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  1. billm75

    Moink Balls - first time ever w/qview

    Keep what a secret?  LOL  I can't advertise my web site here, it's against forum rules and I certainly don't want to get banned.  If you look in my signature and put the name together with .com you can find it though.  ;) I'll be doing a Thanksgiving day play-by-play on the hickory smoked...
  2. billm75

    Favorite Online Kitchen Stores?

    I've been trying to find some good sites to purchase kitchen items online.  Just basic tools, accessories, etc.  Not really looking for small appliances or specialty gear, it's just time to replace 10 year old stuff that we've had since we got married.   Does anyone have any favorites for...
  3. billm75

    Fall of the Bone Spare Ribs

    Troy I'm with you about not wanting to work hard when I eat  (unless I have a bushel of blue crabs but that's a different story).  I always make spare ribs and I always shoot for fall off the bone tenderness.  Foiling and including a liquid is the key here.  I use apple cider or beer depending...
  4. billm75

    Moink Balls - first time ever w/qview

    We have domesicated moinks in these parts.  They're just under the size of a common golf ball.  However, I have heard stories of packs of wild moinks running free in the mid west from time to time
  5. billm75

    First attempt at smoked whole chickens

    Tasty looking birds you have there.  One of my favorite things to smoke is whole chicken.  Great job!
  6. billm75

    Start of Something Wonderfull (Hopefully!!!)

    Great looking bird!
  7. billm75

    Moink Balls - first time ever w/qview

    I saw the recipes and Qviews here about these Moink Balls and decided we HAD to try them.  I made a few smoked burgers recently, and figured I needed to keep that trend going. These moink balls (or clones, since I made my own balls) were ground beef, country sausage, black eyed pigz cinnamon...
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  11. billm75

    Your input is appreciated - Trailer Build

    Hey guys, I'm in the obsessing (planning) stages of a grill trailer build.  I say grill, because honestly, I think the rig will get more use as a grill setup than it will a smoker for where I intend to use it most of the time. Since I'm not a welder, nor do I know any welders locally that can...
  12. billm75

    T-day turkey on the smoker

    For temps, I try to maintain somewhere between 300 and 325, and I'll put the turkey on around 10am, pulling it off around 1 or 2pm usually.  Since it's not stuffed, it cooks pretty quickly.  Internal temp???  Honestly I have no idea.  I grab a leg and twist it, just like it's a chicken and if it...
  13. billm75

    T-day turkey on the smoker

    Last year, I finally got the smoked turkey done the way I wanted it done.  In the past, I would brine, rub, etc and still come out with dry white meat.  This past year, and I guess you could call it desperation, I decided to up the ante a little bit. After brining the turkey, I slathered a...
  14. billm75

    Smoke then fry?

    I do this all the time with wings.  I'll marinate my wings, hickory smoke them and then drop in the hot oil just for crisping them up.  AWESOME results every time.  
  15. billm75

    And they call this Barbequed Ribs...rediculous!

    I've said it before, and I'll say it again, if you slather a condiment on it, that's when people think it's BBQ.  Just because they market the stuff as BBQ Sauce, doesn't mean using it turns your dish into BBQ food.  It's (whatever) with BBQ Sauce.   BBQ is a cooking method, a lifestyle...
  16. billm75

    Free Sample 8oz BlackEyedPigz.com Rub

    I've been out of action a long time it seems.  Sorry about that folks.  For those of you who sampled my rub, I want to thank you once more.  It's been selling fairly well, considering I don't really advertise it anywhere but my little ol' web site that I've neglected all summer. I run a pop...
  17. billm75

    Fabricating the St. Louis Rib Rack, a pictorial tutorial

    Thanks for the explanation. I had never heard this before, but it helps alot knowing these things.
  18. billm75

    Fabricating the St. Louis Rib Rack, a pictorial tutorial

    Great tutorial. Makes me need to rethink my methods a bit. I normally don't trim my own spares, but then, I've not seen a good enough step by step tutorial to even attempt it the right way before. With that said, I do have a question...you say in the "professional catering world" st. louis...
  19. billm75

    Free Sample 8oz BlackEyedPigz.com Rub

    Oh, it's available on my web site, url in my signature. I forgot to mention that. LOL
  20. billm75

    Free Sample 8oz BlackEyedPigz.com Rub

    Ok guys, it's going out TODAY! All packed and labelled for shipment. Keep an eye out for your postman! And please let me know what you think when you get a chance to try it out!
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