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  1. leonidasmma

    A little pot of chili for the Redskins game. With Q-view.

    Definitely gonna have to give this recipe a go here soon!  Sounds great!
  2. leonidasmma

    My throwdown Spicy Mac-N-Cheese

    Hey Bubb,  How long did you leave it in the smoker?!?! BTW this looks TASTY AS HELL and I would like to take a shot at cooking it up this weekend!
  3. leonidasmma

    Introduction

    Hey Everyone!  Trolling around the site today and found this group!  I'm a Smoker from the Thousand Oaks area just out side of LA.  I'm still  pretty new at smoking, I've done a lot of Fatties, whole chicken and tri tips.  Still working with an ECB so I'm still getting adjusted to regulating my...
  4. leonidasmma

    Meatloaf and Mac-nCheese

    you smoked the Mac N' Cheese?!  
  5. leonidasmma

    middle of the work week fast smoked brisket on the green egg

    Man that looks great! Thanks for sharing!
  6. leonidasmma

    Happy St Fatty's Day! Q-View of course!

    I'm gonna have to give the ground beef a try next time.  I used pork breakfast sausage this time on a pizza and chili dog fatties.  Both turned out great and I'll have some Q-Views up soon!  
  7. leonidasmma

    Too ambitious?

    Everything turned out great fatties were perfect but I don't quite get a good internal temp with the way i stuffed them. I made a Pizza Fatty and a Chili Dog fatty both turned out great after about 4 hours (it was cold hard to keep temp consistent)  I'll make sure to get some Q-Views up soon...
  8. leonidasmma

    Too ambitious?

    Hey Everyone! I've seen such AMAZING looking fatties here (I love this site) and I am thinking of throwing some on my Brinkmann (Think everyone calls it ECB?) being slightly new to smoking am I being too ambitious in thinking i can cook 3 fatties and a pork butt all at the same time? I've done...
  9. leonidasmma

    My first (2) fatties! QView

    Awesome I'm gonna give the pizza fatty a go here on Sunday!  What internal temp do you look for when smoking your Fatty?  
  10. leonidasmma

    Happy St Fatty's Day! Q-View of course!

    what internal temp are you looking for?  BTW thanks for responding!  
  11. leonidasmma

    The Minion Method Explained w/ Tutorial

    I'm gonna have to try this!  it seems impossible to keep my temp consistent! I got an ECB...made a few mods but this looks like it will help alot!
  12. leonidasmma

    Happy St Fatty's Day! Q-View of course!

    Those Look FLIPPING AMAZING.....I gotta cook a fatty here soon!!!!! How long and what temp do you usually cook your fatties at?
  13. leonidasmma

    My first (2) fatties! QView

    Those look AMAZING and now I've got all drive to make some Fatties of my own...How did the pizza Fatty turn out?  And how did you infuse the sauce?  In the sausage mixed up or just some sauce on the cheese and toppings in the middle?
  14. leonidasmma

    I can't lay off the booze! now i'm injecting it!

    To be honest I don't really remember it was about a month ago that I smoked the Butt (HAHA) and I don't remember if a lot of juice came out. As far as it being spicy it actually wasn't all that spicy!  Just a good amount of heat and using it as a finishing sauce really complemented it well I...
  15. leonidasmma

    I can't lay off the booze! now i'm injecting it!

    Ok I've gotta a tiny little smoker that doesn't get real hot.  I usually can only keep the temp around 220 so everything takes a bit long, which isn't always a bad thing.  I'm eager to try this injection for my first pork butt i used 1qt Aj 3/4 Cup OJ 1/4 cup Worces. 1/4 Cup Apple Cider...
  16. leonidasmma

    I can't lay off the booze! now i'm injecting it!

    How long does your smoking process take to get it to 205 and what temp do you try and keep your smoker at?  BTW everything sounds like it taste amazing....
  17. leonidasmma

    1st Time Pork Loin Ribs

    AHHHHH Thanks for that!  Honestly I wasn't sure but definitely took them too high of a temp but they were tasty!  
  18. leonidasmma

    1st Time Pork Loin Ribs

    This was my 1st rack of ribs and I got them with everything still attached....I say that cause I don't know how to describe the flap of meat that didn't have any ribs in it but was attached to the tips! Here is a view all Rubbed up! I've got the Brinkmann Smoke N' Grill so i didn't have...
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