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. biloxidman

    chuckie assistance needed please.....

    Just did a chuckle couple of weeks ago and it came out really juicy and tender. Rubbed and on the grill at 295 until IT of 160. Took 3 hours to get there. Foiled with carrots, onions, garlic and a cup of Not Your Fathers Root Beer in a pan. Went to an IT OF 205 and started probing for...
  2. biloxidman

    Smoking a pork loin

    Forgot to give the time. Cruised on at 340 degrees for 1 hour and about 10 or 15 minutes total time. I just went by internal target temp.
  3. biloxidman

    Smoking a pork loin

    Did this one this afternoon with 4-5 chunks of hickory and apple. Pulled it at 152 and let it sit for 10-15 minutes. Nice smoky flavor and a good smoke ring! Let it sit in a foil boat but put it directly on the grill for 15 minutes or so turning to get all sides.
  4. Smoking a pork loin

    Smoking a pork loin

  5. Image

    Image

    • biloxidman
    • Media item
    • Comments: 0
    • Album: Smoking a pork loin
  6. biloxidman

    Breasts on a Sunday

    Oldschoolbbq Thnks. I edited my profile and had already gone by RollCall back in Dcember when I signed up!
  7. biloxidman

    Breasts on a Sunday

    Forgot the glass of Pinot!
  8. Breasts on a Sunday

    Breasts on a Sunday

  9. Image

    Image

    • biloxidman
    • Media item
    • Comments: 0
    • Album: Breasts on a Sunday
  10. biloxidman

    Breasts on a Sunday

    Really cold tonight (45 degrees) so we cut up a leftover breast (I think it was the left one, it was a little smaller than the other one) and put it in some broccoli and cheese soup! Added the left over potatoes and carrots. Yummy!
  11. biloxidman

    Breasts on a Sunday

    Roll them around some then on the grill they go
  12. biloxidman

    Breasts on a Sunday

    Thumbs UpGot them at Winn Dixie, the local chain store. Put them in a gallon zip lock bag with some melted butter and some coarse salt/garlic mix about 15 minutes before the chicken is done.
  13. biloxidman

    Breasts on a Sunday

    Was gonna do a small pork loin until I saw these babies in the store. Haven't found breasts with skin in awhile so I scooped them up. After an hour at 335 they hit 160 IT. Juicy, juicy, juicy!! :yahoo: Had some apple chunks and one mesquite for flavor.
  14. biloxidman

    Pastrami From Corned Beef on the Smokin-It # 3

    Couple of more pics
  15. Image

    Image

    • biloxidman
    • Media item
    • Comments: 0
    • Album: Pastrami From Corned Beef on the Smokin-It # 3
  16. Image

    Image

    • biloxidman
    • Media item
    • Comments: 0
    • Album: Pastrami From Corned Beef on the Smokin-It # 3
  17. Image

    Image

    • biloxidman
    • Media item
    • Comments: 0
    • Album: Pastrami From Corned Beef on the Smokin-It # 3
  18. biloxidman

    Pastrami From Corned Beef on the Smokin-It # 3

    I did a corned beef flat a month or so ago, although I had never done one before and didn't know smoking a a corned beef flat results in pastrami! It was a 3.35 pounder I got at Wally World, preseasoned. I opened it, threw away the "seasoning packet" and, soaked for 48 hours and just rubbed...
  19. Pastrami From Corned Beef on the Smokin-It # 3

    Pastrami From Corned Beef on the Smokin-It # 3

  20. Image

    Image

    • biloxidman
    • Media item
    • Comments: 0
    • Album: Pastrami From Corned Beef on the Smokin-It # 3
Top Bottom
Back
Clicky