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  1. muddy pond

    Why the User Reputation Works So Well

    Well well, now that the smoke has cleared I seem to understand the rep system even thru the thin blue. Thanks guys...and gals.
  2. muddy pond

    Brand New user

    Welcome Cod.... All the suggestioins made are reliable but to get great results with smoking one must smoke a lot and keep the cook well smoked also will help..... Enjoy
  3. muddy pond

    best beer for BBQ

    Any beer as long as it is ice cold and lots of it...... When in Tennessee look for the good ole corn squeezens... great with BBQ or what ever.
  4. muddy pond

    Is there a difference between charcoal and electric?

    I find that if using a log style pit, the main attraction is the aroma that it infuses around the area that is a real draw for the customers of the BBQ. It also makes a great conversation piece when removing any meat from a pit smoker as it will light on lookers and just maybe their appitites...
  5. muddy pond

    Max Time In The Cooler?????

    I can only see 2 reasons to let meat rest...... its to early for your company or you have cooked to much and need to hold it for future use. Properly cooked food really does not need to rest as it can be served at once if you time it right.....
  6. muddy pond

    Newcommer to the board

    From one newbie to another WELCOME..... I would like to hear more about that 13 spice rub though....
  7. muddy pond

    Silly Question.....I think..

    Freezing?????? why yes and if you keep the bone try making split pea soup or add to any hot bean disk ( pinto, black, kidney etc and you wil;l be a hero.......) Try pulled pork in an omelet with potatos and onion and what ever.
  8. muddy pond

    Now I've seen it all !!!!!

    Perfect for those large Butts.......Just kidding. As it was already said some fool and his money will part.......
  9. muddy pond

    Hello from central Tennessee

    WildSide hope your dream becomes reality soon as we need more smoking buddies here.
  10. muddy pond

    The parents birthday dinner...

    From Bradenton Fla your avatar must be snook. Any way When are comming to Tenn. Just bring the food we will find a smoker somewhere......
  11. muddy pond

    Hello from central Tennessee

    Squeezy, I never mop or spray my meat. We use all natural and organically grown butts. We have a letter of authenticity from the farm they are purchased from. They will melt on the smoker nd need no additional liquids. At 8 hrs i take a temp check and if they are at 190 I will leave the heat on...
  12. muddy pond

    Hello from central Tennessee

    Thanks all for the warm and fuzzy welcome to this great site.
  13. muddy pond

    Hello from central Tennessee

    Meowey, I will assist in the recipe ideas that have proven good but to answer your question on the flipping of the butts or the basting. I do neither. I rub my butts with our own rub and will not open the smoker until at least 8 hours after the smoker reached the 225 temp. We serve our...
  14. muddy pond

    what does 'your smoking area' look like?

    If you look at my avatar you will see the country road that I set up on 3 days a week. I hardly ever smoke at the house only power wash the smoker and split the hickory.
  15. muddy pond

    Hello from central Tennessee

    Hi, to everyone. I am new to this forum and like what I have read while browsing behind the scenes. My name is Carson but I go by "Muddy" because of my business, Muddy Pond Barbeque in Muddy Pond Tennessee. I have been involved in smoking pork for the last 25 years and specialize in Boston...
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