Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. matuz

    Smoking Beef Bottom Roast Today, Suggestions?

    I have a  4 pounder, evenly cut.  Any suggestions on rubs, or technique?  This is my first BBR.  I want to make some roast beef out of it.  I was thinking montreal steak seasoning as a rub. Or I may just go straight sea salt and black pepper.  What is on your mind?  I like to learn, and perhaps...
    • matuz
    • Thread
    • Replies: 5
    • Forum: Beef
  2. matuz

    Locally farmed or store bought

    Hmmmm...has me thinking on finding me a pig and putting that in the freezer too!
  3. matuz

    Where/What do you buy BBQ supplies?

    I'll start. Charchoal Type:  Lump charcoal Location Bought: local produce stand Rubs: Homemade, Kansas City City Market Location: Home, or KS City Meat:  Shop N' Save, local butcher shop, 1/4 of cow bought and froze
  4. matuz

    Where/What do you buy BBQ supplies?

    Let's get some order/format to this: Charcoal Type: Location Bought: Rubs: Location bought:   Meat buying location:
  5. matuz

    Wasn't planning to smoke today, but .....

    I have GOT to see an end product! A bar down the road makes souvlaki...I have not had it, but it make my mouth water.
  6. matuz

    Locally farmed or store bought

    Here is my whole thinking about buying local beef and if it is worth it: What are they fed? Grain or grass? MOST commercial farmers feed their cows with corn feed...along with a lot of private farmers.  Why? Because it is cheap and you don't need as much land. I prefer my cows to be grass...
  7. matuz

    Smoked Meatballs and Chili(Pics)

    The dish was simple.  Smoking the meatballs was cake.  I did an hour on the smoker at 190-175F.  I let the meatballs get to 137F and took them off an put them on the grill. I used hickory. Once done on the grill, I threw this together: 1 can of black beans(rinsed..i always rinse beans unless...
  8. matuz

    Smoked Meatballs and Chili(Pics)

    Here is the final result...ohh did it go down good and quick. Garnished with cheese and crackers. I cannot explain how evenly smoked this was.  
  9. IMG_2519.JPG

    IMG_2519.JPG

    • matuz
    • Media item
    • Comments: 0
    • Album: Default
  10. IMG_2518.JPG

    IMG_2518.JPG

    • matuz
    • Media item
    • Comments: 0
    • Album: Default
  11. matuz

    Homebrewers Roll-Call

  12. matuz

    Brewed Today...check it out.

    I had a few mishaps, but I have a feeling the beer will turn out great.  Check it out...and maybe some earlier posts, too!  CHEERS! http://twothingsbeerandwine.blogspot.com/
  13. matuz

    Smoked Meatballs and Chili(Pics)

    I was brewing some beer today and decided to smoke some meat.  Nothing to fancy since I wanted most of time on the beer.  The meat was smoked while the beer was draining into their fermenters. Here is what I got so far...I finished them on the grill.  I'll post pics of nice bowl for ya...
    • matuz
    • Thread
    • Replies: 10
    • Forum: Beef
  14. IMG_2517.JPG

    IMG_2517.JPG

    • matuz
    • Media item
    • Comments: 0
    • Album: Default
  15. IMG_2516.JPG

    IMG_2516.JPG

    • matuz
    • Media item
    • Comments: 0
    • Album: Default
  16. IMG_2515.JPG

    IMG_2515.JPG

    • matuz
    • Media item
    • Comments: 0
    • Album: Default
  17. matuz

    My first charcoal smoked pork loin(Q-View)

    Sooooo if I wanted to take pics of it...I would have to open my stomach.  I am going to ask my family if anyone took pics of the spread....keep your fingers crossed.  I just got so excited to eat it that I would forget to snap a shot.
  18. family.jpg

    family.jpg

    • matuz
    • Media item
    • Comments: 0
    • Album: Default
  19. matuz

    My first charcoal smoked pork loin(Q-View)

    Turned out great guys!  It was a hit. It was still quite moist. I kept the remote probe in it while wrapped in foil and the towel in the cooler.  From 6:30am to noon, it dropped from 147F to 109F.  Nice and warm to serve.  The seasoning had a bit of kick to it, which I liked.  The only complaint...
  20. matuz

    My first charcoal smoked pork loin(Q-View)

    So I started out smoking meat this year around April with a Brinkmann Gourmet Electric smoker I got off of craigslist for 20 bucks.  Can't complain.  It has turned out some great turkey legs, chicken, pork loin and ribs.  Well, I found a charcoal Brinkmann Gourmet for 20 bucks on craigslist last...
    • matuz
    • Thread
    • Replies: 8
    • Forum: Pork
Top Bottom
Back
Clicky