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    I haven't been around for so long that I will reintroduce myself.

    didn't lose the DPP or my MES but did lose my my back yard stick burner. Pork butt going on the MES as we speak, off to the Hub City Tattoo and Bike Fest.
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    I haven't been around for so long that I will reintroduce myself.

    It's been awhile, long cold PIA winter, my now ex got my computer, 3 of my smokers.  Knocked me down but not out. Looking forward to getting back on the forum and getting the TBS rollin again Lawdog
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    1st Brisket!

    Looks great, hope you enjoyed it. Man my fingers were working overtime on the text messages today. LOL Hope the family liked it too. Let me in on that sauce someday I got 3 on the watt burner as I type this for my mom's b-day tomorrow, plus 30 lbs of suasage, 15 jap and 15 german ring. James
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    Gas under $3.00

    got to wondering if I would ever see gasoline under $3.00 a gallon again, low price in my area $2.99 a gallon. Guess it goes to show, use less they gotta drop the price. Hope all are seeing the same benifits.
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    Happy Birthday Lawdog

    Thanks all, My wife insisted that I get to "relax" and not have to cook for my own party so she has everything set up for tonight. Besides, I got my smoke fix for this week here http://www.smokingmeatforums.com/for...ad.php?t=23572 Tonight just lots of friends, light food and plenty of beer...
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    Heavy Hitter's

    of the limited choices i would have to go with the lang. reverse flow is great, never cooked on one (lang) but have a great reverse flow at home and love it. IMO need to include a few more choices to the poll.
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    Hub City BBQ Cookoff

    Well I can't say this is a sanctioned event, more a local shindig. My wife's hotel sponsered us for the event so we took on the hotel name. Seems to be the last several years that the big money donors have been the winners at the event but it is a great community event and I had a blast for the...
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    Antelope

    I was given an couple of large chunks of antelope shoulder by a co-workers husband from this years kill (just a couple of weeks in the freezer) and I am looking for any suggestions for smoking. Totally new to me so anything would be appreciated.
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    Movin' on up from Weber Kettle...

    Welcome aboard coyote-1. Sounds like you have several years of smokin already under you belt. I havent personally cooked that way but @ a comp a few weeks ago my team mate had ten flats that he needed cooked for a charity event some 10 days later. He threw them on the smoker with our comp meat...
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    Dumb Question, Just Wondering

    That's a great lookin' pic Capt, lang against all that snow. You can even see her breath in the cold
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    Thanks to my butcher

    wish "they" would drop the prices round here. my bride seems to think that is a special occasion cut of meat. Been seen alot of PR lately and it's giving me the bug again. BTW, great lookin' grub, keep up the good work
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    Cowboy Pinto Beans

    left over brisket..........what's that???
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    hello all again

    Good to see you back
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    Hello Smokers!

    welcome aboard, pull up a chair, crack a brew and enjoy
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    Checkin out! see ya later!

    Way to go Capt. D, sounds like there will be 80 very satisfied and ful ppl by the time you get done with them. Lookin forward to the pics. Bet that lange kicks butt (pun intended) for this cook.
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    Smokin 100 lbs of butt.

    And you can always use Soflaquers finishing sauce.
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    lets not forget

    some things don't need over "analizing", I think in the spirit we all mourn and as a previous amphib Navy man I can say we all remember and 09-11 holds a special place in all our (mine included) hearts. Huge loss and in the long run all scores will be settled. Thank all who have served past...
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    Just wanted to say "hello!"

    welcome mike, u think you have you have reached the top, wait until u try some of the ideas you wll find on SMF.
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    New kid on the block

    welcom G88, not familiar with your current model of cooker but ther are plenty of folks her with tons of great info, stand by someone will be by shortly with info on your quesions. again welcome aboard
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    4 year member-first time on forum !

    welcome Tom, glad you finally come in from the sidelines. Lookin forward to you input on cuts o meat
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