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  1. smokinstevo27

    My Wife Is Awesome

    Thats awesome man! Kudos to your bride.
  2. smokinstevo27

    Anyone Smoking Right Now!?!!

    Got two 8 lb butts on right now!
  3. smokinstevo27

    guiness soaked sausage lunch!

    Sounds great! I love Guiness. I made a potato soup one time for St Paddy's day with Guiness, bacon and onions. I am going to have to try it with sausages, thanks for the inspiration!
  4. smokinstevo27

    SAMS CLUB 2 PACK PICS (For newbies who think they've bought one huge butt)

    I'm gonna have to try that man, thanks for the heads up!     I hope I get em done, my mom is throwing my wife a baby shower at her house and its throwing me off my game plan! (I've been sentenced to manual labor and they don't understand the work that gos into the bbq that they love)
  5. smokinstevo27

    SAMS CLUB 2 PACK PICS (For newbies who think they've bought one huge butt)

    Yes sir! I don't think it will ever get old for me. I grew up loving it and love it even more now that I smoke my own! Them two are rubbed down and resting wrapped in the fridge until tm. I wonder what the postage would be to send a couple sammies out to Nevada?  
  6. smokinstevo27

    Damn Yankee

    Welcome form NC! Some of you Yankees are alright haha. Grilling out is not barbecue and you must be the first yankee to get the memo! Glad to have ya here. Steve
  7. smokinstevo27

    SAMS CLUB 2 PACK PICS (For newbies who think they've bought one huge butt)

    Very often I come across a post from someone new to cue here who thinks they have bought a 16 lb pork butt. Someone always comes along and tells them that "no, you bought two cryopacked butts" haha. Anyway I picked up a two pack yesterday to smoke tommorrow and just thought I'd put up pics of...
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    IMG_0472[1]

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  11. smokinstevo27

    Got me some briskets on the smoker

    Looks wonderful, can't wait to see everythinf finished!
  12. smokinstevo27

    Cherry/Balsamic Marinated Ribeyes & Corn: Q-View & Recipe (finished)

    I love balsamic, the aged stuff is soooo good.
  13. smokinstevo27

    I QUIT !!!

    They cut it out in NC and it sucks. Telling a business owner that their patrons can't smoke in THEIR restraunt when smoking is LEGAL is pretty unamerican. You have a choice as to what joints you eat in. Just my two cents.  
  14. smokinstevo27

    Cole Slaw on your Pulled Pork and Beef Sammie ???

    Not answering for Meateater but for me, the only sauce I will use on pulled pork is a thin vinegar based sauce. IMHO, putting a thick sweet sauce nullifys all of those flavors from the rub and the smoke. Could be I'm biased though since I'm from the Piedmont region of NC.  
  15. smokinstevo27

    I QUIT !!!

    I'm in the process of tapering off, it ain't easy! Good job my friend!
  16. smokinstevo27

    Cole Slaw on your Pulled Pork and Beef Sammie ???

    I like to taste the meat.
  17. smokinstevo27

    2 brine or not 2 brine, that is the ?

    tis not really a question. brining can only help. if you have the time its worth it. Shakespeare
  18. smokinstevo27

    fpnmf's tutorial to Raptor700

    Would it be uncouth to just order an unsliced slab of bacon and go to town with a knife and fork? Ah, maybe I could get away with it in private haha. Great looking bacon Rap!
  19. smokinstevo27

    To Brine Or Not To Brine

    I couldn't agree more Craig. This is my philosophy and as Johnny Cochran might put it, "If you got the time, you got to brine".  
  20. smokinstevo27

    Anyone Know Where mballi3011 is hiding?

    I was wondering about Mark myself, I remembered the last time he went up north and had no internet access, kinda figured that was where he was.
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