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  1. straightupnobs

    Columbus, Ohio Gathering

    Fall would be ideal ..... perfect . Tailgating, Buckeye football , Brisket ,Pulled Pork , Ribs mmmmmmmm i'm gettin hungry just thinkin bout it.
  2. straightupnobs

    What Type of Tree Did This Come From?

    looks like they'd be on par w/ buckeye tree cleanup. in the fall i fill multiple 5 gallon buckets w/ buckeyes. i love being a "Buckeye" , but despise cleaning them from the yard.
  3. straightupnobs

    Jagervikings fattie throwdown entry #2

    I gotta say this is my favorite so far........ hmmmm , i may have to throw my hat in the ring next week . i got all week off to plan out my Cinco De Mayo Fatty ( i always take a weeks vacation the week of my b-day which i may 5th) . I'd give points but they seem to have went away .
  4. straightupnobs

    7 Bone Chuckie

    Looks delicious .... i may have to puul a chuck outta the freezer next week while i'm off & experiment.
  5. straightupnobs

    My First Brisket with q-view

    Very nice.... your kid sounds like me & mine . I always leave the fat cap on . If the carnivores in question dont like it they cut there own off. It is bad for ya but what the hell it adds alot to the flavor in moderation of course.
  6. straightupnobs

    My First Brisket with q-view

    Lookin good so far.... cant wait for the finished product.
  7. straightupnobs

    BBQ and Q@-VIEW thread for the weekend of 24-26 APR 2009

    same to you man .... your Q looks mouth watering .
  8. straightupnobs

    BBQ and Q@-VIEW thread for the weekend of 24-26 APR 2009

    A lil late to the party but i posted i was gona do em so here's my saturday smoke...... Countries Before Countries rubbed Bout an hour in if my foggy memory serves me correct (Mezcal & coke chased w/ MGD 64 ) Ribs all but done & brats getting a good start Sorry i didnt get finished of...
  9. straightupnobs

    Look it's my first brisket

    Looks awesome.... great job. That type of a rub is what i use & it makes a great bark.
  10. straightupnobs

    Country Style Pork ribs Questions

    What's up this weekend everyone? Gonna throw some country style pork ribs on the smoker today ..... anyone done a set of em? what temp range is good for finished product? & about how long do they take ? i'm thinking 3-4 hours & finished around 160-170 degrees. Will Q view when i start em. btw...
  11. straightupnobs

    BBQ and Q@-VIEW thread for the weekend of 24-26 APR 2009

    Supposed to be 82 friday, saturday, & sunday. Got a case of johnsonvilles in the freezer that i think i'll break out & smoke . (The ones that chisoxjim did looked awesome) then portion, vacum pack, & re freeze for quick summer meals. contemplating throwing on some country pork ribs as well ...
  12. straightupnobs

    Smoking suasage?

    i think i'll finally get around to doing those this weekend.... yours look great chisoxjim.
  13. straightupnobs

    Hello, newbie from northern lapeer county Michigan

    Welcome aboard ....the people around here are great & there is endless knowldege available to you.
  14. straightupnobs

    New at it from Ohio

    Welcome aboard , from another buckeye!!!! theres more info on here than you'll ever have time to digest.
  15. straightupnobs

    Rub???

    Welcome aboard ... you won't be disappointed w/ hte wealth of info on this forum. Well here is what i use **DISCLAIMER** sorry i never measure ,always comes out better if i make to taste. Light Brown Sugar approx. 2 cups (usually) Kosher Salt (Lightly) Garlic Powder Onion Powder Black Pepper...
  16. straightupnobs

    Gyro on a stick fatty Throwdown entry

    Wow ..... i would vote for you in the fatty throwdown for sure !!
  17. straightupnobs

    Pay Back Stramie W/Qview

    cant wait to see the finished product..... i love pastrami!!!
  18. straightupnobs

    Chucky w/QView

    looks great .... i'll have to try that myself.
  19. straightupnobs

    My night from Heck with a Corned Beef Brisket

    Don't feel bad man.... i think it hapens to all of us.Thats how we learn . Although i'm new to being a member to these forums i've probably got about 10 briskets under my belt & there were some real duds in the beginning.... tough as shoe leather & tasted like charcoal,lol. But the good news is...
  20. straightupnobs

    Been a while w/qview

    All looks excellent!!!
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