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. slipaway

    First Time at Franklin's BBQ, What I Learned

    Great review. Thanx for taking the time to put into words what went into your mouth. You must  be a 2 1/2 Men fan with the quote about what a heart wants...... Anyway, than again for making me jealous that I am very far away from Texas.................
  2. slipaway

    Bad Time at The Bear Den (Couple quick prayers wouldn't hurt)

    Thoughts, prayers and best wishes for you and your wife coming from the northeast................ Tell her a lot of people are thinking about her...............
  3. slipaway

    Beef Jerky

    You are absolutely right about the jerky getting harder (firmer) as it cools off. I need to remove mine when it still has some bend (or squeeze) to it and then it firms up perfectly. Good luck,
  4. slipaway

    How often do you fire up your smoker?

    Like most of the replies - I usually use it 2 -3 times a month. Almost daily I will use my Weber gas grill or a small charcoal grille for a steak, chop, chicken, etc. but 2 -3 times a month the smoker gets fired up.
  5. slipaway

    first pulled pork this weekend....maybe a silly question

    I almost always end up wrapping and letting it sit in a cooler. That's because these butts can vary in how long they take to cook by a several hours. Therefore I plan on starting the cook with plenty of time left at the end. That way, if it is done earlier - it goes into the cooler; If it takes...
  6. slipaway

    BBQ Cooking Wood - Southeastern Illinois/Indiana

    For what it's worth I buy chunks and splits from Bass Pro shop when I can't find someone local to get "tree droppings" from...... Not the cheapest place, but it beats using pine......................... (that was a joke - never, ever use pine) Just my .02 worth
  7. slipaway

    1st ribs

    I need to ask what the final outcome was on the ribs. I have never used Hoisin sauce as part of a mop but the thought of it makes my mouth water. Did they end up tasting like chinese spare ribs? Or was the Hoisin sauce more subtle? Thanx - always looking to get creative...............
  8. slipaway

    Starter Brisket

    It is not a crime to smoke at a higher temperature. Low 200s will ensure a long, long smoke (albeit with great results). I usually run around 275 and my pork shoulders take around 7 - 8 hours. If you were doing chicken also, the highert temp may help with giving the skin a little bit of...
  9. slipaway

    Grilling tools

    I believe the label on the one my wife bought me said "Meat Tenderizer". I guess you can use it to  a) clean your grill grates; b) cut open your vacuum sealed meat bags; or c) hang potholders off of....................
  10. slipaway

    Question about what to use to seal a grill

    First you clean it out and then add butter, salt & pepper........................ Oh my fault - I though you said "what to use to grill a seal"............................ Lighten up and have a gr8 day.
  11. slipaway

    8 racks of St. Louis ribs w/QVIEW

    Full smoker of ribs and a nice cold one (or 2), just to help pass the time. Can't ask for much better................ Ribs look great - good luck in the comp................
  12. slipaway

    Beef Ribs, Pork Belly and a Railroad Spike!

    Wonder how much weight that spike used up that could  have been useful charcoal???? Anyway, food looks great and I am a srpouts lover so you have my mouth watering, even now, at breakfast time
  13. slipaway

    St. Louis and baby back ribs

    Don't forget that the BB ribs would only use the 2-2-1 timing, whereas the St Louis cut spares would be 3-2-1. Looks great so far............. Good luck
  14. slipaway

    108 x 30 reverse flow

    Will you deliver?? Massachusetts....................
  15. slipaway

    Oh NO MOLD!!!

    You might want to take a look at some stuff called "LAs Totally Awesome". Cleans great with no residue but I know that others have used it so they may have some other comments about it.
  16. slipaway

    Roll Call

    Welcome aboard and Thanx for your service. You have already mastered the best advice we could give you when you said you were waiting for a "wife approved" upgrade. Keep 'em happy and you will be surprised just how happy you will be. Good luck.
  17. slipaway

    Baby back or spare ribs?

    Hilly42, A lot of good advice here but I see that no one really answered your question of "what's this 3...2...1 method" you have been hearing about. Remember that these are just guidelines - the food is done when it is done............... Using the 3...2...1 method means smoking your ribs...
  18. slipaway

    To wrap or not wrap??

    Just George - you may want to kick your temp up a little. 225 degrees will take all day to get the butt up to 200, foiled or not. Just my .02..............
  19. slipaway

    My first smoke ever... Finally.

    Great job, even if the pork was not quite done. Now you know.... It is almost always better to finish early and let your meat rest for the extra hour, etc. than to try to time it exactly and get to where you need the meat and it is not done. Keep a log and make your notes. You have learned a...
  20. slipaway

    confused about bacon

    Does this mean I can just cut my curing salt in half and I will get the same results, or do I need to change other things also? Am very happy with the results I have been getting so please don't tell me to just go and use a different recipe. Certainly do not want to hurt family, etc.   P.S. I...
Top Bottom
Back
Clicky