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  1. crewdawg52

    Prime Rib

    Thing is........only got to 48* before it went into the BDS (forgot to take it out of the frig in the morning.....
  2. crewdawg52

    Prime Rib

    131* with a probe, then folied and ice chested for 1.5 hrs. Dam thing cooked really fast! Planned on 4 hrs and it took only 2.5 at 230*-240*.
  3. crewdawg52

    Prime Rib

    Another good one is just plain ol Montreal (spelling?) Steak Seasoning. Bring roast to room temp, or close to it, and sprinkle the stuff on and smoke. I used cherry for this one. Still cant believe it took only 2.5 hrs....... for a 6.5 lber. Oh well......
  4. crewdawg52

    Prime Rib

    Have 5 days off so I thawed a 6.5 lb prime rib roast I've had in the freezer since last July (vaccum sealed of course). In the BDS at 220-245, pull at internal temp of 130*. Was planning on it to take 4 hrs........... 2.5 hrs then wrapped in foil, toweled, in ice chest, till 1815 hrs (when...
  5. crewdawg52

    What's your occupation?

    Pileit. I take stuff from one pile, and "Pileit" in another!!! Groan, moan...
  6. crewdawg52

    Dial thermometer recommendations?

    If you want to that, just get a cheap oven thermo for around $4.
  7. crewdawg52

    "OTBS"

    Sorry. Been busy and cookin... Hope he gets it! Will be a well deserved accolade!
  8. crewdawg52

    "OTBS"

    While we're at it, I nominate Capt Dan! Had the privledge of meetin him and his team (3 Men & A Butt) in Eage, Mi this past weekend during the comp. What a very knowledgable (spelling?) guy! Knows his stuff and has contributed to this site so many times to say the least!!! BBQ BUBBA...
  9. crewdawg52

    Dial thermometer recommendations?

    Tel Tru! They make excellent bbq thermos in several sizes and $. I have a couple, both model BQ300 3" dial and 4" stem.
  10. crewdawg52

    Congrats, 3 men and a butt!!

    Dawg ducks down to avoid the wrath of God.............
  11. crewdawg52

    Building a reverse flow, miniature

    Did it rain in the garage? They keep multiplying...........
  12. crewdawg52

    I'm beginning to hate Youtube

    Too much sun causes cancer. Eating too much fish makes you grow gills. Eating too much pork makes you grow a curly tail (may be a good thing ). Does drinking too much Dr Pepper turn you into a doctor...........no. I bet I can find a "doctor" that can "certify" my claim that by eating your...
  13. crewdawg52

    Congrats, 3 men and a butt!!

    Again guys, great meeting ya, and hope to see everyone at "The Taste". First comp and an excellent job on "the walk" for your ribs!!!
  14. crewdawg52

    Eagle Mich, practice cookoff, w/pics

    Well Bud and Tonto, where are you? Lets hear about the FINAL RESULTS! Enjoyed cookin and being a "Pit Byatch" with ya'll and Bubba (as usual), and meeting Joe! Wish I could be there next weekend!!!!! Good Luck in Wamac and looking forward for June so the Dawg can rejoin the Smokin Scotsmen...
  15. crewdawg52

    Congrats, 3 men and a butt!!

    Party Animals and a 2nd in ribs to boot...... Life just dont get any better than that!!!!!!
  16. crewdawg52

    Congrats, 3 men and a butt!!

    Last sentence says it all........and ya'll know it!
  17. crewdawg52

    Eagle Mich, practice cookoff, w/pics

    Great time was had by all, and of course, was great meeting other MI SMF members. To you Capt Don, Richtee, and flying illini (hope that was right). And another big congrat to ya'll for for taking 2nd place in Ribs! Is the damn chicken ready yet?
  18. crewdawg52

    Michigan Practice Cook (Apr 25-26), Eagle, MI

    Does Mr Walt still want the baked, organic, tofu filled donuts? Why doesn't he just want Kripspy Kremes like the rest of us????
  19. crewdawg52

    Ponderisms

    Things That Make You go Hummmm...... Can you cry under water? How important does a person have to be before they are considered assassinated instead of just murdered? Why do you have to "put your two cents in".. But it's only a "penny for your thoughts"? Where's that extra penny going to...
  20. crewdawg52

    Smoked Whitefish?

    Can find smoked whitefish darn near anywhere in Michigan. I dont know how you smoke your salmon, but I smoke all fish the same way (makes it easier to remember)..... Brine a minimum of 4 hrs, rinse, set on cooling racks and let air dry to form the pellicle, then smoke. Hope this helps.
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