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  1. fire it up

    Babyback Rib Pricing Question

    Ya gotta keep an eye out for those meat sales, places go nuts when pricing baby backs because they know they are a hot selling item and they can get away with it.
  2. fire it up

    I am soooo embarrassed.......:(-

    Whatever works the best for you is what you should stick with but for trying something different. Now when you say steaming ribs did you mean like steaming them in an actual steamer like restaurants do or were you referring to the foiling/braising as steaming? If you actually cooked them in a...
  3. fire it up

    growing taters

    Hey Josh. There is no need to use the straw, some folks do but I never did. Just be sure to mound soil up around the potatoes occasionally so that the tops aren't exposed to sun, that will cause the green skin that can also be toxic.
  4. fire it up

    stupid question of the day from FNG

    Personally I never slice mine, I think they are much better pulled especially considering the higher amount of fat in them. As for searching for a good one you want one with some good marbling and not a HUGE main line of fat running through the middle of it, some of them can contain as much fat...
  5. fire it up

    What's growing in the garden this year?

    So tis the season for gardening. If you are planning on having a garden this year you are undoubtedly in full swing either caring for tender little seedlings or putting tomatoes and peppers in the ground. This year I am trying something new, peanuts. Never grew them before but they just broke...
  6. fire it up

    stupid question of the day from FNG

    I'll second that
  7. fire it up

    ECB charcoal to propane conversion

    Completely missed the update on this thread and such. Yes I converted it into a propane smoker and I gotta tell you...I LOVE IT! I use my little propane smoker now whenever I'm in a hurry or it's windy or chance of rain. Smoking at 300-325 if I feel like it is wonderful AND 10 minutes after...
  8. fire it up

    30th B day qview

    Thank you, come again. Happy B-day to the wife, sounds like you made a great feast, especially the shrooms...man do I love smoked shrooms
  9. fire it up

    Temps for pork butts

    Great advice.
  10. fire it up

    I screwed up, need help with brisket

    Don't worry about a fat cap. Half the time when I do a brisket I trim pretty much all the fat off and smoke, just make sure you spritz regularly, every 45 minutes is optimal, and that extra bit of fat for basting won't even matter anymore
  11. fire it up

    stupid question of the day from FNG

    Like mythmaster said, chuckie is a chuck roast. Not sure where you read differently but chuckie = chuck roast.
  12. fire it up

    Special Mother's Day Super Cinnamon Sourdough Braided Bread

    Great lookin bread man, I'm sure it was tasty.
  13. fire it up

    My Birthday Brisket - QView

    Looks good from the picture. Happy Birthday and have a great meal
  14. fire it up

    What to do with trimings from st louis style ribbs?

    You can cook them and eat them if you like but my favorite is to season them with salt, pepper and a little garlic, smoke 'em up and then freeze until I make a batch of chili and throw them in the pot for added flavor and meat.
  15. fire it up

    Vanilla Bean Panna Cotta

    Looks great, definitely something I will have to make for my Mom. She loves lemon so I'll give that a shot
  16. fire it up

    something i made tonight

    Hey live and learn. All that means is next time you will tweak a little here or there till you are happy with it. I do agree that it looked tasty.
  17. fire it up

    Bhut Jolokia pepper

    What State are you in where Walmart carries live bhut plants?
  18. fire it up

    garlic fries!

    The advice given sounds good but if you want your fries to fry up properly like they do at a fair or restaurant you might want to try dropping the raw cut taters into the oil for a minute or so then pull them up and let them drain then drop them again and fry till crispy. Just a little tip
  19. fire it up

    the 4 types of american bbq

    Meh, a good seasoning and some good smoke and you can leave the sauce at the door. Only thing I think I even use BBQ sauce for is burnt ends and occasionally on some pulled beef or chicken but not on ribs.
  20. fire it up

    awsome pastrami!

    Congrats Twister, sounds like it was a winner. for your first AND for giving it some steam treatment
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