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  1. smokin stang

    Bad Byron's Butt Rub

    Haven't tried the butt rub yet but bought ( 3 ) 24 oz. containers because I had to drive 45 minutes to get it. The Stang is a Fox Body and has parts on it from 1984-1993. It has a big block Ford 460 stroked out to 514 ponies.
  2. smokin stang

    Bad Byron's Butt Rub

    Anyone ever tried Bad Byron's Butt Rub? What's the verdict on this rub?
  3. smokin stang

    Smoker question

    I have a Smoke Hollow Propane Smoker. It is the biggest one they make maybe the # 6? I think the insulated smokers are more for the ones with electric elements. I don't think you will have any problem with yours.
  4. smokin stang

    FoodSaver

    Which model do you have? I need one that is going to be durable.l Dave
  5. smokin stang

    Meat Slicer

    Richard, I saw this slicer at Linens and Things. I think it had a 130 watt motor if I remember correctly. How could we modify it with a bigger tray? Got any ideas? Dave
  6. smokin stang

    FoodSaver

    Anyone have a FoodSaver? I have been looking at these and just dying to get one. There are several models available and I was just curious what you all thought about them. Dave
  7. smokin stang

    Meat Slicer

    Rodger, Does the motor bog when slicing? Dave
  8. smokin stang

    Meat Slicer

    Dutch, What is the wattage on the slicer you picked up at Jc Penny's? How many watts do you guys think the motor needs to be in order to prevent bogging down when slicing meats? Dave
  9. smokin stang

    Pork Spare Ribs

    Should the ribs be place in the smoker meat side down and then flipped to meat side up after a certain time? Or, do they need to be bone side down for the 3-2-1 duration? Which method will produce the most tender ribs?
  10. smokin stang

    Meat Slicer

    Can anyone recommend a nice affordable meat slicer?
  11. smokin stang

    Explanation of what we need for the Home Gardening category

    I would like to see a section of growning herbs since we use them so much in our rubs, marinades, and mops. It would also be nice to have a section on canning as Dutch mentioned which could include pickles, peppers, vegetables etc.. Dave
  12. smokin stang

    Boneless Skinless Turkey Breast Roast

    Doing 3 boneless skinless turkey breast roasts today in the smoker. Have rubbed them down with olive oil and coated them with different rubs. What is the best temperature to smoke these at? Some say cook them fast others say slow. What do you guys think?
  13. smokin stang

    Low Fat, low sugar, kick AS$ BBQ sauce

    Mctrick, The motor in my album is a 815 cubic inch Ford Hemi which my buddy runs in his pulling truck. It makes roughly 2000 ponies. The motor in my drag car is a 514 cubic inch Ford that makes 753 ponies.
  14. smokin stang

    Low Fat, low sugar, kick AS$ BBQ sauce

    I like the taste of it. I used it in Dutch's Wicked Baked Beans. Sam's Club carries it.
  15. smokin stang

    Heinz 57 Steak Sauce

    Chad, This is the recipe that I used. I made it five fold so I could have accidentally messed up the ingredients ratio. I am going to make it again just to double check. Mine was not even close so I ended up adding original Heinz 57 Sauce until it was where it needed to be. Kind of...
  16. smokin stang

    Heinz 57 Steak Sauce

    Has anyone been able to duplicate the Heinz 57 Sauce recipe? I have tried the recipes on the internet and just can't figure it out. If anyone has the secret ingredients please post the recipe.
  17. smokin stang

    Let's all get together

    Sounds good.
  18. smokin stang

    Smoked Cheese Time

    Cheech, I have only smoked cheese one time for about 1 hour with hickory. I must admit the smoke was rollin. I did not freeze the cheese before I put it on and I smoked it 90-100*
  19. smokin stang

    First smoke on Smoke Hollow Gasser

    Jeremy, You can contact the people at Outdoor Leisure Products. They make the Smoke Hollow Smokers. Here is their phone number and e-mail address. P: 417.455.9663 Email: [email protected]
  20. smokin stang

    Smoked Cheese Time

    The other day I smoked some cheddar and pepper cheese chunks with hickory for 1 hour at 90-100* It was pretty stout with smoke. How long would you have to smoke these cheeses with a fruit wood such as cherry or apple to get some medium smoke flavor on the cheese?
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