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  1. rtbbq2

    Double dose! Spatchcock with Q-view

    Spatchcocked chicken is my favorite way to cook those birds........
  2. rtbbq2

    Happy Cinco de Mayo... Reverse seared sirloin Mexican Style Burgers W lots of Q-Views!

    It was more of a Cinco de drinko for me.........................
  3. rtbbq2

    First Brisket Thread #1,045

    Wow!..................................................
  4. rtbbq2

    Tri tip with Q view

    I like the carriage bolt bent lever...Lol....The beef looks excellent also..........
  5. rtbbq2

    Liquid smoke to regular smoke?

    Trial and error on your smoke vs. liquid smoke question. Probably will be error the first time or two until you get it....liquid smoke is just what the name implies: smoke in liquid form. Smoke is passed through water so that the flavor is imparted to the liquid. The smoke is produced by burning...
  6. rtbbq2

    $12 Meat Mixer...

    That looks like a Dewalt assault drill.
  7. rtbbq2

    Baby Back Ribs!!!

    Bear, I buy BB ribs at Sams Club for a little over $3 per pound. You should check into a membership. Boston Butts are $1.29 per pound. They went down in price. We used to pay $1.59 per pound for butts. Just thought I would let you know....RTB....
  8. rtbbq2

    Smoked Hot links & Bratwurst with Q-View!!

    One of my favorites...Very nice indeed.............
  9. rtbbq2

    Smoked Pulled Pork Burritos!

    I'm in....Looks awesome.......
  10. rtbbq2

    First attempt at pulledpork

    Looks great.... You are definitely hooked for sure....Welcome to the club........
  11. rtbbq2

    Masterbuilt smoker vent position?

    Yup, probably old stock. I see it all the time at retailers....RTB
  12. rtbbq2

    Any body use this product?

    You can buy pork fat at the butcher shop for cheap. I haven't used the fat replacer but I do buy a lot of sausage making stuff from the Sausage Maker....RTB
  13. rtbbq2

    Kielbasa start to finish for Chef Jimmy

    Lots of garlic and marjoram makes Polish Kielbasa rock. Basil is sweet and floral tasting, much like marjoram, so works as an excellent alternative. Worth a try......I need to make me some more.........looks awesome for sure.....
  14. rtbbq2

    Beef/ pork snack sticks on the Smokin It #3

    Looks good. Next time try smoking at a lower hear about 160° max to 152°. You will see no fat melting and they won't have the texture that you talked about. They do look great though. Nothing better than snack meat stix...RTB.....
  15. rtbbq2

    VENISON BRATWURST

    They tasted great. I think I used Pitmaster blend of pellets from Todd. The key is to not let the smoker get too hot. I start really low on the heat 125°, then each hour I increase the heat in the smoker and don't exceed 165°. If the fat in the sausage starts to render you've ruined your...
  16. rtbbq2

    Anyone use wood pellets in their MES?

    Pellets work just fine in the AMPS. A small handful each load lasts for 30 minutes.
  17. rtbbq2

    Baby Back Ribs!!!

    Very nice bear. The pics make me want to get some ribs out of my freezer....
  18. rtbbq2

    Pulled pork kamado style with enough q-veiw to test your bandwidth

    Yup, I don't foil any longer. The extra bark is always a bonus...
  19. rtbbq2

    First attempt at pulledpork

    Sounds like some good sammies you had...Remember for next time.
  20. rtbbq2

    Pulled pork kamado style with enough q-veiw to test your bandwidth

    Looks great....Awesome job!......................
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