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  1. arnie

    MEAT (Loaf) RAGE - Qview - Smoked & Stuffed for the Haters.

  2. arnie

    Mushroom Identification

    I used to work with a Native American who knew all about mushrooms and more Too bad I was too young to pay enough attention   I would take it to our local county extention office for identification
  3. arnie

    Survived, but humbled, during first competition

    Congratulation on entering your first comp and learning from your experience. As some of these fine cooks have said, comps aren’t a cake walk and there is a huge difference between sanctioned and non-sanctioned comps I have not competed and until recently only went around the comps for the...
  4. arnie

    packer wont fit in my smoker. What are my options?

    I occasionally have a packer that is a touch too long for my 14 X 18 grills. If it barely touches the sides I go with it because it will shrink as it cooks If it is so big it can’t be stuffed in diagonally I will fold the point over slightly leaving the fat cap out. This option seems to give...
  5. arnie

    Found a couple of things in my yard.

    Nice find! Welcome to the forum
  6. arnie

    Choosing A Good Electric (CookShack vs Bradley vs Traeger?)

    Dalton, fishermen who keep wishing they had a little bit bigger boat are said to have two-foot-itus.   What do they call it when cooks keep wishing they had a little bit bigger smoker? 
  7. arnie

    Choosing A Good Electric (CookShack vs Bradley vs Traeger?)

    I have been smoking with a Cookshack for almost 10 years with no complaints and no mods I sold my 8 year old Smokette for what I paid for it so I could upgrade to an AmeriQue and I really didn't want to part with it. I’ve never heard of anyone doing that with any other brand of smoker I...
  8. arnie

    Hello from Iowa

    Welcome. Always good to see another Iowan in the forum
  9. arnie

    Guess I wont be doing any smoking the next 2 days

     Now there's a storm all it's own
  10. arnie

    Buffalo Chicken Lollipops

    This looks yummy! Did you use chicken breast or chicken tenders? I didn’t see where chicken was listed in the ingredients  
  11. arnie

    Considering upgrading to a Cookshack

    Birthday present? That says it all. You owe it to yourself   
  12. arnie

    Considering upgrading to a Cookshack

    Dave, need has nothing to do with it. After I upgraded to the AmeriQue I doubled the time I spent using a smoker It really is that easy to use
  13. arnie

    Considering upgrading to a Cookshack

    I've had my AmeriQue for about 2 years now and I couldn't be happier. I went through many cheap smokers before buying my first Cookshack about 10 years ago, it was a Smokette. I used it for 8 years with no problems then against my better judgment I sold it for what I paid for it and it is still...
  14. arnie

    what's easier/better 2 5lb or 1 10lb butt

    Beans under the butts or ribs is a good idea. Last time I did that I got a tad too much grease in them, but when I opened the smoker to 3-2-1 I just laddled some out Mixing woods will work out fine, I always mix apple and hickory for pork and cherry and hickory for beef  
  15. arnie

    New to smoking & doin a brisket---ADVICE PLEASE

    I like to use Jeff;s Naked Rib Rub About 1 1/2 hr per pound at 225 leave them alone till they hit 195 - 200 If they're tender pull them out and wrap in foil and towels and stuff them in a cooler for up to 6 hours If you're doing a pork butt with the brisket put the pork butt above the brisket...
  16. arnie

    freezing summer sausage

    I agree with the previous 5 fine cooks, but I was told there would be no math
  17. arnie

    Smoke signals from Ft. Walton Beach, FL

    Welcome to SMF I lived in Panama City many moons ago What a great area!
  18. arnie

    Anyone ever Smoke "Tator Tots"?!

    Oh no! Another idea for the to do list
  19. arnie

    Spares & BBs First attempt QView

    Ingredients 3 Racks of Baby Backs 2 Racks of Spares Jeff’s Naked Rib Rub Jeff's BBQ Sauce to glaze Apple Juice Apple & Cherry Wood Remove the membranes, rub and return the fridge for the night Smoke at 225⁰ bones down for 3 hours Brush with apple juice and flip over continue smoking...
    • arnie
    • Thread
    • Replies: 9
    • Forum: Pork
  20. Money shot.JPG

    Money shot.JPG

    • arnie
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