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  1. spares2-3.jpg

    spares2-3.jpg

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  2. spares2-2.jpg

    spares2-2.jpg

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  3. spares2-1.jpg

    spares2-1.jpg

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  4. smokeysooner

    Championship rub comparison on pork loins w/Qview

    FYI to all, I got the Plowboy's Rub at Bass Pro Shops Outdoor World of all places... they actually have quite an assortment of smoker/bbq accessories and the like.
  5. smokeysooner

    Smoked a couple of racks of spares this weekend w/Qview

    folks, I suggest purchasing some jalapeno powder or even green chile powder if you ever get a chance.  They can both be had at nearly any gourmet store worth its salt ;) Remember, the possibilities are endless with those powders... just last night, I mixed a tablespoon of green chile powder...
  6. smokeysooner

    Smoked Ribeye w/ Reverse Sear and Smoked Tri-Colored Peppers *Q-View*

    Great technique!  I've done basically the same thing with a precook in an immersion circulator bath then finish on grill.  I suspect the smoker adds a bit more flavor than the vacuum bag! Bravo!
  7. smokeysooner

    Jeff's rub

    awesome, thanks a lot, Kevin. I'll be ordering the recipes very soon!
  8. smokeysooner

    Jeff's rub

    looks like I'll have to try it out... Any guy named Jeff (my twin brother's name) from Tulsa must be  good dude, and probably enjoys right good BBQ. Question:  I use jalapeno and/or green chile powder in all my rubs.  How would either of these ingredients fare in this rub?  Anyone?
  9. smokeysooner

    Championship rub comparison on pork loins w/Qview

    Hello folks! I, of course, make my own rubs to suit my tastes, but I also buy a lot of rubs.  Basically I look at the spice aisle at every grocery store that I enter.  I do this not only because I love to smoke my meat with new rubs but also because I eat a lot of international foods and like a...
  10. porkloin6.jpg

    porkloin6.jpg

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    porkloin5.jpg

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    porkloin4.jpg

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    porkloin3.jpg

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    porkloin2.jpg

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    porkloin1.jpg

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  16. smokeysooner

    Has anyone tried "Beech" wood

    I wish I could get some.  I used to live in Belgium when I was in the Air Force and fell in love with Ardennes ham (jamon ardennaise), which I have a recipe for and calls for beech.  I wish I could order a 10 pound bag.
  17. smokeysooner

    mesquite is it good or bad?

    I use mesquite all the time, often, as others have mentioned, with combinations of hickory and fruit woods.  I also think it is very good with pecan and walnut chunks.  I especially like to use mesquite with chicken
  18. smokeysooner

    Donairs(Gyros-Doner) & Grilled Romaine Lettuce

    Looks great!  I have a similar recipe that I do, but I smoke the meat in tamale casings (I have a thread about it) and grilled lavash bread and feta etc...  it's a variation of the kebaps I hate in Turkey.  At any rate, this looks like a fine recipe and I'll have to try the rotisserie. 
  19. smokeysooner

    My Butt is Enhanced, Is that Bad?

    I always thought the enhanced basically it was pre-brined so it can be shipped, stored for longer periods, etc... I have access to fresh pork, so that's what I usually use, but I don't have any problem with these saline solution enhanced products, especially after you wash them off really good...
  20. smokeysooner

    Using Tamale Husks to make homemade sausages

    I meant to post this before, but the first recipe is superb with beans and cornbread. I take 1 lbs of dry pinto beans (you can use any kind) and soak them overnight, wash them the next morning and then cook them in a combination of beer, chicken broth and water... cut up a jalapeno and an onion...
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