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  1. dirt guy

    OLD COUNTRY BBQ PITS in Larado, TX

    It looks better than many I've seen. Unless someone that owns one chimes in, I guess you'll just have to buy one and report back to us on how well it works.
  2. dirt guy

    OLD COUNTRY BBQ PITS in Larado, TX

    What kind of price tag is on it?
  3. dirt guy

    Smokin' Red Dirt

    Yes, it's in Enid. They may have to change the name to the "Soggy Red Dirt" this year. We've had close to an inch of rain already this morning.
  4. dirt guy

    Smokin' Red Dirt

    This weekend is the OK State BBQ Championship. It's the Smokin' Red Dirt BBQ Festival with a $10K prize payout. Looks like lots of rain coming, but I'll get out Saturday and shoot some pics. Several from the forum will be part of the competition.
  5. dirt guy

    End of an Era

    That's too bad. It's a scary deal, being in business for yourself. I'm the third generation in an excavation and grading career. It seems more difficult each year to turn a profit. Much of the reason is because of new state and federal regs which come up seemingly monthly. The other part is the...
  6. dirt guy

    Ribs on my new Traeger Grill.

    Those are mighty fine looking ribs!
  7. dirt guy

    Completely off topic--trailer was stolen

    I say take the $630 off of your taxes as "education expense". You'll waste more in time and effort trying to collect than replacing the thing yourself. Even if you do take him to court, you're likely to get an uncollectible judgment against him. I'd do all you can (by word of mouth) to let...
  8. dirt guy

    Frustrated - Problems With Cabelas Smoker

    I don't have experience with this type of smoker. So, take my ideas for what they're worth. You could try lining the wood pan with some heavy duty foil to close up the air vents on the bottom might help reduce the amount of oxygen that gets to your wood chunks. Combining the the foil on the...
  9. dirt guy

    Ribs for the masses? suggestions welcome...

    Great pics! Man, everything from a Ducati to an Interceptor in the slideshow. Looks like a great gathering. I'm glad it all worked out for you. FWIW, in a crunch, I've finished up ribs several hours before needed. They were wrapped in foil and placed in an ice chest. All were still good...
  10. dirt guy

    pork loin or no?

    You can spend a day reading all the different posts on pork loin if you search the forum. The loin will stay white (with a wonderful bark and smoke ring). But, it is a very lean piece of meat and is cooked differently than a shoulder. More correctly, it has to be watched more closely to prevent...
  11. dirt guy

    The Triple P! (Pulled Pork Pizza)

    That looks awesome! Another great reason to smoke more than you can eat in one sitting.
  12. dirt guy

    filing cabinet smoker - finished pics

    Some of the best butt I've ever eaten came out of a charcoal/wood fired file cabinet. Nice build!
  13. dirt guy

    March throwdown voting poll

    It took about four hours and a consultation with my wife before I could make a decision. Congrats to all--not a "turkey" in the bunch!
  14. dirt guy

    Sons request

    BE CAREFULL!!!! Four years old and already zooming the women!
  15. dirt guy

    Pork Loin - Qview

    Man, what a plate! Nice smoke ring. It looks like it stayed very moist.
  16. dirt guy

    Cain's BBQ Spice

    I use it interchangeably with Head Country. I have a slight preference for the Head Country Rub. It usually depends on my mood at the time or what's in the cabinet. My brother's competition rub is a combination of the two AND, just like Col. Sanders, eleven other secret herbs and spices...
  17. dirt guy

    Cain's BBQ Spice

    A few weeks back one of the members here posted that Cain's was no longer making BBQ spices. I did some homework and found out this is not the case. Cain's Coffee (and spice) Company was purchased by Sara Lee Corp. several years ago. They have since been aquired by Farmer Brothers Coffee...
  18. dirt guy

    Why do you post on this forum?

    I'm guilty of this from time to time, for a couple of reasons. 1. I'm genuinely interested in the answer. 2. I do it to "bump" the thread back to the top so it doesn't get buried. 3. Sometimes I'm a "wise-***" and can't help from making a smart remark. Plus, I like the interaction.
  19. dirt guy

    More pics of new smoker

    You could make an arrangment like this: The top of the rod has a 3/8" bolt welded to it (threaded end up). There is a spring, flat washer, and adjusting nut put on the bolt before it is placed through the flange on the smoke stack. The top nut is welded to the flap. The bolt is threaded...
  20. dirt guy

    Is it better to probe later in the smoke???

    ^^^^^^^^^ What he said.... ...that allows me to turn the meat at least once (for uniformity) before inserting the probe.
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