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  1. bwsmith_2000

    Regarding meat stalls.....

    Meatnbeer,      Good job! Your conclusion sounds logical and until I see something different, your conclusion will be my understanding of the stall. Thanks for the post.
  2. bwsmith_2000

    New Kingsford Hickory infused propane,,,,

    Sounds interesting. I'd be very interested in trying a tank of it. Back in the back of my mind, however, is a question of what's in it and are there any possible health issues. Hopefully, it's all good and we can celebrate a great new product.
  3. bwsmith_2000

    georgia

    So what's the joke ???? Seems like a perfectly good response to me.
  4. bwsmith_2000

    Texas Beer Joint

    Good story! I think the judge must be a wise man ..... a real turnaround for both parties.
  5. bwsmith_2000

    First Smoke on my 22" WSM....Overnight!

    Great looking butts! You're right on with SoFlaQuer's finishing sauce. I use it on every butt I smoke. I truly believe it brings out the best in the pork. Enjoy!
  6. bwsmith_2000

    New Member Upstate New York

    Welcome aboard Mark!! Glad to have you and we look forward to hearing from you often.
  7. bwsmith_2000

    Greetings from Coastal Georgia!

    Greetings and welcome to the SMF! This is home of some of the very best advise from some of the very best folks you could ask for. We look forward to seeing your posts and especially Qview. So let us hear from you often and again, Welcome Aboard!!
  8. bwsmith_2000

    Oklahoma Bass Boat

    I think they have some cousins in Alabama......
  9. bwsmith_2000

    Roast Beef (Qview)

    Man that looks like some mighty fine sammie fixins. Enjoy your lunch next week!
  10. bwsmith_2000

    paella

    Looks great Rick! I'd be really glad to take that extra plate. I love paella. I purchased a paella pan recently and have been practicing with a few recipes. I bought a book with some really great recipes ( La Paella by Jeff Koehler). It's a good book with lots of tips and recipes but I'm sure...
  11. bwsmith_2000

    New member in Jackson, GA

    Greetings and welcome to the SMF. I'm now in Covington and would also be very interested in more details regarding your BBQ store. Welcome aboard!
  12. bwsmith_2000

    Chili

    eppo,      I'm going to do you a real favor. Below is a recipe for "Chili Verde." It's from one of our greatest posters (back from the Yahoo days.) SoFlaQuer is in Stuart & Palm Beach, Fl. He posted this recipe a long time ago and it has been used by lots of people. I won a local chili cook off...
  13. bwsmith_2000

    Smoked Almond Question

    BJ's sells raw almonds.
  14. bwsmith_2000

    Been smoking for around a year!

    Hi Logan,      I also welcome you to the Smoking Meat Forum and echo Scarbelly's suggestion. The e course is a wonderful resource. Post often and good luck.
  15. bwsmith_2000

    Raising pigs size quesion

    Back when I was into that sort of thing, I let mine grow to 225 to 250 lb. Never had a bad one.
  16. bwsmith_2000

    Smoking a whole pig without skin

    Just thinking out loud, I'd say let the meat do the talking. What I mean is that when I do a large butt (which has no skin), I keep my pit at about 225 and monitor the internal temp of the butt. when I get up to about 200, I foil it and rest it. So, what would be the difference in a larger mass...
  17. bwsmith_2000

    Smoked Bluefish

    Hey Flash,      Thanks a million for your reply. That looks like the recipe I was looking for. I will definitely be using it and again, thank you for your response. Hope mine turn out as good as yours look.
  18. bwsmith_2000

    Help with smoking blue fish

    A friend of mine just brought me a "mess" of blue fish. I have eaten some delicious smoked blue fish before and would like to fix these as well. I have some ideas of how to do it but would really appreciate some experienced input. Any help?
  19. bwsmith_2000

    Looking for Brisket Instructional

    Another really great recipe for brisket is a sticky in the beef forum posted by smoky okie. The Okie sears his brisket before putting it in the smoker. I have smoked a lot of briskets and thought I had the greatest recipe. But I tried Smoky Okie's process/recipe and found my true "Go to" method...
  20. bwsmith_2000

    Help....need advice about my "butt" - Now with Q-View

    RippinNTearin      Glad it turned out good for you. The butt is one of my favorite comfort foods and makes any game a little better ..... even if the score is not in your favor. Just one piece of advise. Next time you do a butt, give it that really great taste by using some of SouthFloridaQer's...
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