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  1. bmericle11

    4th of July smoke

    Just a few things I have smoked in the past week
  2. bmericle11

    Ribs on memorial day

    2 of them were. I like the yardbird seasoning because it’s very savory. The darker ones in the picture were dano’s and bone sucking sauce bbq rub
  3. bmericle11

    Memorial Weekend Special - Beef Ribs

    I can smell them through the phone. Nice job
  4. bmericle11

    Memorial Day Ribs

    Daaaaaaaaang
  5. bmericle11

    Ribs on memorial day

    Smoked 4 racks for my family for this Memorial Day and dayum these are probably the best ribs I have done yet. 2 of the 4 came out darker but I think that was because it was a sweeter brown sugar rub and the other was a salty savory rub.
  6. bmericle11

    Pork belly

    Thank god I asked. I wouldn’t have known that.
  7. bmericle11

    Pork belly

    I’m not to familiar with curing salt. But what will to much of it do? Been looking into also smoking my own and wondering the pros and cons of dry brining vs wet brining, cold smoke vs hot.
  8. bmericle11

    Haven’t posted in a while.

    It has been a hot minute since I have posted, but here are a few things I have done. One is a brisket cut in half I did for a friend and a couple of others I have prepped/cooked for family and friends.
  9. bmericle11

    Best cook yet.

    Yes. On a chargriller akorn
  10. bmericle11

    Best cook yet.

    I have it all down in my phone or everything I did on all my cooks. It was advice given to me by my father in law and a lot of people on here.
  11. bmericle11

    Best cook yet.

    They almost didn’t. I had to have the friend I was cooking for remind me to take a pic before cutting them
  12. bmericle11

    Best cook yet.

    It has been a while since I have posted, but this past Sunday I smoked some St. Louis style spare ribs. And I have to say I don’t think I have had anything go so right in my life. Aside the day I got married lol. I did something a little different this time. I seasoned ribs with a bearded...
  13. bmericle11

    chicken

    It was really good. Wife wouldn’t eat the skin tho lol
  14. bmericle11

    chicken

    Correct. I got a little excited and before I even thought about taking a picture of it I was already eating it lol
  15. bmericle11

    chicken

    I have to add too, the wing portion was probably the best part. The skin was crispy and the inside was not juicy but most definitely not dry either. I don’t know how to explain it, other than it was better than a deep fried wing from BWW’s
  16. bmericle11

    chicken

    The “done” picture is when it isn’t quite done just yet. I believe the temp it was at when I took that picture it was at about 155 or so.
  17. bmericle11

    chicken

    First try at spatchcock chicken seasoned with my own homemade rub and bbq sauce. Started smoker at 225 till internal temp was about 115. Then took the temp to 300-350 on the smoker. Maybe next time wait till 120-125 till I crank up the heat because the skin kind of burnt. Aside from that chicken...
  18. bmericle11

    New to smoking

    Those look like a piece of art. What steps did you take to get them like that? What kind of smoker you using?
  19. bmericle11

    First smoke

    I used briquettes in the Webber kettle and it wasn’t a big one. It was a smaller oval one and I used way to much charcoal and there was no way for me to control the air flow because it didn’t seal up very well
  20. bmericle11

    First smoke

    Yea, the akorn was a Christmas present from my wife. I tried smoking on Webber charcoal grill before and the ribs I made were straight up garbage lol. The dogs wouldn’t even eat them lol. But she bought it for me because I wouldn’t shut up about smoking meat, and it was really beginning to...
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