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  1. raypeel

    I'm bored! need to smoke something!!!!!

    SmokeOkie Do you inject with each jab or jab several and then inject? Sorry if that is a dumb question, but I've never tried injecting. I agree with the Head Country. Good stuff.
  2. raypeel

    First brisket and fatty

    I have made 3 so far (each time I smoke). I use the one pound Jimmy Dean and my son used a 2.5 lb blue and gold (a brand the schools sell here for fund raisers, very good). First one I just put on straight from the wrapper, the other 2 we stuffed with cheese and peppers. You really can't go...
  3. raypeel

    Saturday's Pulled Pork w/Q-Views

    Very nice MJ.
  4. raypeel

    Brand New user

    Welcome aboard Codfather. Been here 2 months and you couldn't ask for a forum with more knowledge or more willing to help.
  5. raypeel

    First Pork Butt

    I will start earlier next time so I can pull, but it was good sliced. Thanks for your help Friday evening Walking Dude.
  6. raypeel

    Turd stuffing????????

    I tried something new (for me anyway) this weekend. Cream cheese with chopped turkey, diced onions and garlic. I didn't add any seasoning, but I think I'll add black pepper next time.
  7. raypeel

    First Pork Butt

    Here's some Q's of this weekend. I stopped at 188 (everyone was hungry) and had to slice the larger half. I left the smaller half wrapped up and was able to pull it a couple of hours later. I also included a Q of a turkey my son and I rotiseried the weekend before. Thanks to everyone that...
  8. raypeel

    test q's

    test for q's
  9. raypeel

    1st Chuck Roast

    Yummy. I'll have to try a Chuck. Let me know how those taders turn out. I tried it once but they were just ok.
  10. raypeel

    Help with first butt

    I had planned on making Dutch's beans, some ABT's, I stuffed a fatty last night and my son is bringing one over, and I'm going to try the twice baked potatoes. I'm thinking of a loaf of bread in my bread maker also. Thanks for all the help and suggestions. If you have any more let me know.
  11. raypeel

    Help with first butt

    Thanks for all the replies. I will go to about 160-165 and then wrap in foil until 200. I may have to start a little later than planned because of the smaller size. Do you think 5 hours max?
  12. raypeel

    Help with first butt

    I have a 5.5 lb butt to do pulled pork for tomorrow. When I opened the package it had been cut into two pieces. Should I smoke them as two butts or try to put them together for one?
  13. raypeel

    turkey/ butt

    Looks good Scottddove. They had one a Lowes about like yours on clearance for $127 and I opted to get the vertical propane for $99 because of space. Kinda wished I went the other route. I'll probably get a wood burner this spring unless I find another on sale.
  14. raypeel

    The best ABT so far

    Thanks Kev, I'll give it a shot.
  15. raypeel

    The best ABT so far

    I'll check it out. This may be kinda crazy, but my bell peppers went crazy a couple of weeks ago and now I have a bunch of small peppers just the size to make ABT's (or just BT's). I don't think they will get much bigger since it is cooling off. I guess it could spice them up with some wing...
  16. raypeel

    The best ABT so far

    I love pasta salad. Do you make your own wing sauce? If so could you share.
  17. raypeel

    turkey/ butt

    Good luck on the turkey. Be sure and brine it. This site has made me a "must brine poultry" smoker.
  18. raypeel

    The best ABT so far

    Those sound great. Did you still use bacon? I was planning on chopping up some left over turkey and mixing it with cream cheese and onion for tomorrow. I'll have to try it for sure.
  19. raypeel

    turkey/ butt

    I'm just finishing my first month and having a blast. Every time I leave this site I have new ideas and huge hunger pains. I'm going to smoke my first butt tomorrow. I'm also doing ABT (a must), a couple of fattys, baked bean and I'm going to try the twice baked potato. I think I just ran...
  20. raypeel

    inheriting bread machine

    Here's one I make all the time. 3 cups of flower 2 eggs 5 TBS butter 4 TBS sugar 1 TS salt 1 TS yeast 4 oz milk 4 oz water Make sure milk and water are about 90 degrees (not quite body temp) One thing to watch on liquids is not to add to much. Make sure the mixture is going to make a ball...
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