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  1. billy brown

    Jamaican Me Hungry Beef Ribs

    Warmest day of the year so far in our part of Ontario so just had to fire up the old WSM. My local butcher saved me six nice big beef ribs and rationalized that the cost was more than offset by money saved since our local Legion is shut down. I can a couple dozen jars of jerk paste each year...
  2. billy brown

    Clod Heaven

    Cool and rainy in our part of Ontario yesterday so had to keep the old WSM inside for the whole cook. I had my butcher square up an 8 lb chunk of clod to help with even cooking and seasoned it with kosher salt and coarse pepper. Full water pan and cherry for smoke, the temp bounced around a bit...
  3. billy brown

    First time jerky and need some help

    Well I love jerky but have never done my own. Yesterday I bought a 4 lb eye of round from my local butcher then sliced and marinaded according to all the great advice here. So far so good. Smoked on my WSM for 8 hrs anywhere from 150 -180 depending on the wind (crazy today in Southern Ontario...
  4. billy brown

    Sous vide and smoke clod

    Beginning to second guess my game plan for this weekend and hoping for some advice if it's not already too late. Dropped a 6.5 lb chunk of beef clod in a 150 water bath yesterday at 3 pm and was planning to leave it there until tomorrow afternoon then rub and finish on the WSM for some smoke and...
  5. billy brown

    First butcher paper brisket.

    Thanks to all who have helped me lately especially dirtworldmike who helped me get proper butcher paper up here in Ontario. Great day for barbecue up here, 37 F. with no wind when I started my cook, lots of ice still on Lake Erie but lousy for hockey or fishing. image.jpeg (1,817k. jpeg...
  6. billy brown

    Butcher paper in Ontario

    I'd really like to try butcher paper for my next brisket but having a helluva time finding the right stuff up here. None of the places on Amazon ship here. Anybody have line on this? Thought about parchment paper too as I know some have tried it. How does it stack up with butcher paper?
  7. billy brown

    A little quicker pork butt question

    I have read with interest some lively discussions about some who are going a little hotter and quicker with pork butts. Not interested in resurrecting any battles but just looking for a little guidance. I've got an 8 lb butt ready for tomorrow and want to try it a little quicker on my 18.5 WSM...
  8. billy brown

    First post and an embarrasing question

    Greetings everyone and real happy to be a new member. I live near a small town in southwestern Ontario and switched from gas to a Weber Smokey Mountain a couple of years ago and am loving it and also looking forward to learning more from more experienced folks on this forum. Yesterday I did 8...
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