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  1. S

    Anybody ever smoke wings?

    You say that like it was a bad thing...lol...Apple is probably my fav with Cherry and Pecan a close second.
  2. S

    Anybody ever smoke wings?

    Looks like a job well done to me, what wood did you use for flavor?
  3. S

    Anybody ever smoke wings?

    Make sure you get the meaty wings that are still connected at the joints, sprinkle with tony c's and throw em on the smoker for 2-3 hours... yummy! I'm sure someone out there is hardcore enough to eat the skins after smokin them wings but I dont. I like to take the meat from the wings and make...
  4. S

    Happy Birthday Larry Maddock

    Happy B-day...Have a good one.
  5. S

    Beef Bottem round test HELP

    Well.....I think I would sear it and then smoke it with some hickory until internal temp reaches 145 to 150. Usually bottom round is something I use for jerky.
  6. S

    Hey, Y'all, from North GA

    Welcome Debbie
  7. S

    First Prime Rib BDS Style

    Looks great Ultramag damn great. Wish I was having dinner at your place tonight
  8. S

    Cucumber ranch dill dip

    Gonna have to try that out on my gyros. thanks Anybody ever smoke gyro meat?
  9. S

    The Holy Grail

    I think I can sit down and enjoy a beer finally hehe
  10. S

    The Holy Grail

    I will post some more pics later. I got some abt's on, some beans goin, whippin up some tater salad the list goes on. I havn't sliced the brisket yet except the butt part for the beans :P Hope everyone enjoys the game Go Peyton Steve
  11. S

    Adventures in a Super Bowl Brisket

    Lookin good my friend :)
  12. S

    The Holy Grail

    Well just waking from my nap. 19 hours on the smoker and 2 hours in the oven.
  13. S

    Drum Smoker

    I agree with that too :D
  14. S

    Drum Smoker

    Dude, I wouldn't lose any sleep over it, that is what the internet is for, to find information on whatever it is you need. I think that dude is being a jerk, many people on this forum have or want to build their own smokers just my opinion :D Have a good one Smokey Steve
  15. S

    Bad Byron's Butt Rub

    Will do, I know for sure that most of you guys have the stuff in your cubard to make it. But it is good, anybody ever see how short bad byron is :shock: its kinda humorous, when I hear a name like bad byron I think of someone taller then 4'8..lol
  16. S

    Bad Byron's Butt Rub

    Man thats all they sell down here, I have used it on just about everything, but it really isnt anything different that you could make at home, since it is kinda pricey IMHO
  17. S

    Tasso

    I have done some of his beef jerky recipes in the past Very Very Good
  18. S

    Brisket price

    Same Here
  19. S

    Buying pre-trimmed brisket

    Just pay attention to your temps more often I would say with the untrimmed brisket. And you can always freeze your leftover brisket for brunswick stew or bbq sammiches if you were to get the packer brisket. Smokey Steve
  20. S

    Grape Vine

    I did 2 6 lb chickens with the grape I bought from The Smoking Meat Store and I was very disappointed. The meat was juicy but very bland on the smoke, like it wasnt even there :( I used the whole bag over the 3.5 hours I smoked the chickens so I was kinda ticked off...lol. I think I will stick...
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