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  1. beerivore

    not sure where this should go

    I was searching the world wide web and came across this. http://www.baconsalt.com/ I was going to by some but I had to put more money in paypal. After the money transfers from my bank account I am gonna try it. Unless anyone has tried it and advises otherwise. If not I am going to buy and I...
  2. beerivore

    Happy Birthday DeejayDebi

    Happy Birthday Deb!!! Hope your day was a great one! Ken
  3. beerivore

    Happy birthday Beerivore

    Wow...thanks. I bet most people's day was better than mine. I started a new job so taking time off doesn't really happen yet. I sweated my tush off in a warehouse for 8 hours. 94º today in the western burbs of Chicago and high humidity. Needless to say I went through 3 shirts and drank over a...
  4. beerivore

    The precious miss Debi

    I sure hope all this doesn't go to her head (I know it won't) but Debi is just what everyone has said. She and her website have helped me, and I'm sure many people, many 'o times. I printed out her smoking times and followed her advice that she has give here at SMF. I am glad she is here with...
  5. beerivore

    babybacks

    With ribs i usually go by time and how they look. They should pull off the bone 1/4" or more when they are cooked. With baby backs I cook them for 2 hours in smoke, 1.5 hours wrapped in foil, then 1 hour out of foil to crisp them up again @ 230º +/-. When I unwrap them from the foil they usually...
  6. beerivore

    Help please.....

    What thermometer were you going by? I have found that the ones that come with the grill are always off. (mine's off 75º from my remote) Sound's like the one you were looking at was saying that it was hotter than what it actually was @ the grate level. The ribs should pull up the bone about 1/4"...
  7. beerivore

    Fatty Help!!!

    I usually cook mine at 230º for about 2 hours so you might have to cook them like Blackhawks says for at least 2.5 hours @ that temp. Sometimes I use a rub sometimes I don't. I mostly just throw them on the smoker naked. Once i wrapped them in bacon but it seemed to impede the amount of smoke...
  8. beerivore

    Hi-temp cheese

    Thanks Deejay. I'll have to find some and try it out.
  9. beerivore

    Hi-temp cheese

    I was just wondering what it's made of or how high temp cheese is made. I remember years ago getting low fat cheese for english muffin pizzas. The cheese did not melt at all. It just charred.
  10. beerivore

    Here some pics

    Looks great!!!! Too bad you're not in the Chicagoland area. You would have had a guest with a big appetite. What did you rub on the ribs? How about the chicken? What wood did you smoke them in? Looks good!!!
  11. beerivore

    mmmmmmmmm......ribs.....thanks jeff

    Yeah it's an ale out of Colorado. I have some friends that like it alot. It has a kinda darker hoppy flavor, the bottle says "toasty". I don't personally care for it, but after a few it all tastes the same.. ...right? Here's a link that doesn't say alot about it, but hey something is more than...
  12. beerivore

    mmmmmmmmm......ribs.....thanks jeff

    I haven't posted in a while, cause I haven't smoked anything at home in awhile. My smoker was kidnapped. I smoked some ribs awhile ago for a friend of mine and he wanted me to cook for his little girls 3 year old bday party. So he had his bro pick up my smoker and hauled it away. A month later...
  13. beerivore

    just what is a fatty ???????

    It's breakfast sausage, like Jimmy Dean or Tennessee Pride, that smoke whole. You can just take it out of the wrapper or you can fill it with cheese, onions, peppers, etc. Here's some links on how people have made them: http://smokingmeatforums.com/forums/...ighlight=fatty...
  14. beerivore

    San Francisco BBQ joints?

    I went to San Fran 3 years ago and my friend took me here. http://www.memphisminnies.com/ It is a little hole in the wall but the food was great.
  15. beerivore

    new guy question

    When I smoke ribs and fatties i wait to the smoker gets up to about 250º. When you open the smoker to put on the food you loss some of the heat. I usually smoke ribs and other pork around 230º
  16. beerivore

    Is This Enough

    If you have trouble getting rid of the beer, I'll help. and whatever is left on the table i will eat.
  17. beerivore

    For the men...this means war. (of the words....lol)

    hahaha......wait a minute. We just didn't beat the Colts. If we can just get Tank Johnson from being an idiot, our D line will be set, but you know kids who have more money than they can handle. ------------------------------------------------------------------ A woman named Shirley was...
  18. beerivore

    Rib Racks?

    I had to use rib racks when I did my last set of spare ribs. (4 slabs and some fattys and some chicken quarters) I didn't have to alter how I normally cook them, just like WV. I did have to stack them when I wrapped them in foil though.
  19. beerivore

    Race Day Brisket

    Looks good DB! Thanks Deb. I needed something to resize my pics with less steps. Alot of other good apps there too.
  20. beerivore

    Confession

    haha......................lol
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