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  1. jspryor

    Baby Back Membrane

    I have some baby backs on right now but am worried about the membrane. I usually remove the membrane but this time it was almost like there wasn't one on there. Is there that big of difference? Any tips to compensate for this?
  2. jspryor

    Assistance required! Why are our briskets/ribs so small!?

    Well, low and slow cannot be too foreign of a concept for Aussie's. Some Aussie team (Aussom Aussie Australian BBQ Co) came to the Mid-America Ribfest this weekend and took home the crown. http://www.omaha.com/article/2009071...MENT/707169856
  3. jspryor

    Bone in or boneless?

    I would agree that the taste difference is somewhat subtle. However, there is just no better feeling than sliding that bone right out...nice and clean after a successful smoke.
  4. jspryor

    80# smoke for the weekend

    Cooking for the entire company...absolutely no pressure there, eh? Good luck and have fun!
  5. jspryor

    Looking for good recipes

    I would have to recommend Jeff's rub. You can use it on about anything. http://www.smoking-meat.com/jeffs-na...ub-recipe.html
  6. jspryor

    QView from 4 Jul

    That is a bunch of blocks stacked up with a custom welded grate and covered with a foil lined piece of plywood. My wife's grandfather always used this space for big cooks...still works well. Posted some pictures in a recent post: http://www.smokingmeatforums.com/for...004#post324004
  7. jspryor

    QView from 4 Jul

    Thought I would share my pics from the holiday smoke on Saturday. I cooked up 20lbs of both featherbones and spare ribs. This was my first time doing the spare ribs and the 3-2-1 method worked fabulous. Hope everyone else had a great (and safe) holiday weekend.
  8. jspryor

    Serious smoke this weekend-I have to be crazy

    Sounds like the only thing you are missing is a case of Coors Light. Have a great weekend!
  9. jspryor

    spare ribs question

    I am cooking spares for the first time this weekend...about 20 lbs. When you foil do you foil each slab individually or a couple slabs together? Any cooler time in the 3-2-1 method?
  10. jspryor

    Quite the weekend...

    Featherbones are kind of like a riblet...they usually come in 10# boxes for $1 to $1.50 / #. Here are some pictures from Enterprise in a recent post: http://www.smokingmeatforums.com/for...t=featherbones I think "Featherbone" is a Nebraska/Midwest term. Really good to eat.
  11. jspryor

    Quite the weekend...

    Here are the pics of the pit and the piece of wood I throw on top of it. When I took the pictures I was just re-heating some PP. Turned one of the blocks on its side can plug holes to control the air flow.
  12. jspryor

    Quite the weekend...

    That would be my typo: featherbones.
  13. jspryor

    Quite the weekend...

    Just thought I would share the story of my smoke this weekend... I am cooking for two parties...friend's birthday party and block party. Pulled pork for both and a 10# box of featherbones for the birthday. I started six butts last night at about 7pm in a home-made cinder block pit we have at...
  14. jspryor

    What's your occupation?

    I went to school to become an accountant...now I manage software design and QA for a healthcare benefits company. On that note...pay attention to the current healthcare reform debate/mandate. You don't want to pay taxes on your health benefits...do you? Cheers folks!
  15. jspryor

    Electric Modifications

    I have not yet began work on my "charcoal conversion" but will let you know how if goes. Perhaps I will attempt to use charcoal this weekend. Need to figure out what I want to smoke first. So many choices, only two grates. Congrats on your new rig!
  16. jspryor

    Lord Stanley!

    Boo. Bring the Cup back to Pittsburgh.
  17. jspryor

    Char-broil Electric/Water -> Charcoal

    Anyone ever convert an electric water smoker to a charcoal smoker? I am thinking I could just put charcoal on the metal plate that is under the heading element...
  18. jspryor

    Sunday Night Featherbones

    Featherbones are one of my favorites! Just picked up some from Farmland...$0.95/lb.
  19. jspryor

    Smoking Ahead of time for a party

    I am in the same boat. Smoked 80lb of pulled pork yesterday. Re-heating for party tonight. I am thinking slow heat for a couple hours at 250 degrees. I saved some of the juice and plan to pour over the top. Good luck with your party!
  20. jspryor

    Your age , the chocolate calculator

    It's not weird...it's MATH. cheers.
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