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  1. onebadmofo

    WSM cold weather

    Maverick was on sale for 47.99(still is) maybe Todd will pricematch that for you....
  2. onebadmofo

    WSM cold weather

    What part of MN are you from? I lived up near WIlliams close to Lake of the Woods...
  3. onebadmofo

    WSM cold weather

    I lived up north for years.  I remember smoking in -20 below several times.  You really rip through the fuel...key is staying out of the wind. Today it 73.  I don't miss winter at all. My new motto is: you can't shovel sunshine!
  4. onebadmofo

    brining chicken things question....

    Gonna try brining my chicken thighs for first time and a few questions for you pro's out there... 1.) the thghs have skin on them...do I need to remove the skin? 2.) someone said to add sea salt and water, make sure they are all submerged, then put back in the fridge for 6-8 hours before...
  5. onebadmofo

    smoking ribs...and help me pick 2nd entree please...

    Man my mouth is watering fellas...I picked up some chicken thighs today and will give that a shot...but I kept your suggestions and the meatball one sounds incredible...do you roll the meatballs out yourself or how do you buy them and just wrap in bacon??  I'm not a gourmet cook but I'm learning...
  6. onebadmofo

    If you live in Arizona...

    Fry's grocery stores has Brisket on sale for 1.99 a pound this weekend....heck of a price.
  7. onebadmofo

    smoking ribs...and help me pick 2nd entree please...

    Been smoking meat for about a year but have mainly stuck with pork butt, ribs, and roast ham so far.... Anyway, got some friends in town for the Giants-Vikes game on MNF and plan on doing some ribs...but I want to do another entree as well. Need some ideas...was thinking a whole chicken but...
  8. onebadmofo

    anyone ever put honey and apple juice in ribs?

    Someone told me to wrap my ribs after 3 hours at 225 and put about a half cup of apple juice in it and seal it back up for 2 hours. Then put the BBQ sauce on and add some honey on top for the final 15 minutes??  Just curious as I'm an hour in and somewhat skeptical of this dude's recipe...
  9. onebadmofo

    need a decent marinade injector recommendation

    Thanks for tips fellas.  Going with the recommendation!
  10. onebadmofo

    What's your occupation?

    I played professional football for 9 years.  Now retired, wife, 2 kids, and moved to the southwest....I'm new to this and looking for new recipes, idea's, and how to improve.  Would like to possibly start competing locally and see how it goes but I'm a ways off that.
  11. onebadmofo

    need a decent marinade injector recommendation

    Thank you sir that is the one I was leaning towards...
  12. onebadmofo

    need a decent marinade injector recommendation

    Leaning towards the Bayou Classic 5011, or the Butterball 2 oz stainless injector... Thoughts or advice?
  13. onebadmofo

    need a decent marinade injector recommendation

    want something easy to use but something I can use for years as well.  mainly be using for steaks, brisket, pork loins, chicken, and pork butt....and everything else in between! ;) Any tips from you pro's?  Thanks and appreciated!
  14. onebadmofo

    great way to spend the day beer and a 8 pound pork butt!!

    Threw it on at about 9AM.  First beer cracked at 9:30.  Cigar to follow. Life is good! ;)
  15. onebadmofo

    can i use brown sugar in leiu of turnbinado sugar for rub??

    Thanks for that Steve I will check I assume that's an online store? Also, it is still on the smoker.  I closed all the vent's at 5PM(25 minutes ago)and plan is to pull off at 6PM.  So happy with my WSM and how easy it is to control the heat I cannot tell you.  Very glad I passed on buying the...
  16. onebadmofo

    brisket question....first attempt!

    Thanks Steve.  IT is at 210 I closed all the vents 20 minutes ago at 5PM.  Pulling off at 6PM.  Can't wait to see how this turns out being it was my first one. Gotta say, loving my choice of the WSM.  I started at 12:30 last nite so this is a 16.5 hour smoke.  I added about 4-5 charcoal at...
  17. onebadmofo

    can i use brown sugar in leiu of turnbinado sugar for rub??

    Yeah I made a list of stuff I need for the next time around. What I did was everything above, but minus the Paprika.  Substituted the BB's for it.  Like I said, went pretty light on it. PS-sorry about double post could you delete that other one?? Thanks for the help fellas!
  18. onebadmofo

    brisket question....first attempt!

    Also, seems fat side up is the way to go....gosh I hope I don't screw this up as I forked out 40 bucks for this badboy! :)
  19. onebadmofo

    can i use brown sugar in leiu of turnbinado sugar for rub??

    Thanks Chef Jimmy that's what I did.  I didn't add much BB.  Just enough to see it basically.  
  20. onebadmofo

    brisket question....first attempt!

    Doing my first brisket tonite.  Says I should do about 1.5 hours for every pound.   My question is two fold.  I've heard I should have a smoking temp of 200-240 in my WSM.  Kind of confused.  This is a 10 pound brisket so is there a "correct " temp I should be aiming for? Second is I've heard...
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