Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. bredbaker

    Thighs! Lots of thighs!

    I think that is a great way to go, I always try and crisp them up a little on a grill but after talking about it with The Wife we are going to smoke them skin on and then serve them skin off, but maybe crisp up some skins for those that like a fatty treat. I don't even bother checking internal...
  2. bredbaker

    Thighs! Lots of thighs!

    They went about 3 hours at 225, a little long, next time I won't let them get so dark.
  3. Thighs! Lots of thighs!

    Thighs! Lots of thighs!

  4. bredbaker

    Thighs! Lots of thighs!

    I decided to pick up a flat of cheap chicken thighs at the local Winco and smoke up something for dinner.  Here is pictures is the whole sorted detail: My chicken of choice and my rub of choice for this smoke, Cabela's Chicken Rub.  The wood of choice is pecan for this meal with an occasional...
  5. 2013-03-09_18-20-22_793.jpg

    2013-03-09_18-20-22_793.jpg

    • bredbaker
    • Media item
    • Comments: 0
    • Album: Thighs! Lots of thighs!
  6. 2013-03-09_18-08-30_168.jpg

    2013-03-09_18-08-30_168.jpg

    • bredbaker
    • Media item
    • Comments: 0
    • Album: Thighs! Lots of thighs!
  7. 2013-03-09_16-52-50_963.jpg

    2013-03-09_16-52-50_963.jpg

    • bredbaker
    • Media item
    • Comments: 0
    • Album: Thighs! Lots of thighs!
  8. 2013-03-09_15-35-42_436.jpg

    2013-03-09_15-35-42_436.jpg

    • bredbaker
    • Media item
    • Comments: 0
    • Album: Thighs! Lots of thighs!
  9. 2013-03-09_15-08-54_615.jpg

    2013-03-09_15-08-54_615.jpg

    • bredbaker
    • Media item
    • Comments: 0
    • Album: Thighs! Lots of thighs!
  10. 2013-03-09_09-19-21_655.jpg

    2013-03-09_09-19-21_655.jpg

    • bredbaker
    • Media item
    • Comments: 0
    • Album: Thighs! Lots of thighs!
  11. bredbaker

    1st ever "Pacific NorthWest Smokeout / Get together"

    Work schedule permitting I think the family and I can make it for at least one of the days.
  12. bredbaker

    Mesquite Charcoal Question from a Newbie

    Only from reading what I have on various BBQ forums and watching some TV shows.  I have not personally tried anything but a small pile of chips to add a little extra flavor.  That's why I was asking the question on here, the best of all the BBQ forums I have signed up on.  People here give you...
  13. bredbaker

    Mesquite Charcoal Question from a Newbie

    In Cowboy Brand Lump Charcoal I have found a glove and a screwdriver, I thought it was like Cracker Jack, every bag has a prize in it. Who knew? Thanks for the advice, everyone!
  14. bredbaker

    Mesquite Charcoal Question from a Newbie

    Hi All, I have been smoking meats and potatoes and even the occasional deviled egg since September (2012) and my usual charcoal of choice is Cowboy Brand Hardwood Lump Charcoal (bought at Home Depot).  Usually I don't smoke with mesquite because I got nervous reading about all the problems with...
  15. bredbaker

    New here from NW Wa

    Happy to have another Washington based smoker in the forums!  Welcome and enjoy this amazing resource!!!
  16. bredbaker

    Daytona 500 Pulled Pork

    The carnivores at the house dug into the finished before I could get a picture, but it turned out excellent and since I bought a two pack of pork shoulders I'll get to do another one in a few weeks. For our taste I need to adjust the salt content down a little in that rub, but other than that...
  17. bredbaker

    Daytona 500 Pulled Pork

    It's a wrap!   Should sit for about 3 hours in there at 220, but I'll occasionally check internal temps. Daytona may not have gone the way I wanted it to, but at least tonight we will eat very well.
  18. 2013-02-24_13-45-35_33.jpg

    2013-02-24_13-45-35_33.jpg

    • bredbaker
    • Media item
    • Comments: 0
    • Album: Daytona 500 Pulled Pork
  19. bredbaker

    Daytona 500 Pulled Pork

    Coming to the end of my three hours of pecan smoke and going to wrap it up with some injection juice I have left, then let it sit in 225 for about three hours.  It is starting to look pretty good.
  20. 2013-02-24_12-50-08_901.jpg

    2013-02-24_12-50-08_901.jpg

    • bredbaker
    • Media item
    • Comments: 0
    • Album: Daytona 500 Pulled Pork
Top Bottom
Back
Clicky