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  1. murph77

    New wsm

    Just got my new wsm 22.5 this thing is a beast! Looking to get a bbq quru for it any suggestions on the model?
  2. murph77

    Doing my first brisket today on the Lang wish me luck!!

    Its been warm all week here in cny about 75 now the day i wanna cook out its like 45! But true to forma lang is holdin temps well! Heres some pics from last night injectin and getting the meant all rubbed and ready for smoker as well as it at the 2 hr mark.
  3. murph77

    Pulled the trigger and bought a Lang 36 Patio

    Bought it last week hopefully will be here by end of week or next week I cant wait!
  4. murph77

    Smoking some ribs for labor day and also for a friend to try who wants me to cater for him.

    have to racks i cut into St.louis spares. Smoking for our family cookout and for a friend who wants me to cater his rehersal dinner for his wedding next yr so he can sample them. Heres the start
  5. murph77

    Smoking a pork shoulder for nephews 2nd birthday tomorrow with Q-view

    10lb pork shoulder injected with some cherry DR.Pepper and a dry rub. Have mustard and pork rub on outside going to be smoking with royal oak lump and cherry wood. Will update as time goes on.
  6. murph77

    Smokin my first turkery this weekend.

    Got a 14 pounder I'm gonna be doing. Gonna brine it and use a nice rub on it will post some q view of the whole process as I get going.
  7. murph77

    Masterbuilt charcoal barrel smoker

    Sears has one on sale for 179.99 does anyone have one? I know it will prob need some mods to work right but price wise all I can do right now. Thghts?
  8. murph77

    nice southwestern fried potatoe side

    This is a very flavorful and colorful potatoe side that goes well with a nice steak or anything else for that matter. Ingredients 6 large potatoes cut in cubes 1 red and green pepper diced 1 large onion sliced 1tbsp chopped garlic 1tbsp parsley 1 tbsp crushed red pepper(optional) 1 cup oil 1...
  9. murph77

    hey guys not a recipe more like a helpful tip

    Wasn't sure where to post this so thght this was the best spot. If your like me then you dnt always have the time to make your own sauce(I do it as much as I can) but of all the diffrent sauces I've tried I gotta tell you I think bullseye' s new regional sauces are amazing. So far I've used the...
  10. murph77

    Yet another coleslway recipe lol

    This is a recipe I've used at many of the resturants I've worked at and also with my pulled pork I find the the sweetness(with a lil kick)from the slaw dressing is a nice compliment to the pork. Ingredients: 1 head of cabbage 1 large carrot 2 cups of mayo 2 shots of southern comfort :) 2-3...
  11. murph77

    Patio size offset smoker

    dont wanna spend a ton cuz of getting a trailer mounted rig but I was wondering just for me and the wife whats a good small patio size offset to get? Ive looked at all the product reviews on here but not really sure what I wanna get was wondering if you guys could throw me some ideas based on...
  12. murph77

    Comps in NY anyone done any?

    I've been looking at entering into some around the state was wondering if anyone has done any of them hudson valley ribfest or other? N what advice you would have for me on them thanx in advance guys/gals
  13. murph77

    good woods for smoking in new york

    Hey guys I been trying to research it as much as possible but not really coming up with a real good answer. Is there anyone from NY who knws good spots to get wood for smoking and even what's available? Sry if this seems like a dumb question.
  14. murph77

    Smoking some St. Louis style ribs

    Been going for a couple hours now (using applewood) misting every hour with a mixture of soco,and cherry cola will update when done! Fingers crossed X
  15. murph77

    Lang 60??

    Hey guys new here but figured I would ask everyones opinions on this topic. Im looking into getting BBQ comps and possibly catering(depending on local demand for it). My question is Im looking at the Lang 60 and 84, I was wondering if I dont end up going to heavy into catering is the 60 big...
  16. murph77

    Hello from Central New York!

    How's it going everyone? My name is Josh I'm 26 and I've worked in resturants and food service ever since I was able to start working. I've held every job from dish washer to head cook to manager of a resturant. Cooking is my job but BBQ is my passion and my favorite thing to cook. I've recently...
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