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  1. chargrilled

    Restaurant search

    I am laughing my a&& off, very well put. Wow I needed that. Bee I think there are ALOT of folks that think that way. LOL
  2. chargrilled

    Whats your knife sharpener?

    For me, I am not that talented so I got the 440 at cabela's few months back. I also have befriended the meat man and take my 5or6 blades into him once a year and he put a arm hair removing edge on them.
  3. chargrilled

    Smoking a 3 lb oven roast

    Looks like your cooking direct with your weber. Want to pile those coals on one side and meat on the other if your using it to Q. That beef should take longer. Lower temps = more smoke flavor pending on the wood. 2 pesos worth
  4. chargrilled

    Confused???

    Where is this mod at?? Interesting, non gal of course but wanted to know more about it? Are you talking a baffle or a shield. Did someone post this mod? Cant find it.
  5. chargrilled

    Couple of Butts - Q-view!

    thanks going to give that a shot next smoke
  6. chargrilled

    Couple of Butts - Q-view!

    Things are looking great, looking forward to the "fall apart" pull that is coming!!!!! What was the B sugar to juice ratio if I may ask and how many time straying. That bark is lookin nice.
  7. chargrilled

    Pork Butt Help

    try this stickey from meowey thats got great info in it. http://www.smokingmeatforums.com/for...ead.php?t=8111
  8. chargrilled

    Pork Butt Help

    long enough to bring it up to *205 internal. Too many variables to count, want to keep the pit around 225 or so. Going to need some therms for the meat and the pit. good luck
  9. chargrilled

    My 1st successful stuffed fatty!!

    Actually sweet, I topped her and seeded but the Jap cheese and bacon made it like dessert!!! We loved it, the squash was to DIE for.
  10. chargrilled

    My 1st successful stuffed fatty!!

    here is the other vittles. time to eat!!!!!!!!!!! who said you can't BBQ thin bone in chops?? Higher temps and Ital seasoning for 24hrs. another Qed butternut squash, awesome, sprayed with pam and shaken with maple jap seasoning, Qed till tender then brushed with butter and b sugar...
  11. chargrilled

    My 1st successful stuffed fatty!!

    thanks for the stuffed fatty tutorial, for those that haven't read it, its worth a read. I have screwed up more stuffed fatties than most but today finally found success. heres the view from todays smoke on Doreen. Cut up red sweet and some nice mellow lime green peppers from my buddy's...
  12. chargrilled

    Just got my 3" Smoker thermometers in.

    I am installing 2 BQ300models on my ol country pit coming next week.
  13. chargrilled

    Too Much Smoke?

    there are ALOT of stick burners out there. Side fireboxs that are 18" or more usually are stickburners. We have cooked on campfires forever, so heck yea Q on wood
  14. chargrilled

    Smoking in IN

    Welcome fellow hoosier, hello from NW Indiana where the smoke is a blown either from my pit or the mills. lookn forward to seein some great Q outta you. congrats on the smoker, youll love it, know many that do!
  15. chargrilled

    Char-griller Smokin' Pro grease catcher?

    You can adjust that wire to fit around a soup can or soda can. I like to use beer cans cause: 1 they are readily available 2 aluminum holds up better to the weather. I have gone through a dozen or so beer cans full of grease and just snap a new one in when one is getting full. As long as the...
  16. chargrilled

    Father's Day Weekend Smoke

    got em headin in the right direction, cant wait to see the final product. What I wanna see is the smiles on some of those folks faces, that is hands down the best!!!
  17. chargrilled

    Mustard?

    mustard and jeff's rub. like the mustard as it will allow more of jeff's rub to adhere to the meat, mmmmmmmmm good.
  18. chargrilled

    3-2-1 rib method temps

    thanks for the link, I will use the therm anyways but will not be bound by it. I will concentrate on the color and condition of the bark formation, then when happy with it will foil them and bring them up to around 165 then they should be ready to come outa the foil as the last 45min will...
  19. chargrilled

    3-2-1 rib method temps

    We are going to our first rib off this coming weekend and I was wondering with the 3-2-1 method used for b backs if anyone knew about the internal temps for the 3 and 2 steps? Here is what I was thinking, bout 2.5 hrs on the pit to a temp around 160 between the bones. Foil em and bring them...
  20. chargrilled

    Beer Can Chicken & ABT's

    awesome bird and peppers. I also agree with the flavoring of the liquid, same reason I do not flavor my water pan when qing. I just use it as a heat dispersment tool. my 2 pesos worth
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