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  1. jimvans

    Need advice

    Ok,A friend has asked me to smoke a 12 pound sirloin. I would like to know how long and at what temp I should do this at. I am planning on using apple wood. Any help will be appreciated.
  2. jimvans

    Having withdrawals

    Weather sucks. Too cold to smoke right now. I need a couple of 40 degree days so I can fire it up.
  3. jimvans

    Pork question

    Ok, I have a big smoke coming up. I am going to smoke 25 pounds of Boston Butt for pulled pork. I am going to have it cut in 5 pound roasts. Now to the question. Can I still use the 1.5 hours per pound approximation per roast or should it be 1.5 hours per pound of total meat. For example. 1.5 x...
  4. jimvans

    First pulled pork try.

    Well, the butt is rubbed and wrapped and chilling in the fridge. Tomorrow morning at around 9 or 9:30 it will hit the smoke. I'm also thawing some chicken legs to do like wings. I will post qview when I'm done. I have the whip and chair ready so I can get pics when it's done.
  5. jimvans

    Just a few more weeks.

    Late September my nephew gets to come home for 3 weeks leave on his way to his new post. He is finishing up a tour as a guard at Gitmo. Now he will be stationed at Ft. Levenworth. That's only around 5 hours from home. We are planning a big welcome home smoke for him. We are all excited...
  6. jimvans

    I know, I know

    No q-view, it didn't happen. Anyway, I brined some chicken thighs and smoked them the other night. We stuffed ourselves but still had some leftovers. I thought about having them for lunch the next day. By the way, these were awesome. So the next day I am getting ready to have them for lunch when...
  7. jimvans

    First try at brining

    Ok, doing my first brine on a whole chicken. This is the one I used that Travcoman45 had posted. Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles 1 ½ Gal Water ½ C Salt - Kosher ½ C Dark Brown Sugar 2 tsp Garlic Powder 2 tsp Onion Powder 2 tsp Cajun Spice (Louisiana Cajun...
  8. jimvans

    First Fatties qview

    My friend and I decided to try the fatty. Mine was a mozzarella, onion, pepperoni, in pork sausage. His was mozzarella, onion, green pepper, and pastrami in hamburger. so easy a cave-man can do it goofing around with pepperoni. GO IOWA My friend is a colorado fan and for the IOWA STATE...
  9. jimvans

    Bacon wrapped chicken thighs-qview

    Well, I saw someone else did these. Here is my attempt. I took some chicken thighs and deboned them. Next I added some lemon pepper and garlic powder and let them firm up in the fridge for about an hour. I decide to stuff them with mozzarella cheese and onion. Here I am stuffing and rolling...
  10. jimvans

    You guys are horrible

    Here I am a newbie cruising the forum. I see the pork section. I look at my wife and cuss. I went to the basement and came back with the rack of spare ribs I've been saving. Thaw them out, trim them up and now they are soaking in apple cider so they can smoke tomorrow. My daughter is happy as a...
  11. jimvans

    I guess this is where I start

    Well, I've been "grilling" for years. I have just started smoking last year. I did my first rack of ribs this year and my family is hooked. I use a 7-in-1 grill and I love it. My friend has an old barrel converted that we are going to start playing with soon. Anyway, I hope to learn alot of...
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