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  1. smokinstubbs

    Boneless beef short ribs

    That's oxymoronic!!!! How can a beef rib be boneless, wouldn't that just be beef rib meat????????? Asking for a friend
  2. smokinstubbs

    Slow roasted semi-boneless leg of lamb

    There's nothing more gross & disgusting than the blood red insides of a cooked piece of lamb, nicely done!
  3. smokinstubbs

    First Brisket goes on the Traeger tonight

    Funny! I'd of stuffed a piece of meat in her mouth and told her good, now start eating!
  4. smokinstubbs

    Lamb leg and hindshank smoking tips

    Why? I find lamb best done when it's about 170, but to each their own! You're right though that the more it's done the more it falls apart, but is that really a bad thing?
  5. smokinstubbs

    Smoking chicken

    I don't know about you or everybody else? But I like my chicken skin seasoned on both sides!
  6. smokinstubbs

    Ran out of fuel midcook, restarted fire - what is the impact?

    You would've been better off starting some coals in a chimney and dumped them, instead of what you did, but to late now!
  7. smokinstubbs

    Weber kettle question

    The past few years I've noticed that Kingsford QC has gone in the dumpster, I can't get a hot fire either so I mix in some lump with it and I'm good to go. Here's a interesting read! Good Luck Burn Test: 1984 Kingsford vs 2020 Kingsford - The Virtual Weber Bullet
  8. smokinstubbs

    Homebrewers Roll-Call

    I don't want to break any rules but. I have 2 cases of .5L German bottles, 1 with the flip tops that I know you Brewers love to use that I'm looking to get rid of for cheap, I tired the local Brewers store with no luck. Anybody have any ideas? Thanks
  9. smokinstubbs

    Chub Bologna

    Bologna burgers, how cool is that????
  10. smokinstubbs

    Pork ribs - not a lot of smoke flavor (cherry wood)

    That's the first I've ever heard of this! I've used mesquite on everything, and even mix different woods together. Most woods I use are apple, cherry, Jack Daniels oak, maple, mesquite. I find Hickory to leave a more bitter taste, have had others say the same also. Note what I said about...
  11. smokinstubbs

    Smoker quit- Can I cook these butts?

    My motto is, "when it doubt, throw it out!" Good Luck
  12. smokinstubbs

    Bison short ribs

    I did the same last night, I slow BBQ with smoke for a couple hours, pan them and use whatever's close for liquid, beer, broth, H2O even, cover and let simmer for awhile. Fall off the bone good!
  13. smokinstubbs

    Smoked leg of lamb

    I find Lamb to be more tender when cooked longer, I prefer very little pink inside. Here's a experiment for you, take 2 lamb chops and bake, grill, or broil them the same. But leave one in a little longer till there's no pink and then tell me which one is easier to get the meat off the bone...
  14. smokinstubbs

    Cast Iron Grill

    Just looks like another foolish thing to spend $$ on when you already have the same things available!
  15. smokinstubbs

    Grilling chicken with indirect heat

    I just treat the grill like it's a oven, make a fire on one side, cook on the other. Add chips for smoke as needed. I don't care about temps, just if it get's done or not! Good Luck
  16. smokinstubbs

    St Paddy’s Rueben

    That sammy needs 'mo meat!
  17. smokinstubbs

    Smoking in cold weather

    HF also has a smaller 4 X 6, go read the review about people using them to stabilize heat in pellet smokers. The same would apply with any heat source. The cold/wind zaps the heat out of the unit, blankets help keep it warm. Good Luck
  18. smokinstubbs

    Is Kingsford Charcoal different

    I found this interesting, I think you will too! You be da judge! Burn Test: 1984 Kingsford vs 2020 Kingsford - The Virtual Weber Bullet
  19. smokinstubbs

    Containers for brining brisket

    I use a baggie too and set it in a pie plate in case it wants to take a leak. You gotta use what works! Good Luck
  20. smokinstubbs

    Tritip uncovered in fridge?

    For me, I never leave any meat uncovered in the fridge, esp. Tri's! I'll prep something that's going to get grilled shortly, that's it Otherwise, they'd be sittin in a baggie gettin all nice & happy in my marinade mix! Good Luck
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