Search results for query: *

checking to see if anyone has made anything like this before. It has been a while since I have and I am trying to remember everything. I remember of course the potatoes, red preferrably. real mayo a little mustard scallions 2 chipotle peppers in the sauce plain yogurt trying to remember the...

Amen to that Texas-Hunter. I will just stick to baking and frying them little buggers and stick to smoking hog and cow.

Has anyone ever smoked any of these? Just curious because I have some in the freezer and I fish often for them and would like to try to smoke some if possible. Thanks

Here is today's ribs. Slow and low is the trick.

What is Bad Byrons rub made from? where can I look at it?

It works for me so far, but I am no master. That is what I am hoping to get to. Thanks for the replies, keep 'em coming please. Also, what changes if it is ferral?

the method was taught to me by my great brand pa. it can be adjusted a little, but not much. It usually turns out pretty dang good. I pull the pork usually, but sometimes chop it up.

what I do is Brine it in apple cider vinegar and Kosher salt for 24 hrs. I inject it with the same brine. After the brine I rub with Brown Sugar, Garlic Powder, Onion Powder, Kosher Salt, Coarse Black Pepper, Paprika, and Chili Powder. I smoke it for 4 hrs at 225 open then foil wrap it for 3...

that makes sense to me and I will try it next time. Thanks for the input.

Like FireGuy, I have had to use skinning plier for fish to get the membrane before on some cheaper ribs from HEB or WalMart. Most of the time when I get them from the meat market, I can use needle nose plier to start and then the paper towel to finish.

That is almost the same rub that I put on my ribs I am smoking right now with the exception of the cayenne and the sea salt. I used Kosher coarse instead. Is the sea salt that much better?

Chris...right down the road in Bulldawg land. Thanks for all the welcomes. Just got through cleaning the ashes out of the pit from smoking ribs and chicken Friday. Tried the 3-2-1 rib method. Pretty dang good. Very similar to what I have always done.

definitely will, probably next weekend.

thanks for the welcome. what a wealth of info.

I was informed about this little jewel by a fellow coach the other day. I have been smoking for quite some time in my 31 years. By far, no expert. I have already learned alot just by reading through some of the pages. I use an Oklahoma Joe smoker (heavy guage steel) with the side fire box...