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  1. adrian from kc

    Rib Rack????

    How do you use a Rib rack as a bread basket?
  2. adrian from kc

    Smoked Chicken, Meatloaf, and Garlic

    Thats not a fatty, Husker, Thats a meatloaf. I hit it with Jeff's sauce for the last hour, man it was awesome. DANG!!!
  3. adrian from kc

    Smoked Chicken, Meatloaf, and Garlic

    Sorry, no serving Q-view. My cameras been acting up lately. I'm glad you asked about the Garlic, I'm a little surprised I haven't seen it on here before. When I cook Italian food I usually roast a couple in the oven, just cut off the tops and drizzle with olive oil, to spread on bread or rolls...
  4. adrian from kc

    Smoked Chicken, Meatloaf, and Garlic

    Last weekends smoke, I wasn't sure quite where to post this, as I had a little bit of everything. One thing I am sure of, IT TASTED DANG GOOD!!! Smoked meatloaf sandwiches for lunch all week made my co-workers green with envy. I'm gearin up for a Brisket smoke tomorrow, got the family coming...
  5. adrian from kc

    3-2-1 method - What are some alternatives to using apple juice as the liquid?

    I buy a six pack of juice boxes, apple or cherry, or whatever. Whatever I don't use stays in the pantry for next time. Adrian
  6. adrian from kc

    Breasts wrapped in Bacon

     I'm not sure what a Chukar is, but it looks good all the same! Any bird wrapped in bacon is delicious! Adrian.
  7. adrian from kc

    Breasts wrapped in Bacon

    Hey jrp, This was very simple, but tasted awesome. I used boneless, skinless breasts, cut a horizontal opening in the thick side of the breast, stuffed two slices of pepper jack cheese in the opening, then applied a dry rub. After that, wrapped with bacon. Smoked with hickory for about two...
  8. adrian from kc

    How much charcoal?

    Hey Rookie, Welcome to the site. You can learn everything you need to know about smoking meat right here, but like Al said, more info would be helpful. Are you using any wood in your smoker? Do you reside in Alaska? Here in KC, I use alot more charcoal in the winter, and wind can be a huge...
  9. adrian from kc

    Breasts wrapped in Bacon

    I love nice breasts!
  10. adrian from kc

    Breasts wrapped in Bacon

    Pepper jack stuffed, bacon wrapped chicken breasts! Hell Yeah!!!
  11. adrian from kc

    Meatballs

    For some reason I didn't get much pullback, but the ribs tasted fantastic!
  12. adrian from kc

    Meatballs

    Ribs and Balls in KC, tasted awesome! Having trouble posting text and pic in the same post, sorry.
  13. adrian from kc

    Meatballs

  14. adrian from kc

    Meatballs

  15. adrian from kc

    Meatballs

    Pepper Jack stuffed, Bacon wrapped Meatballs, in the smoker. Hard to believe we can do this in Feb. in Kansas City. Oh yeah, I got a rack of Pork Spareribs in there too, Good Times!!!
  16. adrian from kc

    Pork Butt: I want chunks...

    How do you get chunks? I'm smoking a butt tonight, and chunks sound good, I'm wondering how you would go about that. Adrian
  17. adrian from kc

    Brisket: Point or flat

    Thanks, Rick & Elly I had my brisket in about 2 hours, when along came a wicked T-storm. If it stops raining I'm gonna try to get it back in the smoker, but for now, it's in the oven. What a BUMMER!!!                                                                           Adrian
  18. adrian from kc

    Brisket: Point or flat

  19. adrian from kc

    Brisket: Point or flat

    OK, this may seem like a stupid question, but how do you tell the difference between the point and the flat of a brisket? I'm getting ready to pull an all nighter with a 10 pounder, and I would like to use the point for burnt ends. Is it the thinner part of the brisket, or the thicker end...
  20. adrian from kc

    Monday Night Dinner

    I'm wondering how the spuds came out. I've been planning on smoking some soon, kinda expanding on Cowgirls recipe, want to know what to expect.
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