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  1. hilbillyinca

    Butt Rub Needed for Tomorrow

    I use a bastardized form of Wild Willy's Number One for most cooks. I adjust it based on what I'm cooking. More brown sugar for butts and ribs. Chipotle pepper for beef. Going to apple powder this weekend to test out for a rib cooking comp I'm doing in two weeks. Here's the basic Wild Willys...
  2. hilbillyinca

    Fresh Beef Back Ribs W/ Meat W/ Qview

    Hey Ron, Great ribs Meatball question: Were they precooked and you just tossed em on for some smokiness? Or did you cook them on the smoker?
  3. hilbillyinca

    Smokin Newbee

    Welcome to a great forum. You will find EVERYTHING you could possible need and more here. These guys rock! I can't help much with tips for your char griller, but I'm postive folks will start chiming in shortly. Welcome aboard and don't ever hesitate to try something new!! and remember...
  4. hilbillyinca

    New WSM need help getting going with charcoal

    I've had my wsm for about 3 years now. I pretty much perform every smoke the same way. First I put the chimney on the coal rack of the smoker. Then I pour unlit charcoal all AROUND the chimney. Remove chimney, fill chimney with charcoal and light. Once lit, I put the lit coals in the hole...
  5. hilbillyinca

    Party pics from this past weekend (lotsa pics!)

    Great pics, awesome rig, nice house! God be with Houston on his trip to Afghanistan.
  6. hilbillyinca

    King of the County, Martinez, CA

    It's not a KCBS comp, but still a fun event. This time will be my first solo competition and the birth of "Smokin Fatties" BBQ team. http://www.countybbq.com/ It's my second year doing this event, previously I was "interning" with another team. I learned a lot, and looking forward to my new...
  7. hilbillyinca

    Dehydrated apple powder in Rib Rub?

    Apple Powder? Maple, honey? Who'd a thunkit?? Thanks so much!! you guys just opened up a whole new realm of possibilities for me! If I can find some locally (should be able to find in san francisco) then I'll put up qview this weekend! Thanks again for the great responses. Man I love this forum
  8. hilbillyinca

    Dehydrated apple powder in Rib Rub?

    Powdered honey?? do tell.. where would one find such a treat??
  9. hilbillyinca

    New and Confused

    I have a WSM and wouldn't trade it for anything. It holds temps exceptionally well. I can often fill the water tank, get it dialed in and not touch it for around 6 hours or so. Then just futzing with the air vents, I can get another 4 or 5 hours out of a big load of charcoal. Excellent little...
  10. hilbillyinca

    Dehydrated apple powder in Rib Rub?

    So I've been toying with the idea, and wondering if anyone has tried this yet. I like an "appley-sweet" flavor to go with spiciness of my pork rib rub. Typically I foil in apple juice, or beer/apple cider vinegar to get some of that flavor. But my thought is to by dehydrated apple slices...
  11. hilbillyinca

    hi from cali

    Welcome Picky, I'm an Okie transplant to northern CA, I don't think there's a lot of us on the forums from CA, but everyone is welcome! Looking forward to seeing what your CA influence will do to your Que
  12. hilbillyinca

    Recommendations? --- Memphis BBQ

    I just came back from Memphis about a month ago. I went to a few places. Rendevous which is right down town. Very good q, cooked very well. The diff here is that they have Oregano in their rub. Kind of a different flavor, but it comes off very well. We went to Neely's Interstate and it was...
  13. hilbillyinca

    Fatty Question: Dense meat

    So I've done several fatties now. My far and away favorite was breakfast fatty (scrambled eggs, cream cheese, chives, onions, salsa verde). My question is such: Is anybody else a little put off by how dense the meat becomes when pressed into a ziploc and rolled? I LOVE breakfast sausage...
  14. hilbillyinca

    Wasting time

    Look at this way. When you boil meat, then pull it out of the water. What's left behind. Stock! Be it beef stock, chicken stock, or pork stock, all of the flavor from the meat gets left behind in the water. Boil at your own whim, but for myself, I much prefer 5 hours on the smoker. Gives me...
  15. hilbillyinca

    Super Beef Rib question

    Thanks Ron for the pics, and everyone for the advice, I'm gonna give this a shot this weekend. I'll put up qview when i do!
  16. hilbillyinca

    Super Beef Rib question

    anybody ever smoke ribeye. Thats my fave cut of steak, but never tried smoking. just seems like a grilling meat to me
  17. hilbillyinca

    Smoked Tri-tip. Awful

    I grill mine to about 140 using one of two flavorings. 1. Santa Maria style: just garlic powder, sea/kosher salt and cbp. 2. with a raspberry chipotle sauce brushed on after its cooked. 1 part raspberry jam, 1 part bbq sauce, a few canned chipotle peppers chopped and rinsed of the sauce...
  18. hilbillyinca

    Super Beef Rib question

    So I went to Baby Blue's the other day. (BBQ joint in Venice Beach, CA and San Francisco, CA). One of their specialty items is a beef rib. Yes one rib. It is essentially a steak hanging off a rib bone and is very very good. My question is, would this just be a single bone prime rib? I've...
  19. hilbillyinca

    Baby backs...in memory of Curt...

    Very sorry to hear about your loss. I went through almost the exact same thing with my brother about 10 years ago. He was finishing chemo for Lupus problems, and caught some sort of infection that could not be reversed. He left behind two young daughters and a wife as well. Every day is about...
  20. hilbillyinca

    Smokinator1000

    Props to the guy who invented it though, gotta admit it looks pretty cool. Might be a nice addition if you needed to do more meat than your regular smoker could handle
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