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. celticgladiator

    I had an idea for a Fatty....

    you could always wrap it in a bacon weave.......or add fat to it during grinding i suppose
  2. celticgladiator

    NOOB in barking on my first smoke. Talk to me!!!

    looking forward to seeing the pics. tri-tip is one of my favorite cuts of beef! i'll take it over a t-bone anyday!!!!
  3. celticgladiator

    Really good rub mixture if in a pinch...Don't kill me here old timers...LOL

    i often doctor up store bought stuff or make my own depending on time and ambition. although new to smoking i have been grilling awhile and also the indirect heat with smoke pouches. that just wasnt enough for me though and had to break down and try smoking. the ribs were so much better this way...
  4. celticgladiator

    I had an idea for a Fatty....

    has anyone tried grinding corned beef and stuffing with swiss and kraut and then eating it on rye bread with thousand island? like a rueben. I also though fresh bratwurst would be good stuffed with kraut and wrapped in bacon.
  5. celticgladiator

    Lookin' for Stuffed Bell Pepper Recipe

    thanks, was just looking for a ball park so I could roughly plan a meal around it. I was thinking about doing them with sweet italian sausage, onions, mushrooms and provolone inside. inspired by the italian sausage sandwichs i used to get in philadelphia. after done i was going to shred them and...
  6. celticgladiator

    Lookin' for Stuffed Bell Pepper Recipe

    what is the average time these take and to what temp do you smoke them?
  7. celticgladiator

    Ribs for 150 people!?

    when and where? lol
  8. celticgladiator

    Need your best ABT recipe.

    ok, thanks for the heads up. I still might have to break down and get one at least. I'm divorced so I just have to run it by myself. yep, its ok! :)
  9. celticgladiator

    Need your best ABT recipe.

    i am leaning towards the razorback one. i'm torn though as the like the one with the bucking horse (i grew up in wyoming) maybe i'll have to get both.....hmmmmm!!!!
  10. celticgladiator

    Need your best ABT recipe.

    they have some pretty cool looking ones on there. now to pick one.....
  11. celticgladiator

    Brisket ?'s

    thanks, just wanted to double check that i was thinking right......
  12. celticgladiator

    Andouille Sausage!!!!

    i've always wanted to try making sausage. that looks great!!!! thanks for sharing the pics!!!
  13. celticgladiator

    Brisket ?'s

    what temp would you wrap it in foil? like 165ish?
  14. celticgladiator

    Second Smoke and First Brisket w/Qview

    i hope the one i'm doing tomorrow looks half that good.......
  15. celticgladiator

    Brisket fat up or down?

    i was reading this thread as i am planning on smoking a brisket tomorrow and now my head is spinning lol. I think i will try it on the down side. I am going to use my rib rack flipped over a foil pan to catch the drippings and keep the meat just over it. mouth waters in anticipation.....so whats...
  16. celticgladiator

    Need your best ABT recipe.

    where did you order an ABT holder from? sounds like something I "need"
  17. celticgladiator

    Need help with ABT'S

    i was wondering about pre-cooking sausages before stuffing them. wow, all my questions are getting answered just by reading! you all rock!!!!
  18. celticgladiator

    I guess I should have said hello

    thanks for the low and slow welcome! i guess it doesnt sound as good as warm welcome but is more fitting!
  19. celticgladiator

    Atomic buffalo turds.

    so do most people leave them whole or split them when making them?
  20. celticgladiator

    My first ABT's...Step by Step Qview

    wow! those look awesome. I have never tried them but they look good. i may have to try it out.
Top Bottom
Back
Clicky