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  1. web pics 374.jpg

    web pics 374.jpg

    • thepruitt21
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  2. thepruitt21

    This Weekend Smoking Fatties (first rodeo).....now with Q-View!!

    OK,so here I go. At a buds planning this weekends festivities. We are making a Jalapeno-Cheddar Fatty, and a Mac and Cheese Fatty.....Thats right, I said MAC AND CHEESE FATTY!!!!!! I think we might even do the breakfast fatty with fried taters and cheese and ham. Anyways, will have plenty of...
  3. thepruitt21

    Chicken skin still burning...please help!!!!!

    Okay....dang it.......I was going to keep this secret to myself ( I have not yet read of anyone doing it here ) but what I do to keep skin crisp and not to dry out and burn is spray butter. About once an hour open that baby up and spray some butter on your bird. Works like a charm. I should...
  4. thepruitt21

    Steve's Carolina style BBQ sauce for PP

    Sounds really good. I make one kinda like it, but there is no need to heat it. Just whisk it together and put in fridge to let flavors blend. 1 Cup Cider Vinegar 1 Cup Distilled Vinegar 1 TBL Brown Sugar 1 TBL Cheyenne Pepper 1 TBL Pepper Sauce (I use Frank's Red Hot) 1 TEA Kosher Salt 1...
  5. thepruitt21

    newby

    I think that pork loins are about the easiest things to cook. But I have alos been told they are difficult. My advise....Smoke something that you really enjoy to eat.
  6. thepruitt21

    Smokin a turkey

    Thats it, I have to buy a bird today so I can smoke that sucker this weekend. 5 Gallon Bucket...check Brine......Check Rub......check spray butter...check wood....check Bird......UNCHECKED
  7. thepruitt21

    Squirrel Nuts. Really.

    Have you ever had this many men compliment your nuts? They are great looking in a strictly hetero-sexual BBQ way.
  8. thepruitt21

    Q-View: First smoked turkey breast and some wings too

    If your bird was a little bland, its probably b/c the seasoning didnt penetrate the skin. Next time, peel the skin back and flavor UNDER the skin. Works out much better.
  9. thepruitt21

    And they call this Barbequed Ribs...rediculous!

    The only thing Crock Pots are good for are keeping things warm for parties and cooking beans, stews, or roasts. That is it. BBQ should never come into contact with a CP unless you are simply keeping some pulled pork warm for a party. ...oh, and the cheese dip....gotta have a CP for the Queso!!!!
  10. thepruitt21

    sauce or not Poll

    I never sauce during the cooking. A good rub doesn't need sauce. Brisket should never need sauce. I do however make a Vinegar based sauce that I found on Recipes.com or something like that. I will use it on pulled pork, but that is about the extent of sauce for me on smoked meats. Sauces, no...
  11. thepruitt21

    Wanting to stuff a pork loin...Any advise?

    Pork is on. I butterflied it, which actually lead to kinda "scoring" the meat to get it to lay somewhat flat. I didn't go overboard with the japs or the cheese since this is my first rodeo with this idea. I only had a pound of bacon, and I did 2 loins, so there isnt very much bacon, but thats...
  12. thepruitt21

    new

    You think your wife looks at you crazy now, wait until Smokin' Meat becomes an obsession (it will) and you want to do it EVERY weekend.......Then my Friend, she will look at you crazy!!!
  13. thepruitt21

    Wanting to stuff a pork loin...Any advise?

    Here is my intention....Tell me if I am about to make a mistake please.... Take a typical pork loin and butterfly it like you would a pork chop from one end to the other. Slice raw jalapanos, de-seed them, and and make a row inside the loin. Then come in with some cheddar cheese, but not to...
  14. thepruitt21

    New to SMF

    Again, I am new to SMF and I don't know why this is listed under sausage....Sorry. Anyway to change it?
  15. thepruitt21

    New to SMF

    Hello everyone......A little bit about me... I am a noob to SMF, just signed up today, and somewhat relatively new to smoking meat. Any advice is welcome. I enjoy smoking anything Pork and Chicken. A friend and I have really enjoyed cooking meat and, from what others say, we are pretty good at...
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