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  1. mnola917

    Simple beer bread w/qview

    Btw, the butter brushed on top towards the end of cooking totally made it for me. Added a ton of flavor to the top
  2. mnola917

    Simple beer bread w/qview

    I loved it. It's a little bit heavy (but who cares when you're eating bbq) and it tasted great. My friend loved it too. I used Post Road Pumpkin Ale in it, but you can use your favorite beer. Keep in mind that the beer you use accounts for a ton of the flavor. In regards to not wanting to...
  3. mnola917

    Today's Baby's for lunch

    Baby's are finished. Whoda thought that baked potatoes take FOREVER at 225. Thank god for microwaves. I threw a can of baked beans in the smoker too, along with a batch of Beer Bread which you can find here: http://www.smokingmeatforums.com/for...456#post428456 Stupid me, I finished smoking...
  4. mnola917

    Simple beer bread w/qview

    I have been working on an old recipe of beer bread that I had, but didnt love. So I changed it up a bit and am trying this: 3 cups sifted AP flour 1 TBSP baking powder 1 TSP Salt 1/4 cup Sugar 1 Bottle of beer of your choice 1/4 cup melted butter Mixed dry ingredients together with beer...
  5. mnola917

    Today's Baby's for lunch

    Smoked for two hours, foiled with some captain morgan's and water for one hour. Now onto the final 2 hours of smoking, added two bakers for a simple side dish.
  6. mnola917

    Today's Baby's for lunch

    thanks. I want a bark and the tenderness, but w/o falling off the bone before I can even bite it.
  7. mnola917

    Today's Baby's for lunch

    In the smoker at 225*. 2 hours on the clock
  8. mnola917

    Today's Baby's for lunch

    I have my charcoal in the "chimney" and these Baby Backs are sittin on the counter to get up to room temperature. I was thinking about doing 2-1-2 for these rather than 2-2-1. I wanted a little bit more of a bark. What do you guys think? I coated the ribs in mustard then I rubbed them down...
  9. mnola917

    Charcoal wont get hot enough

    well, dont worry about the galvanized, these temps arent doing any harm to the aluminum, its safe. I can get my temps up in the warmer months to 250, even 300 if i want to. Its the cold that kills me. Do you think that I need to increase the airflow out the top? When I take the lid off, the...
  10. mnola917

    smokin pro vs charbroil silver

    I really want to buy a new offset smoker soon, and there is a huge price jump from smokers like the smokin pro and charbroil silver to the $2000 New Horizon smokers. For a recreational smoker (I smoke stuff maybe 3 times a month) would you recommend the smokin pro or charbroil silver? I hear...
  11. mnola917

    smoker suggestions?

    well im willing to increase my budget if thats the case, I just didnt think they got that expensive
  12. mnola917

    smoker suggestions?

    Well, what should I be looking to spend, because as I said, I want an offset. I am truly clueless in terms of brand and models and would like to get an idea of what to look for.
  13. mnola917

    smoker suggestions?

    I want to get an offset charcoal smoker to replace my homemade garbage can smoker. I took a look at the Char-Broil silver and heard that it was thin and "cheap". I'm looking to spend no more than $500 and want a good quality product. What are your suggestions?
  14. mnola917

    Charcoal wont get hot enough

    well, if you look at my profile picture, My smoker is a modified galvanized garbage pail. I've never used royal oak, or oak where can I buy some?
  15. mnola917

    Charcoal wont get hot enough

    yes, i have gotten this thing up to over 400 on a nice day. I have plenty of airflow, and I do preburn my charcoal. I was thinking of using Kingsford competition charcoal: I hear it burns a lot hotter.
  16. mnola917

    Charcoal wont get hot enough

    Im using lump charcoal up here in NY in a homemade, uninsulated smoker. With temps down in the low 20s I cant get my temps up to over 175. Ive even made a wind barrier that surrounds the entire smoker to no avail. What type of charcoal can I use that burns hotter, but doesnt taste bad?
  17. mnola917

    ABT prep

    Thanks everyone, I just went to pathmark to buy the stuff and they were out of lil smokeys. I bought some ground sausage and i figure im going to brown it first since the lil smokeys would have been already cooked.
  18. mnola917

    ABT prep

    This will be my first batch of ABTs and I had two questions. I hear everyone using lil smokeys, are these things that I can buy? Also, do i have to cook the sausage first if im putting it into the cream cheese mixture?
  19. mnola917

    Hello from Long Island

    Welcome to SMF, I'm from East Meadow and its always great to see some people from Long Island on here. I feel like I'm the only one sometimes. Heres a hint, during the winter months, prepare for hell when it comes down to keeping your temps up. However much wood(or charcoal) that you think...
  20. mnola917

    What else do you suggest I make out of this butt?

    its still pulled pork, but I like making gyros. I get some pita flatbreads and warm them up on a warm grill Cut up some fresh lettuce, tomatoes and red onion I make tzatziki sauce out of greek yogurt, sugar, salt, dill, and cucumbers I make a honey mustard/yogurt sauce by mixing half honey...
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