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  1. bwsmith_2000

    Home Production of Quality Meats and Sausages-700 pages reference book

    Sounds like a great book. I just ordered a copy from Amazon.com. Also, I ordered a copy of the build your own smoke house and smoking sausage book. They sound like some wonderful books to have on the shelf They should go well with the Rytak Kutas book. And who knows .... perhaps I'll even build...
  2. bwsmith_2000

    Orion Smokers input??

    Thanks a lot for the input. Any others?
  3. bwsmith_2000

    Need help with pork butt

    3D,       Not sure what the problem was but I would suspect a temperature problem. Your pit should be at 225* to 250* and the internal of the butt should be as you indicated,about 165, when you wrap and about 190* to 200* internal when you pull it off the smoker. Let it rest about an hour and...
  4. bwsmith_2000

    The Ron Man has left us

    Ron,      You will be missed for ever. I remember when you signed on and how much I have always enjoyed reading your posts. Your knowledge and willingness to share information will be missed. I also remember your sadness and apprehension with the move. It was good to have you reestablished and...
  5. bwsmith_2000

    Orion Smokers input??

    Recently, I was at a friend's house and he served pulled pork that he had prepared on an "Orion" smoker. When he told me about the cook times, I was amazed. He said the pulled pork (butt) took only about 5-6 hours to cook. He cooked ribs in about 2-3 hours .... and they were good! How about it...
  6. bwsmith_2000

    Babby Backs Gone Wrong (long post) help please!

    BDL,      I can't say that I've had the exact problem that you described. The closest I can come is back a lot of years ago, when I had first started smoking, I did a batch of ribs that turned out to be pretty tough. I talked through it with the folks here on the forum and decided that I had...
  7. bwsmith_2000

    pulled pork finishing sauce question

    I don't like to boil my sauce but I do like to simmer it for about 15 - 20 minutes. It helps the flavors to more completely blend.
  8. bwsmith_2000

    So how is your Fathers Day

    Wonderful!      Started off with sleeping in. Then hot pancakes with lots of syrup, fresh rasberries, sausage and hot coffee. This afternoon we're going to have medium rare rib eye steaks, lobster tails, spinich salad and corn on the cob. What a day ...... and I'm so very proud to claim each of...
  9. bwsmith_2000

    Stuffed Baked Potatoes?

    Thanks for this thread and the posts. I really like the suggestions from FFWarren, Pineywoods and Cowgirl. I'm going to be making some of these with my Father's Day cookout tomorrow.
  10. bwsmith_2000

    Birthday Prime Rib

    Pineywoods nailed it. I did one about two weeks ago and that's the way I did mine. It was "choice" but delicious. Where did you find prime?? Must have a good butcher. And by the way, hope you have a very Happy Birthday and many happy returns. I like to see a pereson do something nice for...
  11. bwsmith_2000

    finally put my garden in....

    Nice looking garden! Mine is about the same size and coming along nicely. By the way, hope you are enjoying that Troy Built as well as I enjoy mine.
  12. bwsmith_2000

    Coming Soon - Better Features/New Platform

    Jeff, I've said it before but I'll say it again ..... Sincere thanks for all you do. I've been around since the yahoo days and hope to be around long after this change. This is an outstanding forum with outstanding support (you and the moderators) and with a totally outstanding membership...
  13. bwsmith_2000

    Stripers??

    I've caught and eaten quite a few strippers and always enjoyed eating them .... especially when they are really fresh. I have usually fried them and absolutely love to eat them. I've never smoked them but I wouldn't be afraid to try. First, I'd brine the fillets and then smoke them similar to...
  14. bwsmith_2000

    from scratch pimento cheese

    Hi Squirrel, Looks like some really great pimento cheese. My wife also makes it from scratch but yours looks and sounds like it may be a contender. Looks great. I also enjoy the scratch approach.
  15. bwsmith_2000

    Not a frequent forum-er

    Welcome to the SMF! I totally agree with your recommendation. I didn't do that but after smoking a few, I understand your thoughts.
  16. bwsmith_2000

    FINISHING SAUCE (for Pulled Pork)

    I usually put the finishing sauce on the pulled pork and then serve other sauce on the side. Some folks like the additional sauce and some don't. Either way, I say the sauce is to die for. It really makes the Q.
  17. bwsmith_2000

    Texas Fish Consumption Bans DFW arae

    TripleBQ, Unfortunately, more and more of our rivers and lakes are becoming contaminated. PCBs are one of the worst. There is a resevoir near me that was polluted by a transformer plant with PCBs right after it was flooded (about 51years ago). The lake is still contaminated and signs are...
  18. bwsmith_2000

    First GOSM smoke - not smoking as much as I'd like

    Thin blue smoke is the way to go. If you can smell the wood smoke in the exhaust, you probably have the right mixture. And by the way, no use guessing about the accuracy of your thermometers. Heat a pot of boiling water. Put the probe in (suspend the probe in the water) and take the reading...
  19. bwsmith_2000

    Root Crops Plus

    Well we had a beautiful day today and the garden is just barely dry enough to begin to work plus we have rain (70%) coming in on Monday. So, with the temp in the upper 60's tomorrow and only partly cloudy, the wife and I went to our local farm and garden store and purchased seeds and plants for...
  20. bwsmith_2000

    Heirloom Gardening

    Dan, You're right on about the green sawdust and green clippings. They should be composted before putting it around plants ..... I have used it effectively but always adding sufficient nitrogen to avoid the problem. That can be a little tricky though. Too much and the nitrogen will burn the...
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