Toggle sidebar

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.
  1. boykjo

    Brisket bark

    You cant always judge a book by its cover. It will take a lot of trial and error with your smoker to get a bark like that without drying out a brisket. IMO to get a deep bark you go "low and slow". the longer the brisket is in the smoker (Unwrapped) the darker the bark is going to get. You will...
  2. boykjo

    My North FL Event Offering: Who Would Like To Cook It? (Pics)

    Very nice Robert... I'm glad I'll get to see it all come together. I'll be the official taste tester....lol I always bring a cooler full of sausages to eat and for people to take home.
  3. boykjo

    Olive and Pimento loaf

    Nice looking olive loaf chop. I still got one in the freezer. Saving it for a rainy day. People had the same reaction when they tried it. Said I don't like olives then they said this is good stuff. I guess the mix of the "Meat, spices and olive combination makes it for a really tasty treat. I...
  4. boykjo

    3D Printed Stuffer Tube

    Great idea putting that 3 D printer to some good use............. :emoji_thumbsup:
  5. boykjo

    Hog casings - ever seen this??

    ^^^^^^^^^^^^^^^^
  6. boykjo

    Tis The Season!

    Some good eatin right there............:emoji_thumbsup:
  7. boykjo

    Favorite widely available bourbon or whiskey

    Not a big whiskey/bourbon drinker anymore....... but I always keep a bottle of Jameson Irish whiskey in the freezer. Its a favorite now.
  8. boykjo

    Clearance sale grinder

    great find......... :emoji_thumbsup:
  9. boykjo

    Clearance sale grinder

    great find......... :emoji_thumbsup:
  10. boykjo

    Finally done!

    Nice......... What kind of burner you running
  11. boykjo

    Another member gone

    Thanks for the heads up Gary..... I missed this thread. Sorry to hear that. R.I.P David.
  12. boykjo

    Red's 24x46 Reverse Flow Patio Build

    Nice patio smoker build going on there. Good job on the drain pipe install. I started my build back in 2011 and its still not finished but usable......lol https://www.smokingmeatforums.com/threads/boykjos-reverse-flow-build-05-07-2015-update.109570/
  13. boykjo

    What to do when half a butt is done, the other is not?

    keep going till all the butt is done. You can foil wrap to help insulate the butt to finish
  14. boykjo

    Smoker temp dropped - pork butt - safe to eat?

    The butt made the 40 to 140 in 4 rule. At 160 everything is dead. At 165 that makes you safe even if you injected. IMO you only need to worry about surface bacteria if temps and times are not properly met (non injected). Always wash/rinse the whole muscle meat surface before prepping. When...
  15. boykjo

    Smoker temp dropped - pork butt - safe to eat?

    Your good to go...........
  16. boykjo

    Meat grinder recommendations.

    If I were to buy one today at an entry level grinder I would go with the LEM #8 big bite. LEM makes good quality equipment.
  17. boykjo

    cast iron sausage cooker?

    Ve(r)(r)(r)(r)y Interesting........... like to know how it comes out. Never thought about cooking a sausage and trying to make it come out straght to cook evenly. IMO If you want straight sausages you'll have to make them yourself. Using man made fresh sausage casings like johnsonville sausages...
  18. boykjo

    Afterlife

    IMO if you think all of this happened on its own and wasnt orchestrated you may want to think again. Imagine what all had to happen to make everything work. God is a great mathematician......... My 2 cents
  19. boykjo

    Question

    FT for me
  20. boykjo

    R.I.P. Bearcarver (John)

    R.I.P. John........
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Top Bottom
Back
Clicky