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  1. crewdawg52

    Another Michigan rib burn

    GREAT! I'll bring the Frank's Rib Boil and the stainless pot!
  2. crewdawg52

    Another Michigan rib burn

    I could do that! Now the next ? With whom?
  3. crewdawg52

    Another Michigan rib burn

    Love to do it, but dont have a canopy. Kinda tough to tell the Mrs.. "Honey, I need $200 for a canopy so I can go cook ribs up by Flint" Her response
  4. crewdawg52

    brining containers

    Nope..... I only use the buckets (both) for over nighters. The original ? I think was " What da ya use to brine" Well, the Dawg uses a "STERILE" 40 LB plastic (about 5-6 gal) for turkeys and several yardbirds. Uses the 10 qt bucket for "little" smokes. Think I stated that earlier..... GRRRRR
  5. crewdawg52

    brining containers

    MEEEEOOOWWW
  6. crewdawg52

    brining containers

    So what. Go and buy a $50 "food grade" brinning container. Do what works for you ( still typing so I guess it works for me and I didn't die)..... A sterile 40 lb cat litter container works perfect for large brines, and a 10 qt bucket works perferct for small brines. If you don't like the...
  7. crewdawg52

    brining containers

    $8.50 for a big bucket.... If you have cats, get the 40 lb containers OR go to Homy D and buy a 5 gal bucket or $5.
  8. crewdawg52

    brining containers

    Got a 10 Qt plastic bucket that's used for one chicken, a few fish pieces, etc that states in BIG BOLD LETTERS...FOR BRINING ONLY . Wife used the first one to mop the floor with (bleach, cleaner, or something like that). For larger pieces of meat, I have an empty (cleaned out of course)...
  9. crewdawg52

    Cookshack vs Southernpride

    Welcome! I personally have never used one, but a fellow competion cook uses a Backwoods, and does quiet nicely with it. I would suggest you look at the Stumps also. Great cookers.
  10. crewdawg52

    Weirdness with last visited times

    Have you ever noticed that when you open a beer, its gone usually in less than 5 minutes! I never log out when I close the site. No probs.
  11. crewdawg52

    New member from Toronto, Ontario, Canada eh!

    Big Welcome to SMF from Crewdawg52 from Brighton, Michigan, United States of America (in reality I'm a Texan, but gotta live up here), to you, BBQFoodie, from Toronto, Ontario, Canada....Eh (can anyone say "runon" sentence) Hope you enjoy the place as much as we-uns do..... We like Q-views...
  12. crewdawg52

    Cleaning your cooking grill?

    Seems to me you can do anything you want. If you want to scub it clean afer every use..... Go for it! If you want to brush it down when heated..... Great! BTW - still typing arn't ya........
  13. crewdawg52

    Please Welcome Our New Mods

    What you talkin about Willis......... Congrats to all newbies!
  14. crewdawg52

    Foiling Ribs???

    Comps, we foil to a degree, but definetly not till "fall off the bone". At home on the BDS, nope! I like the bark and unsteamed flavor. "Fall off the Bone" tender is overdone and mushy (expensive pulled pork), but its up to the individual how they like ribs, and that's whats important. I...
  15. crewdawg52

    Meadow Creek Reverse flows, Anyone own one?

    Lets compare (did this last year. was looking at both of these smokers, but decided on the BDS) Meadowcreek TS-60: $2050 Upper grate 18x20 Lower grate 18x23 Total cooking surface 756 sq/in Lang #48 Patio: $1595...
  16. crewdawg52

    Chef's Choice 110 Sharpener

    Gone.......
  17. crewdawg52

    Chef's Choice 110 Sharpener

    Chef's Choice Knife Sharpener #110 for sale. Used once! Price INCLUDING shipping, $65 via FedEx. PM me if interested
  18. crewdawg52

    Meadow Creek Reverse flows, Anyone own one?

    See Meadowcreek's add in the KCBS "BullSheet" every month. Rather have a Lang, both for construction AND $!
  19. crewdawg52

    Yardbird & Salami

    Finished product. Gave the other half of the chix and a salami to a friend. Ate the other half that is sliced. Rest for the mrs.... Was/is very tasty!
  20. crewdawg52

    Yardbird & Salami

    Two hr flip. Salami came off at 164*. Bird, I know will take another 25 min before I poke it with a Thermopen. BTW......Salami good.....
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