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  1. bigfoote

    What the best over the counter BBQ sauce you ever ate ?

    I know I'm late to this thread, but I'm new to the forum.  I agree with you Head Country Original is one of my favorites. My second choice is Stubb's Original.  I use Head Country on my ribs and Stubb's in my BBQ Beans.  I alternate putting them on pulled pork and brisket.
  2. bigfoote

    Hello from Golf Heaven (HSV) Arkansas

    I want to thank everyone for their warm welcome.  Everyone seems really nice, and the forum is more user friendly than others I experienced. Big Andy A, you understand correctly, Hot Springs Village is a great place to live.  We have 9 golf courses and 12 lakes.  We have the number 1, 3, 4, and...
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    DSCN0007.JPG

    • bigfoote
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    • Album: Only my second Cheese Smoke
  4. bigfoote

    Hello from Golf Heaven (HSV) Arkansas

    Thanks.  The forum is very user friendly and I've already learned some new things, and gotten ideas for smoking.   
  5. Only my second Cheese Smoke

    Only my second Cheese Smoke

    • bigfoote
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  6. bigfoote

    Only my second Cheese Smoke

    This is only my second cheese smoke, and I didn't know until reading the other day on this Forum that I was supposed to wait two weeks before eating.  The more I know the more I know I don't know.  Anyway, these pictures show my sawdust maze with a little sugar maple and mostly hickory sitting...
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    • bigfoote
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    • Album: Only my second Cheese Smoke
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    • bigfoote
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    • Album: Only my second Cheese Smoke
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    DSCN0003.JPG

    • bigfoote
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    • Album: Only my second Cheese Smoke
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    • bigfoote
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    • Album: Only my second Cheese Smoke
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    • Album: Only my second Cheese Smoke
  12. bigfoote

    Canadian Bacon

    To be honest, I think I know a lot.  Thankfully the older I get, the wiser I get, and the more I realize that no matter how much I know, there is more I don't know.  I never knew that Canadian Bacon was made from pork loin.  But now I know more than I did when I got up this morning.  Thanks.  I...
  13. bigfoote

    First Cheese Smoke! with Q-View

    Nice tribute.  I'm a newbie (less than a week) and didn't know Scarbelly, but have already benefited from reading some of his contributions.  I know we will all miss him.  I've only done cold smoke a couple of times [Moved to the North (Hot Springs Village, AR) about 6 years ago from Baton...
  14. bigfoote

    Smoked Baked Beans From Dried Beans

    I'm a Newbie and a little late to this party, but hopefully this might help.  I have heard that using salt when soaking makes beans hard, but here is what Cook's Country says:  "When beans soak in brine, sodium ions from the salt replace calcium and magnesium ions in the skin of the beans...
  15. Smoked Baked Beans From Dried Beans

    Smoked Baked Beans From Dried Beans

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    BBQBeans.JPG

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    • Album: Smoked Baked Beans From Dried Beans
  17. bigfoote

    Hog's head cheese, well Kind Of

    This brings back some good memories.  I used to work with a man from New Roads, LA years ago and he would give me a pound every year.  I would eat it in one sitting, it was so good.  Yours looks great, too.  I might try it myself now.
  18. bigfoote

    smoked bellas w/QVIEW

    This looks like a good variation on Bellas, and I do like the hole to drain them.  Can't wait to try them out.
  19. bigfoote

    Hello from Golf Heaven (HSV) Arkansas

    Thanks for the welcome.  I'm in Hot Springs Village, AR.  AKA Golf Heaven.
  20. bigfoote

    Smoking Temperatures

    A good thermometer is very important.  I like the ones that have a probe for the meat and one for the grill so that you know both the internal temp and the cooking temp.  Here is a link to some good basic info on smoking butts...
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