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    Dr. Krol New Member

    welcome doc, glad to have you aboard
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    lets not forget

    way to go captn. I will never forget!!!!!!!!!!!!!!!!!!
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    Show Us Your Mess! ! ! ! !

    never thought about taking pics of the "aftermath" but trust me there is plenty of it. I will try to remember to play catchup on the next cook.
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    Hub City BBQ Cookoff

    O.K. folks, gonna try my hand at my second comp. This is a non sanctioned cookoff, just come home with braggin rights and a trophy.Here is a link to the comp. http://www.lubbockchamber.com/giant_side_bbq.htm My wife is the GM for a local hotel and her business is covering the entry fee and...
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    Favorite Smoke?

    this one is mine http://www.smokingmeatforums.com/for...ad.php?t=12323 jut flat out a great taste and the inlaw factor to deal with. my wife wont let me cook one for her family for he holidays because she says it would be a waste of good meat on people who would not appreciate what went into it.
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    smokin Joe

    welcome aboard Joe, glad to have you here
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    New to the Smoking World!

    Welcome Shea, might as well cook up a butt. It's hard to mess up and you guests will love it. Just follow the sticky's under pork and you will be smokin great PP before you know it P.S. try using SoFlaQuers finishing sauce for that extra kick
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    different kind of prime this time!

    damn capt. those look great, scuse me while I clean the drool off my keyboard.
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    got smoke?

    Welcome U-H, good looking smoker. Can't wait for the future q-view
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    My new (used) smoker pictures

    Good job Johnnie. You're gonna love the rig, can't wait to see some q-view. Whatcha got cookin'?
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    Packer Brisket

    yup, packer will be untrimmed, flat and point still attatched
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    Buffalo ICBS Cookoff

    Steve, the 10 briskets went to 140* internal and then were pulled. I don't guess there really is a benifit other than we wanted to be able to focus our attention on our compition stuff and still get a good smokey taste on the others. The 10 briskets will be finished off in a couple of MES's...
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    clod

    Sorry Dan, I posted it earlier today but it keeps falling through to the bottom. Here is a link to my last couple of posts and a slideshow. http://www.smokingmeatforums.com/for...ad.php?t=21152 Thanks for asking
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    clod

    thanx Dan, I remember seein that post, made me hungry then, makes me hungry now. great job and thanks again.
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    clod

    Fri when I picked up meat for this weekends comp, my butcher told me he has been selling alot of clods lately. I have read up on them in several books and several posts here. I saw Richtee's post and looked like he was paying about a buck .99. The going price around here is 2.29lb. Any...
    • lawdog
    • Thread
    • Replies: 4
    • Forum: Beef
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    BIGFOOT? What does everyone think?

    I heard Elvis and Bruce Lee were spotted living together as life partners in Hawaii
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    My first beef ribs ever

    oh man those look great, details. Rub? Marinade? Method? Details. I love the the beefies, if you get the chance search mojo, Flash posted a thred on beefies marinated in mojo. Trust me it is great. Again good job on the beef ribs
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    Greetings from Northern California!

    Welcome hb-kid, welcome to have you here......hmmmmmmm pro chef, italian resturaunt, will be lloking forward to some italian recipies to put smoked meat into. Again welcome, any questions just ask
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    Buffalo ICBS Cookoff

    thanks T-H, Rich and Piney, by the time it was all over just about 36 hours with now sleep. I didn't expect to place in the money and was very happy with the results
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    Buffalo ICBS Cookoff

    Wow, what a weekend. We got our mini camper out at the cooksite on Wed the 13th, cooker out on the evening of Thurs the 14th and arrived for the cook @ about 1500 on the afternoon of Fri the 15th. Lots of people, both cook teams and spectators. Checked in at registration table and they inspected...
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