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  1. pokey

    Day 2 - Smoked Short Ribs

    I love lookin' at your cookin'! Thanks always for the inspiration.
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  5. pokey

    Pork Butt and a surprise Lamb Roast w/bones with Qview

    Lamb is great with fresh garlic, cracked pepper, salt and rosemary. We like ours' rare, so we cook it until 125* IT. IRMV
  6. pokey

    First few briskets sucked, Last one kicked butt.

    Maybe I missed it, but did you foil it? Or leave it smokin' the whole time? FWIW In my one successful brisket, foiling was what made the difference, I believe. I foiled at 165* and took it to 202*. IRMV
  7. pokey

    Does anybody actually enjoy street fair food?

    I always enjoy St. Anthony's festival in the spring and San Gennaro in the fall, both in Little Italy. One year I tried a pork bracciole from every stand. Another year, hot sausage. They all grill them over charcoal, obviously some better than others. Soft shelled crab sandwiches are good for...
  8. pokey

    October 2010 Throwdown Winners - Fatties

    Talk about a photo finish! Congrats to everyone who competed. But the real winners were those who got to chow down on the entries! And the rest of us who were inspired to try something different by the entries.
  9. pokey

    Beef back ribs trouble

    If the ribs your cooking are anything like the ones I just did, there's plenty of meat for a good reading. I did 3-2-1 and I think they needed more. They look good but weren't as tender as I'd have liked. Next time I'll measure 'em and cook to temp, not time like pork ribs.
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  11. pokey

    First Brisket

    I foil at 160* and take it to 195*, or at least, that's what I did the one time my brisket came out good! IRMV Good luck, and post Qview when done!
  12. pokey

    Traeger Smokers?

    Hey Carpetride - "engineered stick burner" - I like that! Charlottetavern - 20 people for the first smoke? That's pressure. Hopefully you thrive under pressure. I don't have any idea of your experience, but may I suggest just doing ribs, Powder them up and put them in some kind of rack that...
  13. pokey

    Traeger Smokers?

    There's a lot to know about how these things work. A good source is Pelletheads.com: http://pelletheads.com/index.php?topic=5294.msg46137#msg46137 The smoke setting is basically the way the controller manages the feeding of pellets into the firebox when it's trying to hold a specific...
  14. pokey

    Beef Bacon

    Dang, I keep making the mistake of looking at threads like this before I've eaten! Looks terrific. Is the idea that you mix the cure in with the ground meat and that's why it cures so quickly? Thanks for sharing!
  15. pokey

    Tony Chacheres cajun seasoning.

    M? I don't think that would have been the first place I'd look. But I guess it will show up in a search, so it doesn't matter where you file it.
  16. pokey

    Help w/ my first fattie

    Very nice! I never would have thought a first fatty. The order of the QView was fun, too, kinda like watching a movie backwards. Great start and thanks for sharing.
  17. pokey

    Finally some BB Bacon

    Looks outstanding. I'm getting ready to start some of my own, only in the research stage at this point. How long did it cure? Did you use the Bass Pro BB cure straight or spice it up? What were the smoke details? Thanks.
  18. pokey

    Not a fan of beef ribs anymore.

    I tried these last weekend, too. I also used a modified 3-2-1 that worked really well for the pork ribs I was doing at the same time. The beef came out looking good, but was a little rubbery. Next time I'll follow Mark's advice and cook them by temperature, since there's enough meat to get a...
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