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  1. gunner69

    Preparing for the beast feast with alot of Q

    Hey Mark give that Cherry/Chipotle sauce I posted up a shot I think it would be fabulous with that Wild Pig... If it's a hit (I know it was at my place) I want props...
  2. gunner69

    1st Smoke with new glass door

    What a great mod... Any way you can post a build list with what you used and pics?
  3. gunner69

    What is your favorite thing to smoke?

    After the Chuckie's I did on Tuesday I'd have to rank them... 1. Chuckies 2. BB's 3. ABT's and Chicken Balls 4. Meatloaf 5. Brisket... Not a huge chicken fan so its way down on the list.. I need to actually do some Butts since the last one I did didnt get eaten it ended up on the deck thanks...
  4. gunner69

    I need some advice on gun buying

    Your looking anywhere from $300-800 depending on the rifle and the seller... check out this you can do a search based on your own zip code.. pricing should be the same. http://www.galleryofguns.com/Genie/R...7821009343555E
  5. gunner69

    Chuckie's with QView

    It was very moist I had toyed with the idea of cutting some store bought BBQ sauce with my spray and tossing it with that, but that idea quicky went the way of thye DoDo once I tasted the meat.. Excellent flavor and melt in your mouth moist.
  6. gunner69

    Chuckie's with QView

    Well here we are a full belly and another scotch.... Fresh out of the cooler they all got about 1 1/2 in there and were still too darn hot to touch. All Shredded up... Au Gratin Potatoes topped with In the House... We had Corn too but it never got made. Plating was down and dirty due to...
  7. gunner69

    Chuckie's with QView

    Couple hours in the smoke got a bit of a stall at about 150 right now. I will pull them at 160 or so and foil them back in the heat until they hit 200ish
  8. gunner69

    Chuckie's with QView

    So with all the Chuckie's being done lately I figured I'd jump on the band wagon.. What I originally thought was 2 good size Chucks turned out to be 1 and 2 smaller ones... Fresh from the sink and a pat dry... Alll rubbed down with a little oil and some modified In the House rub... Out of...
  9. gunner69

    Dogs...What breed do you have and whats their name

    I didnt' post any pics up of George when I responded earlier but I found some that I tossed up on my bucket account about 6mos before the incedent...
  10. gunner69

    Whats your absolute favorite rib rub recipe?

    I really dont like a salty rub so for me personalyl Tony's is out... I had a great cajun rub that was perfect on EVERYTHING I ever tried it on but the guy that was making it kind of dropped off the face of the earth so I began searching for a new rub.. I love Big Ron's Hint of Houston good...
  11. gunner69

    Angel Food Ministries

    Nothing listed for Oregon unfortunately.. too bad since we just topped the nation in unemployment
  12. gunner69

    How do I reply???

    Like so then you can add comments below each quoted message And so on and so forth
  13. gunner69

    How do I reply???

    There is at the bottom of each post there are 3 buttons The first one is to quote just that message the 2nd is to add that message to a list of quoted messages so that you can respond to each in one post the other is the Quick reply button.. . Once you have selected all the messages you...
  14. gunner69

    Dogs...What breed do you have and whats their name

    I tend to avoid Dog thread but after looking through this one I think I owe it to George and all the rest of our late canine friends to post. We are currently a canine free household since our last German Shepard was beaten within an inch of his life fighting off at least 2 known burglars...
  15. gunner69

    **Pepper Jelly**

    I haven't made any Jelly in a long time but used to do the cream cheese covers in jelly with wheat thins laid around it alot for parties was always the first to go.. can also do a jello mold with some bay shrimp in the bottom... little bit of your favorite cocktail sauce.. softened cream cheese...
  16. gunner69

    Options....

    So after the Super Bowl party 2 of my wifes co-workers and one of her supervisors approached me to ask if I would be willing to do some BBQ's for them during the summer.. Ranging from as few as 25 people to upwards of 100 or so. I have cooked for that many several times for church functions...
  17. gunner69

    Howdy from Hoodsport Washington

    Welcome from Hillsboro, OR Hoodsport is a great area I actually did my open water and advanced certification up at Hoodsport...
  18. gunner69

    Pre-First brisket request for advice

    Everything looks good to me save for the amount of time you leave it out of the fridge to come up to room temp I don't know that I would go past an hour out of the chill chest but thats just me... If you want to try something new check out the Cherry/Chipotle sauce I posted earlier I think it...
  19. gunner69

    Anyone out there do machining work?

    I would do something like the highlighted items in the pic. If you don't have a Grainger account let me know and we can work something out as I get a pretty decent discount off of catalog price.
  20. gunner69

    Smoked Armadillo???

    It's my basic meatloaf recipe... 1 egg/pound of meat Rub in this case Big Ron's In The House no clue to the amount probably 1/4c or so Ketchup BBQ sauce I actually used some Stubbs original that I had in the fridge Couple liberal dashes of ground chipotle Couple liberal dashes of smoked...
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