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  1. billm75

    Free Sample 8oz BlackEyedPigz.com Rub

    Just an update for the folks who agreed to try this spice rub out, it should be shipping this weekend. I just received it in and will be trying to get it out the door ASAP. Thanks again!
  2. billm75

    Brisket Marinade? Finishing Sauce? Any ideas would help...

    I don't mean to sound arrogant or anything, but if your rub is good enough, you shouldn't need any sauce to serve it with. However, if you absolutely MUST have a sauce with it, I prefer a sweet tomato based sauce with beef. Not super sweet, just enough to compliment things without hiding the...
  3. billm75

    Need to lock the freezer

    Well, I wouldn't trade the kids for $200 worth of meat, but I might be willing to whoop one for it. LOL Lesson learned, locks are going on the freezer this weekend and I'll begin the process of re-stocking my meats. He gets PB & J for the next three or four months though
  4. billm75

    Need to lock the freezer

    Well, I just learned the hard way that I need to invest in a lock for my freezer out in the garage. The 10 year old went out to put some popsicles away on Tuesday and left it sitting WIDE open, ruining about $200 worth of meats. From now on, I'm the only one allowed in that freezer and he'll...
  5. billm75

    Free Sample 8oz BlackEyedPigz.com Rub

    I found more than 5 willing recipients/testers, but thanks to everyone that was interested in trying this stuff out for me. I may do another round of testers after the first samples go out, just have to see how it goes. Thanks to everyone that was interested and I will let you know if I am...
  6. billm75

    Free Sample 8oz BlackEyedPigz.com Rub

    Hey guys, Sorry I've been inactive lately, but business has picked up like crazy for me making decals and signs. Anyhow, in about 2 weeks, I should have my newly packaged BBQ Rub in hand and will be offering it for sale on my web site, 16oz of lip smacking goodness at a time. In the meantime...
  7. billm75

    Awesome Fatty's

    Great looking pics. The one thing I would do for the chicken skin is put it on the grill for a few minutes to crisp up the skin. Or you could toss it under the broiler for a few minutes as well. Check your vents and door seals on the smoker if you're having too much trouble maintaining temps...
  8. billm75

    When cooking do you always have camara around ?

    I am trying to get better about taking photos of what I cook. Many times, it's just a quick meal that I'm doing, or it's something that I've already photographed, but my main problem has always been remembering to get the camera when the food is ready to EAT. I get so excited I forget to take...
  9. billm75

    Neil Patrick Harris stole my fattie!

    I emailed 'em too. Sheesh, the least they can do is give credit where it's due. Now, while browsing I found this: They claim it's only 1lb of fried bacon with lettuce, tomato and mayo on toasted italian bread. That looks like more in the neighborhood of 6 - 8 lbs of bacon to me. I'd like to...
  10. billm75

    To brine or not to brine?

    I wish you would have put the option of "sometimes" in your poll. Sometimes I do, sometimes I don't. it all depends on what kind of time I have to prep before cooking. There are weeks when I can plan it out, spend the kind of time I really like to spend and brine the birds before cooking, and...
  11. billm75

    Fried Potato and Ham Stuffed Breakfast Fatty

    Incredible looking fattie. I'm going to have to give this thing a try soon. I keep putting it off, but I don't think I can keep holding out.
  12. billm75

    Beef Cross Rib Roast?

    I read the label as a Beef Chuck cross rib roast, and figured if they're calling it chuck, it's chuck. LOL That's why I covered myself in saying that I'm no expert. My advice was based on what I'd do if I had purchased the Area 51 beef myself. I've had good luck with most all less expensive...
  13. billm75

    Job Site Fatties for the boys

    I really really have to try some of these fatties. The wife wont' come near them due to the cholesterol issues. Those things look fantastic. Thanks for sharing the pics....
  14. billm75

    Beef Cross Rib Roast?

    I'm not an expert on the different cuts of beef, but my opinion would be to treat it like a chuck roast, and take it to a higher temp for pulling. If that is indeed a chuck roast as the label says, you're going to have a good amount of fat in there to render out and it should stay juicy. You...
  15. billm75

    What's your opinion?

    I don't see the big debate. If it's prepared as 'Q, then no matter WHEN you eat it, it's still 'Q. It may not be fresh outta the smoker 'Q but that wasn't the question originally asked either. LOL I like charcoal and wood. It's not a purist thing with me, it's simply a preference. I always...
  16. billm75

    Do any of you belong to a local smoking club?

    All I've been able to find nearby me is a bbq judging club. ??? How can you judge it if you can't cook it? LOL Anyhow, I've been wanting to find a few folks who enjoy doing this bbq thing and kind of hanging out, maybe forming a mini-comp from time to time and other fun things that a true...
  17. billm75

    In case you have not heard.

    Have to say, I'm not much on seafood myself unless it has a shell, and then it's usually grilled, not smoked. I'm waiting on the next contest at this point.
  18. billm75

    Today's Smoke: Pork Butt qview coming

    I'd have done ribs, but I'm not allowed to eat those on the couch. LOL So I did what I could get away with. I love me some spares.
  19. billm75

    First ABTs!

    Good lookin' ABT's...what'd you stuff 'em with?
  20. billm75

    Tailgating UDS build w/ qview!

    If only it were a Redskins theme, I could definitely love this thing. Great looking build though, I bet it was a lot of fun.
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