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  1. icemn62

    Yesterdays Brisket

    Pics looks like a good brisket was made. What is anything went into seasoning? What type of wood was used for smoke? How was everything else in the smoke? Are you sure the brisket was not good? maybe you had a few too many cold ones, and killed your taste buds... If the next one does not...
  2. icemn62

    HAPPY BIRTHDAY, DUTCH!

    Happy Birthday Duthch. A virtual mug hiosted i you honor, and after work 2 glasses of margarita, to be chased by many cold container's of beer. Hope you have a chance to enjoy your special day.
  3. icemn62

    My First attempt

    Great report and great visuals Peter, I love the comment's from the BILs. Bother offering to build you a new smoker if they get to eat.
  4. icemn62

    Not much better than this!

    I too am stuck at work. Wishing I was home by the smoker. Did not see mention of a cold one, but I assume that is included in the picture. Today would be some spare ribs, and a picture of iced sweet tea.
  5. icemn62

    Smoked Basil

    That is not a bad idea, Let me know how the ribs turn out with the smoked herbal rub. Are you going to smoke other ingrediants to the rub, or just the basil...Don't tell but I use basil in my rub for ribs....
  6. icemn62

    new member saying hello

    Welcome et1ssgmiller, Glad to have you on the site, grab a cold one and jump right in. Looking forward to your insights as to the differences in smoke techniques. Once you have smoked a meatloaf, you will never want to cook one any other way. Also, after it has been on the grate for a...
  7. icemn62

    Weber Recipe of the Week

    I do have the Weber real Grilling cookbook. I liked it, but I notice it now is in the back of the shelf since I got Dr. BBQ's 1st book.
  8. icemn62

    Need advice on how to keep BBQ for a week?

    I want in that boat as well. Maybe Bill will bring his rib sauce...
  9. icemn62

    Smoked Italain Beef Sandwich

    Okay, I was thinking yesterday of grilling some italian sauages, with peppers and oinions. I think this beats my sandwhich hands down. Beef sammies on my next off day
  10. icemn62

    Here I am.

    Welcome Peter, grab a cold one and jump right on in. If you decide to buy a smoker I suggest you go with this one or one like it. http://www.homedepot.com/prel80/HDUS...glo.0&MID=9876 Less than $40.00 and can handle just about anything you want to smoke I cooked on 1 for years and was...
  11. icemn62

    Could wood chunks dried for 1 week be ok to smoke with???

    Doug what kind of wodd wood did you get and where from the internet did you get it. Did it come from a wood supply company or did you hook up with a guy selling wood? You don't really know what you are getting from the guy selling off the back of his truck, and I try to deal with companies...
  12. icemn62

    New to the board

    Welcome, Grab a cold one and jump into the fray.
  13. icemn62

    "What kind of sauce did you use?"

    Note to self, MOVE TO BILL'S NEIGHBORHOOD. It must be nice to have neighbors you could share food with. Also, I would love to have a big cook and invite the neighbors over, but then again, anytime I do ribs. All the kids show up, and it is a big cook.
  14. icemn62

    Brisket: Bruce Lee can not mess with my BBQ Kung FU

    Welcome back Bill. You were missed, just thought we would do what we could to keep things moving while you were away.
  15. icemn62

    smoke penetration

    That is what some will tell you. Others will tell you it IS better to let the meat warm up. Once again, it is your choice, and what works best for you. I don't give this too much thought, I am either running late with getting started,...straight from fridge to grates, OR I am so eager, that I...
  16. icemn62

    Gonna smoke my 1st brisket tomorrow

    I always thought that county style ribs were too thin to handle the heat for 3 hours...I never cooked any, so I will go find a seat in the corner, and learn some new things today.
  17. icemn62

    Young Smoker looking to enjoy meats in a new way!

    Is this the smoker you have? http://www.walmart.com/catalog/produ...uct_id=3342509 "BRINKMAN SQUARE VERTICAL CHARCOAL SMOKER"? Nothing personal, but the therm in the door SUCKS. Not just this model It is that way for most off the shelf smokers. They are good to get you started, but you...
  18. icemn62

    BCC

    To me, brining, helps with making the meat moist, also it is a way to impart a little flavor. You can go with a simple brine, or you can break out the chemistry set, and mix up a 47 ingredient brine. If you have the time...BRINE. I have never been wrong for using/doing a brine.
  19. icemn62

    Busy, Busy, Busy

    Welcome back. you were missed, but the other ladies have been doing a good job holding the femine side of things down. 3 or 4 have been added to the order while you were gone, not to mention how many joined the board. Catch a breath, take some time. Go out to that pit, and smoke up some...
  20. icemn62

    smoke penetration

    To play devil's advocate.....What about the theory that it is not good for meat to go from cold frdge, to heat source. Causes meat to go into shock... I don't follow that theory, I personaly would put the meat in the freezer, if I thought it would help my cook.... Usually gets the time it...
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