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Just got back from a little cruise..time to smoke
I must challenge this blasphemy, 9 billion dollar yacht and they couldn't fit a smoker on there, even if it was an electric one. What is wrong with them, I mean come on not even an electric one?!?! Glad your back and sounds like you are starting it off right. But you know the rules:- nickyb
- Post #2
- Forum: General Discussion
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To All That Protect Our Homes.
I was glad to serve when I did and now I am glad to serve in the capacity I now operate in helping education our military members. Never could I believe that someone who was willing to wear the uniform wasn't a hero. Even if they don't know it they are amazing people. As for someone calling...- nickyb
- Post #8
- Forum: For New Members
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Finally Ready for my first Butt
Sounds like a good plan, though I don't care for how much time after you finish is before you heat it up and eat it. Personal preference. As for the rest of it I would suggest wrapping the butt in towels and placing it in a cooler. That will help it retain heat. Nick- nickyb
- Post #2
- Forum: Grilling Pork
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Noobie from FL
Welcome welcome. Glad you have arrived and definitely loving the fact that got someone else wanting to burn wood. I like it though gas or electric is easier to set and go. I am loving the challenge of running the smoker and making sure it stays the right temp range. Makes me feel a lot... -
how many
Actually foiling and putting back in a rack isn't all that bad. I have done it most times and I premeasure my foil and have it ready. So when it comes time to take all the ribs off to foil it is quick and they don't lose a lot of heat. As for how many I am not sure I would think 3 maybe 4...- nickyb
- Post #3
- Forum: Grilling Pork
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first butt and a chicken
That looks awesome man. I would suggest for the bird to get a stand though. Seems to work awesome. Put a beer or a can with something like apple cider (leaded or no) and let it go. Makes one hell of a tasty chicken. As for the butt it looks delicious. I personally never foil mine. I just... -
Native American Frybread
That is really interesting to read and sounds like for how simple it can be that it would be amazingly tasty. Of course I am something of a fan of flat bread style breads for most things. Thanks for the information about fry bread and the history behind it. -
iGrill
I fall into the technophile category so having something on my iPad while I am working in the kitchen listening to pandora stream through it and looking at my recipes on the Kindle app makes some sense to me. At the same time I do like just looking at the maverick and I might just do what you...- nickyb
- Post #3
- Forum: Slicers, Grinders, Tools, Equipment
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iGrill
http://store.apple.com/us/product/H6252VC/A/igrill-grilling-cooking-thermometer http://www.igrillinc.com I have a Maverick ET-732 and I love it. I was wondering if anyone has played with one of these though as I am looking for something for multiple probe support. I was looking though and it...- nickyb
- Thread
- Replies: 4
- Forum: Slicers, Grinders, Tools, Equipment
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Absolutely delicious
That looks awesome. I have considered throwing one in the smoke. Right now my only issue is that my smoker is to large and I don't like using my smaller one any more. Hehe- nickyb
- Post #13
- Forum: Grilling Pork
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Why are my ribs not fall off the bone
I agree with solar here but that comes down to personal preference. Most people and places talk about fall off the bone being the best for ribs and that is what a lot of people look for but I personally like it when it still has just a little pull to it. You still get a clean bone but you can... -
Why are my ribs not fall off the bone
One thing I would suggest is the fact that 165° is the temp at which the muscle starts breaking down as well as fat. It is also the most common temp I see when the plateau starts for smoking. The key here is the fact that when you see it reach that temperature it will take a while to break... -
First smoke, first ribs
I would also suggest getting a charcoal chimney for a smoker like that. Makes it a little easier to control the temperature because it removes the flare ups of heat from adding new fuel. I started out using something similar and it took some getting used to when using it. Don't be afraid to...- nickyb
- Post #4
- Forum: Grilling Pork
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Smoked Corn on the Cob
I normally leave them wrapped in the husk. I clean off the hair and then rub them with a little olive oil and a bit of salt and pepper. Then I leave them alone. Oh and use a little kitchen string to hold the husk together at the top. -
Tough as leather skins
Spraying them with apple juice makes the skins soft and extremely tasty. Just a suggestion but that is what I do when I am smoking them. -
12' X12' Gazebo for smoking
Totally awesome man... That looks like a great little place to hang out. I keep trying to convince the wife that I need to build an outdoor kitchen in the back yard.- nickyb
- Post #60
- Forum: Other Builds
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First Customers
Yeah I do, http://www.smokingmeatforums.com/forum/thread/109387/new-smoking-hot-girlfriend I posted them in another part of the forum.You can also see more picture here - http://www.facebook.com/pages/NickyBs-Awesomesauce-BBQ/220870691289304 I need to take some of the Boston Butts out there... -
My second Smoke
Looks like they came out nice and tender. Definitely looking good! -
First Customers
Figured I would start the post off on a good footing with a picture. So I got my 12' smoker Thursday evening and today I am smoking some Boston butts (6 of them), 9 racks of baby back ribs, and 8 whole fryer chickens 4-5lbs each. In addition to that I am going to be making smoked mac and... -
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- nickyb
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