Toggle sidebar

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.
  1. cajunsmoker

    Lost loved one

    I took a look at the manufacturers site you posted. Looks like a darn good smoker for the price. At $950.00 it's got me thinking about a road trip to get one of the patio models.
  2. cajunsmoker

    picking peppers

    picked enough peppers yesterday to make peter piper happy . Made 2 quarts of pickled jalepenos, 1 quart of sweet pepper rings and strung the cayennes up to dry. Thats just the first picking and the plants are hanging heavy with more that just need to ripen and grow a little bit more.
  3. cajunsmoker

    Anyone here grow up in a small town?

    DeWitt, Arkansas Pop - 3019. Graduated DeWitt High School 1970. Had a college buddy from Blytheville. Crazy dude named Jimmy Beardon.
  4. cajunsmoker

    Taste of Grand Rapid Results

    Congratulations on a successfull first event.
  5. cajunsmoker

    Have you smoked an Eye of Round? Help Please!

    I do eye of rounds a lot. Use whatever seasoning or rub you would prefer, but the round will be a tough piece of meat. I smoke them at about 225 until the internal temp hits 170 then foil and refrigerate them until they are thoroughly chilled. Then I slice it up for sandwich's. Here is some...
  6. cajunsmoker

    Bad News

    So sorry to hear about Wylie Theresa. I know how bad it hurts to lose a member of the family like that. Like everyone has already said, enjoy the time you have with him and spoil him rotten.
  7. cajunsmoker

    Roll call for Taste of Grand Rapids!

    I'll be there in spirit and best of luck to you guys
  8. cajunsmoker

    Harvest is done!!!

    What the hell you mean Harvest's over You need to shine them combines up and get your self headed south. Harvest is just about a month away down here Just think how much money you could make as a professional harvester
  9. cajunsmoker

    Fall off the bone, or a little "bite"

    I like my ribs to be cooked where the meat you bite into comes cleanly off the bone and is tender. The other meat should not pull off the bone just because you bit the meat next to it. In my one competition under the IBCA rules some of the competitors told me that the judges were looking for...
  10. cajunsmoker

    "OTBS"

    Congratulations to all the new members. Keep up the good work and may your smoke stay thin and blue
  11. cajunsmoker

    What's the best ting to do with a pork tenderloin

    Thats how we do it also. Only difference is we use Tony's seasoning instead of the rub. Cook those a lot on week nights for a quick dinner.
  12. cajunsmoker

    Unlimbered the ol' Black Pots. . .

    Awesome looking grub there Dutch Looks like the competition better watch out if you are on your way back
  13. cajunsmoker

    pork shoulder is in the smoker but ??????

    The best pulled pork IMHO is a combo of the butt and picnic mixed together. Another words a whole shoulder.
  14. cajunsmoker

    Lockin' Up My Computer

    In your original post you mentioned a pop up floating across the SMF site asking you to "join something". I don't know about anyone else, but I have never seen that before on my computer and it may be the problem.
  15. cajunsmoker

    my flowers

    Good looking flowers Bro I have to show a picture of an out of control sunflower that volunteered in my garden. Keep in mind that I am 6' 4" tall
  16. cajunsmoker

    Tasting at a KCBS event

    Some of the contests also have vendor's selling food. If there is vending then the competitors are asked not to serve the public to help the vendors cover their costs of operating. Also as Tonto said, some places have health dept regulations that don't allow the competitors to serve the public.
  17. cajunsmoker

    I am a sick individual

    When I checked that "warm, ideal, hot" thermometer on my ECB "Ideal" was around 400* according to my digital
  18. cajunsmoker

    Here it is the 20hr Smoke!!!!!

    Great job Henry. Congratulations.
  19. cajunsmoker

    Restaurant search

    Hi Tonto, I've never eaten their Que, but I have used their sauce and rubs. Not bad. Here is an excerpt from them quoted in a road trip magazine. Sassy Jones BBQ - Montrose (Mailing: PO Box BBQ, 71658; Physical: 105 Highway 105 Business East - 501 737-BBQ1) "Made in the South by...
  20. cajunsmoker

    Turn in boxes....You rate em!

    I think your boxes look great Theresa. Good luck
Top Bottom
Back
Clicky