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.
-
Why pics are not showing up?
Are you guys seeing both pictures? There should be two pictures there. If you only seeing the second one then you expierienced what I am getting. But I solved the problem by using a different HTTP link to my webspace on Comcast. They must have changed the structure.- nauidvr1
- Post #6
- Forum: For New Members
-
Maple & Brown Sugar Buckboard Bacon?
I started the cure process on Nov 1st, using the Hi Mountian Buckboard Bacon Cure. I'm doing two 8lb Butts and two 9lb Loins - yep 34 lbs of meat! Hey Debi - can I apply the maple syrup after the curing process? Or is it to late? I was thinking of either painting the syrup on, after the...- nauidvr1
- Post #3
- Forum: Hot Smoked Bacon
-
2nd try at Ribs MMMMmmmmmm..... Good
Hey all, I had 10lbs of ribs, in the freezer, I caught on sale in August. Thought I do 'em up for dinner tonight and use Jeff's Rib Rub - for the first time on ribs, for me anyway. Wife liked them so well she had to stop herself from eating any more for fear of getting to full! Here is some... -
Why pics are not showing up?
Hey all, I tried to post some Q-view tonight of some ribs I did, but the pics were showing up as red X's. So I went back and looked at my old posts with pics and they also showed up as x's. I do computer consulting as one of my business, so I am not a newbie in this arena. I even checked to...- nauidvr1
- Thread
- Replies: 6
- Forum: For New Members
-
Prime Rib?
Here is a link to a thread I started when I did my first prime rib. http://www.smokingmeatforums.com/for...ead.php?t=5633 -
Wanna Make some Canadian Bacon
Hey all, I am just ordering some cures & things to make some Canadian bacon, but I want it maple flavored - not maple wood smoked - but maple flavored (I'm originally from Michigan and we love our Maple Syrup). I plan on trying the Hi Mountain Buckboard bacon cure for my first time and was...- nauidvr1
- Post #23
- Forum: Hot Smoked Bacon
-
19 LB Top Round & two 8 lb Butts
There brisket is GREAT! I gonna try my best to see if I can make any thing near as good on my next smoke. -
19 LB Top Round & two 8 lb Butts
Tim, We must have the same taste in cutting boards! Yep, "pit beef" is nothing more than sliced beef in any vararity, top round, bottom round - what ever you have. But Brisket is Brisket! Sorry for the long response time on this, I was out of town for work and also got to visit Bud's BBQ &... -
19 LB Top Round & two 8 lb Butts
morris, My smoker is electric and it is insulated. I do not have a problem with temps on different levels. I also go by internal temp of the meat as a rule. -
Kitty litter cake
tonto, You gonna do the kitty liter cake this year? I am going to be in Caledonia & Middleville by this comming Thursday night. Plan on staying thru Monday - Got a job in Chicago and will drive over to visit my family. I love coming back home! I am the only one of over 187 members of my family... -
19 LB Top Round & two 8 lb Butts
More Q-view for ya'll! The Top Round as it was seasoned (Worchestersire Sauce, Montreal Steak Seasoning, and some home made seasoning) - YES, those are full size cookie sheets. That Top Round was one big 19 lb hunk of meat till I cut it in half! Pork Being pulled -
19 LB Top Round & two 8 lb Butts
Thanks gypsyseagod. I will try to get the other pictures of the completed meats posted tonight for some more Q-view. -
19 LB Top Round & two 8 lb Butts
Updated post with Q-view pic above. Turns out I was worried about it for nothing. Most people at the party came back for seconds on the beef, and some even came back for third helpings! Seems that I was the only one who even cared that I had over cooked it - I guess I am hard on myself. The... -
19 LB Top Round & two 8 lb Butts
Well, I messed up a bit. Being that had done a similar smoke (similar to this one) with 2 Butts and a Brisket a few months ago. I thought the beef would take the longest (Butts usually take 10 hours) and I was DEAD wrong. I got everything in the smoker at 3am, set all my temp probes and took... -
19 LB Top Round & two 8 lb Butts
Well, It sounds like I have a good plan and I have learned something from being here on this forum. I just made a quadruple batch of Jeff's Rub and a double batch of his BBQ sauce. Wow, That sauce is good, just the right heat for my liking and I hope it goes over well at the party, but may be... -
19 LB Top Round & two 8 lb Butts
Plan on taking the beef to 130-135 internal, and a pit temp of 250 (Max my smoker can do). Will the Butts be OK at 250 pit temp or should I back the temp down a bit to get a good cook on both meats? -
19 LB Top Round & two 8 lb Butts
Hi all, I am going to start smoking tonight, late (1-2am), for a party Saturday afternoon at 4pm. I have a 19 lb Top Round that is going to be used for sliced pit beef sandwiches, and two 8 lb Butts for pulled pork sandwiches. Anyone have any tips for me that will make sure the Top Round turns... -
1st try, SmokieOkie brisket & some Butts!
Some finished Q-View, I didn't get a picture of the brisket because I left my camera battery home in the charger, but I remembered to bring the Wicked Baked Beans! Brisket turned out fantastic - I will sear from now on. The only complaint I had, is the brisket was REAL fatty internally, but... -
1st try, SmokieOkie brisket & some Butts!
PigCicles, Thanks, I read through that whole thread and looked at the pictures last night before starting. I started the smoke about 11:40pm. I was sure to sear the sides and ends too. Brisket is abot 187 F right now, shouldn't be to long now. -
1st try, SmokieOkie brisket & some Butts!
More Q-view 9 hours into the smoke: Update: 10 hours - Pulled the Butts at about the 10 hour mark (185 F) - they fell off the bone as I was removing them! Foiled and placed in cooler, will pull in an hour or so. Update: 11 hours - Brisket is up to 185, trying to get it to 200 like SmokieOkie...
