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  1. bbq addict

    I've been CHALLENGED!!! (Help?!?)

    Thanks everyone for your suggestions...I'm sure this info will come in handy! I'll let you know how I do. And since I'll be paying for this contest again later, the icy cold tp will be a nice comfort! Thanks.
  2. bbq addict

    I've been CHALLENGED!!! (Help?!?)

    We'll only be allowed milk when we get to the Blazin' sauce!!! That's kind of like taking the chicken exit on when you're getting on the rollercoasters...
  3. bbq addict

    I've been CHALLENGED!!! (Help?!?)

    Ok so my mouth may have written a check my...well, mouth can't cash. A couple of the guys and I were sitting around at the local Buffalo Wild Wings and the obvious topic came up, how hot can you handle??? Well long story short, we are getting together this Saturday (July 5th) to do a wing...
  4. bbq addict

    Should I cook it or toss it?

    I think Piney's on the right track. Air it out a bit and if it smells ok, you're good to go. I wouldn't even cut the grey area off, that's the aged meat itself. If you want, just make one or two small slices into the grey area to make sure it's pink underneath. By dry aging the meat you...
  5. bbq addict

    Question about GOSM meat placement for Grad smoke

    Last time I did a butt and a brisket, I put the butt on top and let the fat drip down to keep the brisket moist. (more fat in the butt) Both turned out very well!
  6. bbq addict

    Pizza Fatty

    Great idea, GWF! Just another example that there are no limits to the infamous FATTIES!
  7. bbq addict

    Corned Beef! I Scored HUGE!!!!

    Noobie question comming at ya... How do you make pastrami???
  8. bbq addict

    Smoke ring science

    Yes, judges are not suppose to consider the smoke ring, but I definitely agree that it does add to the appearance of the meat's presentation!
  9. bbq addict

    Show your dog

    Greyson, turned 2 in March and he's still all puppy!
  10. bbq addict

    Pork Butt Over Apple Wood

    Looks good! Nicely done.
  11. bbq addict

    Good gloves

    I guess I'm a bit of a yuppie, but I got a grill mit at Williams-Sonoma. Seems to work great! Very well insulated. Not recommended, but had to pick up a burning log that rolled out and didn't feel the heat inside the glove at all.
  12. bbq addict

    I got kicked out of wal-mart....

    Oh My God!!! lmao **tears**
  13. bbq addict

    Ribs and a roast

    Definitley keep us in the loop on that one! My wife wants me to rub a roast with mexican spices for enchilladas/tacos.
  14. bbq addict

    Tragic tornado in Iowa

    I too went through the ranks in cub scouts, weblows, boy scouts and I'm eagle scout. I spent a lot of time at that campground and have some very fond memories there. The pictures are absolutely terrifying! 3 of the 4 boys killed were from Omaha. My thoughts and prayers are with these...
  15. bbq addict

    Easy ABT boat

    Looks good! I hope mine turn out as well. I also mix a little salsa in with the cream cheese & 3 cheese blend.
  16. bbq addict

    Temp prob in a potato?

    Ah! I'll have to do that this weekend. We're smokin' about 75lbs and that should really help! Thanks!
  17. bbq addict

    Mustard?

    I use mustard on my butts, but italian dressing on my ribs. Might have to try the mustard & horseradish, sounds good.
  18. bbq addict

    Temp prob in a potato?

    Sorry, noob question comin' at ya. I was reading some older threads about smoking chicken wings and someone mentioned putting a temp probe in a potato or a block of wood? What does this do, how does it help?
  19. bbq addict

    Before and After the SMF

    You pretty much nailed it! I'll only add one thing. I used to be nervous about my outcomes and very shy about letting other people taste my "q." Now I actually get a little bit giddy when I'm getting ready to smoke. THANK YOU SMF!!
  20. bbq addict

    Need Tips for Injecting a Butt

    I don't even brine mine. I just slather it up with mustard, hit it with some rub and wrap it until it's ready to smoke the next day. What do you use for a brine?
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