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  1. SmokinLogs

    Pork chops

    Great looking meal. You’ve got those cross hatch grill marks perfected! I’d eat that for sure.
  2. SmokinLogs

    Ribs, Tips, Bacon and Beans (lots of pictures)

    Man, that’s a nice looking spread. You work with a lucky group of guys.
  3. SmokinLogs

    New to UDS building.

    I have 3 3/4 inch intakes, but for some reason once I’m up to temp I usually have 1 open all the way and another half way open. @daveomak is a good resource for advice on UDS building and tinkering!
  4. SmokinLogs

    chuck roast vs brisket

    Great looking Chuckie you got there!
  5. SmokinLogs

    first dry aged brisket

    That’s looks delicious! I don’t have any experience with dry aged, but the ones I’ve seen on YouTube were exactly like what you are describing. They just pour the juice out and have an intense flavor. I hope to try one some day. Good job. Points for sure!
  6. SmokinLogs

    Brisket (it has been a while)

    Nice looking brisky you got there!
  7. SmokinLogs

    3rd time brisket a charm

    Good job. That looks like a delicious hunk of cow you got there!
  8. SmokinLogs

    Sometimes you just can’t beat charcoal.

    Great looking meal. Weber kettles are awesome versatile grills! Thanks for posting.
  9. SmokinLogs

    Big'ol Brisket Done Extreme Hot-n-Fast

    Yeah chili, I noticed when I got my Sams club membership recently the full packers come at a much better price per pound than just a flat alone that I’ve found at other grocery stores. It blew me away. I guess because there is a lot less work going into it than having to butcher it down into 2...
  10. SmokinLogs

    Ahhhhh....ha...ha...ha

    Nice, I almost didn’t get it at first lol. Pretty darn funny!
  11. SmokinLogs

    Brenda's Beaver

    Just what I’ve been looking for lol a good bedtime story for my kids!
  12. SmokinLogs

    Vinegar based sauces - what is your favorite recipe?

    Every time I see a good recipe on here I take screen shots of them. I’ve made some sauces before, forgot to write down all the ingredients and portions I threw in, and really loved the outcome with no real way of recreating it. But, Ive learned from my mistakes. Thank you guys for posting all...
  13. SmokinLogs

    Pecan Rub Recipe

    I just smoked a pork loin with a brown sugar and pecan rub from a recipe I saw on a YouTube video. It was 2 Tbsp ground pecans, 5 Tbsp brown sugar, 1 tsp black pepper, 1 tsp kosher salt, and 1 tsp of paprika. It’s a good simple rub. It had a nice balance of sweet and nutty flavors. Next time I...
  14. SmokinLogs

    Maintaining Temperature

    I don’t know if your still having any issues, but it never hurts to check your thermometer in a pot of boiling water every so often to make sure it is accurate, and then calibrate it if it’s able to be adjusted. I had a lot of headaches early on when I started smoking from using cheap...
  15. SmokinLogs

    Checking in From ME

    Welcome to SMF from Kentucky! Glad to have you join the group.
  16. SmokinLogs

    Big'ol Brisket Done Extreme Hot-n-Fast

    That brisket is a thing of beauty. Thanks for posting. I have yet to do my first full packer, just a couple flats so far. I know it will be soon. Now you have me questioning wether I should go low and slow my first time or crank it hot n fast. Either way, good job. I’m sure it tastes just as...
  17. SmokinLogs

    Is it still a MES

    All it whatever you’d like as long as it makes some good Q!
  18. SmokinLogs

    Quick smoked Chuckie for Pulled Beef Sammies

    Kris, I’m not surprised the entire crockpot got cleaned out. It looks delicious. Good Smokin!
  19. SmokinLogs

    Knowledge wisdom and philosophy

    Now, I think every time I reach for the bottle of ketchup, I will feel like a true philosopher!
  20. SmokinLogs

    Pecan and brown sugar pork loin

    Thanks for the compliment GaryHibbert, the ground pecans were a nice touch. I was surprised at how good you could taste all the different flavors without any of them overpowering the rest. It had a nice balance.
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