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  1. theelballew

    Location Roll Call

    Anyone in/near Lexington, SC wanting to help out with a BBQ fundraiser on May 26th, please message me. I'm looking for a couple smoke blowers to help out.
  2. theelballew

    Smoked Corned Beef Brisket - Jeff's Newsletter

    I read over Jeff's weekly newsletter and decided it was a great idea this weekend. I got my 4.2 lbs. corned beef, got it rinsed, got the fire set up, seasoned the meat and threw it in the smoker. While reading Jeff's letter I was expecting a normal "brisket" smoke.....then something weird...
  3. theelballew

    BBQ Fundraiser.....need advice

    Hey guys....I'm still thinking on this topic.....I'm looking at doing a dry run on my bbq so I can get a good idea on portion size. Standard Plate - $10.00 4 oz. pulled pork 3 oz smoked beans 3 oz slaw 3 oz bbq hash rice Take and Lake Package - $60 2 lbs pulled pork 1 quart beans 1 quart slaw...
  4. theelballew

    Crawfishpolooza....Louisiana Gold.

    The food here in South Louisiana is one of a kind. Come on down, the people here are frindly. Yes......Been there a few times....I think there is something in the water.....Especially when you guys make bread. I'm trying to set up a business trip down in April timeframe.
  5. theelballew

    Crawfishpolooza....Louisiana Gold.

    Da-yum! Makes me want to jump a flight down to New Orleans!!!
  6. theelballew

    BBQ Fundraiser.....need advice

    Hey guys, I just wanted to say thank you to those who have messaged me. This movement is growing fast. I had a couple people ask for the link to the website, so see below. Thank you all again. http://givation.org/bbqforthebrave/
  7. theelballew

    BBQ Fundraiser.....need advice

    Thanks Al.
  8. theelballew

    BBQ Fundraiser.....need advice

    Hey guys, just wanted to reach out and say thank you to a certain member here. We received our first online donation yesterday. This is the only place where I have advertised the fundraiser so far. I don't want to give out names, but I just wanted him to know that his donation is greatly...
  9. theelballew

    BBQ Fundraiser.....need advice

    If you make a big enough donation to the cause then I will overnight you a plate of our finest!!! LOL
  10. theelballew

    BBQ Fundraiser.....need advice

    I'm going to do a test run for the people who run the charity. That way the know the quality of the product. I also need to smoke off some butts so I can have enough hash to cook down.
  11. theelballew

    BBQ Fundraiser.....need advice

    Awesome.....That would be a fantastic number of plates to sale! Anything leftover I can take to the shelter.
  12. theelballew

    BBQ Fundraiser.....need advice

    My wife and I own a business here in our town. We are sponsoring a BBQ fundraiser this year. This will be my first big BBQ fundraiser and I'm looking for advice. I'm thinking...... 250 lbs of Boston Butts Beans Slaw BBQ hash and rice (it's a South Carolina thing) I can ratio the slaw, beans...
  13. theelballew

    This Canadian Bacon thing

    I love how you got three different distinct looks out of that CB. That is high on my list.
  14. theelballew

    Prime Pastrami w/Lots of Qview

    Thanks for the info.....Pastrami Heaven......Sounds like my kind of place.
  15. theelballew

    Prime Pastrami w/Lots of Qview

    Please enlighten me on Beef Navel......hopefully that is somewhat of a misnomer....i.e. Boston Butt??
  16. theelballew

    Prime Pastrami w/Lots of Qview

    Everything about this has my mouth watering. I plan on doing my first pastrami here over the next month or so and hope that mine turns out to be half that good.
  17. theelballew

    Tasso time

    Man, those look great. I always use Tasso in my Shrimp n' Grits.
  18. theelballew

    Super Bowl Prime Rib

    That sear/crust looks awesome.
  19. theelballew

    Pork loin roast keeps getting better and better!

    I really like how you labeled your rub bottles. I will take that with me moving forward.
  20. theelballew

    Porking out this weekend....

    Smoked Sausage, wrapped in bacon, then filled with Cream cheese/cheddar mix with Jeff's original rub. He had an article come out a couple weeks back.
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