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  1. coacher72

    Makin Bacon again

    Never tried making bacon. Definitely something to try this spring. I assume there is probably a wiki or sticky on how to cure the meat before smoking it. Never done any curing and would like to give it a try. Thanks for sharing. That was some great looking bacon, can't imagine store bought being...
  2. coacher72

    Double Bologna Batch

    Ditto on the "Looks Great!"
  3. coacher72

    brining ribs

    Haven't heard of brining either, not to say that no one does it. I've seen on TV a few who inject their ribs. I personally would not do either. Find a good rub that you like and do the low and slow thing . The ribs will be tender and moist. If you're looking to add a different flavor to the meat...
  4. coacher72

    Just another Sunday Smoke

    Great look'in spread. Wish I was there to take part in that wonderful feast. Might have to try the cabbage. Thanks for sharing.
  5. coacher72

    jeffs rub

    2nd what scarbelly said. Jeff's great about getting it out to you. 
  6. coacher72

    Tri Tips and some chicken

    Looks good to me. Don't see many tri-tips around here. Have to kee p an eye out the next time they hit the meat case and pick one up.
  7. coacher72

    New batch of andouille.

    JWsailor, If you get that recipe pass it on to me I would appreciate it. Someone earlier in this thread mentioned that Jacob's probably dried cure their sausage which would be why the casing had the texture I described. All I know is I really like their andouille. Yours looks really good as...
  8. coacher72

    Do you coat ribs before rub or rub them naked?

    I've done both as well. I like using the mustard because it seems to hold the rub on better.
  9. coacher72

    Rib Cook-off

    Good luck 
  10. coacher72

    spare ribs

    I would say that if you had that much pull back on the bones they were finished. I've never checked the temp. on mine, I just go by the recommended 3-2-1 method that has been fully explained here on this site.
  11. coacher72

    just a rookie

    Welcome There are plenty of members that have the type of smoker you have and will be wiling to help you with any questions you might have. You've come to the right place.
  12. coacher72

    Cherry Spiced Cured Beef Brisket: Methods, Recipe & Q-view Maximus

    Can't wait for the finished product. Thanks for sharing for us newbies.
  13. coacher72

    first smoke on the WSM

    Very nice!! Might have to do a couple birds this weekend as well.
  14. coacher72

    New Years Day Pulled Pork - Qview

    Great idea on the CB!! Thanks for sharing.
  15. coacher72

    Which electric smoker?

    I'd go with the new 40" model. A lot of improvements over the older model.
  16. coacher72

    Which wood to use.....

    I agree with those that mentioned mixing your wood. I would also use a mix of hickory and cherry or apple.
  17. coacher72

    Yet another Rib Roast (With Qview)

    Pineywoods, Great job as always. Enjoy your posts
  18. coacher72

    Another Rib Roast thread...

    Great job
  19. coacher72

    Is cherry wood safe

    As long as it hasn't been treated it should be fine.
  20. coacher72

    Southwest night before christmas

    Looks great! love home made salsa
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