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  1. billm75

    Black Eyed Pigz BBQ Beans - Qview

    Here's my BBQ Beans from yesterday. Thought I'd share the pics. The recipe is on my blog at http://www.blackeyedpigz.com/?p=140 Anyhow, these have a bit of heat in 'em, so definitely feel free to adjust down the chipotle and up the honey if you like them a bit sweeter. First the bacon...
  2. billm75

    Superbowl ABTs - now with Qview.

    I'm making up a small batch of ABTs for me and momma to enjoy during the big game tonight. These will go on the grill later on today, but I thought I'd share the process pics that I already have, and will update when they're ready to eat. 8 humongous jalapenos, my colby/jack shred and some...
  3. billm75

    Today's Smoke: Pork Butt qview coming

    Thanks Guys I ran this thing anywhere between 275 and maybe as high as 310 throughout the day. I did foil it, but I use the foil roasting pans, and then cover with a sheet of foil. The heat increased a bit once I threw it in the pan, to help render down that fat a little quicker. It was...
  4. billm75

    Today's Smoke: Pork Butt qview coming

    Hope you all check out the thread now that I have pics for you. The smoke went well, I ran the pit a little hotter today than normal, but with Pork butt, it's awfully forgiving. Here's the breakdown for you: Rubbed with my Cinnamon Chipotle Blend, just hitting the smoker. Here it is after...
  5. billm75

    Today's Smoke: Pork Butt qview coming

    Hey guys, I'm smoking a pork butt today and a batch of wings a little later on. I'm in the process of getting photos now and will update with qview later today. I'm using a rub that I'm trying to have packaged for resale, and this is the sample blend they sent me to check out. Not that I...
  6. billm75

    How does everyone shop to maintain the budget?

    We shop the sale ads religiously and buy only what's on sale for a "GOOD" price. Very rarely do I put anything in the cart that isn't on sale that week. Store brands for things that we can get away with. Also, something I noticed last summer, was that our local Food Lion will discount their...
  7. billm75

    POLL: How do you make your ABTs?

    I do mine boat style, but I don't cut completely in half. I slice off maybe a 1/2" wide piece from the side of the pepper and core it out. My standard "stuffing" then consists of: Diced jalapeno (the pieces I cut off to open the pepper lengthwise" Shredded Montery Jack & Cheddar Cheeses...
  8. billm75

    Last Episode Of BBQ Pit Masters Tonight

    I've been watching the show as well, and while the first couple of episodes didn't do much for me, as the season went on they seemed to hit their stride. I think they need to focus on fewer pitmasters per episode and let the viewer really get a feel for what each one is doing. I don't expect...
  9. billm75

    Rub question...

    it's pretty interesting how it works out actually, you don't need a ton of cinnamon to get that flavor going. And it's not so overpowering that you think you're eating french toast. LOL I'll keep this thread updated as I get closer to getting it packaged.
  10. billm75

    Rub question...

    Hey guys, I'm working on getting my personal rub packaged for retail sale. We're still working out the final formula and pricing, but all that aside, I had a question for you if you didn't mind.... My rub is an all purpose BBQ rub, I've used it for years on beef, pork, ribs, and chicken...
  11. billm75

    Lime margarita chicken

    I've never injected them, but I have marinated and basted with Margarita mix. It comes out juicy and tangy. We also throw a few shakes of Citrus Grill seasoning on the chicken when we do this just to give it an added punch. Good stuff!
  12. billm75

    What's your occupation?

    I own a small sign and tee shirt business here in South Carolina. Additionally I build cornhole boards. I get the luxury of working at home, for myself. The only drawback is that I don't have that walk-in traffic that some of the bigger outfits have by having a brick and mortar business. I...
  13. billm75

    best beer for BBQ

    A cold one. ;) But usually for me it's the good ol' American standard.... Miller Lite or Miller Genuine Draft. I don't have time for all those fancy beers with the funny names.
  14. billm75

    New to forum from sunny SC

    Welcome to you from a fellow SC based member! Looking forward to chatting it up with ya!
  15. billm75

    Bacon my new favorite smoke

    that is some incredible looking bacon. I can't wait to get mine on the smoker. It's just buckboard bacon, but still....wow, great job there!
  16. billm75

    Started my first BB Bacon

    I didn't get pics of the set up process, and I used the pork I had on hand to do this, which means I'm using a shoulder instead of a butt. After de-boning, I got two 1.5lb chunks of meat. This is my first bacon anyways, and I thought I'd try to perfect the process and taste before I worried...
  17. billm75

    why is brisket chopped and pork pulled?

    Great thread here. When I first started cooking brisket, mine was always pulled. It was so fall apart tender it wouldn't slice, and I realized that was the result of my method. Everyone loved it, it was delicious, tender and moist, it just wasn't sliced. Lately, I've been trimming my...
  18. billm75

    Carolina Pitmasters BBQ School?

    Yeah, I have a couple comps lined up to attend as a spectator in the next couple of months. So at least I'm thinking the right thing about observing and talking up the competitors. I just want to enter to see how I stack up, I don't necessarily think you'll be seeing me on BBQ Pitmasters or...
  19. billm75

    Carolina Pitmasters BBQ School?

    Wellllllll.....i'll have to respectfully disagree with that statement. I live in the South, but I'm not from here. Mine's a bit of every style, we don't do that mustard or vinegar sauce 'round here. Anyhow, it'll be some time before I can afford the class, and I plan to pick brains here as...
  20. billm75

    2 Stage wings? Thoughts?

    I always take my wings and marinate them in Frank's Red Hot and a beer for about 4 hours or so, then smoke them with hickory wood for about an hour. After they cool, I deep fry them for about 5 minutes to crisp them up. Instead of using a deep fryer or anything, I'll just fill a small saucepan...
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