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  1. mountaincityoutlaw

    Fatty rub question

    I have always used my favorite rub for my fatties. I like to stuff or plain and then I sauce at the end. Last weekend I just rolled in favorite rub then smoked with pecan and mesquite until 160. Then I took some left over bbq sauce mixed with 1/3 cup of pineapple jelly and some apple juice and...
  2. mountaincityoutlaw

    First Brisket Questions (And other questions that may not belong in this forum....

    Simplicity is the best way to go. Put some type of binder on it such as wooster,mustard, or dr. pepper, and then apply your favorite rub. Cook until 160 degrees then wrap with plastic wrap and then foil it and take it to approx 197 degrees. An a small brisket like this one I would take out of...
  3. mountaincityoutlaw

    Weekend Smoke

    Smoke on!!! Thats a great looking spread.
  4. mountaincityoutlaw

    New York Newbie

    A big howdy from good Ole' Texas. Ask lots of questions and your creations on the smoker will turn out divine. :)
  5. mountaincityoutlaw

    hanging in humble, tx

    Welcome to a great place!!!
  6. mountaincityoutlaw

    Sunday's Shickens

    I've never brined my chicken, but I have thought about it. If someone could direct me in the right direction for a brine, I'd be much obliged. As for the chickens that I did today was really simple. Italian dressing as a binder and a rub I threw together. Smoker on my Charbroil h2o at 235 for...
  7. mountaincityoutlaw

    Sunday's Shickens

    Did some shickens today for a birthday party. I did a couple whole chickens and 12 leg quarters, with pinto beans and potato salad. Good Eats.
  8. mountaincityoutlaw

    2.5 - 1 - .5 baby backs

    Looks great...Maybe I need to cooks some next weekend!!!
  9. mountaincityoutlaw

    13th Annual World Championship Bison Cookoff

    we have had different winners every year. Dad and i help coordinate during the spring, we have done okay. We don't have the same judge for every event.
  10. mountaincityoutlaw

    Help With A Party

    When we reheat we use the pit. We cook shoulder clods for the FFA dinner and we plastic wrap then foil, cook until desired temp. Once we get to the desired temp we poke a whole in the wrap and drain the juices off the clods. We bring down to a reasonable temp before we freeze the meat. We also...
  11. mountaincityoutlaw

    Help With A Party

    As long as you get paid for the meat and have the time to do the que, then there is no need to charge for the smoking of the meats. If me I would cook before hand and freeze and then reheat the day of the party for you don't have to pull the all night long smoke job. I cook for the local FFA...
  12. mountaincityoutlaw

    13th Annual World Championship Bison Cookoff

    We get our meat out of Oklahoma...but as far as a bufalo...you might have to barter some good drink of some kind.....
  13. mountaincityoutlaw

    Belly Bacon

    I raise hogs and for some reason I can't handle the bacon from them when I butcher the hogs. I still like the store bought, But steaks on the other hand nothing better than home grown.
  14. mountaincityoutlaw

    13th Annual World Championship Bison Cookoff

    non of my kin folk...is there some of yours judging. We pull people out of the crowd of the festivast stuff. Been reall popular. We go by IBCA rules
  15. mountaincityoutlaw

    Texas Hillbilly

    I love to smoke ribs, brisket, bison, chickens, peppers, fatties,sausage. Onions and what ever I think is a good thing to put on the pit.
  16. mountaincityoutlaw

    13th Annual World Championship Bison Cookoff

    Lots of fun, and very different piece of meat to cook.
  17. mountaincityoutlaw

    Texas Hillbilly

    I have a self built trailer pit I use for comps or bigger events. Its an older one and needs a new firebox. I have a charbroil h2o that I play with when bored. Put out some decent que on both. Always in to trying new bbq things. To see if I can get a leg up.
  18. mountaincityoutlaw

    13th Annual World Championship Bison Cookoff

    THIRTEENTH ANNUAL WORLD CHAMPIONSHIP BISON COOKOFF OFFICIAL BISON COOKOFF OF THE STATE OF TEXAS ENTRY FORM MAY 19, 2007 FUNTIER SQUARE IN SANTA ANNA, TEXAS Sanctioned by: International Barbecue Cookersâ€8482 Association West Texas Barbecue Association Texas Bison...
  19. mountaincityoutlaw

    Texas Hillbilly

    I would just like to thank all of you for such a warm welcome.
  20. mountaincityoutlaw

    Texas Hillbilly

    Howdy folks... Hope to learn me some bbq tricks on here.
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