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  1. smokinstevo27

    Lime Smoked Wings With Qview

    Yes sir! Great job Meateater! Key Lime does have a distinct flavor, I dig anything citrus though. The Bear-View pic is awesome. Steve
  2. smokinstevo27

    Premier Question

    Thanks for the input guys. It hasn't always been like this and honestly I was hoping that I could kill two birds with one stone with becoming premier. A. Make the site more enjoyable for myself and B. supporting a place I care about.
  3. smokinstevo27

    Premier Question

    I'm no computer geek either but I can do basic stuff if instructed. So you are still having problems as a premiere member?
  4. smokinstevo27

    Premier Question

     I'm interested in becoming a premier member but I have a concern before I go ahead. The last few weeks this site has run incredibly slow for me, to the point of irritation. I know that you browse ad free with premier and my question is this. Is it the ads that are slowing it down? Its not my...
  5. smokinstevo27

    Hello from the SF Bay Area

    Welcome pschaf, looking forward to seeing some of your smokes! Steve
  6. smokinstevo27

    OTBS Spring Class of 2011

    Congratulations everyone, the names on that list are some of my favorite members. Steve
  7. smokinstevo27

    BEER CAN CHICKEN !!! Q VIEW

    Looks awsome man, love me some BCC! Steve
  8. smokinstevo27

    Tenderloin (Mac-n-Cheese)

    I second that Flash! Good stuff Raptor Steve
  9. smokinstevo27

    19Ib Pork Shoulder Butt

    SOOOO, what happened?
  10. smokinstevo27

    Enhanced pork shoulder. What should I expect?

    The only thing I ever use a butt for is pulled or sliced barbecue. I guess if you used it in a recipe with many other ingredients the salt wouldn't be as much of an issue, like pulled pork tacos etc. What were your plans for the finished product?
  11. smokinstevo27

    Pig Balls and Atomic terds w/Qview

    Those look great man! Girly Turds hahaha
  12. smokinstevo27

    Enhanced pork shoulder. What should I expect?

    Hmm, I wonder? I've done ribs that were enhanced and they were WAY too salty. Maybe it won't be as bad on a larger cut and perhaps the AJ injection will gentle it down a bit. I really want to hear how this turns out for you Viper, keep us posted. Steve
  13. smokinstevo27

    Quick Math Help on Pork Butt

    Did you mustard coat the butt? The mustard helps bark formation. Also, what was your sugar content like in the rub? The sugar contributes as well. As far as the thermos go, your guess is as good as mine, we have some Mr. Wizard types around here thogh that might be helpful. Steve
  14. smokinstevo27

    19Ib Pork Shoulder Butt

    Al, I forgot to mention in my other post that our Sam's occasionally splits their 2 packs when they are close to expiration. Once in a blue moon I'm able to find a single butt. Steve  
  15. smokinstevo27

    19Ib Pork Shoulder Butt

    I always get my butts at Sam's and I'm with Al. I've never seen a whole shoulder in their meat department. As a matter of fact I don't believe I've ever seen a picnic, just butts. Curious to see how this one ends...
  16. smokinstevo27

    Quick Math Help on Pork Butt

    This is all sound advice until you have that crazy stall on a butt and it takes 16 hours to cook lol. Its not the norm but it does happen.
  17. smokinstevo27

    Smoked, Stuffed Portobellos with Q-view

    My sister in law has become a vegetarian and doesn't come around as much when I am cooking. I sometimes make grilled portobello sandwiches for us when she wants to come hang out. This will be a great idea to use when I'm doing some PP or chicken, ribs, etc. Thanks for the inspiration, they look...
  18. smokinstevo27

    KINGSFORD BLUE ON SALE $7.97 for 40 lbs.

     I'll be flyin to HD. Thanks for the heads up Al, thats a hell of a buy. Steve
  19. smokinstevo27

    Birthday Moinks-n-More

    Great lookin grub as always Rap! Thats pretty cool that yall have birthdays so close together. Steve
  20. smokinstevo27

    Beer Can Chicken on GOSM

    I always do chickens between 275 and 325. For me the skin is not the way I want it unless I finish the bird(s) on my Weber Genesis screaming hot regardless of whether or not I used water in the pan. Chicken is extremely lean and does not benefit from the low and slow process the way pork or...
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