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  1. memphisbud

    Rib rub, how long before cooking?

    I do it the same way, and have great results....yet I have a friend who does it right before he smokes, and they're always great also...
  2. memphisbud

    Fried Ribs??

    They do that at a joint in Mississippi...never been there, but have talked to people who have....they say they're awesome!
  3. memphisbud

    Burgers

    I know, it's even later But here's what I do.... I always buy just "ground beef". I've found that the ground beef (80% at most) is made with the trimmings from roasts and steaks, so althought the fat content is higher, the quality of the meat itself is better. I make the burgers large to...
  4. memphisbud

    Got a Webber Kettle !!

    Sounds like you've got the gold model. I've been cooking on mine for years. The propeller thing is the ash remover, move the handle back and forth, and all the ashes fall through the slots into the catcher.....one of the best inventions I've ever seen. As far as smoking, pile on one side...
  5. memphisbud

    Which butt do you prefer?

    Definitely bone in....some little flavor, doneness indicator, and a little heat conduction.
  6. memphisbud

    New Guy!

    Welcome...I'm new myself to this forum, but I think you'll enjoy it.
  7. memphisbud

    How to keep boneless/skinless thighs moist?

    I agree with ya Seaham....good smoker because of the fat....also takes on whatever flavors you rub/marinate them with really well. Could also put a water pan, if not under, then close to the meat, but close enough to the fire to make the smoke a bit wetter....that would keep them from drying so...
  8. memphisbud

    Beginner needs help

    I agree with Capt. Dan, mound on one side, and put the meat on the other. I would also (and I've done this with great success), put the water pan directly under your pork so the fat and rub get in there, and essentially baste the meat while it's smoking. I sometimes also put an quartered sweet...
  9. memphisbud

    anyone ever use cherry wood?

    Yah, I'll bet it was the wood...either not really cherry, or not seasoned well...that'll give it a slightly "off" taste.
  10. memphisbud

    Pecan

    I've got a medium sized pecan tree in my back yard. Every couple of years, I trim the bottom branches off, cut them into chunks and let 'em get seasoned (smaller pieces, faster season)... I don't use pecan on it's own, just to add depth, and a little "difference" to what I smoke. I usually use...
  11. memphisbud

    Another from Tennessee

    Hey Seboke....just posted on your Military Smokers Thread...good to see so many Proud Americans!
  12. memphisbud

    Military Smokers?

    4 Years USMC, still proud. Once and Always a Marine. Logistics, Motor Pool, Artillery.... Parris Island, Norfolk, Camp Lejeune, Okinawa, Camp Fuji Ja, and back to Lejeune. Out in 84, but always in. Cryptic enough?
  13. memphisbud

    trimmed st louis style

    Do them the same way, way back in the cool corner...just watch 'em....love that kraut and dark beer idea man!
  14. memphisbud

    Good chicken salad recipe???

    Wow Rivet! That sounds great! I'll definitely give that a go.....
  15. memphisbud

    Another from Tennessee

    Don't know if I'm THAT good, but have done a bit!
  16. memphisbud

    Another from Tennessee

    Thanks for the good words! Looking forward to it!
  17. memphisbud

    Anybody have Dried Ancho Chile Recipies?

    Dried Chilis of any kind are great! You gotta meat grinder? Make yourself a home made Chorizo Fattie! Rehydrate the chilies. Stem and deseed drain, and put all in blender add garlic (I like lots!!) add salt, pepper, paprika bunch of fresh cilantro some vinegar and....believe it or not, a few...
  18. memphisbud

    Another from Tennessee

    Hi Everyone, Ran across this great place a month or so ago, and finally decided to "set up shop"! Lots of great tips, information, and characters here! I've lived in Memphis for the last 22 years, and loved the 'cue environment almost immediately. I've smoked shoulders (boston butts/blade...
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