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  1. lovemesomeq

    Spares

    Saw these spareribs on special at winn dixie and well tried them out...they turned out good however both the wife and me prefer st louis cut and baby backs..
  2. lovemesomeq

    Latest brisket

    hi all , after multiple rib smokes ,and gaining confidence on the wsm, felt it was time to do a brisket, had wanted for a longtime and well did one overnight. Started it around Sunday midnight and was ready at around 1pm today. Smoked it at 250 with red oak ,wrapped it around 6am. At 1pm put it...
  3. lovemesomeq

    Beef chuck ribs

    Picked these up today, trimmed them up a bit, SPOG and into the fridge until tonight, will smoke them overnight @225... will post pics tomorrow
  4. lovemesomeq

    Pastrami

    Smoked half of a large corned packer last week then steamed the flat on Friday and had the point earlier today, made some Rachel sandwiches, just delicious , so tender, just love this stuff, peace
  5. lovemesomeq

    BB and ST Louis ribs

    After a great day at the beach with the kids and wife. Putting on some BB and ST Louis on wsm, I do prefer the St. Louis but will keep open mind and give BB a chance. Will smoke 3 hrs then follow Smokin Al and foil to temp, aiming at 200.. more pics to follow, thanks for looking
  6. lovemesomeq

    Spur of the moment Brisket

    Some S&P and into the weber with hickory and oak, hovered between 220 and 240 for the smoke ,, went in at 11 pm , had to leave the house so wrapped it and into the oven at 9am , stayed there for 3 hours.. First brisket with wsm , very little maintenance, slept thru the night, and turned out...
  7. lovemesomeq

    Spares on wsm22

    Had a little time and these were sitting in fridge , applied rub and went in smoker, hickory and oak, close to 225 throughout , they turned out great ,thanks for looking
  8. lovemesomeq

    Brisket, To Foil or not to Foil

    just wondering how many of u are foiling, specially interested in the ones using a charcoal smoker. If u do foil at what temp do u usually wrap it up? I myself will be using a Wsm ,I just picked up a 13lb prime brisket today,was like 3.29 a pound which is a great deal in this part of town,and it...
  9. lovemesomeq

    First Butt on wsm

    So finally got around to using my new wsm, hadnt seasoned it at all, went for a forgiving 8lb boston butt from publix.Coated in rub for about 12 hours and started smoking it around 12 pm sat night, had the auber set on 225, bottom vents closed top vent open, foiled water pan(no water), some...
  10. lovemesomeq

    New toy for Wsm22

    can't wait till sunday
  11. lovemesomeq

    Pop's Bacon

    After trying the canadian bacon I just had to cure some pork belly. I used once again Pop's brine and cured it for 10 days, the belly wasnt too thick so I think i'm ok there. I pulled the belly from the brine early because we have a cold front coming through tonite and otherwise it is hard to...
  12. lovemesomeq

    First time canadian bacon

    Hi all , decided to try it out , was going well, hope still is,its  just that the  brined loin had more opaque color to it than the ones i have seen here , used pop's brine for 15 days, rinsed off, let sit in the fridge for 36 hrs then , well its smoking right now,, 155 for 2hrs now at 175 for...
  13. lovemesomeq

    New Weber 22

    Been smoking on a gas Gosm  for about 4 yrs and was looking to get an electric smoker , however i found a brand new WSM  22" for $200 and just could not pass on that price.I am about to start seasoning it and see how that goes..  Now just need to get an auber/ digiQ and let the fun times begin...
  14. lovemesomeq

    First time Beef ribs and some spareribs

    So smoked these ribs for 3 1/2 hrs on a gosm w amzts filled w pitmaster's choice, then foiled and to the oven until they were done, actually ran out of propane. They turned out fantastic.
  15. lovemesomeq

    Smoke-it smokers

    Hi all, looking to buy an electric smoker, intrigued by Smoke-It ,ease and looks well built however I see u put 6 to 8 oz of wood chunks for a long brisket / butt smoke , and read this smoker produces TBS for 1 hr to 90 mins,, is that enough for the larger cuts of meat?? I think the Smoke-it...
  16. lovemesomeq

    Saturday Pastrami

    well another pastrami on the way..been a while for me posting but who knew 2 kids were so much work.. moved to a house ,, beats smoking from a balcony....its about 3 1/2 hours since i began smoking it, i house-cured 2 deckle / points for 10 days, then rubbed w a little oil and spices went on...
  17. lovemesomeq

    Tasty Brisket

    did this one couple weeks back, just been too hectic to post ,, i was only able to give it about 4 1/2 hours of smoke,, i run mine from my balcony, and there wasnt any wind that night ,, usually the smoke is just carried away, that night it was just goin to a neighboor's house ,so i just foiled...
  18. lovemesomeq

    Smoked Mackerel with Q view

    First of all I need to thank Todd from A-maze-N products for showing great costumer service ,helping me use the amzps first and then the tube , glad to see he wants to make sure his customers are satisfied,, also thanks to Brian(bmudd14474) as u were very helpful with my smoker setup... Well a...
  19. lovemesomeq

    ABT's with Qview

    Made some last week,some with cream cheese and some with ground pork..Will definitely try new combinations soon enough.. Thanks for looking.
  20. lovemesomeq

    Homemade Pastrami

    Always wanted to try it, followed a recipe trying to imitate Katz's, and it turned out pretty good. I first brined / corned the flat and point for 10 days, then I rested it in water for about 8 hours, coated it with a pepper/ coriander mix, let it sit for 2 days in the fridge,then I smoked them...
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