Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. Burner76

    Review my techique

    That's awesome daveomak lol
  2. Burner76

    Review my techique

    I've taken briskets off the smoker at 185 and wrapt in towels dropped into the cooler and 6 hrs later it's turned to mush !! All the bark turned soft and basicly slid off the brisket. Best way in my opinion is to take the brisket off the smoker and using a thermapen checking the temp...wait...
  3. Burner76

    It's that time of the year again..Tamales!!

    Sure thing Chris.. I'll try and work that up for ya soon..about to be busy for a few hrs. Check back tomorrow for recipe steps ! Cheers
  4. Burner76

    It's that time of the year again..Tamales!!

  5. Burner76

    Smoked onion bacon bombs !!

    Appreciate ya guys !! Cheers, Burner
  6. Burner76

    Smoked onion bacon bombs !!

    Enjoy Heatman !!! Cheers
  7. Burner76

    Smoked onion bacon bombs !!

    Appreciate ya Kruizer !! Cheers ..Burner
  8. Burner76

    It's that time of the year again..Tamales!!

    So every year around the holidays we make tamales for friends and family !! Green chili chicken.. Mexican red Spicey smoked pork ..to name a few !! Do you like tamales..what's your favorite ?
  9. Burner76

    Smoked onion bacon bombs !!

    So i was going through my bbq photos and came across these i had made a few years ago ... Pretty simple and easy to make and different ! Sorta have it all in a ball hahaha A meatloaf in the middle of a onion wrapt with bacon !!! Seriously what could go wrong !!!
  10. Burner76

    re-smoking a (pulled) pork shoulder which didnt get much smoke

    That's the thing with smoking meats over night while sleeping..Anything can go wrong at any time. Everybody loves smoked bbq but lately the fad is all these pellet smokers and such.. Load and leave and come back hrs later expecting to pull out a great piece of smoked goodness . But not...
  11. Burner76

    Smoked Cheese - Batch Number One of 2018: White Cheddar

    Damn Chris hahaha Jerry would beat the hell out of Tom to get to all that smoked cheese!! Looks great !! I haven't smoked cheese in about 6 or 7 years..idk ..but thanks for the view ...Most definitely going to smoke some cheese when the next cold front arrives this coming week.. I do remember...
  12. Burner76

    baby back ribs

    Ribs look nice and sticky.. Good job .. Noticed that mayo with them steak fries lol.. Cheers , Burner
  13. Burner76

    Review my techique

    I've been around a bbq pit my whole life .. Dad smoking briskets for little league games and so forth.. Then when i got older i became intrested in the bbq world. 1st...the quality of meat can make a huge difference.. It's becoming harder and harder to find a good whole brisket..butchers at...
  14. Burner76

    1st dino short ribs

    Excellent job on those beef ribs Kit ! I've never tried the method you used , I'll look into that more for sure..interesting . However the frame of 60 plus hrs ? Cheers !!
  15. Burner76

    Recent Ribs and pork loin

    Appreciate it Al...Cheers !
  16. Burner76

    Recent Ribs and pork loin

    Thanks Smokinlogs ! Cheers
  17. Burner76

    Recent Ribs and pork loin

    Thanks Chris.. Hope all is well brutha ! Cheers
  18. Burner76

    Recent Ribs and pork loin

    Thanks Jcam . I almost always pull loins at 155/60. I've never had any issues regarding over smoking dried out . I'm aware of the fda changing the safe temps on pork but i have always been carefull when it comes to pork and big market stores .
  19. Burner76

    Smoked stuffed Breast

    Stuffed Yard Bird with Jalepeno cream cheese Wrapted with Bacon !! Cajun spices !! Was limited with wood..So hickory became the Star of the day... Drip pan helps control temp.. Use a thermometer.. Smoke at 275 temp. Cheers .. Burner
  20. Burner76

    Recent Ribs and pork loin

    Been awhile since my last post... Some semi recent pics from a month or so ago.. Ribs have my own homemade rub..smoked 2 hrs then recieved heavy dose of apple cider..at the 3 hr mark.. 4 hr mark i started glazing.. . Smoked for anothern hour or so .. Never wrapted. That Pork loin was...
Top Bottom
Back
Clicky