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  1. cubguy17

    3-2-1 Methodology for St Louis ribs?

    They were spare ribs right? Babybacks take less time. And usually the last hour on the smoker will let the meat reattach to the bone alittle, so it's not falling off the bone, but will easily come off with a little bite.
  2. cubguy17

    win neat BBQ stuff.,., any one playing??

    I'm play'n haven't got anything yet, last time I won a pretty cool zippo and a digital recorder.
  3. cubguy17

    July 19th. Qview

    That fatty looks great! How does the whole bread thing work, I'd like to try it.
  4. cubguy17

    How do you smoke corn?

    Thanks guy's great thread WD I'll post some Qview later.
  5. cubguy17

    How do you smoke corn?

    I just put some country style ribs on the smoker and was wanting to do some corn. My plan is to open the husks get all the stringy stuff out of there, put a bunch of butter on the husk and close it back up. Will this work? And when should I put it on so that the corn and ribs are done at the...
  6. cubguy17

    Have you had mancini peppers?

    If you haven't had them they are a mix of sweet peppers and red peppers, and you can get them in a type of sauce or just the peppers. They are great on any kind of sausage, and burgers. What I am looking for would be a recipe to make my own. The mancini's are great but any time I have had...
  7. cubguy17

    Enough Smoke

    If you can smell smoke your smoking. You should be good.
  8. cubguy17

    My Homemade Salami with Q-View

    Looks good to me!! How'd ya do it? Is there no casing for salami?
  9. cubguy17

    GOSM Water pan question-

    The water is mainly used for regulating the temp. of your smoker. No water the hotter the temp. Sand I guess does the same I have never tried it so I don't know from expierience, but it will work.
  10. cubguy17

    I can't get my smoker up to 225 F

    What kind of thermometer are you using to determine what the temp is? I used one of my buddy's char griller's tonight and he was telling me that the temp. never got hot enough, but he went off of the thermometer that is in the lid, and I had a digital probe on the grate. His thermometer said...
  11. cubguy17

    Good Lookin Grub!!!

    Good Lookin grub everyone, too many to coment on every one. I myself did 20 Lbs. of feather bones and 2 mexican fatties. Good food, Good Fireworks,Good Beer, great friday!!!! Hope everyone had as good of a 4th as I did.
  12. cubguy17

    Q'g for 200pp: Step 1 with Q-view

    Lookin good man, How fun is that!!! Although possibly a little nerve racking, don't want to have to order pizza for 200 people. Keep up the good work.
  13. cubguy17

    Is this forum getting to go belly up!

    Well said walkingdude, This site has helped my smoking tenfold, and if there are people who want to visit this site and do any bashing of any sort than f*** off. Ur not that good at what ur doing anyway. I am here to learn what anybody will teach. There is no such thing as a stupid question...
  14. cubguy17

    Should I toss them??

    So today I did some ribs. They were called Bob Evans spare ribs. I have never had a problem smoking ribs before until today. They turned out tougher than leather, they sucked, pissed me off! I was planning on throwing them away unless there is something I can do to tender them up ALOT!!! They...
  15. cubguy17

    Butt with alcohol spritz..um mop ?????

    I use whisky and feed my 10 year old daughter the grub. You'll be good.
  16. cubguy17

    GOSM question

    There is a fire rated blanket that is used to line exhaust tubes from commercial ovens and whatnot that get very hot. And the blanket protects anything around it that may be able to catch fire. Not sure the cost but it would work perfect.
  17. cubguy17

    Today's Q-view new to me.

    Bologna Taste's like bologna Loin Very good think I'll leave out the sundried tomatos next time though.
  18. cubguy17

    Today's Q-view new to me.

    After seeing these posts of stuffed loins I decided I had better try one. I was also planning on doing a couple fatties, but instead I went with a 5 lb chub of bologna. Two firsts for me, but they should be pretty good. I seasoned the bologna with some cookies seasoning, and the loin has got...
  19. cubguy17

    Bologna and Stuffed loin Questions

    Thanks guys I saw that krusher it was one of the few inspirations I saw last week that made me have to try one of these.
  20. cubguy17

    Bologna and Stuffed loin Questions

    What temp do you want to cook the bologna to, and do you want to season it with anything? When you roll the loin back up what kind of string do you use? I have cotton twine is that ok?
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