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  1. bob-bqn

    smoked turkey legs

    I tried to find the recipe or at least a "mock" recipe for Disney's Turkey Legs and was unsuccessful. However, since I've never had them, I don't know if mind were as good or better. :lol: These were brined overnight and smoked to 175*.
  2. bob-bqn

    extremely large rib feed

    On the "how much", I figger 3 to 4 people per rack for spares, and 2 to 3 per rack for babybacks. Have plenty of sides. If you can, get the butcher to peal the membrane off the bone side, otherwise, forget removing it .... too much work & trouble. The final product may not be as good but...
  3. bob-bqn

    My Little Lang

    That ain't no garage .... that's a toybox! :D
  4. bob-bqn

    Thermo cable protection

    I don't think that the probe's wire lead doubles as the antenna so give it a try. If it does interfere with the transmission/reception you can always remove it.
  5. bob-bqn

    My 3-2-1 Success!

    I think the only thing would change about those ribs is their location. Lookin' GOOD! :D
  6. bob-bqn

    Going on vacation

    Gotta have priorities. :lol: I was off last week playing camp cook for 25 teenagers and I'll be heading up to Kansas City next week. So I haven't/won't be around much. And I'm still not caught up. Have fun and good food on your trip! 8)
  7. bob-bqn

    Smoking Jalapenos

    I smoke them whole and grind seeds & all (minus the stem ) Here's an informative site for making chipotles: http://www.randyq.addr.com/chiles/chipotles.html
  8. bob-bqn

    Smoked Baked Potatoes

    Grinder if you're looking for more smoke flavor try twice (baked) smoked potatoes.
  9. bob-bqn

    Need help with spareribs

    If the meat was too tender try 3-1-1 next time or 3-1.5-1. The time in the the foil is what makes them fall off the bone tender. If the heat is a little high or or the meat is really tender to begin with 2 hours can be too long. Also the amount of liquid added to the foil can over steam or...
  10. bob-bqn

    I knew it wouldn't be long before I had some questions

    Ribs are thin in respect to a Boston butt and will take on smoke easily. I've never taken the temperature of ribs so I couldn't say if 140* is a good target or not. 2-2-1 is one method for foiling and seeing the meat begin to shrink back from the bones is another indicator that I'm familiar...
  11. bob-bqn

    YO DUTCH/BUTCHER GURU

    The riblets that Applebee's serve, I believe are taken from the backbone, below the ribcage (towards the rear of the pig) or in the neck. On each side of the spine there is a small, round, flat bone with a little meat on it. I don't know how much they cost but I would much rather eat "real"...
  12. bob-bqn

    First Brisket

    A lot of folks do the flex test when buying a brisket, try to bend it in half (one end to the other) the ones that bend the easiest are "supposed" to be the better choice because the fat is soft and the meat is marbled. I cooked 7 briskets last Monday using this simple procedure: 1. Slathered...
  13. bob-bqn

    Seasoning a new GOSM

    :lol: t242fish said he had a Big Block and you said stainless steel and 2 + 2 led me to the wrong conclusion. :oops: But if it weren't for jumping to conclusions, I wouldn't get much exercise. :lol: I started out with a black 16x16 gas model and a black 16x16 charcoal model so I know you've...
  14. bob-bqn

    I knew it wouldn't be long before I had some questions

    Tundra, I find hickory and mesquite to be strong to my taste and with 5 chunks at a time it would be a bit too much for me. I like pecan and apple they are milder and go well together (again, to me) so I would easily put 5 chunks in the wood box. That said, you'll have to discover what wood...
  15. bob-bqn

    The Birds are in the coop

    Good luck with the birds & beef Cajun. My wife got called for jury duty week after next. :lol: I know it's only a matter of time before they chatch up to me.
  16. bob-bqn

    First meatloaf

    CH, the chart in my above post calls one a variety of Jalapeno and the other a "chicken heart". They are listed as "hot" peppers so I don't think they are a bell.
  17. bob-bqn

    Seasoning a new GOSM

    Welcome Tundra Smoke & t242fish and congrats on your new smokers! :D :D Tundra I have two Stainless Steel Big Blocks and just finished their semi-annually cleaning this week. I also took the liberty of drilling 24 extra holes in each of them. I drilled holes in the rails that accept the shelf...
  18. bob-bqn

    Smoking Jalapenos

    Every once in a while I toss some whole peppers into the smoker to dry for making chipotle's and chipotle powder: I also smoke some kosher salt and grind the smoked salt & peppers together to have a shaker of chipotle smoked salt on the diningroom table. The peppers are smoked with pecan...
  19. bob-bqn

    First meatloaf

    Glad the meatloaves turned out well! I had never heard of theose peppers either, they are listed in the linked chart. http://www.chileplants.com/chart.asp
  20. bob-bqn

    Buyer Beware

    Dave, she obviously doesn't know the meaning of the word "NEED".
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