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  1. johnnyrockford

    Women and smoked meat

    Sounds like she's USDA Prime! :-)
  2. johnnyrockford

    Will from Chicago

    Hey Will, greetings from Rockford! You are in the right place for tips to improve your skills and learn new ones. I credit every meal I've ever smoked to the folks on this forum. Have fun. :-)
  3. johnnyrockford

    Bad Baby Backs

    Oops sorry..hit send too soon. If your ribs are looking pretty well cooked at 1.5 hours go ahead and wrap em. Otherwise 2 hours are about all they need before foiling. Also, maybe add a little more liquid to the foil stage. Honey and butter are great for flavor but not so much for steaming and...
  4. johnnyrockford

    Bad Baby Backs

    Howdy Papa! From all I've learned from everyone here, 3 hours is too long for baby backs. Especially if your smoker tends to get too hot. Check em at 1.5 hours and see how they look. If they are looking a little scorched
  5. johnnyrockford

    Is there a support group for compulsive smoker/grill purchasers?

    My name is Johnny and I'm an addict. When my wife and I first bought our house, all we had was a little Weber Smokey Joe. Then my dad donated his old Weber 18 inch kettle. Silver series w/o ash can. For years that was fine until my urge to BBQ bigger and better meat led me to Sears and my first...
  6. johnnyrockford

    seasoning question

    Okay pros, I'm picking up a new trail master limited and I know about spraying cooking oil inside the cooking chamber, but what about the firebox? Anything to do there? What about the outside? I'd like to get a good 5 years outta this thing before it looks like a rust bucket.
  7. johnnyrockford

    CHICKEN AND RIBS TOGETHER?

    Awesome everyone, thanks a lot.  Unfortuantely this weekend isn't going to happen like I hoped....GRRRR.  But in the future I will be sure to post pictures.
  8. johnnyrockford

    CHICKEN AND RIBS TOGETHER?

    Once again I have come to ask the wise ones for their guidance: I want to make 2 chickens and rack of spare ribs this weekend and wondered about cooking them together.  Spare ribs would go on first since they take longer, but I don't want to risk some raw chicken disease killing my ribs if I...
  9. johnnyrockford

    chicken confusion???

    I can't go to home depot or lowes without stopping by the grill aisle to say hello.   To the grills and toys, not the people.
  10. johnnyrockford

    chicken confusion???

    You said it webowabo....I'm always learning on this site.  A friend of mine got a a brinkmann bullet smoker and the first thing I did was email him a link to this site. 
  11. johnnyrockford

    chicken confusion???

    Dang you guys didn't waste any time!  That's why I love ya!   I found an article on yahoo saying Fryers are young--7 weeks old and between 2 1/2 to 4 1/2 lbs.  Roasters are older--3 to 5 months and 5 to 7 lbs.
  12. johnnyrockford

    chicken confusion???

    Hey fellow smokers!  Got the newsletter in my email today and love the recipe for smoked chicken in a pie pan.  I like the idea of smoking a whole chicken---setting a whole cooked bird at the dining room table is the ultimate presentation in my book. Anyway, my question is this:  Looking at...
  13. johnnyrockford

    Too soon?

    Hey Amorpork, you gotta love this site!  Ask a question or for advice and the fine folks on here will bend over backwards to help you out.  I've learned a TON from this site.  Too bad the rest of the world doesn't work that way right?   Anyway--onto your BBQ business idea---I realize that a lot...
  14. johnnyrockford

    whole spare ribs?

    I always cook the trimmed off meat along with the rest of the ribs.  The trimmed meat cooks quick and I cut it up to serve as a "preview" of what's to come.  Everyone gets even more excited about the ribs that way! Not to mention I look cool wielding a knife through a rack of ribs...at least I...
  15. johnnyrockford

    whole spare ribs?

    Ok, thanks for the replies.  When I have company over, I like to put in a little effort for presentation and trim up all pretty like.  But when it's just me and the wife, then screw it. Thanks again!
  16. johnnyrockford

    whole spare ribs?

    I've seen a lot of articles and read a lot of advice on trimming spare ribs St. Louis style.  But does anybody cook them without trimming or is that a bad idea? 
  17. johnnyrockford

    My First Butt

    Hi Mike.  Hickory or just about any fruitwood go well without being too overpowering.  Mixing hickory and apple is a popular combo.  As far as how long depends on how heavy of a smokey goodness flavor you want.  When it comes to pork, I keep it light and let the meat and spices do the...
  18. johnnyrockford

    This time of year I start to get the itch! (Please share some Q-view!)

    And here I was thinking of making some mods to my little barrel smoker, but now I think I wanna go buy some bricks!!!!  Thanks for the inspiration Wes!
  19. johnnyrockford

    BBQ slogans

    Has anyone ever heard any good/funny bbq slogans they would care to share?  Here's a few I've heard. Pitmasters do it with smoke. Pitmasters go all night long. Real men cook with wood. Gas grills are a pitmasters microwave. I may put the 2nd one on a t-shirt!  Anyone else got some good ones?
  20. johnnyrockford

    Smoking in New England in winter

    Hey blkdog!  I'm still learning my own offset--it's a Masterbuilt that I found at Sears.  Pretty comparable to a Brinkmann or Char Broil offset. I've found that in the winter time, it helps to start with a larger fire right away.  I use a chimney starter to get my coals going and usually just...
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