Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. aelder2

    Completely new to smoking meats

    Welcome aboard! I am no help with your tilia but I do know there are some tilia owners out there so hang tight and maybe they can help you out. happy smoking ae
  2. aelder2

    Illinois Group!

    Welcome back Chicago. Happy smoking........ ae
  3. aelder2

    "Accidental" great pulled pork!

    I'm same as Hambone......Once I foil, I take it to the oven. ae
  4. aelder2

    *****Wing Prep w/ Q-View*****

    Q- view coming tomorrow. Should be tasty!
  5. *****Wing Prep w/ Q-View*****

    *****Wing Prep w/ Q-View*****

    • aelder2
    • Album
    • Comments: 0
  6. aelder2

    *****Wing Prep w/ Q-View*****

    Getting ready for football tomorrow. Got the wings cut and a little rub on them. Can't wait!! Rub                                                       Sauce Paprika                                                 Franks Red Hot Brn Sugar                                             Veg Oil...
  7. wings 1.JPG

    wings 1.JPG

    • aelder2
    • Media item
    • Comments: 0
    • Album: *****Wing Prep w/ Q-View*****
  8. aelder2

    More Butts

    Wish I could find butt for that price around here. Our local grocery store has it on "sale" for 1.49. I've never seen it for .99. I would probably have to stock up. Looks good!! ae
  9. aelder2

    Smoking newbie from Chicagoland area

    Welcome aboard! You came to the right place to learn. I would welcome you to join the IL group. Follow the link below. Happy smoking! ae http://www.smokingmeatforums.com/groups/show/26/illinois-members-group
  10. aelder2

    3 Questions

    ".....the smoke ring stops forming when the internal temp of the meat reaches 140°. Smoke flavor can be added throughout the cook".    Learned something new here. Thanks cliffcarter ae
  11. aelder2

    Bringing home an old family friend (Q-view)

    That’s an amazing story! A lot of history in that Casa. I am sure it brings back a lot of good memories.  Glad you all were reunited. Enjoy!! ae
  12. aelder2

    A question about Pulled Pork (trust me, i am going to duck and run, but i have to ask)

    I am almost embarrassed to admit that I used to make pulled pork in an electric roaster or sometimes a crock pot, long before I found out how to really cook meat. Once you venture into the world of meat smoking, you will never go back. Once you get your smoker up and going, follow this link...
  13. aelder2

    Chicken wing sauce

    I too smoke a lot of wings. I have two go to sauces that I use the most. The first would compare to a spicy garlic at BWW. The second is a caribbean jerk recipe I use. The spicy garlic I found online and tweaked it to my liking. The Caribbean jerk recipe I was almost certain I got off this...
  14. aelder2

    Greetings From NE Indiana

    Welcome aboard! You have come to the right place. Being from NE Indiana you are probably still digging yourself out from this last snow storm. Happy smoking!! ae
  15. aelder2

    Fassett's Breakfast Sausage Seasoning

    Thanks for the recipe Pops. I just got an attachment grinder that hooks to my Kitchen Aid. Used it for the first time this morning and followed your recipe. It was very tasty. I ended up grinding half a pork loin that didn't get cooked on New Years just because that is what I had available. Next...
  16. aelder2

    Illinois Group!

    Hey there everybody. Thanks for the invite jrod62. I have been smoking for about three years now. I have two GOSMs and a Weber Kettle. I am mostly a pork guy but I did do my first brisket this past weekend and it turned out great so I will for sure be doing some more of those in the near future...
  17. aelder2

    Illinois

    Thanks for the invite! Appreciate it. Good to be back
  18. aelder2

    New guy from Wisconsin

    Welcome aboard. I just got a grinder and sausage maker for christmas this year. I look forward to learning about the arts of sausage making. Maybe I can learn a thing or two from you. Lok forward to it. ae
  19. aelder2

    Illinois

    Thanks S2K9K...........I want to say it was elds498 maybe? I know thats bad that I can't remember.  I found a spot on the forum a few weeks ago and explained my situation but didn't hear anything back. Not a big deal. Its my fault. Again, sorry it took me so long to get signed back up. Look...
  20. aelder2

    Illinois

    Hello again from Illinois. I have been a member of this site for a couple of years now but about 6 mo ago I lost my login in info and I had gotten a new email address so I could not retrieve it. Therefore, I am finally getting around to getting a new account. I check this site a couple times a...
Top Bottom
Back
Clicky