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  1. badfrog

    UDS question

    2 things... 1. DDAVE, that is a fine looking paint job on your UDS! what kind of paint did you use? I am assembling the parts for my first UDS and would love for it to look that good! 2. If anyone is too concerned with carcinogens and other by-products of smoking, may I suggest you put down...
  2. badfrog

    Professor Q Takes A Holiday

    That boy is going to be a professional smoker real soon! Mac & Crew GOING to be? I think he may BE there already!!! Great job and nice looking birthday dinner... oh, and happy birthday by the way!
  3. badfrog

    BBQ Pitmasters - Season 2 Confirmed!

    Woohoo!!! my Thursday nights have not been the same since the last episode!
  4. badfrog

    how do I make canadian bacon?

    Canadian Bacon is a two step process... 1. the Cure 2. the Smoke The cure gives it the traditional pink color and lots of flavor and moisture. The cure (brine); 1 gallon of water 1 1/2 cups kosher salt 1 cup sugar 1 1/2 oz pink salt (8 tsp) 1 large bunch thyme 2 garlic cloves combine the brine...
  5. badfrog

    What's your occupation?

    Food & Beverage industry consultant, mobile bbq truck/catering owner, soon to be BBQ competitor, fabricator (I love to build things!). I work for myself, so when I am not on the road, I get to work from home and cook and smoke and play in my BBQ truck... Planning to open a brick an mortar bbq...
  6. badfrog

    First hot-fast brisket - amazing!

    They look great. did you trim the fat completely? I have always left as even a layer as i could with the belief that it helped to keep the meat moist, but your pics and report seem to make me think I might not need to do that... I have always done brisket about 225 too... Hmmmm -
  7. badfrog

    Where to eat?

    Maybe we should modify this thread... how about members recommendations of BBQ places you like... same info if you know it; name, location, web address and a brief description...if it is owned by a fellow member be sure to mention that!
  8. badfrog

    Hutch's Smoker Build

    Hutch... Excellent work! I love that design; I have a rotisserie design on paper very similar, but mine has a square box - I think yours is far superior and will probably be changing my design a bit. Is that stainless? in the pics it looks like it. have you worked out the drive system yet (rpm...
  9. badfrog

    First competition and came in 8th overall !!

    Outstanding!!!! That is awesome. Anything you would do different next time? any tips for a soon to be first time competitor?
  10. badfrog

    Garlic Lovers Pulled Pork

    I am a garlic lover and that looks great! what were the qty's for the garlic juice mixture you made?
  11. badfrog

    Given some bear meat now what?

    I have no idea, but am interested to see/hear what you do with it... would love to see some before cooking and after qview and hear your comments!
  12. badfrog

    Pork chop smoking

    Smoke then in the coolest part of the smoker for at least a good 30-40 minutes, then put them on a good HOT grill... Mmm Mmm Mmm! they will be tasty!!!
  13. badfrog

    Where to eat?

    Uncle Tykies post got me to thinking... If I wanted to travel across the country, how many BBQ places are there (and where are they) that are owned or even worked at, by SMF members? So all you members that own a place or work in one, where are you? give details, (name of restaurant, address...
  14. badfrog

    Military Smokers?

    Army enlisted basic at ft Jackson Tank Hill '86 Combat medicFt Sam Houston ROTC Cal State commissioned in 90; "Clank Clank, I'm a tank" Armor School at Ft Knox 91 Got out as a Captain in 97.
  15. badfrog

    Uncle tykie has been a Very Busy Man

    Wow! thats a year for the record books! Congrats. I would start by contacting KCBS and get thier recommendations...they might even have one of thier more experienced organizers that could "mentor" you through the process...sounds like fun. Next time I am up your way, I hope I get a chance to...
  16. badfrog

    How much is a Hobart 12" slicer worth?

    I guess I haven't seen the $7000 model... I assume those have the scale with auto shut-off etc.; the only way I could get away with that would be to tell my wife about it while she is getting a massage on the beach in some tropical paradise...and even then it might get ugly!!
  17. badfrog

    Deal or no deal??

    Congrats 3montes!
  18. badfrog

    Deal or no deal??

    That is a steal! That Hobart slicer is selling on auctions for over $1000! Buy it!!! I'll go $300 on the slicer!
  19. badfrog

    How much is a Hobart 12" slicer worth?

    $400 for a Hobart slicer is a good deal if it works and is not ancient (meaning you can still get parts!) I have been watching craigslist and several restaurant auction sites for a while now looking for a deal on one. At auction they go for $1200 and up depending on the model.
  20. badfrog

    Rough Draft of the Logo..

    I lived in Scotland as a teenager (dad was in the Navy)...Haggis is good eats! basically a sheeps stomach filled with minced meat and oats and such...kind of a sausage of sorts; I believe it is boiled. It has a nice spiciness to it! Keep the Haggis reference...makes for a good conversation...
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