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  1. Smokinribsbbq

    He's here!

    Congrats, sir! Hope momma is doing well. Enjoy the the small moments, and for the love of everything, make each moment count. God bless you and your family.
  2. Smokinribsbbq

    First time ribs

    Yea, leon. He means 195 degrees internal tempature
  3. Smokinribsbbq

    For years Fatties

    Thank you. They sure are a family pleaser
  4. Smokinribsbbq

    For years Fatties

    Thanks, Al.
  5. Smokinribsbbq

    For years Fatties

    Thanks, Chris.
  6. Smokinribsbbq

    For years Fatties

    I can save you a slice. I'd say two, but I dont think there is that much left. :) Thanks for the like.
  7. Smokinribsbbq

    For years Fatties

    The final has been reached. I give this one a 7 out of 10. The down fall, the bacon I used was a tad to thick. I went with a medium cut, (which I normally go with a normal cut). All in all, only 3 pieces left of my son and I's roll. The rest will go to my brother in laws house.
  8. Smokinribsbbq

    For years Fatties

    After 2 hours and 43 mins.......... finally done.
  9. Smokinribsbbq

    For years Fatties

    Thanks for the likes dernek. Greatly appreciated.
  10. Smokinribsbbq

    For years Fatties

    That's my youngest :), yes my wife and I are crazy for having more eo late in life, but they sure do keep me young. Oh, I forgot to mention she has a twin.
  11. Smokinribsbbq

    For years Fatties

    Forgot the wrapped version picture. Here you go.
  12. Smokinribsbbq

    For years Fatties

    In the smoker they go, sitting at 223. Should be done in about 2 and half hours. I have the smoker sitting in the barn to keep the wind off of it. Time will tell.
  13. Smokinribsbbq

    For years Fatties

    Ready for the smoker. I really enjoyed the look of these wrapped. I over lapped them by about an 1/8" to allow for shrinkage.
  14. Smokinribsbbq

    For years Fatties

    Had some help with the wrap. :) I believe she approved
  15. Smokinribsbbq

    For years Fatties

    Second, stuffed, and rolled. I dont normally praise myself, but the second roll was darn near perfect. Time to fire up baby smoker
  16. Smokinribsbbq

    For years Fatties

    After a quick saute, veggies and cheese applied. Wrapped and into the ice box while I prep the other.
  17. Smokinribsbbq

    For years Fatties

    Finally, alittle extra time to make this year's first fatties! One will be for myself and my son, the other for the wife and three daughters. The ladies are picky eaters so they'll get just a basic cheese. My son and I will be enjoying our normal pepper,onions, and mushrooms. Stay tuned!
  18. Smokinribsbbq

    Hawaiian ham sticks

    the one on the left is a filling plate. Works well for pushing meat through the grinder for stuffing. The middle is (or looks like to me) a 1/4" plate. This plate is normally used hamburger, salami, summer sausage, pepperoni and the alike. Basically a coarse grind plate. The one on the right is...
  19. Smokinribsbbq

    Illinois Group!

    Either Morgan's in Mattoon, or Windsors meat market. I was told not long ago, someone was finally bringing a butcher shop into town, but I havent seen anything open yet.
  20. Smokinribsbbq

    Hawaiian ham sticks

    what size plate did you use to grind your pork? I only ask because it looks a bit coarse.
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