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  1. themidniteryder

    Snake river farms ribs

    Pack them back up and send them to me. Can't go wrong. Seriously though, if the 3-2-1 has worked for you in the past I would suggest you stay with what you know. Personally, I do the 3-2-until they are 170 IT in the middle.
  2. themidniteryder

    1st Q this year: Chicken

    They show up now, but very small. Looking at the image name it appears you posted the thumbnail of the pic, not the actual full size pic. No worries, it takes time to learn how to do stuff like this. Everyone here learned somewhere at some point.
  3. themidniteryder

    KCBS Judges & Teams: KCBS Events Search Application

    Can't wait to try the app. Unfortunately I have to though as I won't have my judges number until the end of March. Definitely on my bookmarks though!!  
  4. themidniteryder

    Triming beef brisket

    I have tried them fat on and untouched, on and scored, trimmed, fat cap up, fat cap down, and every other variation. My personal preference at this time is trim most all of the outside fat, some of the fat between the point and flat, inject, lots of rub and love. The less fat, the less time it...
  5. themidniteryder

    Hello, from San Diego, CA

    Howdy neighbor, and welcome to SMF! Lots of good folks here and they can walk you through anything.
  6. themidniteryder

    CBBQA Q-Fest

    Puddingstone Lake, San Dimas Ca.
  7. themidniteryder

    CBBQA Q-Fest

    Anyone here going to Q-fest this weekend? We will be there Saturday and look forward to meeting some good folks.
  8. themidniteryder

    health department interruption

    The HD laws here in California are weird. There is a state guideline called CalCode, supposed to be uniform state wide, but isn't. One county will let you cook onsite for a private party with no permits or inspections. It's private so they don't care. Others say nope, NO onsite cooking. And here...
  9. themidniteryder

    Chicken quarters

    Drumsticks were awesome. Thighs were so-so. Not dry, but not as juicy as better brands. I don't brine or inject chicken and never have a problem with dryness.
  10. Chicken quarters

    Chicken quarters

  11. themidniteryder

    Chicken quarters

    It was too nice of a day yesterday NOT to smoke, so I decided to do a small run of chicken quarters for supper. I tried a lesser brand I have never used before, and boy I won't ever make that mistake again. LOTS of fat, found some pin feathers, a few nasties around the back section. Tyson or...
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  17. themidniteryder

    Yesterday's smoke (my first Butt) with QView

    Looks like you nailed it! Great job.
  18. themidniteryder

    Howdy Y'all

    Glad you made it here Neil, and look forward to seeing you at a comp one of these days.
  19. themidniteryder

    Newbie wants to try an 11 lb boneless pork shoulder

    I should of clarified I was cooking above 225 to get it done in the time specified.
  20. themidniteryder

    Newbie wants to try an 11 lb boneless pork shoulder

    Go take a look at my latest pork butt q-view: http://www.smokingmeatforums.com/t/135391/pulled-pork-home-run-now-with-video-q-view#post_926620 There are videos of each step that might be helpful to you and once you see the pull, you will see why I do what I do with it. And it was cooked on an el...
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