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  1. chilefarmer

    GARY'S EASY BREAKFAST SAUSAGE

    Gary, thanks for the recipe, gonna try it. Made the trip to super one myself, stocked up some Butts. Course had to make several trips.   Loved your post and the finished product looks outstanding. CF
  2. chilefarmer

    Home Depot getting ready for the Memorial Day Kingsford Sale

    Thanks, I will be watching. CF
  3. chilefarmer

    First Spare Rib Smoke 2015

    I like the pool, but like the ribs better, Great cook. CF
  4. chilefarmer

    methods of smoking ribs

    Always spare ribs for me. I think they have a better flavor. No waste either, trimmings go in the sausage meat. Use rub just before putting into smoker. Smoke at 250° until bend test says they are ready. Never any liquid or foil. Sometime sauce at the end last 1/2 hour. CF
  5. chilefarmer

    2nd time || Babyback Ribs || Weber Kettle || Oklahoma N00b

    I can see your off to a great start. Looking good. CF
  6. chilefarmer

    New smoker

    Ribs are right at the top in my food group. Watching for smoke and photos. You will be hooked on smoke now. CF
  7. chilefarmer

    First batch of ribs on the new smoker

    That is about the most meat I have seen on ribs. I can tell they weren't bought around here. Nice cook. CF
  8. chilefarmer

    Today's Cook

    I can see you making somebody happy. Nothing but good eats. CF
  9. chilefarmer

    Naked Baby Butt

    Nice, loving the color. CF
  10. chilefarmer

    What are you paying for pork belly now?????

    I get bellies from a food supplier (sysco) last quote was $2.29. Farmland brand, 40# box four to a box. Last I got was kinda thin. I also get some from our local Mexican store. They are better but cost a bit more. Good thing is I can buy just what I need not the whole box. I will be checking...
  11. chilefarmer

    GARY'S SMOKES and INFORMATION ALL in ONE PLACE

    Looks great from here, thanks Gary. CF
  12. chilefarmer

    Anyone cook squirrel?

    Couple of recipes might help. CF Fried Squirrel ~ quartered and cleaned squirrels, 1 per person ~ buttermilk ~ Old Bay seasoning ~ flour ~ salt & pepper ~ shortening Soak your meat for at least an hour in buttermilk. Combine the flour & Old Bay until you can see the flour turn light pink...
  13. chilefarmer

    Typo's First Smoke on UDS

    I don't foil either, just being me I like dark bark. But all I see is good eats. Nice cook. CF
  14. chilefarmer

    GARY'S SMOKES and INFORMATION ALL in ONE PLACE

    Gary, good post, thanks man. CF
  15. chilefarmer

    My little boy

    Ryan, I am truly saddened for your loss. No words can help with the pain in your heart. Just know that you and family are on our prayer list. May God bless and help you through this trying time. CF
  16. chilefarmer

    Not So Slim Jim Jackpot

    Nice, sure looks good. I like you added pepper flakes. I like spice, chile pequin is my favorite. Thanks for that post and photos. CF
  17. chilefarmer

    Oklahoma Joe Long Horn Mod

    Here is a link to when I added the mods. Hope this helps. I am thinking the temp difference is 10-20°. CF http://texasbbqforum.com/viewtopic.php?f=68&t=10936&hilit=oklahoma+joe+mods
  18. chilefarmer

    Oklahoma Joe Long Horn Mod

    The water no water, I just meant that I had never used a water pan , so did not know how it would work. I have noticed that the plate did help quite a lot on evening out my heat. Its been so long now I don't remember what the difference was. I am sure its in the computer some place. Will try and...
  19. chilefarmer

    Oklahoma Joe Long Horn Mod

    Jim, I have the original okie Joe smoker. Bought the plate from horizon like you did. I have never used a  water pan.on any of my smokers so guess I am not much help. someone will have the answer. CF
  20. chilefarmer

    HOT LINKS, TEXAS STYLE

    Gary, you did good. Wishing I had one , maybe two. Thanks much for the recipe and all the photos. CF
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