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  1. rwc565

    ‹(•¿•)›¸,ø¤º Glued's º¤ø,¸¸,øº OMGFD's ºø,¸‹(•¿•)›

    I've done the French Dip before and it was delicious. I have found that the best cut of roast to use is the "Chuck Tender Roast" and it will come off of the smoker at 145-150 degrees internal. My wife requested I do one this week end to take with us camping. You simply cannot go wrong making...
  2. rwc565

    Doing the Abelman Brisket w/q-view

    Try the "smokyokie" method, that is a good sum beech
  3. rwc565

    Quick questions on my first ribs?

    I personally like the 2-2-1 method for spares, the 3 in the 3-2-1 is just too done. Remember when you foil for the middle 2hrs. spritz before sealing to hold in moisture.
  4. rwc565

    Domestic cat problems

    Moth balls work too. We had a skunk coming into our yard evry night, someone told me to use throw moth balls around the yard and the ammonia smell would sting their eyes and nose and keep them away. Surprisingly it worked. I still like the .177 inch airborne parasite method myself! the trouble...
  5. rwc565

    John Deere Ice Cream Maker.

    now that is a humdinger of an ice cream maker! Could of used that when I was a kid and Mom made ME sit and crank the handle.
  6. rwc565

    Hello from Oklahoma

    Welcome to the site, it is nice to have another FINE OKIE here. Since you have a roast, look up the thread by "Glued2it" on French Dips. They are delicious!
  7. rwc565

    First Smoke ever...Any reccomendations?

    If you do another roast, smoke it in an aluminum pan. That way it will be sitting in the juices that run off of it. Also that juice is good to put back onto the meat or use as a broth. Fatty's are great and relatively easy(not counting the rolling part). Ribs are always good to practice with...
  8. rwc565

    I need help with a Riddle

    That would be my vote,if your in the room it is not empty
  9. rwc565

    First Smoke ever...Any reccomendations?

    Do a search for glued2it's french dips. He has pictures and better instructions.
  10. rwc565

    First Smoke ever...Any reccomendations?

    Quote:What to smoke? I want to start small and cheap (we don't have tons of $$ and I'd hate to ruin a good slab of meat). I have a small roast I bought from the store intending to put it in the crock-pot. Is that smokeable? I wouldn't be out too much if turns out crappily. Quote Since you have...
  11. rwc565

    smokin music

    I'm an old guy and old fashioned, but I say Merle Haggard is hard to beat!!! But then again, I like Skynyrd too!
  12. rwc565

    Water Well

    If he has positive pressure in the line, water will shoot out, but mud should not be able to get in the lines. But then again, as my wife has so eloquently said, I'm usually wrong!
  13. rwc565

    Water Well

    Sounds to me you have a problem between the well house and the house.Probably as others have mentioned rust in the pipes.
  14. rwc565

    Warning! Scam!!

    You would think someone with PERV in their name Would have thought of it!!!!
  15. rwc565

    BBQG, a Fatty Photo Gallery

    Post 4 pics...one before rolling...one rolled but not cooked...one cooked but not sliced....and one cooked and sliced
  16. rwc565

    Charcoal?

    If your going to use charcoal, lump is best.. Hickory wood is better!!!
  17. rwc565

    Darn turkey legs WAY too big

    Sometimes bigger isn't always better ... thats the same thing I've been telling my wife!!
  18. rwc565

    Looking for some advice on holding ribs in a cooler.

    Just foil when they are done. Refridgerate, and then your ready to eat put in the oven for 20-30 minutes to heat up. They will be just as good as they would be if you ate them straight off of the smoker.
  19. rwc565

    Looking for a decent store baught sauce...

    it'd be "regular strength" i reckon. It has a little tingle, but not bad. But then again, too hot is subjective. What is too hot for me may be just right for someone else. But Head Country is good and it is made right here in good ol OKLAHOMA!
  20. rwc565

    Art Of BBQ In Tulsa

    Is anyone competing in the Art of BBQ in Tulsa this week end? I hope to get there to take in the activities and taste testing!!!
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