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  1. backwoods bbq

    Naked Butt, Mesquite All The Way

    post oak is the siamese twin of the oak family here in texas! I like to use Red Oak, Pin Oak, some times white oak even we use post oak for our bonfires :)
  2. backwoods bbq

    Newbie with backstrap

    When you have a BIG Catholic family (100 strong at Thanksgiving every year) all the men hunt deer except me they tag out every year in deer season gun and bow (texas) then they go to kansas on a multi-thousand dollar hunting trip to tag out you end up having 3 freezers full of deer meat... and...
  3. backwoods bbq

    Naked Butt, Mesquite All The Way

    just be careful, mesquite is a very strong smoke and is easy to over do even with pork. VERY easy to overdo with beef.
  4. backwoods bbq

    Newbie with backstrap

    if you want to get down to it, I like to make jerky out of my backstrap, probably because every day growing up (very poor) we always had 2 things vegetables from the garden and deer meat whether it was shot legally or illegally (hey you cant let your family starve) I had deer steak more than i...
  5. backwoods bbq

    Newbie with backstrap

    let the meat soak in salt water to draw out the blood this will get most of the gamey taste out or you can soak in buttermilk. Speaking of buttermillk, flour, salt, pepper, do a double dip of these with buttermilk in between for a "crispy" crunchy batter strips are good medalians make it seem...
  6. backwoods bbq

    amature smoker wanting pro lol

    so whats your question john?
  7. backwoods bbq

    Cleaning a super messy Smoke Hollow

    I have cleaned hundreds of pits with a PAINT SCRAPER! works good get the pit hot, grab some gloves and scrape away sometimes you may have to take a butane toch or propane torch to the inside to  loosen it up more if it has been caked for a long time, hope this helps
  8. backwoods bbq

    Door Latch ?????????'s

    option 1: buy a giant wingnut and weld a rod going through the door so the wingnut will shut it tighter with every turn. option 2: find a similar handle from an old fridge/freezer option 3: put a nut on the end of a rod connected to the side of the door with a 90 degree bend that will fit into...
  9. backwoods bbq

    chuck STEAK

    marinate overnight, grill them to medium! or slice them thin smoke and serve them on a sandwhich.
  10. backwoods bbq

    Is this wood worth anything?

    awww applewood,    great for smoking cheese. Let it dry some more it will be easier to split then! Good luck. 
  11. backwoods bbq

    "Basic Cure" for whole bone-In ham....

    Stewart,     sounds pretty close how salty do you like your ham? 12#er I would do maybe a cup of salt (I dont like a salty ham) You dont have to boil your brine i just dilute the solids into the liquid. PLay around with the brine regular sugar, honey, molasses etc whatever your palate deems...
  12. backwoods bbq

    Mr T's "Smoked Cheese From Go To Show" w/ Q- View

    so you age your cheese First? then smoke? do you age after you smoke it also?
  13. backwoods bbq

    first smoked cheese

    thanks, very helpful
  14. backwoods bbq

    watch what you buy at Sams

    maybe i can help you guys out. I am from East Texas a.k.a. "Chicken Country" Lots of my family/friends have chicken houses, broiler houses, laying houses etc. I can tell you the two biggest providers of chicken are: Pilgrims Farm -Bo Pilgrim (very rich very money savy guy) and Tyson. The...
  15. backwoods bbq

    first smoked cheese

    ok thanks a bunch! I will age then try later!
  16. backwoods bbq

    first smoked cheese

    just smoked my first cheese....  I did a colby jack block cut into two margarine sized sections I used a blend of red oak and apricot wood smoked for 2 hours at around 45-50 degrees yes...it never got above 50 degrees I used my vertical smoker and ended up doing a few hot coals of charcoal with...
  17. backwoods bbq

    Has The Economy Effected Your BBQ Decisions?

    the economy has made me more self sufficient... When Top round roasts go on sale BOGO Free at 4.79 pound I jump and buy 5 to get 5 free. I gring them for hamburger, slice into thin strips for beef dip, and philly cheese steak, and slice even thinner for Jerky which i sell to co-workers, friends...
  18. backwoods bbq

    1940 GE Refrig Build

    unless your flame is yellow promoting soot. or the flame goes out and your smoker fills with propane gas. Im just trying to get an idea of stuff to avoid i know you want a blue flame I have seen people drill extra holes in the brownie pan for the after burner to keep gas from fillin the smoker...
  19. backwoods bbq

    1940 GE Refrig Build

    ok i found accessories at gassmoker.com my two last questions are: 1. does gas make the meat taste different? 2. is there any place cheaper?   thanks
  20. backwoods bbq

    1940 GE Refrig Build

    I am very unfamiliar with electric smoker builds...where did you buy the heating element? did you just flume in propane?
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