Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Babybacks in oven.....I forgot my wood.
I've done babybacks many times in the oven. First wrap them in your choice of clear plastic wrap with the plan of having meat side down. Makes sure the rib is totally wrapped even if you have to put on second strip of plastic from the bone side. Then wrap the rib in foil, no tent, but a snug... -
Need Help with Prime Rib
Using the water pan for the auju will be an added bonus, though it won't make an appreciable difference in the flavor of the meat itself. It will also help stabilize the temp of the cooking chamber. Start with boiling water and have your smoker up and running, and stabilized at smokin' temp... -
Which Thermometer for CG mod
Probably somewhere in the huge archive is the answer I'm lookin' for but I've been readin' till my eyes want to pop out. I'm going to make all the recommended mods you fine folks have learned over the yrs. Take one day and just go through CG and do everything. Is there a particular brand, model...- falconrod
- Thread
- Replies: 3
- Forum: General Discussion
-
Hello Everyone
Thanks everyone for the warm welcome. I've been a member of fishing Forums for yrs, Super Mod one of them, and while all of those guys are great for helping out, sometimes getting "exact technical ideas/results" is like pulling teeth (a fisherman's thing) that isn't the case here. Had I known... -
Grilled Pork Tenderloin with Pineapple Glaze
That is one fantastic looking meal. All the different colors and flavors tied in together. It's top shelf for sure...- falconrod
- Post #10
- Forum: Grilling Tips
-
-
First Chuckies w/ Qview
Great lookin' pulled chuckies. Pass me a large tortilla so I can fill 'er up... -
stuffed loin with qview
A rolled loin served open faced with gravy over all and a good cup of Joe...Sounds mighty fine... -
Spares, ABTs, and a Chuck
Great lookin' smoke, it's making me hungry... -
Brine for Cornish Hens?
I just brined 2 cornish hens a couple days ago. Use the ratio of 1 cup of Kosher Salt to 1 Gal. non-clorinated water (bottled water). Mine came out a little on the salty side 'cuz I didn't follow the chart of brining times and kept mine in the brine for 5 hrs when the chart called for 1-2 hrs... -
Do You Use A Drip Pan?
Since I'm new to Smokin' there hasn't been opportunity to experiment with drip pans except I usually use one while baking meat or BBQin' with indirect heat. One trick you might try is to pour the drippings into a ziplock bag, remove all/most of the air inside and then cut the bottom corner off...- falconrod
- Post #25
- Forum: General Discussion
-
Couldn't help it! Full Packer for Saturday's Dinner- Qview
How can it get better than that...What a journey...Kudo's Mister...and Thanks for taking the time to answer my questions... -
Minion Method
I have a CG-SFB, none of the modifications are done yet as the smoker is in storage till spring...however...what are your opinions/experience with using the Minion Method for larger cuts of meat like brisket. Do the unburned briquettes impart an undesirable flavor, and is this method the right...- falconrod
- Thread
- Replies: 2
- Forum: Wood Smokers
-
Modified SOB
I can't get the files to open, don't have Excel. Would you happen to know how high the stack should be for a standard CG-SFB. Would the stack modification of extending the bottom of the stack to just above the grate cause the original stack to be ineffective???- falconrod
- Post #7
- Forum: Wood Smokers
-
Couldn't help it! Full Packer for Saturday's Dinner- Qview
I'm a little confused on the terminology side of things. In the photos, the "flat" was on the topside of the brisket after he cut along the "fat seam", which left the thickest part called the "point". After that, he trimmed off the excess fat of the Point, sliced it up, cubed it up, and called... -
And Now Announcing. . .
Having this Honor bestowed on Piney isn't surprising. My efforts to Register on this Forum turned from one disappointment to another, using several Usernames/Passwords but to no avail. One nite I happened to get into the Chatroom somehow and Piney was in there. I explained my frustrations... -
How to Post Qview to SMF.
Thanks Paul, another Great Thread to help us Newbies to get involved...- falconrod
- Post #15
- Forum: For New Members
-
Hello Everyone
Last summer a good friend of ours that has a habit of buying great stuff/toys, using them a short period of time, and then selling them in a garage sale for next to nothing but still in like new condition was selling a CG-SFB. The cover looked like it was right out of the box. Come to find out... -
Couldn't help it! Full Packer for Saturday's Dinner- Qview
Is this where you wrap it in foil and towels and put it in a cooler to finish cooking? How long will it stay in the cooler, and are you trying to reach a particular I.T.? How about the digital Therm, is that gonna stay in the meat for monitoring? This is great. You have practically taken the... -
Couldn't help it! Full Packer for Saturday's Dinner- Qview
What a great thread Eric. I'm such a newbie that last week I didn't know how to describe that thingy (sfb) attached to the side of the big grill (CG). I've been Dutch Oven cookin' for yrs and just this last summer bought a used smoker at a garage sale 'cuz the price was so cheap ($25). Been...
