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  1. bwsmith_2000

    Peach tree wood

    Peach in indeed a great wood for smoking. It is a little lighter but gives a really great flavor. Enjoy!
  2. bwsmith_2000

    Smoked Fish Dip question

    Here's a recipe that I've used many times and it has always turned out great. Give it a try. Bill Greetings, I have been asked by several for my smoked fish dip recipe. Let me start out by saying that the smoking part of this process works well with most any type fish (including salmon). So...
  3. bwsmith_2000

    Geek's Chocolate Pig Candy

    Hello Mr. Geek!      Great to hear from you again. That recipe, just like so many of your other posts, looks great. I'll be giving it a try.
  4. bwsmith_2000

    Hello From Eastern NC

    Josh,      First of all, welcome aboard. You're now a part of one of the best Q Forums on the internet. Also, I would echo what's been said above ..... you are in the middle of some of the finest BBQ country in the world. I grew up in that area and still long for the times I can get back to get...
  5. bwsmith_2000

    Ribs not Tender Enough

    "Thanks everyone, I've been relying on the gauge on the pit itself.  Sounds like it is time to invest in a digital thermometer to ensure I am at the right temperature.  Thanks for all the input, I'll update with the next batch (hopefully next weekend)." Paul,      The only time I have ever had...
  6. bwsmith_2000

    Best Corn on the Cobb ----- Brine it.

    Hi Bear and others,      Sorry about the lack of detail. I saw it on TV and it was perfectly clear to me. He He He ...... anyway, yes the ears were completely shucked and silk removed ...... ready to eat. Then brinned and grilled. I've also soaked the ears in the shuck and grilled them that way...
  7. bwsmith_2000

    Best Corn on the Cobb ----- Brine it.

    I have a great tip for those who enjoy corn on the cobb. I was watching Cook's Cooking show on Georgia Public TV yesterday and they were doing corn on the cobb. They brined the corn in a solution of a gallon of water and a half cup each of salt and sugar. It was allowed to brine for about three...
  8. bwsmith_2000

    Hi, am a new member

    Welcome aboard!      I think there's plenty of info here for you. Don't forget to take advantage of Jeff's free smoking seminar. It's really good. Don't forget to post often and remember the pictrures.
  9. bwsmith_2000

    Pastrami from the begining, update It's finally done!!

    Really looking forward to seeing how this one turns out. Thanks for the thread.
  10. bwsmith_2000

    FINISHING SAUCE (for Pulled Pork)

    Yount,      You won't be disappointed. I have used this finishing sauce since SoFlQuer first posted it and I have always been happy with the results. I really hope you will be too .... it's the best!
  11. bwsmith_2000

    No foil butt, first time, update it's done!!!

    Hey Al, please do keep us informed as to how you come out. I have done butts both ways and lean towards not foiling. Good luck and I look forward to y our results.
  12. bwsmith_2000

    Yoshidas chicken thighs

    Ron P still abides ..... please let us know how they turn out. Also, I second the suggestion to take them to 170.
  13. bwsmith_2000

    two women

    Thanks for sharing. I enjoyed that.
  14. bwsmith_2000

    Chuckie Vs Eye of Round Question

         Thanks a million folks for your responses. I think I agree with the consensus that the chuckie has more fat and thus produced a more tender product than the eye of round. I just thought that since the eye is considered a higher quality cut, it should make a superior Q. But not so . ...
  15. bwsmith_2000

    Chuckie Vs Eye of Round Question

         A couple of weeks ago, I smoked a 3 1/2 lb chuckie at 230* to and IT of about 160* and it was delicious. It was tender, juicy and very good to eat either as an entree or in sandwiches.      Thinking how really good this was, I thought I would upgrade a little today. I smoked a 5 3/4 lb...
  16. bwsmith_2000

    Newbie from Scotland, UK

    James,      Welcome to the SMF! It's great to have you here. Please post often and let us know how you smoke in Scotland. Like, what kind of wood do you use, what kind of smokers are available to you over there and what's you favorite smoking meat? Again, welcome aboard and do let us hear from...
  17. bwsmith_2000

    Bourbon

    When it comes to good sippen whiskey, it has to be George Dickel (Tan Label). A little pricey but pure quality and always on the rocks.
  18. bwsmith_2000

    What YA cooking for the weekend ? In Texas we have 77 degree weather &

    Did some yard bird today and will be doing NY Strips for lunch tomorrow (birthday). Then Monday it's going to be pulled chuck. Hope everyone has a wonderful weekend.
  19. bwsmith_2000

    Got a 10-lb picnic roast in...

    Hello Chris Harper!!!      Man has it been a while since we've (or at least I) have heard from you. It's really good to see your post and hope to hear from you again soon. It brings back a lot of good memories. Hope you enjoy that Q!!
  20. bwsmith_2000

    boston butt problem

    You have to make your own decision on whether to eat the butt or not but if it were me, I'd enjoy some really good Q. I don't think you were in the "danger zone" too long. Enjoy!!!!!
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