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  1. supercenterchef

    Buttermilk Biscuits....easy!

    Great recipe Kat!  Made some the other night...huge success, but I can improve...used a 12" skillet, had no Crisco so had to use butter, and could find no White Lily so had to use an off brand.  They didn't rise much (probably a combination of the larger skillet and butter)... ...so today, I...
  2. supercenterchef

    Do different smokers smoke differently

    foil, towel, cooler (or, warmer, in this case)...works great especially if you're just 2.5 hours early!
  3. supercenterchef

    What are your top favorite bands?

    C'mon sigmo! I'm dissappointed in ya'll!! "There are only two kinds of people in this world...those who like Neil Diamond, and those who don't!" bonus points to the poster who recognises that quote :D also, Styx, Gordon Lightfoot...
  4. supercenterchef

    Do different smokers smoke differently

    Nope, every smoker smokes exactly the same jk... ;) They're all different--sometimes vastly so...size, humidity, efficiency all play important parts...if you find your smoker consistently cooking faster than your peers, you may want to verify your smoker temps, as that's a frequent area of...
  5. supercenterchef

    Howdy from TX

    eek!  I guess I should have said 'welcome Sister!'
  6. supercenterchef

    First Brisket- done in 8 hours?

    don't worry man...briskets are difficult...the good news is, even your 'failures' are very tasty!!
  7. supercenterchef

    your orgin

    Norwegian...and somehow I HATE the cold...must run in the family...my grandparents immigrated to southern Louisiana...
  8. supercenterchef

    First Brisket- done in 8 hours?

    It's not impossible, but it may be a bit quick...might want to verify your smoker temp just to make sure...?
  9. supercenterchef

    Howdy from TX

    Welcome aboard brother!  Brisket is certainly a milestone, best of luck!  Let us know how it turns out with lots of qview!
  10. supercenterchef

    Scarbelly Wings (Buffalo Style)

    Man...they were wonderful!  I smoked 26 drumsticks and they were gone before I knew it! I've never injected anything before, but I may have to start trying this some more...and a tip for you injecting virgins...when injecting drumsticks, it's easier if you inject from the big end ;)
  11. supercenterchef

    Dutch's "Wicked Baked Beans"

    Just wanted to give you an update, Dutch...they were a huge success, thanks for the recipe.  I did use the mustard and jalapenos, but I removed the seeds so it wasn't too hot per se (I rarely get to use that term in the literal sense, so had to take advantage).  However, combined with...
  12. supercenterchef

    Dutch's "Wicked Baked Beans"

    It's been a year since last I posted in this thread, and still I haven't tried your recipe, Dutch! But it's my birthday this week, which somehow means I get to cook for the party tonight (I know you guys know what I'm talking about...) I'll be making WBB along with Scarbelly's Wings--both a...
  13. supercenterchef

    Scarbelly Wings (Buffalo Style)

    ...been planning on doing these for a while, and will finally get the chance this week! I'll be using Louisiana Hot Sauce (just because I'm addicted to the stuff):  two parts hot sauce, one part cajun butter should be a good starting point? I also saw the suggestion of brushing the wings with...
  14. supercenterchef

    First Pork Butt using Jeff's rub with Qview

    good luck! look forward to seeing more as the smoke progresses!
  15. supercenterchef

    Latest smoke....Boston Butt

    So, this butt is from today?--how did it turn out?
  16. supercenterchef

    Another One for the Wives

    lol...but the punishment must fit the crime...and that goes way overboard!!!
  17. supercenterchef

    Memphis style spare ribs

    lol...the little pieces are one of the great parts about being the chef!
  18. supercenterchef

    Memphis style spare ribs

    looks tasty...more q-view!
  19. supercenterchef

    8lb pork roast with a few potatoes..

    Nice bark! Keep us up to date :)
  20. supercenterchef

    The Continuous Reverse Sear Thread!

    LauraLee:  my 2 cents for free (worth what you paid)... The broiler will certainly work, but I favor the cast iron as the direct heat will provide a much better sear Let us know how it turns out!
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