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To Mustard or not to Mustard...
Hi There Scotty! I have applied my rubs with and without mustard as a base and I honestly was not able to tell any difference what so ever either in the flavor or in the rub sticking to the ribs. just my two cents! ranger72 :) -
Microsoft Power Toy "Image Resizer" Tiny, Simple a
This tutorial is intended for forum users who are having trouble re-sizing pictures to below the 256kb requirement and is a fairly simple solution to the problem. However this solution will only help those users who are using Windows XP Home or Windows XP Pro Operating Systems. Go here...- ranger72
- Thread
- Replies: 30
- Forum: For New Members
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We Lost a Member, I Lost a Friend
It appears that God has quickly blessed the memory of Scott in KC through the response of all his friends here in the forums. I found Scott's posts to be informative, knowledable and patient with our members who are new to the BBQ culture. He was a Team Player in every sense of the word and I...- ranger72
- Post #35
- Forum: For New Members
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Five Years Ago Today
Many thanks to the above members who found and responded to this post. ranger72- ranger72
- Post #6
- Forum: For New Members
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Five Years Ago Today
Ladies and Gentlemen of Our Smoking Forums, Today marks the fifth anniversary of the most despicable act ever perpetrated against America and the free world. On September 11, 2001 a number of Twisted, Sick terrorists hijacked four Passenger Airliners filled with Innocent Civilians and flew...- ranger72
- Thread
- Replies: 9
- Forum: For New Members
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New smoker wants to start with chops
guaves13 I have never used an electric smoker but have owned various wood burning smokers for approximately 10 years. I suggest that you determine exactly who the manufacturer of the electric smoker you are using is and then google search to find the manufacturer's home webpage; then find a... -
New smoker wants to start with chops
Hi There guaves13! I have not done pork chops in a long time but I used to do them in a vertical bullet smoker with charcoal and Blade chops approx. 3/4 inch thick used to take about two hours at 220 degrees.. Pork does not need to be cooked to death anymore so its really a matter of taste but... -
New Smokerperson--Need some suggestions
Hi There jamman! Welcome aboard Go Here: http://www.smokingmeatforums.com/vie...617&highlight= For a tutorial on smoking pork butts that I did here some time ago.Read the whole tute and click on all the links which are posted in the tute and you will get an idea of what you are trying to... -
Boston Butt-Pulled Pork
Thanks nmayeux! Sorry for the delay in the reply. That particular smoke was last winter and you were right it was a cold one! The steel stove is a great way to get your coals going so that you don't cool off the smoker when re-fueling! ranger72 :D OTBS # 14 -
Boston Butt-Pulled Pork
Hi There Tommy C! There is some excellent information in your thread and some great pics of some nicely done butts. I don't know if you read back far enough to have seen my thread which is a quick tute on pork butts. It answers some of your questions from another perspective.. Has a recipe... -
smoked chicken or turkey salad
prplptcrzr2003 Bwwwwaaahhhhhh Haaaaaa Haaaaaa! Once again my old post gets dusted off....I always love it when someone new to smoking meats gets introduced to smoked chicken/turkey slad... It is soooo good! As a matter of fact I think I'll smoke a Chicken tomorrow and make some chicken... -
Yet Another Dual-Pork Butt Smokola
I bumped this so some of the newer forum members can see the tutorial pics etc. Gives an idea of what we are trying to achieve. enjoy! ranger72 -
Smoky Mountain Meat Loaf
Hi There Georgepat I am very sorry to hear that you recently lost your wife..Perhaps hanging out in the forums here a little bit every week will help to take your mind off your loss.. One thing is for sure! You will have fun making this meatloaf and you will have more fun eating it :) God... -
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London Broil
prplptcrzr2003 Excellent job on the London Broils! You are making my mouth water! ranger72 :D OTBS # 14 -
Smoky Mountain Meat Loaf
Hi There Pirate40! I'm glad you tried my recipe and it is really just a guideline so its no problemo when you change the meat a little ..or some of the spices could be changed to suit ones own taste....Ya Know...its not etched in stone...thats the beauty of QUE...its very forgiving... Thanks... -
R.I.P.
Hi There Deserttoad! Excellent Job on the ribs...You were right on the money when you made the decision to go to step two of 3-2-1 method... When the meat has cooked to a point that it is shrinking away from the tips of the rib bones then it time to move to step two and wrap your ribs in... -
Brining ribs
Hi There legerdemain! I brine ribs in an enameled roasting pan (non-reactive) stainless steel or glass is ok too..Do not use aluminum I use enough water to cover the ribs well with 1/4 cup kosher salt and 1 cup apple cider vinegar..The apple cider will work just as well... But here's the... -
the perfect prime rib
bigdaddyviking67 HOOAAHH back at you! Thanks for the Warrior's Greeting! Rangers Lead The Way! OTBS # 14 ranger72 :twisted: -
MMM MMMM Short Ribs
Hi There Lady J Hi There Larry Maddock Here is a photo of Beef Short Ribs... This is a recipe that I have used many times for short ribs which are fatty but very delicious! 1/4 Cup your favorite mustard (I use Grey Poupon) 1/4 Cup Olive Oil Juice of a whole lemon 4-5 Tablespoons of...
