Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. culpepersmoke

    Johnny Trigg style ribs on the RT

    I took JT class a few years ago. That’s close to what he taught back then except the rubs and sauce isn’t what he used (at least at that time). Looks good though. I always thought his ribs were too sweet as well but as he says your cooking for that one bite.
  2. culpepersmoke

    Slaw

    Last night we had pulled pork Sammie’s. Normally we make a standard Coleslaw either as a side or to put on the sammy. Looking for something different I made up this slaw and it was great as a topper on the pulled pork. 1/2 head cabbage, shredded (3 to 4 cups) 2 apples, cut into julienne Salt...
  3. culpepersmoke

    Greenhouse Ideas!?

    Looking forward to seeing it
  4. culpepersmoke

    Steak, burgers and beans

    Nice spread and great looking rig.
  5. culpepersmoke

    FNG here!

    I’m further north in Alpena (summer months). I’m familiar with that area. Welcome and good looking food.
  6. culpepersmoke

    My take on an ABT

    Those look great.
  7. culpepersmoke

    Howdy Ya'll from Tennessee!

    Congrats on getting the Lang. I love my stick burner. Welcome northern Michigan and west Texas.
  8. culpepersmoke

    4th of July Brisket (My 2nd Attempt at Brisket)

    Looks good from here
  9. culpepersmoke

    Yesterday’s pork steaks

    Started about 11:30 am with a light kosher salt dry brine, then in the fridge for a nap. About 3:30 out the came and gave them a medium dusting with some sweet heat rub on both sides. Let them sit on the counter until a little after 4 while I waited for some hickory chips begin smoking on the...
  10. culpepersmoke

    Brisket and pork belly

    Looks awesome
  11. culpepersmoke

    Recommendation for glove liner

    I just use white cotton gloves from Harbor Freight or Tractor Supply. They’re like a buck a pair.
  12. culpepersmoke

    Brisket and pork belly

    Looks great.
  13. culpepersmoke

    Hotter than the Sun???

    I would think to get that hot you had a good build up of creosote with some grease. That’s not “good seasoning“, in my opinion. With my smoker I pressure wash the inside once or twice a year to keep it clean. After the pressure wash I’ll spray the grates with some Pam to keep them from...
  14. culpepersmoke

    Recteq 1250 one year review

    Over the winter we spent sometime with friends that had just purchased a RT1250 so I got to cook on one a few times. I have to say I was very impressed with that cooker. Great review.
  15. culpepersmoke

    Do you run your offset stickburner in the rain ?

    Can’t control the weather so yes I cooked in the rain. Simulator to newglide I use a 10 x 10 canopy for my comfort as well for the smoker. Mine has an insulated firebox so I really don’t see much change in the cook process.
  16. culpepersmoke

    Making my own barbecue sauce

    I enjoy making my own sauce sometimes. I usually start with Bill’s BDSE recipe then modify from there. https://www.smokingmeatforums.com/threads/pgsmokers-best-damn-sauce-ever-bdse.129351/
  17. culpepersmoke

    Deconstructed ABT’s

    Pa as the plate over here. Those look great
  18. culpepersmoke

    New from Virginia

    Welcome from Michigan (formerly from VA). Lots to learn here.
  19. culpepersmoke

    Ribs-N-Taters

    I was showing my wife your post for the potato’s. When I finished going through the steps on my iPad she says “you had me thin sliced….” I’m so going to try those. Thanks
  20. culpepersmoke

    Memorial Day Ribs

    Here are a few shots from previous cooks. I’ve had this cooker for 3 years now and still very happy with it.
Top Bottom
Back
Clicky