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  1. squeezy

    Easy smoked cheese method

    Check out this video Easy answer to the temp problem ... gonna try this soon myself! This would be great in the summer ...
  2. squeezy

    Squeezy's Super Bowl BBQ

    First, let me say thanks for all the accolades but credit must be given to my new camera. Had been using a 4 MP model, now I'm using a 8 MP Fuji FinePix S8000fd. Now to your questions ... Nothing special about the ribs, all were on special (I'm cheap) some sides, some BBs. I only removed the...
  3. squeezy

    Cracklins

    They have to be healthier than ' chicken-fried bacon' ... LOL!
  4. squeezy

    Squeezy's Super Bowl BBQ

    and the finished ribs all in all, a very statisfying Q
  5. squeezy

    Squeezy's Super Bowl BBQ

    Here's the fatty and what's left of the ABTs ...
  6. squeezy

    Squeezy's Super Bowl BBQ

    Got some BBs and sides and JD hot fatty stuffed with cheddar, onions, green, jalapeño, and Hungarian chilis. Also a few ABT's stuffed with goat cheese. Pix are before, in, and 2 hours in so far
  7. squeezy

    Shooters first Pics of Lang

    That would suit my needs to a "T" ... lucky guy!
  8. squeezy

    Smoked/Grilled Chicken Wings

    I don't know Geek ... that is a long time at that heat !!!!!!!!!!!
  9. squeezy

    Smoked/Grilled Chicken Wings

    Sure do ... use what ever you think would be good on chicken, even Italian salad dressing. I like to use a rub of Cajun seasoning and serve with a doctored up BBQ sauce (dipping) with fresh minced garlic and what ever hot sauce or powdered chilis that you might like .... I like 'em hot!
  10. squeezy

    Smoked/Grilled Chicken Wings

    I've done lots ... 1 1/2 to 2 hours will yield a chewy texture on the skin. For crisp, I'd do 1 to 1 1/4 hrs and a few minutes on the grill.
  11. squeezy

    Squeezy's Turkey Chipolte Chili with Chili-view

    I'm very glad you and the missus enjoyed it ... now get that smoker up and runnin' ... eh?
  12. squeezy

    Cold smoking a Pork Butt

    Having just looked up some info on the subject ... I just might try it someday!
  13. squeezy

    Cold smoking a Pork Butt

    I don't believe I've heard a good argument for brining red meat ... slow & low is all that is needed. In my humble opinion!
  14. squeezy

    Cold smoking a Pork Butt

    So ... it would seem that the only advantage to foiling is to save more of the juices for adding back to the meat (after separating out the fat)
  15. squeezy

    Cold smoking a Pork Butt

    and the butt pulled.......i agree with geek.......with foiling it and finishing up in the foil, i get juices.........BUTT......this butt pulled HARD.......much more difficult than any i have dun before........so doubt if i foil again.....this was my fist attempt at foiling a butt.......never...
  16. squeezy

    .. who else knows the One Finger Smoker Salute!..

    ... after I did that I looked at the gauge and the came on! Yup! 200+º is HOT
  17. squeezy

    Mile High Smoking

    Welcome to SMF Dave .... I modified my ECB to LP using this; http://www.smokingmeatforums.com/for...ead.php?t=1923 Post #7 Good luck!
  18. squeezy

    I forgot to brine my chicken

    I'd beer butt it at 325ºF and forget about the brine ... you won't be sorry! Use your favorite rub with evoo or mayo .... Let us know what you decide ... eh?
  19. squeezy

    .. who else knows the One Finger Smoker Salute!..

    Done that once ... fortunately, I let go soon enough not to leave a blister .... I call it blind luck
  20. squeezy

    Chicken on the UDS

    Great lookin' chicken Bubba ... and your photography skills are top notch!
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