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  1. cobrafnd

    Alligator sausage

    In mississippi you snag them with a hook, then you have to contain them, then you have to shoot them with shotgun only.
  2. cobrafnd

    Alligator sausage

    Thanks for the input Tallbm... That is my plan for the next batch. 20% fat, 30% butt, and 50% gator.
  3. cobrafnd

    Alligator sausage

    Here we are at 2 hours. Next time will link them in 2s instead of 3s. Smoke won’t get to the middle. First time using my new smoker with hooks for hanging. Always had to lay it flat before. Also a little dry. Going to do 30% butts and 20% extra fat on the next ones.
  4. cobrafnd

    Alligator sausage

    Friend got a gator tag this year and brought me a whole small gator to smoke this weekend, and about 25-30 pounds of cheek and tail meat off this big boy. I am making sausage out of the cut meat. Made a small 12# batch last night to make sure that I liked the mix before doing it all. Turned...
  5. cobrafnd

    Competition Practice Ribs

    Thanks, I was going to thin it down a little next time. I am in South Mississippi though, everything here is sweet or fried. lol.
  6. cobrafnd

    Competition Practice Ribs

    Not the one in 2 weeks. I have never cooked a brisket before. I have cooked a lot of things, but never a brisket. So without ever doing one before, don't want comp. to be the first time. I will probably do one in a few weeks, just to see how it turns out.
  7. cobrafnd

    Competition Practice Ribs

    I was just using that to see what happened, so I could have it graphed on my fireboard for reference. I ran them open smoke for 3 hours with the probe in, and then wrapped them both (170 degrees when wrapped). One I left wrapped for an hour, and the other I left wrapped for 2 hours. both of...
  8. cobrafnd

    Competition Practice Ribs

    It is just a small local KCBS Comp in Hattiesburg, MS. I have never done one before. I entered the Backyard division, so that I could hang out and watch the whole process with the Pro guys. At the moment, they don't have enough people entered to do the backyard division, so not sure what I...
  9. cobrafnd

    Competition Practice Ribs

    Smoked a couple slabs of spares Saturday for practice for a competition in a couple weeks. Color is a little dark, and my rub I use has a chunky texture to it. I ran some of it through a coffee grinder yesterday to grind it to powder for appearance.
  10. cobrafnd

    My Black Warrior Smoker

    I am ready to get some meat in it, but I have to work this coming weekend. I am just going to have to light a fire in it and watch the smoke come out till then! lol!!
  11. cobrafnd

    My Black Warrior Smoker

    Finally picked it up this weekend! now to season it and get it ready to go.
  12. cobrafnd

    My Black Warrior Smoker

    A few more pictures as of today! Still have to add the racks, baskets, and fenders. Picking it up Monday.
  13. cobrafnd

    My Black Warrior Smoker

    Well its official. They started building my new smoker Monday. Supposed to pick it up Next Monday. Pretty much fully customized. From adding sausage hooks in the top of the vertical, to up-sizing the pit length and diameter. plus an extra large wood basket on the side and a 30" grill on the...
  14. cobrafnd

    Pulled Pork Waffle Cones

    Gotcha... I was thinking about getting a waffle cone maker, they are pretty cheap and then can make them bigger. That was all I could find at the store.
  15. cobrafnd

    Pulled Pork Waffle Cones

    Not at all.
  16. cobrafnd

    PP Waffle cone...

    I think we started something!
  17. cobrafnd

    Pulled Pork Waffle Cones

    Wow!
  18. cobrafnd

    Pulled Pork Waffle Cones

    Curious what they charged for them?
  19. cobrafnd

    Belly burnt ends with q-view

    I think people have used shoulder. Beef chuck or brisket point is the other 2 common meats for them.
  20. cobrafnd

    Pulled Pork Waffle Cones

    Thanks guys! I actually stole the idea from someone on Facebook who got one at a fair of some kind a while back. These were just bought waffle cones.
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