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  1. smokeguy

    Smoked 7-Up Stew

    Well I hope you like it as much as we do!
  2. smokeguy

    Spanish seafood paella stuffed enchiladas w/Romesco sauce and Manchego Cheese

    Simply great! I've got to try them too now.
  3. smokeguy

    February Throwdown Winners

    I demand a recount!!! I need each of you to call me and we will schedule a time for us to meet so that I can try your entry personally. Maybe a couple of times....well....three times is the limit! THEN I can do a count and compare that to these results and determine a winner. Well, let's...
  4. smokeguy

    Finally Got My Wifes BBQ Sauce Recipe

    Looks interesting! I'm out right now so I'll have to give this a try. Thanks for sharing, and I hope your wife's knee gets better to the point she'll be able to kick you in the butt for sharing her prized recipe!
  5. smokeguy

    MES at Sam's Club

    I did mine like this too. It was from someone names Stephen Foley for $347.45 on Ebay. That was a final price, which was the best around at the time. I just looked and don't see him on there but I don't know his bidder # to try and find other stuff he might have. There are two from someone...
  6. smokeguy

    Ideas for ABT'S

    If you cut them in half, you can stuff both halves and then they both get their own bacon blanket. Twice as many ABTs for the money. But, also twice as "cool". So if you want the full monty and the sweat that might go with it, get a jalapeno corer and just core the inside out, stuff...
  7. smokeguy

    First time ABT

    Right on the rack. If you have something else like Chicken or pretty much whatever (baked beans?), you can let them drip down over them. Real good!
  8. smokeguy

    Smoked BBQ Sauce

    Lots of great ideas here! My favorite sauce is Dreamland Ribs sauce out of Tuscaloosa AL (and other lesser locations ). Back in the early days I'm pretty sure they added drippings to the sauce but now that they are mass producing it I guess they can't do that or something else changed...
  9. smokeguy

    Ring Bologna

    Let's get this started with "what is cheesy ring bologna?". It looks like you have it in sausage sized casings, but is that just because of the pic? In that size I see it as a snack size on crackers, but dang, just the thought of it is making me want to try it now. What size/type of casings...
  10. smokeguy

    Deal Alert!!! 19mm Casings @ Cabelas

    Did I miss something? I ordered these too and they're in my cabinet. They don't need refrigerating. Keep them dry and in normal temp ranges and they'll last pretty much forever until you need them. Great deal by the way! Half length tubes, but that still makes them about 1/2 off of the others...
  11. smokeguy

    New 40" MES Quality

    If it was mine and Sam's wasn't too far (it's 85 miles for me one way), I'd take it back. You buy something new and you deserve to get something new. It sounds like yours was dropped or something and they tried to refurbish it. On 2nd thought, with that many issues, I'd take it back even at...
  12. smokeguy

    Any Mac & Cheese Recipes?

    I'd like to hear reviews of all of these smoked. I've got a new "clan" of people that I have to be associated with and of course now they want the "smoked" experience. Mac & Chz is a favorite of ours (and just about everyone), is cheapish, and with the meats is a great compliment.
  13. smokeguy

    tight skin on leg quarters

    Toothpicks I think...that's what I've seen some of the comp folks use on thighs anyway.
  14. smokeguy

    muzzlenoader

    Got a bore pic?
  15. smokeguy

    Any one tried Franks new sauce?

    I didn't find it in Brookshire's today....
  16. smokeguy

    'puter Help!!!!

    Laptop or desktop? Which version of Windows are you using? If desktop, be sure your speakers are plugged all the way in if they have a plug. Pull the plug(s) and put them back in to be sure. Win 7- go to start, control panel, hardware and sound (probably similar steps on other Windows but I...
  17. smokeguy

    BB ribs and turkey breast

    Those sizes will be fine at that temp. If you want a crispy skin on them you'll have to finish them at a higher temp. If the ribs are still going, I'd probably finish them in a 325 oven for crisp. On mine, I toss the skin anyway so it wouldn't matter if it was chewy or not. You could also roll...
  18. smokeguy

    Noob from Grapevine, TX

    Welcome to SMF. Lot's of good folks here that can answer your questions, if you have any, quickly now that you're "talking"! Be sure to show us your Qview now too. I love smoked Turkey!
  19. smokeguy

    quick reheat question....

    Yep, what he said. It'll taste great and won't be dry at all.
  20. smokeguy

    Bacon Explosion w/Qview...

    Yep and they look great! Nice and big for my "still drinking coffee" eyes to see too.
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