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  1. cricky101

    how "hot" are ABT's?

    I found this too. I've made some that were extremely hot, and others that tasted like a bell pepper all in the same batch.  We love 'em though all the same. I'll even fire up the weber kettle just to make up a few for the wife and I as snacks.
  2. cricky101

    2012 Deer Camp Q-View

    Great pics! And LOL at the mouse
  3. cricky101

    Pulled pork on the Weber kettle. - meat pron!

    Nice butt! I've found my kettle likes to settle in right about 270 degrees, which works great for me.
  4. cricky101

    Spatchcock Chicken on the Weber Kettle

    Great looking chicken! That's my favorite way too cook them - especially when they go on sale and we can get a few of them for the freezer!
  5. cricky101

    Anyone know what the white stuff is that Johnny Trigg puts on his ribs?

    I'm all stocked up on real chili recipes (had some leftovers for lunch today actually), but that Cincinati chili is something all in its own category.
  6. cricky101

    Unanswered Posts

    Kind of along these same lines, is there a way for members to exclude certain forums from the "view all new posts" button (http://www.smokingmeatforums.com/forum/newposts)? When people, and usually moderators, welcome new members, one after another after another after another all at once, it...
  7. cricky101

    Burnt Ends

    I wish I could find a point on its own just for burnt ends. The only ones I've found are already corned. The butchers I've spoken to said they're usually ground into hamburger.
  8. cricky101

    Burnt Ends

    No doubt. Burnt ends are some of my favorite things in the world! (My wife is pretty OK too )
  9. cricky101

    Baby Backs and St. Louis ribs for $2 a pound! Check your local Target store!

    I don't mind them, but I reduce the amount of salt in my rub before smoking. They turn out tasty.
  10. cricky101

    How do you apply your rub to Baby Back Ribs

    I've got large shakers (I think there was powdered gravy mix in one of them, maybe chili powder in the other) I've reused for rubs. In one I've got a homemade rub and in the other I fill it from a five-pound bag of Plowboy's Yardbird - love that stuff.
  11. cricky101

    $1.99 Porl Loin Back Ribs

    That's a great price. I just bought a few racks at another store over the weekend for $2.49/lb and that was the best deal around here I've seen in a while.  
  12. cricky101

    MES electric smoker vs. Weber Smokey Mountain

    Reliability was an issue with my MES so now I'm using a WSM (and actually use my Weber kettle more often for smoking, unless I need the extra space). The electricity was convenient but I was tired of if wondering if it was actually going to work or not.
  13. cricky101

    My first brew

    Congratulations on your new hobby! It can be a blast, but don't let yourself get overwhelmed with all of the nuances and different gadgets/methods. Yeast and wort want to become beer! Your kit probably has an estimated OG you can use. If you ended up with the volume of wort specified in the...
  14. cricky101

    FINISHING SAUCE (for Pulled Pork)

    I made the finishing sauce for the first time last weekend and my girlfriend and I really liked it. I didn't add it directly to the pulled meat, but we each added some when making sandwiches. It's got everything covered and is well balanced - a little tang, sweetness and a touch of heat. Delicious!
  15. cricky101

    How do you spend your "smoke breaks"?

    I usually do yard work. Mow, weed, rake, trim trees, whatever needs to be done. That's for part of the day anyway. The other half I'll drink beer.
  16. cricky101

    Chicken RUB

    Don't know the recipe, but mine and my girlfriend's favorite so far has been Plowboy's Yardbird for chicken and pork. Tasty stuff! Just bought a five-pound bag of it.
  17. cricky101

    How much Charcoal do you use?

    I did a hot-and-fast 11 lb brisket indirect on my kettle last weekend and used less than six pounds. Took about 5 hours then another hour or so for the burnt ends, so six hours total, and there was still some heat left.
  18. cricky101

    WSM Temp Question

    Food's on the grate so that's where I try to take the temperature.
  19. cricky101

    New here - looking to make a purchease

    I grill often and use my weber performer for smoking too. Makes great pork butt, brisket, etc ... Limiting factor is size, but for me and my girlfriend it's great.
  20. cricky101

    Anyone know what the white stuff is that Johnny Trigg puts on his ribs?

    That stuff is surprisingly good. Every couple months I crave it and have to make up a batch!
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