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Flaming Smoky Okie Brisket & Fatty.
You do realize that the Okie method only takes 6-8 hours, per his instructions, right? -
Flaming Smoky Okie Brisket & Fatty.
I'll say first that I've yet to try this method. However, it is my understanding that the searing commences at the beginning of the process and once that is complete, it moves to the smoker. There should not be any feeding the fire for the next 20 hours or so" if your intention is to maintain... -
'08 SMF GATHERING - Are you SERIOUS???
Pig, surely you won't be the only one there. I have every intention of being there, along with my wife. I truly looking forward to it! -
Help! 40 people for pulled pork!
Welcome to the forum! Here is an excel spread sheet that may come in handy. Linky It's a little cumbersome, but it will answer your questions about "per person" quantities. Let us know how it all turns out. -
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Baby Ray's
I'd recommend getting in touch with Jeff, the site owner, and purchasing his recipe for sauce and rub. It can't be beat, and is easily modified to suit your tastes. On top of that, your purchase helps support this site. I'm glad I bought the recipe!- ba_loko
- Post #7
- Forum: Sauces, Rubs & Marinades
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ABT cream cheese
Chris, in the land of Oz, you may not have "Philadelphia Cheese" available. Please tell us about what cream cheeses you have there. As a rule, the cheddar types can separate, but it's not generally a problem. Go with a light soft cheese and you should be fine. Dude had a great idea. Dice up...- ba_loko
- Post #7
- Forum: Fruit, Nuts & Vegetables
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New member can not post.....?
It sounds like a registration permission issue to me. Notify Jeff or another moderator and the problem will be solved quickly, I'm sure.- ba_loko
- Post #5
- Forum: For New Members
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Hello from near St. Louis
Welcome in, newbeestl! Pull up a chair a visit a spell. -
How much charcoal do you go through?
Since you're using the CG, I'd like to know if you have the knock out removed between the side fire box and the cooking chamber. It sound like you're not getting proper heat in the cooking area. Can you take a picture for us?- ba_loko
- Post #7
- Forum: Charcoal Smokers
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My Susie Q
Rich,SuzieQ is a right handsome smoker. Nice job on the mods!- ba_loko
- Post #2
- Forum: Propane Smokers
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Is it Corona time yet?
Brother Rich, I'm thinking you need to make a run to the package store. Surely that one beer isn't going to hold you over! Cool clock. I'm enjoying mine too.- ba_loko
- Post #9
- Forum: For New Members
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Henckel Knives
Don't be fooled by the cheaper Henkels. The ones you find at Linens and Things, and Bed Bath & Beyond are of much higher quality. One major difference, other than the grade of steel, is the more expensive ones have the tine continuing all the way through the handle. That makes a difference in...- ba_loko
- Post #6
- Forum: General Discussion
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Habaneroman- Smokin it HOT!!
Welcome to the forum. I look forward to hearing of your smoking adventures. -
What's Smokin
Welcome to the forum, Johnnie. I look forward to hearing of your smoking adventures. -
I fought the brisket and the brisket won
Okie's method is outstanding........I think it's a brave and couragous brisket too..... -
My Fritz Jerky..
Very nice, kennedy......very nice. If you posted info previously about your smoker, please point me to the thread. If you didn't, I'd love to hear about it.- ba_loko
- Post #2
- Forum: Making Jerky
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Hello from Upstate NY
Welcome to the forum. You sure live in a beautiful part of the country. One of my favorite places to visit is Bloomingdale, NY. I look forward to hearing of your smoking adventures!
