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  1. smokinut

    Slow down and grill

    (sp?) is just a way to show that you're questioning the spelling of a word Sent from my Galaxy Nexus using Tapatalk 4
  2. smokinut

    Mac & Cheese Hamburger Fattie with Qview. IT"S DONE!

    Holy wow! That is a smoke ring. Sent from my Galaxy Nexus using Tapatalk 4
  3. smokinut

    Slow down and grill

    Love the Detroit coozy(sp?). I don't get to see much Michigan stuff out here in Utah. And the weekends are made for slowing down and takin her easy, so enjoy. Sent from my Galaxy Nexus using Tapatalk 4
  4. smokinut

    Pepper steak type

    Smoked another fatty tonight. This time, 1lb 80/20 ground beef mixed with 1lb pork sausage. Stuffed inside this was sautéed mini sweet peppers, a sweet onion, and Apple wood smoked ham sliced real thin, and a generous helping of 5 cheese blend. Smoked over pecan wood at a temp of 230° for about...
  5. smokinut

    What to smoke for a beginner

    A pork butt is a very forgiving piece of meat. If you've got the time, I'd start with that IMO. Any kind of wood, but apple is a fave of mine. Inject it with some apple juice. Rub it with something easy like salt, pepper, onion and garlic powder. Smoke it at 225-250 until it hits an IT of 180 if...
  6. smokinut

    Lump Charcoal - Do you have a favorite?

    I've been able to find Best of the West at Walmart, Home Depot, and a grocery store called Smiths, not sure if you've heard of/have Smiths in your part of the country. And yeah, some bags of lump turn out to be disappointing, but I'm a natural kind of guy and try to stay away from all things...
  7. smokinut

    First Smoked Pork Loin

    What an excellent first smoke. Sent from my Galaxy Nexus using Tapatalk 4
  8. smokinut

    Hello and a question on Brisket...

    When dealing with meats, always cook thoroughly, then reheat to serve if you need to. Never par-cook meat. Sent from my Galaxy Nexus using Tapatalk 4
  9. smokinut

    Lump Charcoal - Do you have a favorite?

    Only lump I've used, and still use, is Best of the West. Started with their oak, but I think I like their hickory better. Sent from my Galaxy Nexus using Tapatalk 4
  10. smokinut

    Final Result, Pulled Ham, Bearcarver's Recipe

    A commandment against it! That's too funny. Sent from my Galaxy Nexus using Tapatalk 4
  11. smokinut

    3rd attempt at pulled pork

    This place makes it seem like you know what you're doing and that you're a pro, with the amount of knowledge that's passed around. Glad you fixed your problem and it turned out. Sent from my Galaxy Nexus using Tapatalk 4
  12. smokinut

    Final Result, Pulled Ham, Bearcarver's Recipe

    Never heard of this and missed the other post, so I'm glad you're trying it. I may get adventurous if yours turns out. So I'll be watching with baited breath lol. Sent from my Galaxy Nexus using Tapatalk 4
  13. smokinut

    Hickory smoke powder?

    I'd figure that this would be used as if it's Liquid Smoke. If you're smoking something, no need to use smoke flavoring/seasoning. Sent from my Galaxy Nexus using Tapatalk 4
  14. smokinut

    Pork Tenderloin

    The tenderloin is so lean, I'd personally wrap it with bacon. But that's just me, everything is better wrapped with bacon :-). And I'd pull it off when the IT hits 145–150° then foil it for at least 30 minutes. Sent from my Galaxy Nexus using Tapatalk 4
  15. smokinut

    Today just wasn't meant to be

    Yeah its more dry than I wanted lol. Just glad it's going into chicken alfredo so it won't be as noticeable. Oh yeah, definitely not the first overcooked thing I've made and definitely won't be the last. Sent from my Galaxy Nexus using Tapatalk 4 Beta
  16. smokinut

    Today just wasn't meant to be

    So what's the point of what? My post? Just a little venting. That's the point of communities like this. A place to share the great things you do, a place to laugh about the things you mess up, to ask for help or to pass on things you've learned. So let me ask you, what's the point of your...
  17. smokinut

    Today just wasn't meant to be

    So I had planned on smoking a chicken today. Got it in a brine last night of 2 gallons water, cup kosher salt, 3/4 cup brown sugar, 1/4 cup dry Italian herbs, and 3 TBLS balsamic vinegar (just what I had left in a bottle, figured I'd throw it in to see what would happen). Well, today's weather...
  18. smokinut

    My take on a Surf and Turf Fatty...... (pic heavy)

    That is just...... WOW! Brilliant! Sent from my Galaxy Nexus using Tapatalk 4 Beta
  19. smokinut

    cooking pork 6 hours at a time.

    Yeah, meat should never be par-cooked and then frozen. Always cook thoroughly and then freeze. Sent from my Galaxy Nexus using Tapatalk 4 Beta
  20. smokinut

    Cherry Cola Ribs CSR's

    Very interested in how they turn out. Sent from my Galaxy Nexus using Tapatalk 4 Beta
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