Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Trarger Grills
Sorry to hear about your problem with Traeger QC. I hope they get it under control and do right by you. I may be telling you stuff you already know, but here goes: I've been using a Lil Tex since June and had one of what they call a "Flame Out". What happens is that for some reason the fire...- pokey
- Post #4
- Forum: Slicers, Grinders, Tools, Equipment
-
What is up.
The opposite of down? Welcome to SMF. You'll find this to be a very welcoming community, and in addition to having opinions and suggestions about almost anything, we're always looking for pix and inspiration. Looking forward to yours! -
Whee! My first ABT's!
Beautiful! I've gotta try splitting the stems like that. Nice touch!- pokey
- Post #8
- Forum: ABT's and all things Appetizers
-
Help w/ my first fattie
There are as many different kinds of fatties as there are opinions. I like to use almost any kind of sausage I can get either in patties or otherwise outside of casings. I've used lamb sausage to make Greek fatties, Italian sausage to make, well, Italian fatties, breakfast sausage is good for... -
Smokin a turkey
Nice looking bird! Thanks for sharing. But I had to look up "Spatchcock". That's what I love about this site: I learn something daily. -
monday smoke...............
Great smoke. That's what I call filling up the smoker! Re the Achiote, I hadn't heard of it either, so I googled it. Found the following recipe on mexicanfood.about.com. I don't know what annato seeds are or what they (or this paste) taste like. Maybe someone could comment? A recipe for...- pokey
- Post #11
- Forum: General Discussion
-
1 Maverick ET-901 Remote BBQ Thermometer & Timer 12.99 +5.00 shipping on woot
I did a search of woot.com and found the ET-901 for $19.99. I believe they are saying it's at buy.com. Might you have to join woot to see the one-day deals?- pokey
- Post #5
- Forum: Classified Ads
-
No Bean Smoked Venison Chili with Q-View
Nice, and inspirational. But why no beans? Hours later they remind you of the fun you had eatin' the chili! As do the jalapenos, but in a different way. -
New To Smoking (Need Questions Ansered)
Welcome! In my short experience, I've had pork butts about that size that took anywhere from 12 to 16 hours at that cooking temp to reach the desired internal temp of 200* - 205*. As was said above, don't do this based on time. Sometimes the butt will "stall" for a while. It will hold at a... -
So does it get any better than.....
7:34 a.m.? Is this breakfast? Beautiful steaks. I've been so busy smokin', I 've forgotten about plain ol' grillin'. Very nice. -
So what's the big deal with peeling the membrane off ribs?? does it make a difference??
And I just realized this is in the "Beef" forum. I know nothing about this, then. I take it all back. Sorry. [Don't you hate it when that happens?] -
Been Gone for Awhile.........QVIEW
Good looking brisket with a beautiful smoke ring. Very nice. Sorry the point didn't turn out as you hoped! Keep tryin'. -
So what's the big deal with peeling the membrane off ribs?? does it make a difference??
I don't cut the ribs and have found that the membrane goes up the ribs and under a flap of meat that is part of what gets trimmed off. The membrane tends to rip at that point, but if you're careful and diligent you can get most, if not all, of it off. And in the TMI dept: I need less dental... -
Gonna give ribs ONE MORE TRY then i'm giving up... end up with shoe leather every time! :(
Great news! Just keep at it, make notes and look for continuous improvement. -
My first Qview
I had the same problem with my signature, but one of the members told me the solution. When you edit your signature, there's a button that will allow you to view the source code. When you do that, you'll see the string of characters that represent a line break. It's a "less than sign", followed... -
Smoked Burgers - Wow
They look great! I've never tried smoking burgers. I've always grilled 'em. What temp do you smoke at? What IT do you aim for? -
Pellet source
Go to pelletheads.com there's lots of posts there about this.- pokey
- Post #3
- Forum: Wood Smokers
-
My Second Brisket w/ QView
Thansk everyone. An update. The ends of the flat were terrific, very moist and tender. The inner slices were still tasty, but a bit dry by comparison. The point, on the other hand, was unbelievable! It was tender, juicy, almost like it could've been pulled, but not quite. This is what I think... -
DSC_4014.JPG
- pokey
- Media item
- Comments: 0
- Album: Default
-
My Second Brisket w/ QView
In Prep for a lunch requested by DW's (da wife) boss next week, I decided to try a brisket. I got a small whole packer, 8.68 pounds, at our local supermarket, Waldbaums. Coated with a salt, garlic powder, pepper, paprika, rosemary, onion powder, ginger and chili powder rub, it sat overnight...
