Recent content by Scott C M

I smoked 2 butts overnight using a cuban paste...now I have a bottle of Naranja Agria that I am wondering if I could build a bbq sauce from or dress with when serving? I should have injected but too late now. Thoughts? Can I use as sauce?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Reply </div></BLOCKQUOTE> Thanks everyone, hoping to get more pics on here timely going forward! Maybe a few tonight even! This board is truly great with so many talented...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe: everything looks TERRIFIC!! butt i got a question: <span class="ev_code_GREY">"A few recent cooks inside"</span> inside WHERE...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by ryanburns: That all looks great. Care to share how you do the potato cups? I did potato skins the other day but those potatoes look interesting...

A few pics from recent cooks! ABTS easy pizza with my 5 year old KFC-, man i love this stuff!! Quick easy burger plated Potato cups smoked corned beef brisket corned beef brisket, Brussels Sprouts, and homemade butter-horns Fattie

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rob M: Looks like you have a well planned menu. I think the most important aspect is timing all the food to be ready within a one hour or so period so...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael G. (Canada Mike): The obvious question is how much rack space do you have. I have an 18" WSM, and if I were doing what you plan I'd be making my...

Hi all, most of my cooks are in the range of 10 people, this one will be 25 people. I feel like I have a pretty good idea on what to cook, give me your thoughts on the below...and if anyone has anymore good apps please let me know as I'd like to have a few more if possible. Smoked nuts...

Smoked two butts a few weeks ago and finally getting around to post the pics. Wife also made zucchini gratin and some sort of corn salad. I could eat every bite of the gratin! The pork butts were both in the 8-9 pound range and cooked for 16.5 hours under a cherry/oak mix. Pulled at 195. I...

Seriously, this is dead on.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave K: We had pulled beef and corn as well tonight. I chickened out, and did it on the slow cooker. I am smoking a boneless stuffed capicola(pork...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott C M: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

Smoked a 3.25lb chuck roast today with Wolfe Bold. Also had chipotle mayo on it. Glad i went with fork tender as this thing was not ready to come off until 211 degrees! Also grilled some corn, so pretty basic but fantastic meal! Chuck with Wolfe Bold on it chuck closing in on 160...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pat Smith: If I recall, Smoque was opened by an attorney who got tired of the practice of law. I CAN RELATE TO THAT! Maybe there is a BBQ joint in my...

Went to smoque last weekend and WOW it blew me away. It was better than ALL of the dozen or so places I have been in KC and throughout the country. The brisket (sliced and chopped) are a must and the spare ribs were also simply unreal. great sides too....cannot wait to go next time i am i...