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  1. lcruzen

    Recommendations? --- Memphis BBQ

    While I've never eaten there I'd like to try it next time in Memephis. I'd say give it a whirl and let us know how you like it.
  2. lcruzen

    Jalapeno Cheese Smoked Summer Sausage

    Looks great! I've never heard of liquid smoke providing any kind of anti bacterial protection.
  3. lcruzen

    Whole Hog pork score

    We're waiting for pics!
  4. lcruzen

    wood

    Hi Mike, I agree that you should think about using lump as heat fuel and compliment that with wood chunks for smoke. I use pre-burnt oak in my off set and then chunks of cherry, apple or hickory for the smoke.
  5. lcruzen

    Brown Sugar Whiskey and Chipotle Smoked Spam

    I've grilled Spam kabobs before but never tried smoking it. Looks pretty good and I'm not a real fan either. Maybe a combination of the 2 would work well, skewer up some kabobs and smoke with some glaze on them.
  6. lcruzen

    I'm a Happy Camper

    Great looking beef rbs! I just can't find good ones around here. They always look like all bone and very little meat. Points!
  7. lcruzen

    Beef round top round London broil

    I agree with PignIt. Did one and was totally disappointed but it makes wondeful jerky.
  8. lcruzen

    unthawing smoked ribs

    Don, I've gone from freezer strait to the oven and cooked at a low temp(250o) until good and hot and they've been fine. Also pulled from freeze and thawed and reheated on low heat grill with good resluts. Travs method work just as well. You'll be fine.
  9. lcruzen

    Masses of spares!

    In the vertical Brinkman the ribs lower in the smoke chamber might cook a little faster so you could rotate them a couple times but I don't think your time will vary much. All the slabs into a foil pan and cover is a good plan. Good luck and don't forget the Qview!
  10. lcruzen

    New to me slicer

    Nice slicer. I had a Globe years ago that look just like it. Congrats!
  11. lcruzen

    Smoked Venison Summer Sausage

    Now that is some fine looking sausage right there. Points for sure! I usually stuff the casing and then cure in fridge. Any particular reason for stuffing after? I've never use beef middles before but like the looks of your finished product.
  12. lcruzen

    20 lbs todays project

    I used the ratio the recipe called for but you can certainly adjust it to your liking.
  13. lcruzen

    20 lbs todays project

    I use non fat dry milk in my smoked sausages in place of the soy protein concentrate with great results. Great flavor and texture and have used it in that particular recipe.
  14. lcruzen

    New guy, Livonia Michigan

    Hello from Hell, Michigan Leo!
  15. lcruzen

    Happy Birthday to smokerlover and crawdaddy

    Happy Birrthday!
  16. lcruzen

    Smoke'n For 35 Guest.

    Piney hit it on the head. PP reheats this way really well.
  17. lcruzen

    when does one over do it??

    I don't see how you get by with such limited equipment.
  18. lcruzen

    First time smoking Tri Tip w/Q view

    Looks great to me!
  19. lcruzen

    Smoked Bologna

    I've smoked bologna before but never anything even close to yours. Every one of them look tasty as hell. The King would be saying " thank ya, thank ya very much"!
  20. lcruzen

    This may not belong on the forum but......

    Now that is one fine looking breakfast!
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