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  1. memphisbud

    Opinions on a couple grinders please

    Mine is a little 330 watt, very similar in form and "innards" to the CuisinePro.....I don't remember what I paid for it, but is was around $50...does a standard 6 to 8 lb batch of cubed, partially frozen, deboned boston butt in heartbeat...does a good job.
  2. memphisbud

    My first piece of butt!

    What they said
  3. memphisbud

    Recommendations? --- Memphis BBQ

    A ton of places to choose from, and Interstate is a good place to start. I would recommend these also if you have a chance: 1. Imperial Palace on Beale (Awesome ribs and shoulder). 2. Central BBQ on Central or on Summer Ave (everything from wings to all pork and really good brisket) 3...
  4. memphisbud

    OK I Have Had Enough / Rant

    We've got Schnucks and Kroger here...Schnucks is much more likely to try that than Kroger....Unless they lower the per lb price, I'm doing the math every time....much simpler to go get a double pack of Butts at Sam for $139 lb regular price.
  5. memphisbud

    chili

    Man, I love chili, in all its forms whether kept completely traditional (no beans, no maters), or something closer to a modern chili. I came up with this recipe years ago, and it's something that is just wonderful (the neighbors know when I'm making it and usually show up with a container and a...
  6. memphisbud

    Does This Look Like Shreded BBQ Pork To You? W/Qview

    Bizzare Foods should look that place up! Looks like "nasty bits".
  7. memphisbud

    woods for smokeing pork

    I've always used hickory and apple, half and half.
  8. memphisbud

    Treated myself to a new kettle - Questions

    I would use a heaping full chimney full, moved to one side and spread out when ready....that's the way I almost always use mine...gives me an area opposite to keep the chicken warm while I grill the rest. Let us know how it turns out! (Pics would be good!)
  9. memphisbud

    pecan wood

    That's great! I love Pecan...got a tree I can "trim" every now and then...enjoy it!
  10. memphisbud

    Treated myself to a new kettle - Questions

    What are you going to cook, how long are you going to cook.....grilling, or something longer?
  11. memphisbud

    Smoked Chicken Wings

    If ya gotta Weber Kettle, that's how I do mine....similar brine/marinade, sear over the coals (set up on one side), then stack at the other and damp it down for a few hours after adding a chunk of apple....rotate bottom wings to top about half way through to get the color going good. Yum!
  12. memphisbud

    should i get a weber kettle?

    25 years of kettles....versatile, can't go wrong! Get one!
  13. memphisbud

    Breakfast sausage links

    Bet they went really good with those ABT's!! Yummy!
  14. memphisbud

    Ever wonder if making sausage is cheaper than buying it? I have the answer

    I got a Boston Butt on sale last week at .87 per lb...had them slice to inch thick slices (the easer to debone, and free besides), cubed, seasoned, partially froze, ground and voila! approximately $1 per lb with seasonings!! Good stuff too!
  15. memphisbud

    Anyone have DirecTV HD w/ DVR?

    I've been with DTV since just about the beginning (because of probs w/TWC). Love it...just upgraded from my old 18" round dish to regular DVR, and two HD boxes...Picture is awesome, and the only signal issues I've experienced have been when those 60,000 + ft high storm clouds come in (comes...
  16. memphisbud

    Bringing the ribs back

    Man those look good! I've been doing pork ribs for a while, but have never tried the beef...what is the diff in cooking...? Do you approach it the same way? Seems like the bone to meat ratio on the beef ribs is more bone, so I would think you wouldn't need to cook as long? Set me straight dude.
  17. memphisbud

    New 26inch Weber kettle

    I hadn't seen that one, but now I want one!
  18. memphisbud

    Sausage & Onion filled ABTs

    MAN! Those look great! Thanks for sharing, I'll have to do those this weekend!!!
  19. memphisbud

    Poll: what woods do you use for smoking spares

    I typically use 1/3 apple, 2/3 hickory (thereabouts).
  20. memphisbud

    Makin' Bacon

    That looks exceptional, kudos to you I LOVE bacon...thanks for the walk-thru...gives me another possibility!!
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