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  1. donnylove

    Launching my local pseudo-forum for BBQ

    Well I've been threatening it for a while now, but today I finally "published" my Facebook-based Yellowstone Valley BBQ Association fan page. My intent is to provide a pseudo-forum for more local BBQ fans to be able to get together and talk about BBQ. I'm no Facebook expert and I'm certainly not...
  2. donnylove

    Tonight's Dinner

    No smoke today, but I did grill up a 2.5 lb pork loin roast. Butterflied it and slathered it in a sea salt/fresh black pepper/minced garlic/rosemary/olive oil paste. Tied it up and seared it on the Smokey Joe before finishing it on the gasser. My wife thought the flavors were too strong, but I...
  3. donnylove

    Questions about Smoke 'n Spice

    My questions resulted from me re-reading the introductory sections of Smoke 'n Spice, the James Beard award-winning cookbook from 1994. I've had it forever, but hadn't really read much of the info section in many years until last night. The authors are Bill and Cheryl Jamison. They make...
  4. donnylove

    Drumming up some ribs in my spare time

    Sorry for the terrible pun. My parents are coming to town this evening for a visit and dad likes ribs, so I've got a couple racks of spares on the drum. Was busy last night, so didn't get to trim and rub til this morning. Trimmed to St. Louis and rubbed with Lawry's ('rents and wife don't like...
  5. donnylove

    Craigslist listing in Bozeman, MT

    A Bradley and an Oklahoma Joe offset for sale in Bozeman. Anyone recognize the OJ in terms of age and quality? What do you think of the price?
  6. donnylove

    Wanted: 26 1/2 or 26 3/4 inch kettle grill lid

    Howdy all. Thought I had already posted this, but I can't find it so I'll post again. I haven't had any luck finding a kettle grill lid big enough to fit my 85-gallon UDS . . . I know Weber makes a kettle grill that is about the right size. I'm sure some other brands have also made a big dog...
  7. donnylove

    Venison Bacon: question on potential modification

    For those of you out there that have made the ground and formed venison bacon, have you ever augmented the seasoning package with something like maple syrup or brown sugar to add an additional sweet flavor. I'm making another batch (seasoning a couple hours, smoking tomorrow) and I'd like to...
  8. donnylove

    When to inject your butt

    I'm cooking a couple of bone-in butts from Sam's Club tomorrow. Our new Sam's Club just opened this past Thursday, so I want to compare the pork they have to what I typically buy at Costco. In terms of cost, the Sam's is $1.28/lb whereas it's typically $1.38 at Costco, but the bone is removed...
  9. donnylove

    Does your drum have a water pan?

    I primarily smoke with 55-gallon and 85-gallon drum smokers that I built. Lately I've been wondering if it would be worthwhile to add a water pan to my drums. Has anyone implemented a water pan on their UDS/VDS? Regardless, what are your thoughts on the advantages and disadvantages? Thanks!
  10. donnylove

    Lump charcoal at Cabela's

    I see that the Cabela's here is now carrying 20-lb bags of lump charcoal. I don't recall the brand, but it wasn't something I'd seen before. The bag was about $20 or so. Has anyone used this charcoal and what did you think? Thanks!
  11. donnylove

    Finished my second drum

    Well it's been a long process due to several summer vacation and visitation interruptions, but I finally finished my second drum. It did a 55-gallon drum this type with a kettle grill lid modification. I've been doing the seasoning burn for about 6 hours today and so far, this cooker seems to be...
  12. donnylove

    Urgent question before I smoke hams today

    Smoking two Smithfield partially-cooked hams today. They're out of the fridge and warming up now. I decided to use a rub instead of the recipe Mr. Minion offered simply because I had all of the rub ingredients on hand (and not most of the ingredients from Jim's friend's recipe) and things are a...
  13. donnylove

    Questions on dbl-smoked ham . . .

    I'm going to smoke my first ham this weekend on my drum. Not a fresh ham mind you, but a partially cooked one. I have several questions . . . 1. What temp should I run at and what is the approximate time per pound for the recommended temp? 2. I found Cook's "ready to cook" shank and butt...
  14. donnylove

    MossyMO's venison bacon

    I had ordered the kit long ago, but I finally got around to making a 10-lb batch of the venison bacon that MossyMO made famous. It was easy and it turned out great. Here's a couple pics. Threw a couple pieces on the grill to eat with dinner and it was awesome! Ate'em too quick to get a picture...
  15. donnylove

    My first smoke on the new drum

    Since I finally finished my drum last week, Saturday was my first chance to burn some pig. Overall I was extremely pleased with how the drum performed, though one basket of fuel only got me through about 8 hours before I had to reload. I smoked three butts on Saturday and two more on Sunday...
  16. donnylove

    Pics from my UDS build

    Well I'm finally pretty much done with my 85 gallon UDS build. I may still put nipples and caps on my two added exhaust holes, but I also may not. Here are the pics with descriptions. Thanks for everyone's advice! The drum I bought for $20 Red liner on the inside After several hours with...
  17. donnylove

    Drummers . . . I have questions.

    My UDS is basically finished. I'm just waiting for the grate to arrive (ordered a 24 1/2" grate since I working with an 85 gallon drum). Yesterday I purchased a 12" Eastman Outdoors deep fryer thermometer. Planning to use that so as to get a temp reading just under the center of my cooking...
  18. donnylove

    Call on ye drum experts

    So my local drum reconditioner turned out to be a dud. When I finally picked up my drum (which at $40 was no great bargain anyway, but at least I figured I could build) and opened it up, there was a liner. Grrrr. Back to square one. So yesterday I came across an add on tradio for some open...
  19. donnylove

    Question for the percussionists

    Drummers, I'm building my first drum smoker this week and I want to make sure my smoke technique is correct. I've gathered that a guy should use lump charcoal instead of briquettes, so I bought some Royal Oak. I've also gathered that I should fill my basket and then get a hand full of coals...
  20. donnylove

    drum questions

    So I've decided to build myself a UDS. I finally located a drum and was stoked to have found a food-grade version, thinking that I wouldn't have to burn it out. These drums had honey or corn syrup in them. Two downsides: 1.) It's a closed topper, so I'd have to cut the top off (I've been told I...
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