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  1. smoke_chef

    First time chicken smoke

    Good job on your first chicken!!  After ribs, poultry is my favorite smoked meat. I've done the brine vs. no brine test and for me... I'm a brine guy 100% of the time. I've never had a dry chicken after I let it soak in a brine over night. Rishoso1 is right though... "it's all good". Also, as...
  2. smoke_chef

    Georgia boy in Omaha

    Welcome... Don't be mistaken... we argue about crap that doesn't matter sometimes too. But.. it's all in good fun. I would say it's the most helpful bunch of people I've ever been around. The knowledge here is amazing! A pot of gold is a good way to put it. Oh... and we have a saying... "If...
  3. smoke_chef

    Pitmasters Finale Tonight

    Nice finally. I love that it ended with a whole hog. On a block smoker no less. Cowgirl could jump right in the middle of that! Thanks to her I've had a little practice at whole hogs on a block smoker too. I love doing it. Here's this years attempt...
  4. smoke_chef

    Year old frozen ribs and hot links

    The real lesson here... and one I hope you will remember always Ack226... is you should never ever leave a perfectly good rack of ribs in the freezer that long for any reason. Shaaaaammmmeeee on you Ack226. Shhhaaaammmeeee!!!  To think that you would disrespect that meat by neglecting it for...
  5. smoke_chef

    Pitmasters Finale Tonight

    I too like the new format. I like the idea of a BBQ competition paying 100K. So what if they have to jump through some silly hoops. It would be an even better show if Myron wasn't on it. However, I heard he's the Executive Producer?!?! I searched on TLC's website, IMDB, and wikipedia. I can't...
  6. smoke_chef

    I think I may enter my first competition? Harrison, Arkansas (KCBS - link to website provided)

    Hey there Mballi,   All good points. This could be a case of me getting the cart before the horse. I have plans for a winter time build of a RF that I plan on using in competitions but it wont be done in time for this one. I guess it could be prudent to cool my jets and wait until I have my...
  7. smoke_chef

    Fattie Pistons

    I ordered one a couple of weeks ago from that site. I couldn't believe it was $10 flat. Nothing extra for shipping. I haven't tried it yet but I was glad to get it from them. The money seems to go to a good cause.
  8. smoke_chef

    I think I may enter my first competition? Harrison, Arkansas (KCBS - link to website provided)

    http://cookinonthecreek.com/ It's $175.00. Is that about normal? I had no idea it was that expensive. I've been wanting to do one though and since this one is in my hometown. Seems like now may be the time to go for it. I sure wish I had my home built horizontal done. (cough.. wince... sigh...
  9. smoke_chef

    Bearcarver's Pepperoni Beef Sticks

    Those look awesome!
  10. smoke_chef

    Woman Corals 13 foot 900 lb Gator...

    Wow... I like to hunt and fish as much is the next guy. But I'm not sure I like the idea of the gator catching process. The idea of sinking a hook in him... then forcing an angry gator toward my boat... that I'm sitting in... before I can shoot him. Wow.
  11. smoke_chef

    Prime Rib vs Rib Eye

    Okay... so, I can be a little slow sometimes. This... is one of those times. One of you guys that totally get this bottom line it for those of us who don't. Let's say I want to make what my family perceives as smoked prime rib. The traditional steak house version of prime rib. Let's also say I...
  12. smoke_chef

    Man, I love brewing beer

    I'm one of those guys that only drinks the commercial light beers. Usually Bud Light.. but if I'm at a Mexican restaurant, I'll have a Corona or if I'm at a pizza place I'll have Boulevard Wheat. I like the idea of a Harp's or something like it... but ever time I try it, I realize it's more beer...
  13. smoke_chef

    Prime Rib vs Rib Eye

    Awesome contribution. Thanks! 
  14. smoke_chef

    Stop the basting, mopping, and spritzing. Just cut it out.

    Well said... I still don't have a strong opinion one way or the other. But I sure am glad Barcardi got it going.
  15. smoke_chef

    Stop the basting, mopping, and spritzing. Just cut it out.

    bump... there has to be more opinions on this.... surely??
  16. smoke_chef

    Stuffed chicken or chicken fatty?

    awesome... I may do this tonight!
  17. smoke_chef

    Final Smoked Salmon with recipe, instructions, and Qview

    Hey Bear... The below is from a different thread... (http://www.smokingmeatforums.com/forum/thread/98732/smoking-salmon#post_542786) #5 Smoke_Chef, Not really "fish jerky", but not what you would eat as a meal. Click on "Smoked Salmon" in my signature, at the bottom of all of my posts to see...
  18. smoke_chef

    Stop the basting, mopping, and spritzing. Just cut it out.

    I sure don't want your blood pressure to spike but I'm very interested in your dispute. This has the potential to be the conversational thread of the year. It's a concept that goes against the way 90% of us smoke meat. Let's shoot it full of holes or discover scientific fact that will help us...
  19. smoke_chef

    trying to start business

    I know this is an old thread. But, I wanted to comment for two reasons. One, my great Granddad who was a brilliant business man in his day had a saying. "If you think you are going to fail at something... Have a partner. That way you split the losses. But if you believe you can succeed at...
  20. smoke_chef

    Smoked Alligator

    gator = good who ever cooked it for you = bad
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