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  1. billyq

    Hi Everyone!

    Welcome to the forum. I usuallly rub my ribs befopre I put them on the smoker. I've found that if I rub them overnight, they tend to taste "hammy". It's all personal preference.
  2. billyq

    Cannibals...........

  3. billyq

    Starting to season my new GOSM

    I'm with Debi. That smoke looks just about right.
  4. billyq

    Meowey's Pork Rub

    Hey Motley, you gotta try a brisket. Once you do, you'll always go back to it!
  5. billyq

    Beef Short Ribs

    Those look good! Was the tenderness there? How did the criollo marinade work out for you?
  6. billyq

    ribs tommorrow

    Some things are worth the wait. I'm going to Austin next weekend and for sure will stop by Stibbs to pick up some marinade and rub.
  7. billyq

    Samler platter from the smoker

    Good luck. Try some chile con queso. Some jalapenos, tomatoes, and onion, (diced) sauteed in a little butter, then add chunks of velveeta to melt. Thin it out to the consistency you like with a little chicken broth. Serve it with tostadas. It makes a great appetizer.
  8. billyq

    May 20th-Smokin 30# of pork butts

    We must have pics of the finished product.
  9. billyq

    Hi everyone.... been buisy

    Hmmm....smoked shrimp.
  10. billyq

    my first brisket is finally DONE!!!

    So, how did your guests like the brisket?
  11. billyq

    Just getting started posting

    Welcome. You'll find good people here, always willing to help.
  12. billyq

    All nighter

    How is that afterburner working out for you?
  13. billyq

    My Pecan Chunks are Wet and Moldy!!

    Should I use them? I have a camp chef smoke vault, so the chunks sit on a cast iron wood chip tray. Thanks.
  14. billyq

    Cleaning your smoker

    I rmeoved the burner from my GOSM once and took it to the local do-it-yourself car wash. Used the pressure washer on it using just water. Came home, an fired it up again to dry it so it would'nt rust. It seemed to do the trick.
  15. billyq

    my first brisket is finally DONE!!!

    pics, pics, pics!
  16. billyq

    Lump or Charcoal????

    I'm all for the lump. And a chimney starter.
  17. billyq

    Add'l Racks for my GOSM

    Where did you order your extra rack from Debi?
  18. billyq

    Preparing ribs

    After trimming these, it would be St. Louis cut, right?
  19. billyq

    Going to start my first brisket Fri night....

    You can trim the fat to a quarter inch if you want. Some people do it (like me), some don't. It's up to you. Use a good rub, get some good smoke on it, and enjoy yourself. Just remember...perfection is unattainable. That just means you'll have to keep on smokin'!
  20. billyq

    SPEED Butts!

    I saw Good Eats one time where AB did a butt, then he said something about foiling it and putting it in 300 degree oven till it got to about 200 degrees internal if you're in a hurry.
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