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  1. memphisbud

    How and why did you first start smoking meats?

    I moved to Memphis in 1986, tried some good Memphis Q, and was hooked. Got married, got a house, and bought a SNP to mess with. Experimented with spices and rubs, then taught myself to cook on the SNP. Started with pulled pork then moved on to ribs, chicken, beef, and began experimenting with...
  2. memphisbud

    Korean Style Chicken Wings

    Those look awesome! I'm going to have to give them a try!
  3. memphisbud

    Pork Shoulder on Weber Kettle?

    The last one I did was on my Weber...I've got the coal racks for the sides, and, using the minion method it worked great. Pan underneath between the coal racks, probe through the vent. Burned a little hotter, but as long as it doesn't get too high and you monitor your internal temp...
  4. memphisbud

    Trapped on a desert island, what is the one spice you must have?

    I would have to agree with you guys....Garlic and lots of it
  5. memphisbud

    How Much Do You Weigh? For Men Only

    6' and 195....fighting weight was about 180...heaviest was about 210 a couple of years ago
  6. memphisbud

    How Old Are You?

    47 and still rockin!
  7. memphisbud

    New Orleans Style BBQ Shrimp on the drum

    Gorgeous plate Cowgirl....it just blows my mind how creative you are. Great job!
  8. memphisbud

    Chickenfried Canadian Bacon

    That looks OUTSTANDING!! Love some benedict, and what a great twist on it.....drooling!!!
  9. memphisbud

    whatcha wanna call it abt qview

    JALA-PIG'S in a Blanket!
  10. memphisbud

    FINISHING SAUCE (for Pulled Pork)

    What you said! Used it the first time on a small Boston Butt I smoked on the Weber yesterday....Took a very good shoulder to "Great!"
  11. memphisbud

    Foil = Boil

    Certain that he got exactly what he wanted.. ...an argument. It doesn't make sense unless you reside in HIS head, and if you disagree with him, then in his head, you're an idiot. Sounds like he has an attitude similar to fanatics of every ilk. Send him home to disturb others
  12. memphisbud

    How Man Bottles Are In Your Home???

    1 bottle Sweet Baby Rays, a bottle of Corkeys, about 5 bottles of hot sauce (louisiana, cholula et al), always at LEAST a half gallon of Wickers (always use it as a base and add things like hot sauce or italian dressing), TONS of spices to play with rubs!!
  13. memphisbud

    Select Loin Roast

    Water or no water that looks like some good eating.
  14. memphisbud

    brick bbq

    This doesn't have direct bearing on a smoker made of brick, but my father hand built a bread oven on a slab. He used special bricks and a type of concrete that is formulated for high heat and sustainability. If you can do it for bread and pizza's, I'm absolutely certain you can do it for meat...
  15. memphisbud

    Experimental Wings

    Sounds like you got a plan.....the marinade/brined ones likely won't be a problem as they'll be totally "cell fueled" by the Wickers....the rubbed ones may need a sear prior. I usually give my marinaded ones a quick sear, then smoke....works good. Good luck.
  16. memphisbud

    Experimental Wings

    they'll both be fine....I use a combination of Wickers and Texas Pete hotsauce on my wings, usually about 2 1/2 hours at 275 to 300 with pecan wood. Let us know how they turn out.
  17. memphisbud

    Corky's Rub

    Go down to the first post.....I haven't made it, but it sounds about right.... http://lounge.cigarfamily.com/showthread.php?p=3299110
  18. memphisbud

    Spatchcocked a Couple of Birds

    Wutang, those look exceptional!!
  19. memphisbud

    Cajun turkey injection sauce

    1 Stick of Butter 1/4 cup olive oil 1 2 oz bottle garlic juice 1 2 oz bottle onion juice 2 Tablespoons your favorite cajun seasoning combine all in saucepan on low heat until butter is melted, let come to room temp, then inject.
  20. memphisbud

    Brinkmann Smoke N Grill - Just aint hot!

    I just got one of these not long ago when I decided to go back to a horizontal (cut my teeth on a MUCH earlier model of this one way back when). It is a smoke n pitt, although the guage of the metal is less than the earlier models. My first smoke on it was 3 racks loinbacks, a chuckie and a...
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