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. Hawging It

    OLE BIG BERTHA'S BIRTHDAY!

    Greetings fellow smokers!! I have not posted in some time now. I am still alive and in the game! Next week is Big Bertha's 15th birthday and I wanted to fix her up real nice for a big smokin! Knocked off a little surface rust, gave her a good bath in "Purple Power" awsome stuff and repainted...
  2. Hawging It

    BRISKET FLAT ON THE WEBER KETTLE

    This turned out good. Loved the bark, flavor and tenderness. I completely covered the flat in apple juice for 24 hours then seasoned up good with black pepper and kosher salt. Smoked with a little hickory for 8 hours @ 250 degrees. Wrapped in butcher paper when the internal reached 165. Took off...
  3. Hawging It

    APPLE SMOKED KETTLE SPARE RIBS

    I am still smoking just have not posted in a while. Love Kettle smoking so here are some photos of the apple smoked spare ribs. They turned out real good. Killer Hogs "The BBQ Rub" Steady all smoke long A little of my BBQ sauce that I have been making for 30 + years Just right! And of...
  4. Hawging It

    TIGER SAUCE SPARE RIBS

    Greetings all! I wanted to try something different and I love Tiger Sauce so decided to do a rack. Seasoned with Cavenders Greek seasoning then Killer Hogs The BBQ Rub. Smoked with Hickory splits. Started basting the last 30 minutes with the sauce. I have to say they were very good with a nice...
  5. Hawging It

    Holy Baloney!!

    Greetings and Happy New Year!! I haven’t smoked bologna in a long time so I decided to give it a go. Fired up the Weber Kettle with some hickory chunks. It was moist on the outside so a binder was not needed. Scored and dusted heavy with Cavenders Greek seasoning then heavy with Killer Hogs The...
  6. Hawging It

    Rack of Hawg

    I smoked my first one several months ago and it turned out good so I smoked another one today. Dusted heavy with Greek seasoning with another layer of Killer Hogs BBQ seasoning. This time I fired off my favorite stick burner Ole Big Bertha! She rolled that Black Wild Cherry smoke at a steady 250...
  7. Hawging It

    AIR FRYER whachagot !!

    I have had the old school NUWAVE for about three years. It works great! Just can’t cook as many large things like all that are on the market and infomercials today. Whachagot!
  8. Hawging It

    ADDING TO THE STASH

    Well, Sunday was my first day off in many weeks so what did I do? Bust wood! I had a big hickory and some black wild cherry that had blown down in the spring. I had already cut them up . I rented a wood buster from the local hardware store for 50 bucks and away I went! Best 50 bucks I have...
  9. Hawging It

    Opinions on pork rib smoking temps. WHATS YOUR TAKE

    Greetings all. Since back in the caveman era, I have been smoking pork ribs both Baby Backs and Saint Louis style the same way. Throw em on with whatever rub I like at the time with hickory, black wild cherry or oak splits, sometimes mixing the woods. Most of the time 250 degrees and sometime...
  10. Hawging It

    No Joke! Thanksgiving Memory

    Every Thanksgiving I laugh about something that happened over 30 years ago. Try to visualize this because it dang sure happened. Daddy had a custom stick burner before custom stick burners were the rage. It was a bit different. The stack was in the back/middle of the smoker with doors that open...
  11. Hawging It

    Smoking a deer hind quarter. I have a question.

    Greetings all! I have smoked many through the years. It's time to start cranking them out again. I smoke for me and I also have hunting folks from around my community that bring me theirs from time to time to smoke. Here is my question. What about injecting one? Never done that. If so, anyone...
  12. Hawging It

    Question about grilling beef and pork sausage links

    I have grilled beef and pork sausage links for many years. Hard to beat a good sausage dog loaded up with your favorite fixins. My question is, why does the pork sausage casing always seem to bust and the beef does not. Aggravating as hell. Any answers and recommendations?
  13. Hawging It

    Big Load of Hickory and Black Wild Cherry Smoking Wood

    Several months ago I had a big hickory and a wild cherry blow down in my pasture. I cut em all up a while back but haven't had the time to go back and load up and bring back to the shed to bust it all up. As it turned out it was more than I thought. It will take a while to bust it all but I like...
  14. Hawging It

    Beef ribs on the stick burner

    Haven’t smoked any beef in a few weeks and had a hankering for some ribs. My local guy always has em. Picked up a two pack and threw em on. Seasoned with Tony’s creole seasoning, Cavenders Greek seasoning and a lot of black pepper. Rolled hickory splits @ 235 for 3 hours then wrapped for 2...
  15. Hawging It

    My new cutting board

    Greetings all! Just got my cutting board in the mail. Better than advertised!! Thanks chopsaw for making it for me. A quality board for sure!
  16. Hawging It

    Sugar Free BBQ Sauce

    I found out I had Type 2 diabetes back in May. I was shocked as well as pissed off about it. For the record, I have never had any medical issues. A common cold and broken collar bone twice. That’s it. Lucky I guess. Over a 20 period I put on 50 pounds. Not soft 50 pounds as not a couch tater but...
  17. Hawging It

    Old Knives "New Handles"

    Greetings All! A few weeks ago while slicing and dicing with my great grandfathers hawg killing knife I thought about knife handles. The knife is well over 100 years old and has the original Hickory handle . I'll be 64 next week and mamaw gave it to me when I was about 30. She lived to be in her...
  18. Hawging It

    Boston Butts on the "Big Bertha"

    Well, I haven't fired off Big Bertha in a long time. I picked up a 2 pack of hawg meat and cranked her up! Total weight 18 pounds. All hickory splits and no charcoal. 250 degrees until internal was 210. No wrapping. I had forgotten how easy she is to smoke on even though she's a fatty at 1,100...
  19. Hawging It

    BBQ PIT BOYS

    These YouTube smokers are great. Different and unique for sure. Bunch of old farts like myself. Their videos are funny and entertaining. Saw something they did and I had to try it. I have cooked a ton of country style ribs in my day but never like they did. Dang I'm glad I did. They were truly...
  20. Hawging It

    Smokin HAWG meat on the stick burner

    I've been burning a bunch of Hickory logs this week on the Bayou Classic offset . Letting the Weber Kettle rest for a few days. A couple of days ago I threw on a Boston Butt and a Pork Loin. Rubbed down with my favorite rub, Killer Hogs and a dusting of Killer Hogs all purpose seasoning...
Top Bottom
Back
Clicky