Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. centexcarnivore

    How did "country style ribs" get their name?

    Joe, are mine in this previous post the sirloin end of pork loins? The package always says pork loin country ribs. I absolutely could live on these... http://www.smokingmeatforums.com/for...ad.php?t=83662
  2. centexcarnivore

    healthy smokin

    At Christmas last year I did salmon for a party and it was wonderful. There are so many things you can do with it. There are a lot of good recipes on the forums but I kept mine simple. Slow smoked low temp with some alder and pecan... rubbed the salmon with some brown sugar and pepper etc on...
  3. centexcarnivore

    strangest thing you

    I have had tripe soup once which by the way I will not eat again! On another note I grew up in pork country in Iowa and my uncle was a pig farmer among other things. If you had seen those animals and how they enjoyed themselves... you'd think twice about eating meat from them. But oh they...
  4. centexcarnivore

    Turkey Tune-Up

    Great post and results. I can only wish to be able to do half as good. Given it was 11lbs... what were you temps and eventual cooking time? I too am planning a T-Day turkey for the first time.
  5. centexcarnivore

    My Beef Rib- First Timer

    B2Unit, That loks very enticing. When I think beef I rarely think ribs. I have been smokin pork ribs for ever and have always preferred them. But after seeing your success I will have to try a weekend of fred flintstone bones... HA! Thanks for sharing.
  6. centexcarnivore

    First baby backs in the new Royal Oak smoker

    Not too shabby and had peace of mind while at church! I will always worry my smoke will need charcoal etc. Where did you get the Royal Oak electric smoker?
  7. centexcarnivore

    First time poster smoking some spares

    Nice set of ribs! Thanks for the Q-View and making me hungry!
  8. centexcarnivore

    First Smoke - Pork Butt and Chuckie

    How did your chuckie turn out? It has beomce one of my favorites. It is much quicker and I can get the near same favor and taste of a brisket. And pulled they are simply uncomparable for sandwhiches or tacos. Hope it all turned out well.
  9. centexcarnivore

    I even violate Hamburger Helper...

    Sacrilegious!!!
  10. centexcarnivore

    strangest thing you

    Mind you this is still weird to me after nearly 50 years but this all started when as kid my mom would make me lunch everyday. Yeah believe it or not we used to walk home at lunchtime, watch Hazel on TV and eat soup or sandwhiches. This one time all we had was peanut butter... no jelly. So...
  11. centexcarnivore

    My first pork loins

    Teeroy, great looking loin! I have not done one yet but plan on it soon. Can you tell me what does the bacon do to the flavor of the loin roast. Oven roasted pork roast has always been one of my favorites... with a little hot stone ground mustard. But wonder what the bacon would do?
  12. centexcarnivore

    Anyone run into Maverick Digital Probe problems?

    Racey, Thanks for the input. I am going to calibrate mine to make sure it is accurate. Also I stopped over to your blog and you have some good info there. Thanks, B.
  13. centexcarnivore

    Boneless Country Style Pork Ribs

    JH, they are one of my favorites at the moment. I can start them just before kickoff on Sundays and they are usually ready by 4th quarter or so. Good eatin and also nice left over during the week.
  14. centexcarnivore

    Boneless Country Style Pork Ribs

    Racyb... thanks for the comments. After a long day at the office I finally put two and two together... CSR. DOH!!! Yeah we have many grocers to choose from in Austin and HEB is the one that packs these guys up for us on weekends. I am thinking they are clearing out the left over ends from...
  15. centexcarnivore

    Boneless Country Style Pork Ribs

    PBR Dude... what is CSR? Its getting late...
  16. centexcarnivore

    Learning Curve.......................................

    I have been keeping notes but they are all over the place. This is an awesome template! Thanks for sharing your best practices. -B
  17. centexcarnivore

    Boneless Country Style Pork Ribs

    True that! You just gave me an idea... wrapem in a flour tortilla for a nice wrap. I will for sure stick some in my beans next time. - B
  18. centexcarnivore

    Brisket Sausage - 2nd attempt

    Texas BBQ Rocks!!! Great stuff... ing! -B
  19. centexcarnivore

    Smoking store bought sausage

    GnuBee, Almost everytime I do a smoke I grab a couple rings of Hillshire sauage or Elgin Holinks (popular around here) and load them on the firebox end of the chamber. I have a deflector but that end is usually 20 degrees hotter than the middle so too hot for my main course. At any rate I...
  20. centexcarnivore

    Boneless Country Style Pork Ribs

    Meat doesn't last too long in our freezer and the market is jsut a couple blocks away. Always look forward to go to the meat section to pick out my next meal. "We eat what we kill... er buy at the supermarket." -B
Top Bottom
Back
Clicky