Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. muskyjunky

    Memphis Style Pork Belly Ribs

    Excellent ! Looks great ! Good write-up too.
  2. muskyjunky

    Last week quarantine brisket

    Late report , last week local secured fresh brisket . Pretty basic . SnP injected with beef stock out of can . Pit Boss , took it to 170 IT at 225 . Panned and foiled and finished in oven with extra stock . Was probe tender throughout at 207-208 . Total cook time 7 ish hours . 7# pre trimmed...
  3. muskyjunky

    First time Dino ribs

    They are tough , no doubt , but the addiction is real . Hang with it AZ !!
  4. muskyjunky

    First time Dino ribs

    Your welcome , I appreciate everyone with kind words on here on our cooks / smokes we all love to make and take the time to post and share . It’s what makes this community one of the best you could ever hope to be part of . So much help and kindness here .
  5. muskyjunky

    First time Dino ribs

    Yes they will , he told me to ask for it and they will do that in advance . Keep in mind , I walked in to check place out and was stunned drooling at counter to even see Dino style ribs even offered . Thanks for the likes guys !
  6. muskyjunky

    First time Dino ribs

    So a new butcher shop opened in town. Game on , Dino ribs in the cooler . Came out great . SnP on the Pit Boss for couple hours at 225 . Wrapped and finished in oven with beef stock . Made the do list !
  7. muskyjunky

    Charcoal blend pellets

    I have a bag of the charcoal PB pellets I haven't gotten a chance to run yet. I'm interested to hear your review.
  8. muskyjunky

    Pit Boss Classic vs PB 700FB

    Don't know the difference between the 2 but I have the 700 FB for bout year and a half now and have no complaints at all.
  9. muskyjunky

    Messed up two racks of ribs...

    Agree with above post !
  10. muskyjunky

    Wild Turkey Rollups

    Awesome . I love my wild Ohio gobblers . Great eats . Good job on that . I’m sure pics don’t do it justice on how good it actually came out . Wild turkey doesn’t get the love it deserves sometimes IMO .
  11. muskyjunky

    Rookie from Sunbury, OH

    Welcome from North East Ohio. Your off to a great start. Nice pics!
  12. muskyjunky

    Bacon-wrapped bear loin jalapeño poppers

    Thanks for the report . And the like !
  13. muskyjunky

    Bacon-wrapped bear loin jalapeño poppers

    Curious to hear how they turn out, I've only ever had bear once and they were a sorta BBQ meatball in a crock pot. Good though.
  14. muskyjunky

    Eye round roast beef sandwich

    Eye of Round is one of my favs, I inject with Johnny's Au jus... We call it poor mans Prime Rib in my house. Nice Job on that cook !
  15. muskyjunky

    17lb brisket tomorrow

    Nice job ! Looks great !! What temp did you end up running at in the end ?
  16. muskyjunky

    17lb brisket tomorrow

    I have a Pit Boss and have found the 250 Temp setting works really well for me doing a full packer, but i haven't done one over 13#'s. If you bump up the temps a bit I can't see any reason why you would not be able to get that piece done in the 14 hour window you plan on. Going off memory my...
  17. muskyjunky

    Deerburgers & Scallops on my “Q”

    That looks just wonderful !
  18. muskyjunky

    Pit Boss Grill Question about brisket settings

    Hello, I have a PB 700 FB and have found that I prefer the 250 setting for brisket and lately just leaving it on the " P " 4 factory setting. I say this because it just speeds the process up for me. On smoke setting the temps average around 190 and I believe would take a very long time to...
  19. muskyjunky

    Big'ol Brisket Done Extreme Hot-n-Fast

    I cant imagine taking on something that size yet . kudos !
  20. muskyjunky

    New to smoking and have a question

    Rubs definitely come through more on beef and ribs more so then on poultry for me. As mentioned above by Eddie, brine on turkey and chicken really has made a remarkable flavor difference for me since I started doing it .
Top Bottom
Back
Clicky