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  1. bonedadddy

    Quick Smoke for Picnic - Burnt Ends again!!!

    Hey guys, If you can't tell, I am a fanatic for burnt ends...each batch I do comes out better and better as I learn! Today we have just the flat of a brisket (couldnt find just the point), a couple of pork loins (Price Chopper had them on sale...I got this cryopak for $3.78) and 3 Farmland...
  2. bonedadddy

    New Member

    Hey there he is!!!! Congrats on joining! I can't wait to see what you have planned for the 4th!!! I am just now posting the Burnt Ends I finished today for Lafferty's picnic! Too bad you are all the way in GA!!! You will just have to do with the pics! I know you have been browsing this forum...
  3. bonedadddy

    Fathers Day Weekend Smoke - Lots O Chicken

    The sausage was nothing more than Farmland's smoked sausage (so it was cooked when I bought it)...then I slice it up and shake it in a bag with my RUB...leave it in the fridge overnight... They went in after the chicken, and these cooked fast (due to the higher temp for the chicken). I mopped...
  4. bonedadddy

    Necessity is the Mother of Invention ABT's

    The real question is how did they taste (I know I know...Did I really have to ask???) I bet they were amazing!!! I have not made ABT's in a while, but these look great! I love the rack too...I am going to have to come up with something like that too!
  5. bonedadddy

    saturday June 20th smoke. (Qview)

    Very Nice Smoke!!! And I LOVE the apron...Esp if it was made just for you!!!! Must be a heck of a woman you have!!! Thanks for the Qview...Looks great!
  6. bonedadddy

    Fathers Day Weekend Smoke - Lots O Chicken

    I keep telling my wife that...Honey...I need Bigger and Better!!! More Smoke!!!!! I would love to build something out back, but just dont have much of a back yard... Anyway, here is the finished product...I had a two stage smoke today...first was finished around 2:00....second just finished...
  7. bonedadddy

    Brined Vs. Un-Brined Chickens: A Taste Off!

    I am smoking a whole mess of chicken breasts, legs and wings today...brined it all... The perk I have found with is the poultry will soak up more water due to the high salt content...and be juicier at the end of the smoke.
  8. bonedadddy

    Fathers Day Weekend Smoke - Lots O Chicken

    Hey guys and girls and grills, Haven't posted in a while, but having a nice year for smoking. This weekend its Chicken and Sausage Burnt Ends... I used my standard rub (bsuger, paprika, garlic, onion, sage, chili poweder, black pepper, white pepper, cayanne (just a dash), cumin, and salt...
  9. bonedadddy

    Fruit in the Cavety :-)

    Wow, I may have to run back up to the store and get a grapefruit and some lemons, instead of the apples. Must be the acidity that works so well with poultry (if anyone has the science on this...I would love to know...may have to google that one) I have heard of rubbing the butter inside the...
  10. bonedadddy

    Fruit in the Cavety :-)

    Awesome, thanks for your input. I looked at the bird again last night, and it is actually 14#'s...so I might be ok. I will try the butter/sage mixture. That sounds good. I bought 2 oranges and 2 apples to stuff into cavety. I will post Q on Sat when I am done.
  11. bonedadddy

    Fruit in the Cavety :-)

    Hello everyone, I have a pretty big turkey I am smoking on Sat for both of my son's birthdays. The bird is around 18# which is pretty big for smoking from what I have been reading. I plan on smoking it at 300-325 to be on the safe side (and for some nice crisp skin). I am going to brine and...
  12. bonedadddy

    very new and nervous

    Pete I have to hand it to you...this is the nicest setup I have seen so far! I would love to do this in the back yard! If I can get the wife to agree, I may have to hit you up if I have questions when I try to build. (I saw the other post with the plans...) And to the original poster! Dont be...
  13. bonedadddy

    new guy from missouri

    Welcome aboard...I am up south of KC, but went to school at SMSU (Note that I did not call it Missouri State...it will always be Southwest Missouri State University to me) Nice Qview on the pork loin below.
  14. bonedadddy

    Cold Morning in Missouri - Briskets a Smokin

    OK, here is the final. The brisket did in fact cook that fast! I have never seen a 9lb brisket cook in 5 hours to 200 degrees, but after placing in a cooler wrapped in the towel, it came out just fine. Here is the brisket: Here is the Sliced Meat: Beef Burnt Ends: Sausage Burnt ends...
  15. bonedadddy

    Pinwheels and Asparagus

    I have had SMOKED asparagas at Jack Stack here in Martin City, MO...And I was really really suprised. Now I like asparagas just about any way you cook it (including raw) but when it is smoked, its just amazing. I asked the waiter what was used on the asparagas and he said there was nothing but...
  16. bonedadddy

    Cold Morning in Missouri - Briskets a Smokin

    Hmmm....4 1/2 hours into this smoke and the Brisket is sitting at 194 degrees already? I have never had one cook this fast. I did notice there was a lot more runoff from this piece of meat than I have had in the past (made a right good mess on my deck mat...good thing its waterproof or my wife...
  17. bonedadddy

    Pinwheels and Asparagus

    I like that idea!!! I am going to try that soon! Looks wonderful!
  18. bonedadddy

    another 1st brisket w QV

    Nice Qview! I can almost smell the smoke... The burnt ends look great! I also prefer them a little spicy, though I am not sure I have tried that brand of sauce. Good idea to add the extra wood on them! Enjoy the feast!
  19. bonedadddy

    Cold Morning in Missouri - Briskets a Smokin

    Hello all, This is my first brisket this year, so we will see how it turns out. Its a little nippy out right now: Its 35 degrees, but there is a wind...so it feels colder... Supposed to be a 53 degree day, so I am not too worried about the temp (smoker is settling in around 220-225 right now)...
  20. bonedadddy

    GOSM Water pan question-

    My Cast Iron Skillet I use for the wood pan helps regulate the heat...I also had a small grease fire without a drip pan full of water... I would think the grease coming down onto the sand would flare up when you opened the smoker... I also use apple juice (only because read about it here on SMF)
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