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  1. straightupnobs

    Clodzilla is born!!

    Just over an hour in some more Q Already @ 93 degrees an hour into it ..... im sure the dreade plateau will rear it's ugly m ug & have a throw down my clodzilla , somehow in the end i think the old girl will take down the plateau ; )
  2. straightupnobs

    Clodzilla is born!!

    Mainly Hickory & a lil mesquite.
  3. straightupnobs

    Clodzilla is born!!

    Well got the clod on a few minutes ago ... around 8:45 pm EST . Here's the monster just on Right around 200 to start with She'll be up to 250-265 in no time though More to come as the night goes by & tomorrow when she'd done.... sorry theres no pre pics . i always get in a hurry &...
  4. straightupnobs

    Clodzilla questions

    I myself sorely need to invest in a good carving knife.... lately i've resorted to using my "ramboesqe" buck knife for all my slicin'. Thinkin bout throwin this bad boy on around 8pm EST tonight... so stay tuned for the initial Q-view tonight.
  5. straightupnobs

    Clodzilla questions

    Thanks for the guidance guys..... probably be doing it tonight. Will Q-view if i get a chance.
  6. straightupnobs

    Clodzilla questions

    so ..... do ya think then that my approach to brisket will turn out a succsessful clod?? or should i make some adjusments?
  7. straightupnobs

    Clodzilla questions

    Thanks Ron great info as always. I know erain has attempted one of these.... has anyone got any quality clod smokes under there belts? I know in this vast wealth of knowledge there has to be atleast a lil exp. w/ this cut.
  8. straightupnobs

    Clodzilla questions

    Hey ,all .... been away for a few months since my grandpa passed away. been lurking just not posting . anyways before he passed he had told me about beef clod & that he had smoked damn near everything , but wished he'd tried a clod. so low & behold i am in krogers tonight looking for a brisket...
  9. straightupnobs

    time killer............

    beleive it or not i actually got the damned thing in 5 tries.... ya gotta think 2 moves ahead like chess.
  10. straightupnobs

    Newbie Brisket Questions

    Fire it up has you going the right way .... one tip that helped me put out a great product was to keep your chimney full open the whole time. i was a bonehead at first & tried to regulate my temps via the stack & trust me it's not good results.
  11. straightupnobs

    dogs

    My grandpa was known to go "All out or none at all" .... lol, so it does'nt surprise me that it'd be the sausage " bible" . and i cant wait to give her a whirl.home now & mine is just the "revised edition" , so im assuming that means the 1st revision , so it must be the gospel if they've...
  12. straightupnobs

    dogs

    i beleive it's this one ..... but my copy was printed in 1984 i think , so i could be wrong.have'nt even completed reading it yet , but ig seems to go into about everything. building smokers,sausage,game,processed meats(bologna,salami etc) , corning , brining & on and on and on.
  13. straightupnobs

    dogs

    they all look great !!!! i recently inherited a small 20lb electric sausage smokehouse , meat grinder & sausage stuffer from my grandpa . i'm in the process of planning out some sausage/dog/snack stick endeavors. Any suggestions and/or tips?? I've got a book he gave me w/ over 500 recipes from...
  14. straightupnobs

    Pastrami Dry Cure question

    well i myself have'nt dry cured anything .... but this is the site that my grandpa got all his sausage making eq. / ingredients / cure from & he swears by em. www.sausagemaker.com from sausage maker.com >> Dry Curing Tips Semi-Dry & Dry curing depends on a combination of proper temperature...
  15. straightupnobs

    Spice supply

    havent purchased from here yet but my grandpa has & they got about everything . www.sausagemaker.com
  16. straightupnobs

    Donna's Cole Slaw

    i said to hell w/ it & p/u the taragon vinegar.... thanks for the recipe. i will let ya know how good it was after i make it for sure.
  17. straightupnobs

    Donna's Cole Slaw

    Think i'll give this a whirl next week w/ my pulled pork.... sounds great. One question though , do ya think cider vinegar would go well as a substitute to the taragon vinegar?
  18. straightupnobs

    Pulled Pork Finishing Sauce

    Thanks guys , for all the responses. now i gotta sit down this weekend & figure out which one or two im gonna settle on. they all sound great.
  19. straightupnobs

    What Cut of Brisket is This?

    looks like a keeper to me .i'm sure it'll turn out great.
  20. straightupnobs

    Pulled Pork Finishing Sauce

    Ok , doin my first Pulled Pork next week when i'm off here in buckeye land . Hopefully it comes out as good as my brisket. Anyways anyone wanna bounce some of there good sauces for PP off me?? I love Soflaquer's Mustard finishing sauce , but i'm thinking of something a bit more vinegar & spices...
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