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Thankful
I just want to take some time to thank everyone on here cor helping me get started this past year. I belong to several sites similar to this one, but none live up to smoking meat forums. The lack of general concern for food safety is scary out there in the interweb. People giving advice for some...- phillipleondria
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- Replies: 3
- Forum: For New Members
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2016 OTBS Inductions-just in time for Summer!
Congratulations all around- phillipleondria
- Post #52
- Forum: For New Members
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Ham question
Ok guys, im not doing the go to the store buy a pre cooked presmoked ham for christmas this year i want to do my own. I bought a nice picnic shoulder, 10 lbs, and i know i dont have enough time to get cure and cure the ham. My question is, if i brine my shoulder in a salt, brown sugar pepper...- phillipleondria
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- Replies: 1
- Forum: For New Members
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Quick question
Well im going for it this is my fist stick smoke to, i usually do the minion method, but today is full on split wood- phillipleondria
- Post #3
- Forum: For New Members
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Quick question
Ok so i got smoke rolling, pork butt prepped, and the wife just left for work....then i realized i got no apple juice which i always use on my smokes for a quick spritz here and there, but i do have some seagrams strawberry daiquiri malt beverages, should work right? Please help guys- phillipleondria
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- Replies: 7
- Forum: For New Members
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Its time for the smoke to roll
Thank you everyone the encouragement and friendly hints and help are what make this site the best on the net- phillipleondria
- Post #12
- Forum: For New Members
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Smoke hollow olp
I wasnt sure where to put this but im giving a heads up to everyone thinking of getting anything smoke hollow. I have dealt with my share of companies through the years when it comes to warranty issues ,but i have never found one as easy as olp inc. Everyone knows most grills, or smokers come...- phillipleondria
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- Replies: 2
- Forum: For New Members
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Its time for the smoke to roll
Was my first brisket im very proud of it if i dont say so myself- phillipleondria
- Post #10
- Forum: For New Members
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Its time for the smoke to roll
All finished its juicy tender and delicious, smokin ain't easy but it sure is fun- phillipleondria
- Post #7
- Forum: For New Members
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- Album: Its time for the smoke to roll
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Its time for the smoke to roll
Burnt ends all finished and now i know why some folks call them meat candy...these are awesome. My flat is in the cooler resting, dinner isnt till around ninish, got my au ju cooling so i can seperate the fat, i have had a great day of smoking picture of the flat to come when i slice it.- phillipleondria
- Post #6
- Forum: For New Members
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Its time for the smoke to roll
Burnt ends diced sauced and going back on the smoker Not the best picture just showing smoke ring in the point Point straight out of the smoker What do you guys think?- phillipleondria
- Post #5
- Forum: For New Members
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Its time for the smoke to roll
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Its time for the smoke to roll
- phillipleondria
- Post #4
- Forum: For New Members
