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  1. SmokinLogs

    Back Again

    Hey Pops, hope all is well! Praying for a quick recovery!
  2. SmokinLogs

    Burnt ends and Beef

    Looks great. I’m sure it tastes even better!
  3. SmokinLogs

    “Drum” uds lid

    Sounds like a pretty cool idea! If you do it, we’d love to see pics of the build.
  4. SmokinLogs

    Just saying howdy

    Sorry I’m running a bit behind. Welcome to SMF from Owensboro Ky. I’d definitely like to see a lot more Kentucky members on here. Most people don’t even realize Ky has its own delicious style of bbq, but this forum is great for learning about everything bbq related. Thanks for joining!
  5. SmokinLogs

    Kid surprised me again!

    Looks like you got your work cut out for you! You gotta try them all...
  6. SmokinLogs

    Mustard or no mustard with rub?

    I’ve tried different cuts of meat with and without mustard. If you like to spritz your meat at all I recommend not using it. I think with mustard when you go to spritz it tends to let the rub wash away easier. If you apply the rub directly to the meat and let it dry brine for awhile it really...
  7. SmokinLogs

    Vinegar based sauces - what is your favorite recipe?

    Phatbac, I just made a batch of this yesterday. The recipe sounded good and looked good in the picture. The taste and texture remind me a lot of blues hog original sauce. I can wait to try it on some ribs or maybe some chicken!
  8. SmokinLogs

    First Time Fattie

    I bet that’s gonna taste awesome! Let us know how it turns out!
  9. SmokinLogs

    Honey Chicken glaze recipe

    Let us know how that turns out! Sounds like it would be very tasty.
  10. SmokinLogs

    Chicken Thigh SUCCESS!

    That’s some awesome looking yardbird!
  11. SmokinLogs

    Grilled Chicken ~ Foamheart (Lets start the weekend off right!)

    Nice looking spread! I’m sure it tastes even better.
  12. SmokinLogs

    Fajitas/ Burritos Pellet Grill Style

    Where do I show up for the leftovers lol. Looks great!
  13. SmokinLogs

    “Philly” Cheesesteaks and “Quakertown” Webers

    Man, you know your way around some Philly cheesesteaks! That’s looks awesome!
  14. SmokinLogs

    sliders

    Those look pretty bad A$$ !
  15. SmokinLogs

    Leftover Brisket cheese steak

    That looks delicious. I’d take that over a store bought philly cheese any day!
  16. SmokinLogs

    New to Smoking - was a chef 15 years ago

    Welcome to SMF!
  17. SmokinLogs

    Pecan and brown sugar pork loin

    Thanks for the compliment Mr. Hawg!
  18. SmokinLogs

    First brisket and flat at that.

    That looks delicious. I love the bark!
  19. SmokinLogs

    Trimming flat. Opinions on my hatchet job.

    I gotta agree with webs05, for a home cook that’s great. And yes they do get easier with experience. Boning knives are nice, but you can get by without one. Also, it helps to keep the brisket super cold while trimming. Maybe pop it in the freezer for 20-30 minutes before you plan to trim. I...
  20. SmokinLogs

    When to inject pork butt (pics added)

    It came out looking great. I agree about the vinegar, if you inject any in the future. I’d go easy on it, and not too long before cooking. I’ve turned pork into mush injecting too much for too long. But, you live and you learn. That shoulder looks pretty delicious just the way it is!
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