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  1. S

    Sirloin Tip Roast

    5 and half hours later sitting and resting waiting to be carved :) The browns stink but this should make me happy :)
  2. S

    Baby Backs

    Meowey, I would say that those ribs were a success, they look great :shock:
  3. S

    Early morning start

    Lookin good Dutch :D
  4. S

    Sirloin Tip Roast

    Hey all, hope everybodys day is going well I know mine will be once dinner time rolls around or if the brownies win today :D Anyway here is some pre smoked pix of this 5lb roast, I rubbed it with olive oil crushed black pepper and kosher salt and topped with bacon, gonna use apple and cherry...
  5. S

    Should I inject my shoulder?

    Jaynik, In my experience with pork shoulders the apple juice is just for moisture and not really for the taste.
  6. S

    What kind of smoke

    Thanx Dutch, You Da Man :D
  7. S

    Should I inject my shoulder?

    Cheech, I am doing a whole picnic shoulder tomorrow and I injected mine with some apple juice, cidar vinegar, and brown sugar mix. I have injected the last couple of butts that I have done and they came out awesome :D
  8. S

    Newbie with a Question

    Good luck with your ribs and we all sure do love pictures :)
  9. S

    Smoked Corned Beef!

    Dude that is crazy I was just thinking about that an hour or so ago, if smoked corned beef would be any good or not.
  10. S

    What kind of smoke

    I was just curious what types of wood work best for smoking cheese?
  11. S

    We Lost a Member, I Lost a Friend

    My condolences :(
  12. S

    Sirloin Tip Roast

    Dang, I wish you could email me a piece of that.... I gotta go to the store :shock:
  13. S

    1st Time Smokin Anything!!!

    Nice smoker, I wish I had friends like that.
  14. S

    Smoked ham hock??

    cured ham can be smoked to an internal temp range of 140 to 150. And sure you can smoke a hock, its great in navy bean soup...making me hungry :)
  15. S

    Trimming Info

    I believe that Dutch the butcher guru will be here shortly to help you out
  16. S

    Best paint for side smoker box

    industrial enamel from sherwin williams worked good for me but I am a painter in my other life...lol
  17. S

    Trimming Info

    I just slice off the membrane on the back of the ribs.
  18. S

    looking for a ham glaze

    I will have to try that one out too :) As for the ham, if you bought a cured ham already then low and slow method until internal temp of 145.
  19. S

    Nothin' BUTT a pork thang

    Try injecting 1/4 cp apple juice, 1/4 cp cidar vinegar, and some brown sugar. Rub with mustard then add your rub all over the meat and wrap with cling wrap, let it set overnight. And as for the finishing sauce, I never do but I am sure it doesnt taste bad. Either way it will be goooood :P
  20. S

    Mustard Sauce

    bump
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