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  1. chargrilled

    Jeff's QUE Sauce Recipe

    Heck no, he even tells ya in the recipe to mix it up a bit to suit your likin. I havent touched his rub as I used it this weekend and was knock off my feet!
  2. chargrilled

    Bossman's video for Foodnetworks "Grill It" with Bobby Flay

    Got my vote, good luck. Looks like your in 3rd place right now, but the 1st place guy has had his video on there for 5 days, not the 18hrs yours has been posted. Great job.
  3. chargrilled

    Second cometition-first 1st place brisket

    Sounds like the info you posted about searing the meat should be my first chapter. Thinkin bout doing brisket after this weekend as the wife wants beef and is getting tired of pork . So I will follow your previous post about searing, Congrats and thanks for the info.
  4. chargrilled

    My Refrigerator Smoker w/pics

    Great job! Can not wait to see some qview from that bad boy. cold or hot smoke? Beauty for sure.
  5. chargrilled

    anyone ever use cherry wood?

    As richtee said, I used it all last year, tons of it and it was great to use, good smoke, hard wood. Turned out some great Q.
  6. chargrilled

    Hello from Central Illinois

    Hell Springfield Tim, I am originally from Champaign, were neighbors!!! Dont know about the starch briquets or binders. I use R. Oak briquets only. Natural. Good luck
  7. chargrilled

    Question about foiling

    Bark formation and smoke intake are done by 170 or so. I believe the foiling is used to help break down the muscle fibers quicker using heat with steam. Takes less energy to bring it up to 200*?? IMO
  8. chargrilled

    Dixie Dust

    I believe your right, he calls it that in his book. PS, did you see what Mills servers are wearing that the end of that video, had me in stiches!!! nice rack
  9. chargrilled

    Twist one up???????????

    LMAO, that is a splif man! . Good lookin vittles, that fatty had to be awesome!
  10. chargrilled

    Hmm, where did I go wrong.

    If the loaf isnt packed tight you could get false readings.
  11. chargrilled

    Stuffed meatloaf- Good stuff!

    Excellent idea, I failed when I tried a fatty with fresh spinach as I didnt get it tight enough but would love to try this recipe/idea, thanks!! Points
  12. chargrilled

    Turkey Smoked on the Rotisserie - Q-View!

    Great lookin bird!! Got one question, in the pics I see a wired therm stickin out of the bird. Did you roll it with a digital probe therm, if so how? I assume you stopped the bird to take a pic and stuck the probe in to check. I believe somewhere I have seen a wireless probe on a therm but...
  13. chargrilled

    Budgets for a smoker

    Sometimes is better to ask for forgivness than permission. Take the dive, it only stings for moment. Unless you have a REAL hard couch then it could sting for abit longer.
  14. chargrilled

    HUGE ABT s

    They look awesome, I have never seen Japs that big!! You could stuff the crap outta em! That big would have required CGed to wrap em with bacon, "pork fat rules"!! Nice lookin digs Bud!!
  15. chargrilled

    '08 SMF Gathering Site Pics

    Even better than I thought, or at least that I am used to. Showers, nice . Electrical at the camp areas!!!! I like the layout, should be excellent for the Q. Are we getting together a potluck style menu or bring what you want to smoke for the weekend?? Hope to see as many of you there as...
  16. chargrilled

    Fatty How Long? How Hot?

    what TH said sky is the limit
  17. chargrilled

    "OTBS"

    I am formally going to make my bid to the OTBS. I have known you all for just a short time but, I have met some friends on this site that I have learned so much from. In addition to that I have helped folks in the know and will continue to do so as long as I am associated with this forum. I...
  18. chargrilled

    2nd Pulled Pork Smoke

    As Tip stated, put er in the oven at 225. You will want it foiled and bring it up to around 200 205. Bring it out and put it in a cooler with towels wrapped for at least 2 hrs. I leave mine in for even longer. Puller out and pull it.
  19. chargrilled

    Tomorrows Smoke

    Good luck on yer smoke buddy. If you plan on eatin your chix skin make sure to smoke it at higher temps than that pork. Post some Q view when ya bring it off the pit. And I hope the beverages hold out, one of the most important parts.
  20. chargrilled

    Bison Burgers

    That 3 bucks a pound was before the economy crash so im sure it is more now. Talked to the meat man yesterday and he was talking meat is double the price it was a month ago.
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