Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. smoke 2 geaux

    Easy alternative to pork other than chicken?

    chuckies maybe???
  2. smoke 2 geaux

    Looking to purchase a trailer pit - suggestions please

    Check out this guy.  www.bellfab.com He built my stick burner and I thought the work was great, and the price was very reasonable. Mine is a roll around, but I know he builds trailer rigs as well.
  3. smoke 2 geaux

    This Bird Gave All - With Qview

    Well, last week I decided to smoke a Turkey for the LSU - Tennessee game.  I started off with a 14# bird and injected him with my homemade injection featuring melted butter, olive oil and fresh garlic and herbs.  I mix it all together and run it through a blender until it is...
  4. gumbo.JPG

    gumbo.JPG

    • smoke 2 geaux
    • Media item
    • Comments: 0
    • Album: Default
  5. gumbo ingredients.JPG

    gumbo ingredients.JPG

    • smoke 2 geaux
    • Media item
    • Comments: 0
    • Album: Default
  6. carcass.JPG

    carcass.JPG

    • smoke 2 geaux
    • Media item
    • Comments: 0
    • Album: Default
  7. turkey leftovers.JPG

    turkey leftovers.JPG

    • smoke 2 geaux
    • Media item
    • Comments: 0
    • Album: Default
  8. almost done.JPG

    almost done.JPG

    • smoke 2 geaux
    • Media item
    • Comments: 0
    • Album: Default
  9. injected.JPG

    injected.JPG

    • smoke 2 geaux
    • Media item
    • Comments: 0
    • Album: Default
  10. photo.JPG

    photo.JPG

    • smoke 2 geaux
    • Media item
    • Comments: 0
    • Album: Default
  11. smoke 2 geaux

    Smoking ham and turkey

    There is a video somewhere on this site of Jeff smoking a turkey in a Brinkman.  It's a great step by step tutorial.  Do a search and it should come up. 
  12. smoke 2 geaux

    Who was or is a caterer? What is your story

    I have a similair story to Smokey Mo. I helped out a friend by making Jambalaya for about 85 people for a graduation party.  At the party 3 people came up to me and asked how much I would charge to do parties for them.  Without thinking, I said expenses plus $100.  Well, they all booked right...
  13. smoke 2 geaux

    My First Brisket with Q-View

    Nice smoke ring.  I love brisket, and that is a fine looking one.
  14. smoke 2 geaux

    SSSSnake Bites for Halloween

    I'm praying my girlfriend doesnt see this.  She's a halloween nut, and will force me to make this... lol It looks awesome by the way.  I can see a pulled pork or chuckie filling mixed up with a little q sauce. 
  15. smoke 2 geaux

    long tongs for pulling ribs off of smoker

    +1 on the restaurant supply places. 
  16. smoke 2 geaux

    1st packer brisket w/qview

    Man, you can tell how tender that thing is.  It looks like it's ready to crumble if you breathe on it... lol.  You may have preserved a little more moisture if you had pulled at 190, but it's hard to say.  Every brisket is different, and I have come to accept the fact that some just turn out...
  17. smoke 2 geaux

    Injecting pork butt

    I agree with Shooter Rick.  It's more about getting flavor in there, than moisture.  I use Cajun Injector garlic flavor, but you could make your own using Lea and Perrins as the base with some garlic and herbs added in.  I like to use something with some pretty bold flavor because I find the...
  18. smoke 2 geaux

    Restaurant Brisket

    Most of the bbq I get in restaurants tastes like it was baked in an oven.  I guess they would go broke if they did it the right way.
  19. smoke 2 geaux

    Power Outage

    Us folks in Louisiana are far too familliar with this situation, so i feel your pain.  That chart is the best reference I've seen for that sort of thing.  Also remember that your thawed, but still good meats can be cooked, then re-frozen. I made a monster deer stew after Katrina, then...
  20. smoke 2 geaux

    Smoking 9 chuckies-Need Help!!

    My guess would be around 10 or 11 hours, but you never know.  I might even allow 12 hours for those pork butts, because they are prone to wicked stalls.  To be safe, I would put them on around 10 PM the night before.  That should allow enough time to smoke them up to temp, than cooler them for a...
Top Bottom
Back
Clicky