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  1. denver dave

    Meet Chuck......

    Never seen a chuck that big. WOW! I'm looking forward to some future pics of this adventure. You might have enough there to feed a small wrestling team. LOL
  2. denver dave

    Somebody's making a killing!

    I've seen a couple on this forum I'd pay $300 for but probably not that one. Just aint $300 worth of pretty.
  3. denver dave

    Vets & former Military your help needed!

    Signed. This insanity has got to stop. Protect our troops not our enemy.
  4. denver dave

    New to smokin

    Go back to the Traeger place. Traeger has a pretty good Prime Rib Rub. Also, take 1/2 cup of the rub, wrap in cheese cloth and soak in cold water for a half hour or so. Use the mixture for an injection. My family went nuts over the last PR I did this way.
  5. denver dave

    Spare Ribs on the UDS QVIEW

    OH MY!!!! Them look gooooood. I like the shine.
  6. denver dave

    Rangecop

    Welcome to the forum. It is always great to find another Traeger fan. Us pellet heads have to stick together. This is a great place to learn. Just ask lots of questions.
  7. denver dave

    First Ribs on New Smoker

    Doesn't look like a first timer to me. You done good. Those are some great looking ribs.
  8. denver dave

    Beef Back Ribs "aka Dino Bones" on sale at Publix.

    Love those Dinos. Too bad we don't have Publix out here. I do keep an eye out at Safeway. They have Dino sales a couple of times a year. .99 a pound sounds great to me.
  9. denver dave

    very juicy Pork rack with Q view

    I suspect it may be the nature of the beast. I never get smoke rings when doing loins. Always cooked slow and low. They taste great but no smoke ring.
  10. denver dave

    Hello Y'all ....................

    Welcome aboard. You are gomma like it here. Looking forward to seeing your build.
  11. denver dave

    New Texas Smoker

    Welcome to the forum. This is a great place to learn. Just ask and there will be someone with the answer.
  12. denver dave

    brinkman rib rack

    I have one. It is light duty for sure but works fine for spares. It sucks if you are into BB. I like it because it folds up. Would I buy another one? Probably not.
  13. denver dave

    smoke,oven,grill?

    The best way to determine if done is a temp probe. 165* for chicken.
  14. denver dave

    smoke,oven,grill?

    In my expierence, smoked chicken will most likley be pink in the middle. Use a paper towel and dab next to the bone. If it comes out red, you probably have blood and need more time in the smoker. If it comes out clear, enjoy.
  15. denver dave

    sirloin steak?

    I sear on the grill marks and then indirect cook for 45 min at medium to high heat. Always comes out tender and juicy. Vary the cooking times to meet your needs for doneness.
  16. denver dave

    St Louis Rib Surprise

    Those look amazing!!! I especially like the blackberry honey idea. I bet they tasted as good as they looked. You done gooooood.
  17. denver dave

    Newby from Nor. Cal

    Welcome aboard. I must confess, I had to google your smoker. Looks like you have a pretty nice unit coming. I'm sure there will be someone out here that is familiar with the unit. Good luck and we look forward to some qview from your adventures.
  18. denver dave

    mesquite or hickory?

    It really comes down to what you like. However, I tend to use the sweeter woods on pork and chicken. (Peach, cherry, maple, hickory). I use mesquite on beef since it has a stronger flavor. Mixing woods is also a good solution. 60% peach and 40% mesquite is great on chicken. Mixing woods is easy...
  19. denver dave

    brisket rub recipe

    If you are interested in a store bought rub, try http://www.smokingunsbbq.com/. They have an excellent rub. I use the hot version on my brisket. It is outstanding. Don't let the name fool you. Unless you are very heat sensitive, you will most likely find the rub to your liking. BTW this is a...
  20. denver dave

    check some of these out. Q-veiw

    Maybe it is just my old eyes, but these pics are sure on the light side.
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