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  1. az_redneck

    Couldn't Wait

    Go Roadhog go! Go Roadhog go! Sometimes they go real fast until they get to the plateau. Then you might have to have 2-3 hours before ANYTHING happens. That's what the ABT's and Fatty are for ..
  2. az_redneck

    Beef Ribs

    I guess it's a Hispanic thing. But, they're beef and they were really good. Especially at .59/lb
  3. az_redneck

    Beef Ribs

    Here's some Q View for ya'll... Beef ribs.. yummmmm Pic #1 In the smoker 1 hour Pic #2 Finished and ready to eat..
  4. az_redneck

    Arizona Smokers

    Hey all you Arizona guys! (and gals) November at Rawhide in Chandler is a KCBS and IBCA competition. I just got off the phone with the coordinator. Sounds like fun. I've never been in a BBQ competition and would like to try my hand at it. If we can get 4 guys to cook 1 thing each, we could have...
  5. az_redneck

    Good lookin' eats

    I thought they were off a turkey and who in this thread is in California?
  6. az_redneck

    Good lookin' eats

    I'm thinking it's the part that makes a turkey a Tom or a Hen??? I just can't handle raw onion except on a hotdog with catsup only or sometimes in my chili. I fry em up for burgers... OK..WHERE do you get a bunch of turkey ummmm... "danglers" unless you know someone with a turkey farm. Heck...
  7. az_redneck

    Good lookin' eats

    Looks good except for the raw onions... What are turkey fries? (Do I need to be afraid to ask?)
  8. az_redneck

    Smelly Ribs good to eat?

    I have probably thrown out a ton of stuff that was still good, but if there is ANY question about its safety, toss it. Your family doesn't need to get sick over $10 worth of meat..
  9. az_redneck

    Whats so great about ribs?

    mmm..caveman Man..fire..meat..hit woman on head with rib bone and drag her into cave! mm Ribs GOOD!
  10. az_redneck

    Help?!?!?! Somewhat lost here.....

    Well, like anything else, the type of smoker you get will depend on your needs and budget. If you have a large budget and are serious about smoking, you might want a middle end type smoker and see how you like it. If you don't then you really haven't lost anything. There are plenty of...
  11. az_redneck

    Whats so great about ribs?

    Because they're gooey and sticky and it brings out the carnevour in all of us. You have to be polite when eating shoulder. With ribs you can get it all over your face and fingers and smack your lips and fingers.. Throw manners out the window and then throw the bone to the dog!
  12. az_redneck

    Beef Ribs

    Ok..We're off and running! Ribs are de-membraned and rubbed. Sitting in the fridge until about 1100 hours my time. Got these ribs in a Hispanic market and they cut their ribs weird. But, they're beef ribs and real tasty.. Pic #1 Naked Pic #2 Rubbed (I like talking dirty) More pics later...
  13. az_redneck

    Please Confirm

    How many pounds is the brisket? Point or flat or both?
  14. az_redneck

    Okie in the house

    Welcome! NICE smoker! You will love this place for sure. Can't help you on the seasoning thing. I think I just ran it hot for a few hours before I cooked in it.
  15. az_redneck

    New Smoking-Meat.com Logo in Progress

    Looks good! I will say that "hooves" on a pig look a bit funky though..
  16. az_redneck

    two racks of beef ribs ready for Sat.

    Cubans eat Mojo on everything. It's kind of their "ketchup" if you will. Here's a simple recipe I got off of Food Network Mojo: 10 cloves garlic, cracked from skin 1 medium onion, peeled and coarsely chopped 2 teaspoons ground cumin 1 lemon, zested and juiced 1 cup extra-virgin olive oil...
  17. az_redneck

    Beef Ribs

    Yes, meat temp. The temp inside the smoker is recommended at the usual 225' I've just been itching to smoke something and it's been difficult since the monsoon storms have hit our area. They're unpredictable as to when they're coming. Dust storms suck to cook in. Makes meat very crunchy
  18. az_redneck

    Beef Ribs

    Thanks..I'll give it a try. I just read the page about it and the temp they recommend is 172'..
  19. az_redneck

    Makin Bacon - What to do with the skin?

    Sorry I'm late on the pictures. Like I said in an earlier post, I didn't smoke a whole lot for fear of screwing it up and having to waste money. This was my first time with bacon and it WON'T be my last. This stuff was AWESOME. I used Buckboard Bacon Cure from PS Seasonings. Let them sit to cure...
  20. az_redneck

    Beef Ribs

    OK.. I think I can smoke up some beef ribs before the monsoon storms hit this evening. But, I have not done beef ribs before in the smoker. I'm going to clean them (pull the membrane off the back) and I'm using Jeff's beef rub. I'm also going to use cherry wood for my smoke. Question: I know...
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