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  1. bob-bqn

    Marinading multiple briskets

    Dave sometimes the simplest ideas are the best. :D Now I wonder if someone could use an injector and just pierce the bag & duct tape the small hole if they didn't have a sealer?
  2. bob-bqn

    Brinkmann vertical charcoal smoker to gas conversion

    You did such a good job on that, that it doesn't even look like a mod. :D Good to see that the hose is completely outside so there's no chance of it melting and causing problems. Chicken looks fantastic! 8)
  3. bob-bqn

    What's on sale this week

    My wife just call and asked if she should pick up some ribs .... $1.79 a pound for spares. Who am I to tell her no. :D
  4. bob-bqn

    Took the plunge

    You know how it is with stainless .... people just have to touch it and get their fingerprints all over it. :lol: Mine, mine, mine.
  5. bob-bqn

    New Smoker

    I've smoke lots of butts and have never used foil. Until last weekend that is .... I cooked two butts of the same size side-by-side on the same rack. At 170* I wrapped one of them if foil and left the other unwrapped. Didn't baste either one the entire cook. They both cooked for 24 hours at...
  6. bob-bqn

    Took the plunge

    I didn't see you mention it in this thread...but from all the clues it sounds like you have a Great Outdoors Smoky Mountain Big Block Smoker. 8) Congratulations on the GOSM. :D
  7. bob-bqn

    salmon

    Joe here in Texas, we're not getting below 80* at night....We're on day #40 of 100*+ weather during the day. Hope the smoke went/goes well. :D
  8. bob-bqn

    turkey meatloaf

    I've smoked whole turkeys, turkey breasts, and turkey legs and smoked turkey is wonderful. I've smoked beef meatloaf and is it much better than oven baked. :D Therefore, I must come to the conclusion that turkey meatloaf would probably be good but I haven't cooked one.
  9. bob-bqn

    smoking a wild turkey

    I always hear others talking about drinking theirs. Wild birds tend to have more dark meat and less fat than domestic ones because they get a LOT more exercise. Exercise is what makes the meat dark and since most domestic animals spend little or no time flying we're accustom to see white meat...
  10. bob-bqn

    Thighs

    That's similar to the chicken I cooked this 4th of July: brined, smoked, then grilled to crisp the skin, but I used a Hawaiian style sauce to baste it with while grilling. It's a little more work firing up the extra equipment (my smoker doesn't double as a grill) but it makes for some...
  11. bob-bqn

    Saints vs Cowboys Tailgate party

    Zardnok that has got to be the longest thread that I have stopped and actually taken the time to read! :shock: Great post! There is a lot of good, solid adivce in your story along with a well told tale about the event. 8) Thanks for taking the time to bring us along to your party. It sure...
  12. bob-bqn

    Why I like This Forum

    Well said! 8) I also post on multiple forums. The thing that keeps me coming back to SMF is some great folks that I don't get to see anywhere else but here. And even though I've been cooking for some time, I still learn a lot from ya'll. :D
  13. bob-bqn

    Country Style Pork Ribs Today

    Thanks for fixing us a plate meowey ! 8) It all looks fantastic, I think you should follow your wife's advice.
  14. bob-bqn

    First try at ribs

    Tropheus it looks like you used different dry rubs on each rack, how 'bout telling us a little about them. They sure look delicious.
  15. bob-bqn

    Hello

    Norm welcome to the SMF and a big welcome to Texas!!! :D Pecan is my favorite wood for smoking brisket. 8) Let me know if you find a good source for pecan wood.
  16. bob-bqn

    Peaches and Pigs, Kennesaw, GA

    Noah you've got me drooling all over the place. :D That's prize winning Q for sure. 8)
  17. bob-bqn

    maverick problems

    Sounds symptomatic of a bad probe wire. It may have gotten wet (which may clear up as it drys out), kinked, or burnt. :( A new probe lead usually fixes the problem. I don't have that thermometer but it could be as simple as low batteries.
  18. bob-bqn

    HAPPY BIRTHDAY, DUTCH!

    Well since it looks like Dutch hasn't recovered from his party yet, I'm not too late. :D Happy Birthday Dutch! :D
  19. bob-bqn

    First try at ribs

    Not everyone wants "fall off the bone" ribs, but you're allowed to cook and eat what you like. :D When using the 3-2-1 method, the time spent in the foil (2) braises the ribs. The longer they are in the foil the tenderer they will be. Too long in the foil and the meat will become mushy. So to...
  20. bob-bqn

    Freezing and smokin

    We vacuum seal and freeze whole or parts all the time. Still comes out tender, juicy, & smoky. I think the only thing that suffers loss is the skin texture if you're looking for cracklin' crisp skin, it tends to be less crisp. We usually reheat in the bag though so that may be the reason.
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