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  1. cmacv

    smoked turkey recipes

    http://web.foodnetwork.com/food/web/...osearch=Search
  2. cmacv

    carving a turkey video

    http://www.foodnetwork.com/food/et_h...d_thanksgiving
  3. cmacv

    brining a turkey video

    http://www.foodnetwork.com/food/et_h...d_thanksgiving
  4. cmacv

    Ribs Question

    yup that looks like it, I just need to trimm the spareribs. aka st. louis style. thanks
  5. cmacv

    How can I test how hot my smoker gets?

    This is what I use,there was a couple of peeps on this site that told me about it. and with it Ive made the best prime rib. l pull it when the internal temp is at 135 than let it rest to 140 served with creamed style horseraddish sauce. it will tell you the temp of the inside of your smoker and...
  6. cmacv

    Ribs Question

    When I smoke ribs I use spareribs, (but kinda too meaty)baby backs dont have enough meat for me. and when I eat out at a bbq place there ribs are perfect amount of meat per bone. what type of ribs do most bbq joints use?
    • cmacv
    • Thread
    • Replies: 7
    • Forum: Pork
  7. cmacv

    yeah! bbq comming to jacksonville!

  8. cmacv

    yeah! bbq comming to jacksonville!

    heres a link to there bulletin board http://www.jacksonvillebbqblast.com/phpBB/ sorry earl i just seem to post everything in roll call, im such a noob!!
  9. cmacv

    yeah! bbq comming to jacksonville!

    http://www.jacksonvillebbqblast.com/ just seen commercial for 1st annual bbq blast in jacksonville fl, im going to go on sat. when robbie knievil makes world record jump attempt plus blackfoot and molly hatchet are playing that night and its my day off. ill take pics and post em here for you...
  10. cmacv

    FRICKIN UPDATE

    i used the 3 2 1 method provided with the help of the friendly peeps @ smoking-meats.com and did it @ 220 for the 6 hours and they were the most tender ribs i ever did, i also used a gas smoker so the temp stayed right at 220 and this is a pick of those ribs, and yes that is a bone from the ribs...
  11. cmacv

    the perfect prime rib

    was going to do a pulled pork this weekend for the first time but me and some little leprechaun had a little to much to drink so im just licking my wounds this weekend but found this website for the perfect primerib i was thinking about doing for easter, here is the link...
    • cmacv
    • Thread
    • Replies: 14
    • Forum: Beef
  12. cmacv

    Thanks to you!

    each chicken was a little over 5 pounds took about 6 and 1/2 hours to reach temp
  13. cmacv

    Thanks to you!

    it may be to late im already gearing up for a couple pull pork next weekend, houston i think i have a problem! if any of you see me holding a sign that says will work for que. call for help!
  14. cmacv

    Thanks to you!

    I smoked 2 racks spareribs cut in half 2 beercan chickens 1cornedbeef 1 fatty and 1 sausage stuffed porkloin everything finished at about the 6 hour mark except the chicken, so i wrapped in foil put in brown paper bags and put in cooler untill the chicken was done, which i cranked up the...
    • cmacv
    • Thread
    • Replies: 14
    • Forum: Pork
  15. cmacv

    most tender meats??

    oh i will! but quote from what about bob "baby steps" thats why i bought a gas smoker and ordered a mavrick dual therm, i just want to get the basics down. and dont worry i didnt get rid of my brinkmann im gonna master that thing, learned alot about the vents wich i didnt know. so ill give that...
  16. cmacv

    most tender meats??

    good lord that looks awsome im going to make a try at that, minus the mushrooms wich i love, but girlfriend hates. BTW does that therm stay inside the meat the whole time you cook it, and how much do the run i need to get 1 of those so i dont have to open and keep temping my meat making lots of...
  17. cmacv

    most tender meats??

    beercan chicken ,ribs and a small porkloin sounds good to me maybe ill stuff the porkloin
  18. cmacv

    most tender meats??

    im going to smoke some food this sunday and what i would like to know what turns out the best when slow smoked, i want something that is just moist and falling apart without the crazy cook times, i like doing meats that take 2-5 hours
  19. cmacv

    NEED HELP!!

    so dont soak the chips / chunks. what works better chips or chunks?? also when the smoke stops do i add more chips / chunks or do i dump old chips than add new?
  20. cmacv

    NEED HELP!!

    I went out today and bought a new smoker trying a smoky mountain wide gas smoker, I love the heat regulation, it was awsome but it didnt make smoke, i bought hickory woodchips, soaked em 20 mins and put in little cast iron box above burner, never seen smoke or tasted it, my brinkmann charcoal...
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