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  1. bbqhead

    *Official* Easter ham thread

    on the home page of the smf , jeff has a ham recipe on smoking one.
  2. bbqhead

    login question

    why is it I log in , reply to a topic ,hit submit. it shows me the screen to log in again AGAIN ! after writing a paragraph answer to a topic. am I the only one this happens to , or what causes it?
  3. bbqhead

    brisket injection

    also butcherbbq.com has a new brisket product called PRIME DUST, he brought me some last weekend and just tasting it, I can tell its going to be very good combined with his injection.
  4. bbqhead

    new name - more questions

    you are not the only one with this problem. I've noticed this for years now. usually later that day or next day I'm ok to eat bbq,did it with stick burners and now pellets which doesn't have the creosote as wood and charcoal. I don't know.
  5. bbqhead

    Do You Keep Records of your smokes ?

    just checking to see if fax went through ok and if they might work for you.
  6. bbqhead

    Do You Keep Records of your smokes ?

    should be there today.
  7. bbqhead

    Smokers, Whats your age and how long have you been smoking???

    I'm 51, and been cooking since @ 1996. just got tired of paying for Q and it just was not worth it. started practicing and took classes, entered my 1st contest in 1998 and been Qing ever since.
  8. bbqhead

    Do You Keep Records of your smokes ?

    I have a sheet I use for cook-offs that has spots for all the info needed, such as date,meat,rubs, times,etc. I could fax you one if you want a copy.
  9. bbqhead

    Brining question?

    I'm sorry, I should have wrote I wouldn't use alcohol ,instead of no to alcohol. I just don't use it in bbq.
  10. bbqhead

    Brining question?

    yes brine them, no don't use alcohol. very simple brine, 1 gal. of water 1 cup kosher salt 1 cup sugar mix and bring to a boil, cool to room temp soak chicken @4-6 hrs. refridgerated rinse and pat dry rub with plowboy yardbird or butcherbbq rub cook at@ 275* to165* to 170* listen to people...
  11. bbqhead

    Chicken Rub ?

    since you live in tulsa there is a rub available you need. Bass Pro Shops and Ace westlake hardware stores carry Plowboys yardbird rub. also carry Plowboys bovine beef rub for briskit. It's very good stuff.
  12. bbqhead

    rib question

    IMO that is alot of acid, maybe 3 to 4 hrs. SMOKE AND SPICE cookbook has been out since maybe the late 90's or so and things could be different now. don't get me wrong it was one of my first books and it was good, you can try it like they wrote and see if you like it or maybe change a little...
  13. bbqhead

    What's everyone using for rubs on their briskets?

    also if you have a bass pro shop or ace hardware close they carry plowboys rubs, yardbird and bovine bold. those are good, he won the american royal with them.
  14. bbqhead

    What's everyone using for rubs on their briskets?

    head country rub is always good, i've used it at contest with good results. also something simple to use, salt,pepper and garlic powder. there's many rubs on the market , these are just simple and tasty.
  15. bbqhead

    Do you Want Your Own BBQ place ?

    easy answer, yes. I've got the smoker,lot of equipment, we even own a building built in 1917 on the original route 66. I'm just not ready to jump in yet, got 2 kids in their twenty's that don't know to be $elf $upportive yet. hope it happens $oon.
  16. bbqhead

    Easter Ham - Practice Run

    question: why not rub prepared mustard on the ham to help spices to stick, and leave the dry mustard out. just a idea.
  17. bbqhead

    Smokin Butt In Kentucky

    wecome to the smf! if you have questions, just ask! on the trailer smoker question, attached fire box. just my opinion, but I've built many and would'nt do it any other way. not saying it would not work,but i would do the firebox, or do both with a wood box on the trailer. you could burn down...
  18. bbqhead

    Picnic vs Butt

    Im always uncomfortable about a new unseasoned smoker. on the other hand I like pork butts myself, my opinion is their better product to work with. I admit i've never been around a uds, when I cook butts I put them in 1/2 pans when i foil to retain juices to keep it moist. good luck , sorry i...
  19. bbqhead

    Help! My wife just came home with spareribs!

    I've read the response to your post, not much I can add, have fun! did they tell you what temp to cook at? if not @250* to 275*.
  20. bbqhead

    Hi from Guthrie, OK

    welcome to the smf, you will find lots of info here, and if you dont find what you need just ask, we'll do our best to help you!
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