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  1. smokeitifugotit

    QUESTION ABOUT RIND

    Thanks, I appreciate it. I thought that might be right, but just wanted to be a bit more sure about it. Cheese ain't cheap. LOL!
  2. smokeitifugotit

    QUESTION ABOUT RIND

    Not plastic, boss. Wax and natural rind from aging, but thanx for your input.
  3. smokeitifugotit

    QUESTION ABOUT RIND

    Well, since it's the coldest October here since '68, I figure I'll smoke some cheese tomorrow. I found a nice wedge of Jarlsberg cut from a wheel. Question is, should I remove the wax on the edges of the wedge or do you know if I'll get enough penetration as is? How about the natural rind on...
  4. smokeitifugotit

    Smoked Australian Lamb Chops In Cognac & Herbs De Provence!

    Looks great, Leah, but I.can't SAY half them ingreedimunts, let alone shop for them.:Looks-Great:
  5. smokeitifugotit

    Pork belly costs?

    just picked up a 10 lb on the north coast of Ohio for $2.69 per, skin off. Probably not premium, but neither am I. LOL! I have a small family food center here that the meat department manager orders them for me. Usually takes about 3 or 4 days. Fresh, not frozen. Fred
  6. smokeitifugotit

    How did you come up with your screen name?

    Just remember in the CORP, they told us when to breathe, as well as when to light up. "SMOKE 'EM IF YOU GOT 'EM". That's how I feel about meat.... SMOKE IT IF YOU GOT IT!:grilling_smilie: Cheers, Fred
  7. smokeitifugotit

    FRED'S BIG BUTT

    Thanks sarnott. The maple/apple combo smells gr8 as well. :beercheer:
  8. smokeitifugotit

    FRED'S BIG BUTT

    Finally finished and pulled. I was really happy with this one, as I hit my target of 13 hours and it came out perfect. Really like the apple and maple pellets combined. HAPPY SMOKIN'
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  13. smokeitifugotit

    Country Style Ribs (CSRs)

    HI there, i followed Bears step by step and went according to his temps and exact times and had no dry problems at all. I've actually done these twice this way and turned out gr8 each time. Did not use water. Good luck! Fred P.S. Just noticed you're at 9000 feet. That's probably gonna...
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  15. smokeitifugotit

    FRED'S BIG BUTT

    I hope not Mike. Soon as it hits about 170 IT, I'll Texas crutch it and then finish it off. I''m hoping for 12 or 13 hours.
  16. FRED'S BIG BUTT

    FRED'S BIG BUTT

  17. smokeitifugotit

    FRED'S BIG BUTT

    Found this ole 9 pounder just callin' my name the other day. At a 1.79 lb, seemed fair enough to me. In any event, we've been longing for some pork like mom used to make; just roasted with salt and pepper. We're pretty much "rubbed" out. We can still throw some sauce on half of it and pull...
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  20. smokeitifugotit

    Observations for the new folks

    Hey, Buckeye, from a fellow Buckeye, welcome. Now, as to your smoked meat and adult beveraged football game, what time should I be there? :yahoo:
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