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  1. countryboy19

    Creole Butter injection?

    +1 I like the creole butter on poultry (turkery and chicken). Go with a good ol' apple juice type injection on the pork.
  2. countryboy19

    Woods For Smoking

    Regarding painted wood. I am just getting into seriously smoking. Previously I've just bought chunks in the store, but thats a waste of money IMHO when I can cut the wood myself. I had planned to color code my wood so that I couldn't confuse it if I split the bark off the pieces. Would a small...
  3. countryboy19

    Grinder question

    You also have a couple more options for the KA mixer. There is a meat grinder made by the same people that make the Family Grain mill. They have an adapter to put that on a KA mixer. I'm not sure of the quality (I've never heard a review of the meat grinder), but from the quality of their Grain...
  4. countryboy19

    What ya cookin Sun. and who ya rootin' for?

    Unfortunately, I don't think I'll be cooking anything spectacular. It'll just be me, myself, and I, and I don't have a smoker here. Maybe some nachos or tacos with some hot peppers, and a few chips/salsa on the side, plus a few cold beverages. Rooting for the Colts! I've rooted for the Colts...
  5. countryboy19

    GFS Pork butt quality?

    I posted this in my wedding reception thread here: http://www.smokingmeatforums.com/for...ad.php?t=88157 But I thought it may be better asked here because I didn't get much response to the question there. I will be doing some pork butts (per recommendations in that thread). Gordon's Food...
  6. countryboy19

    Free Apple wood to cut

    I'm jealous. I'm about an 8 hour drive from you. A little too far for me to drive. Also may want to watch restrictions on transporting wood if that is coming out of an Emerald Ash Borer infected area. I know in IN, you can't transport any firewood out of an infected area, even if it clearly...
  7. countryboy19

    Wedding Reception

    Ok, I did some checking on pork butts. Anybody have any experience with GFS (Gordon's Food Service)? They're a midwest chain of bulk food suppliers mostly geared towards restaurant/catering supply, but their local stores are open to the public. I checked at the local store, and they have fresh...
  8. countryboy19

    American Chopper Building a Smoker?

    I don't think they finished it on the show. They mentioned that it is going to be a "side" project because they still have to meet the deadlines on their bikes. So they just work on it when they have time. I think they mentioned how thick the steel was, I want to say 1/4". I think they said...
  9. countryboy19

    Is a combo hot/cold UDS possible?

    Ok, now we're getting somewhere. To show the newb that I am to smoking (I love to cook, just a newb at smoking), I didn't realize there was a "warm" smoke. I was actually thinking of true cold smoking, and hot smoking, but warm could be possible too. For heat source, I would like to stay away...
  10. countryboy19

    Is a combo hot/cold UDS possible?

    I'm looking to build a UDS, or some other type of smoker. I can do just about anything I want given the time. But I don't know what I want or what would work best, and the less time required the better because I don't have a whole lot of time to work on this so I think a UDS would be best...
  11. countryboy19

    side pipes on a uds

    I'm a newb at UDS myself, but I think I know why they do this. There is only 1 ball valve because you only need 1 continuously variably air input. The other two can either be capped/uncapped. You only need to finely tune 1 input, rather than all 3. The 2 that have caps are your "coarse"...
  12. countryboy19

    Smoking meat.... that sounds fun !!!

    I may be in too! I'm only about an hour to the south. I could use some hands on learning!
  13. countryboy19

    I'm here everybody!

    I actually enrolled in the 5 day ecourse before I registerd, and then I thought that I should register as well because my questions probably won't all be answere with the ecourse. About 2 hrs straight west of you. Around the Bedford/Bloomington area. Well, I don't exactly have a "reasonable"...
  14. countryboy19

    Wedding Reception

    Not keeping it whole. Just planned to cook, pull the pork and put it in some sort of large storage containers, cool, then allow the caterer to heat and serve. I'm thinking butts does sound easier. My thoughts on doing whole hog was, I could take a hog from the farm, and have it butchered for a...
  15. countryboy19

    Wedding Reception

    I'm new here, but I've roasted a hog before (my roaster, another guys hog, directed on how to do it by a 3rd grumpy old man). The guy directing us how to do it didn't want to stray from his method one bit; I understand and respect this, but I don't think he was really as knowledgeable as he...
  16. countryboy19

    I'm here everybody!

    I know you've all been waiting for me, sorry, I came as fast as I could! My name is Matt. I'm no rookie, but I'm also far from expert. I know some, but not enough.
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