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  1. jwbtulsa

    Calling all Oklahomans

    Ha ha! Hell yes it's a Bedlam thing! Love my Sooner buddies until the game starts! Don't tell anyone, but I married a gal born and raised in Norman. True house divided. Makes for great parties at our house; half the kids in orange, half the kids in crimson. Love it...
  2. jwbtulsa

    Calling all Oklahomans

    SSR will be a fine Okie member despite the fact he is a Sooner fan. At least it will make for some good Bedlam food throw downs in the neighborhood!!
  3. jwbtulsa

    New Smoker coming from Owasso Okla

    Hey Todd, welcome from Tulsa! I have that same smoker, built by Craig. Have always enjoyed it. I would have gotten a larger one if I could have fit it through my gate. Enojy the Forum. Folks around here have always been a big help to me.
  4. jwbtulsa

    Dry aged brisket

    Trust me, SSR makes some good meat. Just had some the other day. Personally, I can't wait until he get his new BellFab smoker!
  5. jwbtulsa

    Buffalo Chicken Dry Rub?

    I use Mad Hunky Hot Whang Rub. It's easy to vary the heat by the amount you apply. Or you can step it up and try their Hot Ass Whang Rub. An occasional spritz of vinegar/water will give them a more tangy flavor. My kids love them. We have even used it on other cuts of poultry with success.
  6. jwbtulsa

    Completely new to smoking in Tulsa

    Welcome from another Tulsan. This forum is where I started and I have really enjoyed sharing and receiving great information and tips. And thanks for tip on the new BBQ joint here in town. Can't wait to try it
  7. jwbtulsa

    Bulgogi inspired injected tri tip

    Gonna try this tonight. Got a pile of tri tip in the fridge right now
  8. jwbtulsa

    Smoking tri tip

    Nice. Might try some Tatonka Dust on the next one. Damn good stuff.
  9. jwbtulsa

    Questions for smoking chicken breasts.

    I highly recommend brining chicken breasts before you smoke them. Super moist and tender. I use Solution for Chicken if my flavor profile leans toward BBQ and I use Mad Hunky poultry brine for a very tasty herbal profile. Of course, I bet you could search around the forum and a brine recipe if...
  10. jwbtulsa

    Local retail BBQ sauces

    Hey thanks. I will certainly try it!
  11. jwbtulsa

    Pulled, or shredded Tri tip? Insanity?

    Use a good roast. Makes for great tacos/ burritos. Recommend a good spicy rub
  12. jwbtulsa

    To brine or not to brine a brisket?

    I use Deep Beef Injection. I trim and inject the night before to get a more equal distribution of liquid. I did try this technique and got some of the best beef I have ever made. It was a combination of stuff I gathered from around the forum...
  13. jwbtulsa

    Dirt's Grilled Jalapeno, Lime, Cilantro Breasts

    I think we just might have this for dinner tomorrow. Thanks for posting.
  14. jwbtulsa

    Hasty Bake Legacy 131

    Exactly. But with a lid. You get the advantage of convection style oven.
  15. jwbtulsa

    Hasty Bake Legacy 131

    It is a great grill. It isn't as efficient as my offset. However, Hasty Bakes are made here in Tulsa and we have and allifiated restaurant that uses nothing but their equipment to cook on and they turn out good BBQ. I imagine it would take a lot of charcoal to smoke an entire packer brisket but...
  16. jwbtulsa

    Foiling Juice...Chef JimmyJ

    Trust me, it's good stuff on pork. I tweaked it a little and it is pretty much like Bone Sucking Sauce that you buy in stores. Thin enough without the butter for pulled pork and a great glaze for ribs. Occasionally, I add extra crushed red pepper for a kick.
  17. jwbtulsa

    Foiling Juice...Chef JimmyJ

    No worries man. You are correct. Aply your rub as you usually would.(then put on more ). Do the initial smoke as planned. I pour a little of the juice over the ribs , meat side up, then wrap them tightly. Foil for however long you want given your smoker temps. Carefully take the ribs out of the...
  18. jwbtulsa

    Boston Butt, GA style-ish

    Pretty much like Chef JJ. said above. Tightly wrap the meat, cooler with towels, an hour or so. Take it out, put on some heavy rubber gloves and go to town.
  19. jwbtulsa

    Boston Butt, GA style-ish

    Thanks guys. It made for some very tasty sandwiches. For the juice, I also add 1/2 stick of butter when I use it on ribs. They come out with a sweet base and then I use a spicier sauce. Makes for a nice flavor profile.
  20. jwbtulsa

    Just joined from Oklahoma. Tulsa area

    Welcome. Also from Tulsa!
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