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  1. MD Chick Sausage 2.JPG

    MD Chick Sausage 2.JPG

    • hyyal
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  2. MD Chicken Sausage.JPG

    MD Chicken Sausage.JPG

    • hyyal
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  3. hyyal

    Memorial Day Weekend Smoke

    AAAHHHHHHHH!!!    THUNDERSTORM!!!!! Go away - Go Away - Go Away!
  4. hyyal

    Memorial Day Weekend Smoke

    Step 1 is complete. Brisket has been smoked. Now to hold the temp around 225 - 240 till the ribs go on. 1 - 1 1/4 hours before ribs go on.
  5. md brisket.JPG

    md brisket.JPG

    • hyyal
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  6. hyyal

    Memorial Day Weekend Smoke

    Since I sell the sauce locally, I don't want to step on any toes in this forum. I don't know if doing that is against the rules. BUT---email me your address and I might be able to send a sample. [email protected] I'm using hickory for the brisket. Covering it when I put the ribs/deer on and using...
  7. hyyal

    Memorial Day Weekend Smoke

    Staggering the smoke. Brisket 1st, then ribs & deer. Chicken & sausage last. I'll do the chicken on a regular grill. Gonna be a long day, but completely enjoyable!
  8. hyyal

    Memorial Day Weekend Smoke

    I wasn't sure where to put this (beef or pork), but since I'm doing more pork than beef, I thought this would be a good place. ;-) Tomorrow (5/28/11) I'm whipping up the beginning of the Memorial Day weekend correctly - 1st at bat - 8 pound beef brisket. Rubbed & in the fridge. Waiting for...
    • hyyal
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    • Replies: 12
    • Forum: Pork
  9. md sauce.JPG

    md sauce.JPG

    • hyyal
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  10. Memorial day ribs.JPG

    Memorial day ribs.JPG

    • hyyal
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  11. Memorial Day Brisket.JPG

    Memorial Day Brisket.JPG

    • hyyal
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  12. hyyal

    first Butts with Jeff's Rub. Pulled pork he we come!!

    Wow!! That looks great!
  13. hyyal

    This is goin on the smoker on sunday! Wish me luck :)

    It looks really god for your 1st one!!  Excellent job! My recomendations are small, but may work: Let the meat get to around room temp before putting it on the smoker. This will help prevent any crosote from forming on the meat. I usually do pork ribs along with my brisket. I'll start the...
  14. Wendy Bday food.JPG

    Wendy Bday food.JPG

    • hyyal
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  15. hyyal

    Moink Balls & Pork Chops w/ Q-view

    Wow! That looks great!
  16. hyyal

    Mother's Day Ribs

    RP - time was 5.5 hours, temp 225 - 240*. Wood was hickory and cherry. I usually use hickory & apple, I was out of apple this time. My wife says she likes the cherry better.
  17. hyyal

    Mother's Day Ribs

    The rub and sauce are my own recipe. The sauce is called "3rd Helping". The sauce has ketchup, mustard, brown sugar, worchestershire, oj, honey, garlic, red & black pepper and a secret ingredient!! It's a pretty basic sauce, took me a loooong time to get the ingredients & quantities right. Got...
  18. hyyal

    Mother's Day Ribs

    Prep work: Light coat of oil & dry rub. In The Smoke-- I gave 1/2 a rack to a buddy. He couldn't stay & his wife LOVES my ribs!! Ready To Eat!!!  10.1 pounds of babys, smoked 5.5 hours with hickory & cherry wood. 225 - 240*. mmmmmmmmmmmm!
    • hyyal
    • Thread
    • Replies: 10
    • Forum: Pork
  19. mothersdayribs3.JPG

    mothersdayribs3.JPG

    • hyyal
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  20. mothersdayribs2.JPG

    mothersdayribs2.JPG

    • hyyal
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