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  1. bigdan05

    Pork Ribs 3-2-1 using the AMNPS and Pitmasters Choice pellets from Todd in the MES 30

    Looks good
  2. bigdan05

    Operation BBQ Relief

    Thanks bigcreek. I like your smoker saw the pics of it on your website.  Looks clean
  3. bigdan05

    Operation BBQ Relief

    I just volunteered for Operation BBQ Relief.  I was wondering who all here at SMF was involved with the organization. From what I have read and seen through the media they do a lot of good things for people in disasters struck areas.  I feel fortunate to be able to help. If you like bbq and like...
  4. bigdan05

    Smokin' a Fatty tonight

    I would think that a good mild sausage with the jalapenos seeded and some cheddar cheese would be awesome
  5. bigdan05

    Pork Butt Prep

    I just did a pork butt yesterday, I used peach cherry and mulberry.  I used a homemade rub, Injected apple juice every 2 hours for the first 6 hours and sprayed it with apple juice anytime I had the door open
  6. bigdan05

    Best type of Rib Meat for Competition

    I got tyson ribs from walmart and picked the best looking ribs they had.  They turned out great
  7. bigdan05

    What can i do with the extra meat of a pork spare rib?

    I took mine and hung them over my beans so all the fatty goodness dripped into them and then once they cooked through tore them apart and tossed them in the beans.  Added a nice smokey flavor the the beans
  8. bigdan05

    Whole Wild Boar

  9. Hog.jpg

    Hog.jpg

    • bigdan05
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  10. Whole Wild Boar

    Whole Wild Boar

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  11. bigdan05

    Whole Wild Boar

    My neighbor just brought home a wild boar from a hunt in Texas.  Never even dreamed of doing a whole hog but he has one and I agreed to do the deed.  But here is where I need help.  I don't even know where to start?!?!?  Any advice or links to techniques will be handy.
  12. bigdan05

    Which wood for which meat

    Ok after my party Sunday, I have found my wood blend I really like.  Peach, Cherry, Mulberry and White Oak. I did spare ribs, baby backs, pork butt, brisket, chicken, meat loaf, and a couple of fatties.  The smoke tasted great on everything.  I think the bitterness of the white oak worked really...
  13. bigdan05

    First brisket

    Well my first two briskets turned out alright, little dry but I have had alot drier.  Thanks for all the advice.  I didnt wrap them I will try that next time.  I marinated one flat with McCorrmicks Garlic Peppercorn Marinade and injected it with a spare packet I made up about an hour after...
  14. bigdan05

    First brisket

    I think I am just gonna go with rub for right now.  Good looking brisket WebRider, what temp do you smoke your brisket at?
  15. bigdan05

    Which wood for which meat

    Oh yeah and some peach wood too
  16. bigdan05

    Which wood for which meat

    Well I am doing a big smoke Sunday with 2 briskets, a pork butt, 2 baby backs, 2 spares, 3 chickens, and atleast 2 fatties and gonna use cherry, mulberry, oak and maybe hickory.  I will try and post pics periodically as the smoke rolls
  17. bigdan05

    First Butt, Sausage, Corn...just awesome

    Looks great how long did you smoke the pork
  18. bigdan05

    Which wood for which meat

    Mulberry is really good for chicken... I have smoked 8 or 9 since I first posted this.  I think wild cherry is almost to strong for chicken but really good with ribs and fatties.  Tried walnut on a fattie and it was super strong bitter smoke so I think I will stay away from it.  Gonna try some...
  19. smoker.jpg

    smoker.jpg

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    • Album: First brisket
  20. bigdan05

    First brisket

    I am gonna smoke my first brisket next weekend, and I am looking for some general advise.  Should I marinade or just rub?  I was thinking just rub so I would have a baseline to go off of, but I am not real sure.  Any advise?  I need a good marinade recipe for future cooks too please.  Thank you
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