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  1. badfrog

    Hello from Tennessee

    Welcome to the SMF from another Tennessean!
  2. badfrog

    Closed top Barrel

    the UDS Build; thanks for everyones ideas... http://www.smokingmeatforums.com/for...ad.php?t=91682
  3. badfrog

    How many BBR on a UDS at one time?

    Brian, I can't answer your question (my UDS will have its "test flight" this weekend also). I am curious to hear the answers from the folks with UDS experience...
  4. badfrog

    Pissed off royally

    Jeff, you truly are a gentleman. I can definetely say that I have gotten my $15 worth in information, friendship and entertainment (anybody read about the exploding concrete? NO ONE WAS hurt...and you all know you want to see the pics...you can't get entertainment like that on TV!!!).
  5. badfrog

    another UDS is born!

    Thanks Meateater... I noticed you have the "flat top" UDS... how far down is your grate? I will be drilling and mounting the grate tomorrow!
  6. badfrog

    Old world curing anyone?

    I have done Panchetta several times and it is yummy stuff!
  7. badfrog

    I know I shouldn't but maybe I will...

    I believe I cannot live without the bacon lip balm.
  8. badfrog

    another UDS is born!

    I have been wanting to build a UDS for a while and looking for a drum for weeks! I found a few sources for drums but all had the dreaded liners. Last week or so I was at a friends house and spotted a drum sitting off in the weeds and asked him about it... it was soon to be his burn barrel; I...
  9. badfrog

    Boiled Peanuts?

    oh yeah!!! good stuff! I grew up on them... never tried smokin em though...might be good!
  10. badfrog

    Temp Problems on UDS

    Hey there FreshMeat, Sounds like the variance is just the way the UDS works...it makes sense when you consider the heat coming off the basket is more in the center and is going straight up, so the sides would be cooler. I just started mine today; got the top off, vent holes cut and the pre-burn...
  11. badfrog

    Hello from TN

    Hey Bryan, welcome from another prior service Tennessean...I am in Portland. I think you will find this site to be full of a bunch of friendly folks willing to help and answer any questions you have. good to have you aboard.
  12. badfrog

    Anyone heard of "Berkshire Heritage" pork? Eaten any??

    I haven't had the pleasure of trying it myself, but have been told it is what pork used to taste like years ago in this country before the fat and flavor was bread out of it! I guess I will have to look around for it and try it... I wonder how it would do in competition?
  13. badfrog

    Just the beginning of my fridge smoker project

    what "pushes" the smoke from the smoke daddy into the smoker?
  14. badfrog

    Brining Turkey w/Cure Question???

    I smoke a LOT of turkey (we sell it on the truck!). What others have already said, it is used the way you described not for bacteria, but purely for the different texture and taste it will give; it will give the meat a pinkish color (often mistaken for "not being done"). If your neighbor is...
  15. badfrog

    Ribs a little diffrent.

    First ribs I ever did (a LONG time ago mind you...!) I boiled em' and finished em' in the oven slathered in a bottle of store bought sauce... and we thought they were good!!!! I have done them quick and hot and they are pretty good (way better than boiled!). I prefer them low and slow.
  16. badfrog

    restaurant Depo

    I have a business license and reseller... just NO RESTAURANT DEPOT!!! I can't wait til they put one in Nashville!!
  17. badfrog

    My first time....

    Welcome TXgirl!!! I love the idea of smoked apples...I will have to try that! how did you do them? peeled, cored, sliced? I will be firing up the smoker on Wednesday, so I will pick up some apples prior...granny smiths you think?
  18. badfrog

    Tonight's Dinner

    Looks great...I love the garlic, rosemary olive oil combo...
  19. badfrog

    What do you do with the "extra" bacon?

    put it in a 1 gallon ziplock,squeeze out the air and in the fridge...pretty much what you do. I like some of the other methods mentioned; around here if we cooked up 3 lbs we would probably eat it all!!!
  20. badfrog

    Doot Doot Doot, Lookin' Out My Back Door!

    Wow! now I am going to have to check the weather...I thought it was supposed to be upper 60's/lower 70's, but if they are talking snow in TX, we'll probably not see 70's...
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