11. scpatterson

    Baby Backs for Easter

    Great post....How did you cook your ribs? 3-2-1? and which did you like better. I like both and just depends on the prices but sometimes just want some BBs
  12. scpatterson

    105 lbs Butt @ 190F - 24hrs

    Just curious. Why smoke at such a low temp for such a long period of time? Seems they would be in the danger zone for too long and possibly dry out
  13. scpatterson

    tikka hens........

    AWESOME!!!!!!!!!
  14. scpatterson

    BBQ pork fried rice w-pics

    Looks great...I know fried rice for sure since Im in Singapore half the year and thats some of the best looking rice Ive seen...Great way to use left over smoke pork too
  15. scpatterson

    What size is your favorite butt?

    I like 7-8 pounds but cant really say why..Just seems normal size I guess but I had rather do a large one vs one under 6 pounds
  16. scpatterson

    Smoked first Brisket

    What temp did you cook it to?? I find brisket a little hard to cook. I always dry it out...Looks great
  17. scpatterson

    How much to make?

    I would just do a double Bucket full
  18. scpatterson

    Sauce ideas

    Yeppers!!!!!!!!!!
  19. scpatterson

    smoked burger

    Awesome!!!!!!!!!!!!!!!
  20. scpatterson

    Problems with my ABTs

    Same as what most everyone else said. Cut them length wise. Scrape them ereally clean Finish at a higher temp to crisp teh bacon and use teh cheap really thin bcon... I have never had one too hot and use pepper jack cheese in mine most of the time...
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