Toggle sidebar

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. cubguy17

    Baffle for an Oklahoma Joe Question

    I recently bought an Oklahome Joe Smoker and want to put a baffle in it. I already have one made but the way the smoker is made the baffle will sit directly under the food grate with little to no gap. There is a heat shield right where the fire box comes into the smoker but even if I cut that...
  2. cubguy17

    Quick question?

    Thanks guys, I didn't think a loin could be pulled but I figured i'd ask if anyone ever had luck trying it. I need to have them ready by 10:30 am so I was thinking I would smoke it hot til the internal was around 130 then let them cool to slice thin. Then throw the slices into a roaster with a...
  3. cubguy17

    Quick question?

    Has anyone pulled a pork loin? If so how do you keep it moist and what temp do you cook it to? I've been asked to smoke pork loins for a local bar which I thought sure no big deal but after they bought the meat they told me they wanted to pull them. I've pulled a bunch of butts but never even...
  4. cubguy17

    Question on pulling a roast?

    Tomorrow is my daughter's confirmation and I am having an open house for family. My plan is to make pulled french dips and am looking through the adds for meat sales. The cheapest chucks I found are $2.99 lb. which is what I would normally use. Bag and save has top round roasts for 2.48 lb., I...
  5. cubguy17

    Chickens inside of a whole pig?

    I had some buddies roast a pig yesterday and they stuck 2 or 3 uncooked chickens in the chest cavity, this seemed like a really bad idea too me but they did it because someone told them to. As far as I know nobody is sick today, so maybe they got lucky or maybe this is ok. What do you guys...
  6. cubguy17

    Whole Piglet?

    My brother is on his way back from a hog hunt in Oklahoma. He killed about a 10 pound giant. I'm going to smoke it for him and was wondering about cooking this beast. After it was field dressed it drops down to a whopping 4 1/2 lbs, I figured I would inject it where I can and baste it while it's...
  7. cubguy17

    Why is my loin stalling?

    I'm going to take it to 155 and in the little time I have posted this the temp in the meat has gone up 4 degree's stall is over. HOPEFULLY! Or I'm gonna have to go Suh on it's A$$.
  8. cubguy17

    Why is my loin stalling?

    Ya I've readjusted it a few times and get the same temp. Not sure whats up I've had these stalls on butts and briskets but never on a loin.
  9. cubguy17

    Why is my loin stalling?

    I am smoking a 9 lb pork loin for the husker game tonight and it's sitting at 140 right now and for the last hour and a half. i didn't expect a stall because the lack of fat and marbling in the meat so I am a little nervous of the meat drying out. I am going to slice it thin with a slicer and...
  10. cubguy17

    Question about seasoning a new smoker.

    I guess it's not technically new, It's being built out of an old power generater, and the grates are made out of rebar. It's gonna be pretty bad a$$ when it's all done. (This Weekend) hopefully, but i am wondering what to do to it to season it properly so that it is safe to put food in. The...
  11. cubguy17

    Come On Cubbies!!!!!!!!!!!!!!

    Damnit, root for us guys my team needs a win tonight and I wanna smoke some food for a game with some meaning tomorrow.
  12. cubguy17

    18-20lb brisket in about 9 hours??????

    I have a buddy that smoked a brisket on the Huskers opening game. I was with him when he bought the brisket the afternoon before. If it was me I would have been putting it on at about 6 or 7 pm that night in hopes it would be ready by game time the next day. ( 6 pm ) I told him that and he...
  13. cubguy17

    Anyone try this????

    I got the stuff to do it. Probably tonight, I'll take plenty of pictures.
  14. cubguy17

    Smoke Corn?

    Just did some corn last weekend. I pulled out all the silk strands, then wrapped it back up in the husk, soaked it in water for about 30 minutes, tied the tops up the best I could, and threw them on. Turned out great!!
  15. cubguy17

    Anyone try this????

    I plan on taking the fattiest ground burger that I can find, seasoning it like I would a burger, add some cheddar cheese, and precooked bacon all chopped up, and stuff it into a sausage casing. Bacon cheddar burger brats. Thumbs up, or thumbs down?
  16. cubguy17

    How much do I need???

    What church??? Are you in omaha???
  17. cubguy17

    Mid-America Ribfest

    I plan on going and checking it out, haven't ever gone before.
  18. cubguy17

    Canadian Geese are early this year

    The only way I have had good goose is to marinate it like it is a steak, worstershire (I probably butchered that word) A1, cooking wine, a little lemon juice, basically a little of everything in the fridge. Then throw the meat on the grill and cook it to about medium. By the way cut the meat...
  19. cubguy17

    Fatties

    If I had that kind of view I would smoke everyday, wait I do. Where ya at?
  20. cubguy17

    Hello from Breezy Point Minnesota

    Welcome Arrow this sight kicks a$$, don't be afraid to ask questions someone here can answer them. I am not familiar with that smoker but I'm sure someone can help you when you post. Anyway welcome again and good smokin.
Top Bottom
Back
Clicky