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  1. bear55

    Rotisserie Bourbon Pork Roast

    Awesome Bear
  2. bear55

    A couple of questions

    Thank you both.
  3. bear55

    A couple of questions

    The wife asked me to smoke a pork butt but rather than pull it she'd like it sliced.  I've never sliced one before and have no idea on the necessary internal temps.  Can anyone help me with the internal temp necessary to slice one?  My thoughts are about 1 inch slices or perhaps a bit smaller. ...
  4. bear55

    Smoked Tomato & Smoked Elephant Garlic, With Grilled Chicken Thighs & more Vinho Verde!

    Taste begins with the eyes, beautiful presentation Leah.
  5. bear55

    Mackerel Bark & Vinho Verde!

    Hey Dave it's 5 o'clock somewhere Bear
  6. bear55

    TEXAS STYLE BRISKET

    That is some good eats there Gary.
  7. bear55

    Need a Smoker in Atlanta!

    Buy a Rec Tec they are located in Georgia and have two units to choose from.
  8. bear55

    GARY's PRIME RIB AND PORK BUTT

    Oh man, it just don't get any better than that. Richard
  9. bear55

    Greetings from a NUG in Colorado

    Welcome to the forum.  The search bar at the top of each page can be your best friend.  Have a question/problem requiring an immediate answer?  Simply search for it. Feel free to also post any question you may have and a resident expert will be along shortly to help you. Bear
  10. bear55

    New guy from KY

    Welcome to the forum.  The search bar located at the top of each page can be your best friend.  Have a question/problem requiring an immediate answer, simply search for it.  Feel free to also post any question your may have and a local expert will be along shortly to help you. Bear
  11. bear55

    Alabama White Sauce

    Looks great
  12. bear55

    Yardbird Drums & Thighs

    Looks great
  13. bear55

    Jeffs rub

    Go to his web site and request a resend.  he will send it again no problem
  14. bear55

    Need smoker

    Give a look at the Rec Tec electric pellet smoker.
  15. bear55

    Breaking through the stall?

    Wrapping it in foil will help push it through the stall.  if you do not wish to do this just wait it out leaving the heat as is.
  16. bear55

    Smoker went out over night

    Following the 4 hour rule, I'm afraid that butt will have to go into the trash. There are simply too many unknowns to take a chance. 
  17. bear55

    reheating brisket

    Wrap the brisket in heavy duty foil, twice.  Wrap package in a couple of towels and place into an empty ice chest.  I've kept brisket warm 4 hours easily.  However, if it requires additional warming onto a warm oven in the foil package will work, just don't over cook. Richard
  18. bear55

    Total newbie

    Welcome to the forum.  The search bar at the top of the page can become your bets friend.  Have a question/problem requiring an immediate answer?  Simply search for the answer.  Feel free to post any question you may have and a local expert will be along to help you. Richard
  19. bear55

    Eye of Round Roast

    Looks great!
  20. bear55

    Pellet smokers / ash in food

    Ditto Red....
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