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  1. smokingranby

    New BBQ Event

    Thanks for the thoughts guys. It will be held at the county seat. That city is about 15k plus some of the surrounding areas. We are just south of a 50k city. After speaking to some businesses and the local chamber is how I decided on the $200 fee. I was told businesses pay lots more than that to...
  2. smokingranby

    New BBQ Event

    I am part of a drug prevention organization in my community.   We are going to put on a BBQ comp for bragging rights for local businesses.  We are going to raise a little money but our main focus is bringing the community together and getting the prevention message across.  We are partnering...
  3. smokingranby

    Reheating turkey

    I know the ideal situation would be to eat the turkey as soon as it is done but I have to go out of town on Thursday and a buddy of mine is begging me to smoke a turkey for me.  I told him my problem but he said he would reheat it.  My question is what is the best way for him to reheat it. ...
  4. smokingranby

    Reheating smoked turkey

    I know the ideal situation would be to eat the turkey as soon as it is done but I have to go out of town on Thursday and a buddy of mine is begging me to smoke a turkey for me.  I told him my problem but he said he would reheat it.  My question is what is the best way for him to reheat it. ...
  5. smokingranby

    Daughters wedding for 200...pulled pork, plan good?

    Let me start by saying I have never cooked for that many people.  I do some gatherings up to 50 people from time to time.  With that said I always cook before hand.  I reheat the day of.  I do not add finishing sauce.  What I do is add chicken broth.  Not a lot just enough to keep it moist.  Add...
  6. smokingranby

    Daughters wedding for 200...pulled pork, plan good?

    Let me start by saying I have never cooked for that many people.  I do some gatherings up to 50 people from time to time.  With that said I always cook before hand.  I reheat the day of.  I do not add finishing sauce.  What I do is add chicken broth.  Not a lot just enough to keep it moist.  Add...
  7. smokingranby

    Whats your favorite BBQ sauce?

    I like Maul's but my favorite is Gates. I usually only use it on my fries though.  I love bbq sauce and trying different ones.  If you are in KC there is a place in South KC on Holmes Rd called Snead's.  I always buy a few jars of Snead's Spicy when I make it back home.  It has no sweet at all...
  8. smokingranby

    New Smoker

    Yes I do need one on a trailer.  I live in the country and do a lot of camping, fishing and hunting.  I will pull that thing to the campsites and load it with food for the weekend.  Plus there are some local competitions in the area I would not mind entering.  If I had to store it somewhere and...
  9. smokingranby

    New Smoker

    I have not fired it up yet.  I will this weekend to see.  I just brought it home last night and I work all week.  Thanks for the info Backwoods.  I was thinking in the $500 range.  No holes in it but I think I need to run a sander on it for some of the rust spots and give it a new coat of...
  10. smokingranby

    New Smoker

    I have a chance to buy this new smoker.  The owner told me to take it home and cook on it a few times then shoot him an offer.  What do you guys think it is worth?  He said he paid $1500 for it a few years back.  He did tell me he did not want that for it.  I just want to shoot him a fair offer...
  11. smokingranby

    Sirloin Roast ???'s

    Thanks.  I was going to cook it at about 225.  I want to slice it med rare.  I wil take some pics and post up.
  12. smokingranby

    Sirloin Roast ???'s

    So I have been looking at all the roast beef posts on here and have been salivating over them.  I decided to do one up with some ribs today.  My question is how long does it normally take to take it to an IT of 140?  I am asking because I have a few things to do today and I am going to tell my...
  13. smokingranby

    Smoking butts one day and re-heating the next day

    Throw them on for about 6 hours to get the smoke and bark.  Then wrap them in foil and put in the oven over night at 225.  I do this all the time and no one knows the difference.  It shreds up great and is very moist. Plus the house smells awesome. 
  14. smokingranby

    oops...HELP!!!

    I was trying to do a cold smoke but left for a while and my fire got too hot.  It is hard for me to do a cold smoke on my smoker.  It is a chargrill type with a side car.  It was still pretty good though.  Here is a qview of the finished product. 
  15. bacon.jpg

    bacon.jpg

    • smokingranby
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  16. smokingranby

    oops...HELP!!!

    Hey guys smoked the bacon out this weekend. I think I got the fire to hot but over all it tastes great. I am ready to do another one and my brother liked it so much he is going to give it a try to.
  17. smokingranby

    oops...HELP!!!

    Thanks all. I was thinking it might be ok still. But wanted to get an opinion from you guys. The wife is funny about that stuff and if I think it is good then I will show her your posts. 
  18. smokingranby

    oops...HELP!!!

    I cured up some fresh side last Weds.  I put it in my garage fridge, got busy and forgot about it until this evening.  Is it bad now or can I smoke it tomorrow?  Just curious.  I dont want to put any bad meat on the table.
  19. smokingranby

    Chuck Roast

    The other day I was in the store talking to a buddy of mine that I ran into there.  I was telling him about the Fatties I found on this forum and urging him to give it try.  While doing that I noticed a lady listening in on our conversation.  She interupted and asked a few questions.  Then she...
  20. smokingranby

    Apple Wood from Les

    Is that $175 a cord?  My dad may be interested but he would not need a cord.  Do you sell it in smaller sets?  He loves apple wood and lives in the KC metro area.
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