Search results

WE won fourth place in the rib category... had a great time...and made several good friends ... CHEERS!!! bugg

I woke up an hour early this morning. I forgot to set my clock back. We didn't do that good yesterday... Wow.. I never thought smoking meat could be such hard work... lol... We came in last place.. Oh Well... We smoked barbecue spare ribs today.... there will also be eight teams cooking...

I wonder what it tastes like,,,??? JK lol... CHEERS!!! Bugg

Kirk... I had the same problem about three weeks ago. I wrapped the meat in heavy tinfoil and let it cool for about an hour. I then placed it in the refrigerator until an hour before I was ready to serve it. I heated the meat in the oven at 225 degrees until it was warm and the juices were...

Hello Tom... I know you will enjoy your new smoker... Your post is a perfect example of the help and education you can obtain from this bulletin board. I have been smoking meat for years and really didn't realize how much I didn't know about the art until I found this room... Welcome and make...

Sonny.... lol... (quote) "I will admit I do have a taste for brisket now." ................ I had only attempted to cook one brisket before I joined the TVWB...what a disaster...way to tough ... pork was the only meat I had ever thought of when it came to...

Ron... Try a Wal-Mart Super Store... They usually carry whole brisket, Choice grade, from 11 to 13 lbs. in cryovac... .98 , $1.19 lb.

OOPS!!! I did make a mistake... I got out the rib rack and counted the slots and there is only seven... I would have sworn there was eight.. I only put one rack of ribs per slot so there could have only been seven on the top and six on the bottom... lol... Oh well.. Cheers!!! bugg

LMAO... Too funny!!! Cheers!!! bugg

I not trying to out do any one for I have read of even more slabs at one time ...but I smoked 13 slabs of spares on the Weber this past 4th of July... 8 on the top and 5 on the bottom... I believe I have read where others have smoked many more than that at one time... Lol... These little...

Jim... Do you smoke it like a rib roast or a little hotter...??? How do you cut it when it's ready to serve? Steaks or thin slices, etc. ... I though it was still quite red in the middle at 147...(which was fine with me) However 125 to 130 would be rare or very rare.. right? And one last...

I got the meat from Sam's and talked briefly with the butcher who said it was a good cut of meat to smoke like a rib roast... I smoked it exactly like I would a rib roast and it turned out really good... I did take it off the smoker at 147 degrees which looked about medium rare.. I wrapped it in...

Is there a difference in the two?? I was reading Chris' article on smoking "tri-tip" ... I believe it said the tri-tip was the end of the sirloin and weighed 1.5 to 2.5 lbs. I smoked a sirloin tip roast this past weekend... It weighed 10 lbs. I was told by the butcher it was the tip of the...

I bought a Coleman 5 day cooler at Wal-Mart, ... it has thicker walls and top than a Igloo... Bought it just to hold meat... I took a pork butt off the smoker at 11 o'clock a. m., wrapped it in heavy tinfoil and a towel... put it in the cooler... around 6 PM I took it out of the cooler and it...

Hello Nazzo... Great question... Unfortunately there's not a good answer, because there is no such thing as a good suggestions on where to dump the greasy water... Best thing I found is to use sand... Very easy to clean up... Just wait for the fat to cool, fold it up in the tinfoil and throw...

Try 1 part Apple Cider Vinegar, 1 part water and seasoning salt ... Wonderful spray... Sonny... 70 % olive oil and 30 % balsamic vinager.. WOW that sounds great.. maybe some garlic salt or powder..I'll defiantly try that combo.. Thanks! Cheers!!! bugg

LOL.. Bruce ... Your OK... Have a good one...!! Cheers!! bugg

Ron.. Try catfish skinners on the membrane.. Works like a charm... Cheers!!! bugg

Jeff I looked up the Gambel oak and that's not what I call a scrub oak.. However the oak that you described is about what the scrub oak looks like I have been using. It grows in sandy soil usually in a pine forest, small scrubby oak tree. There abundant in South Georgia and about the only...

Jeff.. Scrub oak is fine to use for smoke.. I have been using it for years.. In fact that might be the only thing it's good for... Lol.. Try some and I think you will like the flavor of sand hill scrub oak... I try to cut a tree about three inches in diameter and use a chop saw to cut it in...