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  1. WillRunForQue

    Finally it's chili weather

    At least according to most of my family... On the other hand, I could eat a bowl of red or green anytime! I've done this process a few times now but don't worry too much about the exact ingredients/ratios. The two stars of the show are the peppers and the meat. For peppers, I seeded, tore...
  2. WillRunForQue

    Every pizza needs bacon

    I'd planned to make pizza with some of my Pop's brine bacon a few weeks ago after his birthday, so I was even more committed in light of his recent health problems. The dough is an overnight no knead variety that couldn't be easier. The sauces usually include a homemade roasted garlic-based...
  3. WillRunForQue

    Pulled pork live without a net

    Picked up my first boneless pork shoulder from GFS last weekend after realizing my pulled beef supply was empty. I usually get butts from Sam's, this one had a much thicker fat cap than I'm used to. Is that normal for what GFS carries? Rubbed down with mustard, coffee/brown sugar rub, and my...
  4. WillRunForQue

    Overnight bacon smoke

    If you don't make your own bacon, you have got to give it a shot. I'm kicking myself for years of not knowing better. But thanks to Pops Brine and my Spicewine with DigiQ, it couldn't be easier. I usually cut a Costco belly into thirds to fit into my brining bucket. This time I did two...
  5. WillRunForQue

    Vac sealing fish

    My annual spoonbill snagging trip is just around the corner, after getting skunked last year for the first time in years I am hoping for better results next week! I will sometimes grill filets, but usually slice them into strips, bread them, and deep fry. I have experimented with breading them...
  6. WillRunForQue

    Pastrami first-timer

    The great posts from other SMF members got me to finally give pastrami a shot. I'd never even eaten it, much less made it. Turned out fantastic! The oldest son quickly said - oh yeah, you're definitely making this again! Started with a nice trimmed tri-tip from GFS and Pop's brine plus a...
  7. WillRunForQue

    Smoked then deep fried ribs

    Had to try something new for the super Bowl. Started with some of Sam's loin back ribs, some with a coffee rub and some with a regular bbq rub. My pit thermometer got a little messed up part way through, think was up against my pan, so they smoked for about 7 1/2 hours... a little longer than...
  8. WillRunForQue

    Ultimate wood splitter

    This isn't a new video, but first time I had seen it. Crazy. Sure would've sped up the mulberry chopping I did a few weeks ago! (First time I've posted a video, so hope I did it ok, moderators feel free to set me right if need be!)
  9. WillRunForQue

    Good stuff: Pizza fatties and ABT's

    Whenever I'm looking for a change of pace on the grill or smoker, fatties seem to often call my name. I would make them more often if the prep time were quicker, even with years of making the process easier they are some work for sure. ABT's, on the other hand, frequently show up on the menu...
  10. WillRunForQue

    Wood fired pizza hot and fresh off the Weber

    We are huge fans of wood fired pizza: the bits of char, the focus on the crust as much as the toppings, and the spectacle of the crazy hot fire! The gear: Weber 22 (the most versatile cooker out there IMO), Kettlepizza's insert (splurged a few years ago for the Seriouseats edition), and a mix...
  11. WillRunForQue

    Blackberry pork tenderloin, times 2

    The weather isn't quite as warm as last weekend, but still nice enough to have some blackberry pork tenderloins on the weber. These are SWIMBO's only preferred way to eat pork tenderloin, which is one of my favorites. Pulled at 150 as she's not big into pink pork (except the smoke ring of...
  12. WillRunForQue

    Medium Spicewine for sale

    SWMBO has told me that it's time to find a new home for my largest smoker to make room in the garage for our teenage driver-to-be. Specs can be found on Spicewine's website, just pull up their medium smoker. This one has 4 racks and includes a monstrous charcoal basket plus a DigiQ DX2 with a...
  13. WillRunForQue

    Why can't salad taste this good?

    I've had the itch to try this bacon chipotle bbq sauce for a few months now. http://www.smokingmeatforums.com/t/249003/bacon-chipotle-bbq-sauce#post_1584035 Had a little extra time yesterday to mix some up along with our standby blackberry bbq sauce on some pork tenderloins. In head to head...
  14. WillRunForQue

    Thin sliced beef and burnt ends galore

    Sometimes everything works out in the (burnt) end... I had a friend ask for some thin sliced smoked beef and I can't have a smoker running without trying to fill it! So I decided to also make some burnt ends from a couple of small chuckies, and also snuck a couple of fatties on for my kiddos...
  15. WillRunForQue

    Smoked meatballs and pulled pork on the mini, Qview

    This is my second try at meatballs on my mini, and after realizing earlier this week that we were out of pulled pork for a weeknight meal I put in a portion of a pork shoulder too.  The meatballs had been mixed up a couple of weeks ago with a mixture of ground beef, tomato sauce, and quick...
  16. WillRunForQue

    Triple B, can't beat it (Qview)

    First, many thanks to Bearcarver and Pops for what I've learned from them on making BBB, any errors are definitely my own!  I've been buying the large bone-in shoulders from Sam's and de-boning to create 4 slabs of pork.  This batch was in Pop's brine for 14 days, over the minimum number based...
  17. WillRunForQue

    New member, been learning from SMF-ers for a while

    Submitting first post to introduce myself. I have been smoking for a few years and grilling for much longer, but owe a lot to members here for techniques and tips. That currently includes the BBB in Pops brine that will be in the MES this weekend, which gives me an excuse to dig into some of my...
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