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  1. S

    looking for a ham glaze

    Thanks James that was pretty goooood.
  2. S

    RIbs

    Sounds like my kind of morning caj.
  3. S

    Butts, Chicken and Sausage

    those are some nice butts ya got there :)
  4. S

    looking for a ham glaze

    I bought a cured smithfield ham and am finishing up my smoke and was looking for a glaze.
  5. S

    Ham and bacon first timer (did search)

    Awesome link dude
  6. S

    Pork Butt

    thanks for the kudos iceman, the mustard sauce recipe is in the sauce thread under mustard sauce.
  7. S

    Pork Butt

    has a great smokey flavor, and meat just fell apart. I will post my last pics tomorrow morning. I have done many butts and this one was my first injection, with that said I wont ever do another one with out the injection very moist and delicous meat.
  8. S

    Pork Butt

    9 hours later and the internal temp is upto 200 here she is next to my mustard sauce from earlier post. going into the cooler [img=http://img232.imageshack.us/img232/5615/dscf0007yh9.th.jpg] [img=http://img224.imageshack.us/img224/2122/dscf0008es9.th.jpg]
  9. S

    Tommy's Ribs

    Looking good Tommy :D those are looking very tasty at the half way point my friend!
  10. S

    Pork Butt

    I am finishing it up in a 250 oven since the storm clouds are rollin in :( I am gonna bring the internal temp up to 200, wrap in foil then put it in the cooler for hour or so.
  11. S

    Question on Ribs

    I too am a faithful browns and buckeye fan, what part of northeast ohio you from brian? I am originally from mentor ohio, just moved down to georgia recently
  12. S

    Pork Butt

    Internal temp at 160, time for foil [img=http://img234.imageshack.us/img234/8547/dscf0003ui0.th.jpg]
  13. S

    Pork Butt

    I injected it with a half cup apple juice, then I gave it a yellow mustard rub, used some bad byrons butt rubb from the local harveys then I wrapped it up in some cling wrap and let it set overnight and as for wood i am using a hickory/mesquite mix.
  14. S

    Pork Butt

    7lb butt smoking since 9 am I will post some pics later
  15. S

    Brinkmann Smoke N Pit

    nevermind I am gonna use a register cap for my baffle and probably use a can for my exhaust pipe....Smoke on
  16. S

    Brinkmann Smoke N Pit

    I have owned my bsnp for almost 2 years now and have had some problems with regulating temp. I always smoke good food but I was wondering if making these mods would help out any. Anyone have some pictures of baffles so I could get some ideas on what I need to make some mods to my smoker and do...
  17. S

    linguisa

    Thats pretty darn funny! I first tasted lingusia in fall river mass when I was about 15. I found some in Ohio at the West Side Market that was really close to what I had years ago but nobody seems to make much of it so thanks for any recipes. I got a pretty good lingusia soup recipe if anybody...
  18. S

    linguisa

    thanks for the detailed recipes aardy
  19. S

    Mustard Sauce

    This is the sauce that my family cant get enough of. Here goes Part 1: 1 cp yellow mustard 1/2 cp sugar 1/4 cp packed brown sugar 1/4 cp water 3/4 cp apple cider vinegar 2 tbl chili powder 1 tsp white pepper 1 tsp black pepper 1/4 tsp cayenne Part 2: 2 tbl butter 1 tbl soy sauce 1 tbl liquid...
  20. S

    linguisa

    Does anyone have a recipe for this awesome smoked portuguese sausage?
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