Recent content by bigbear

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  1. bigbear

    Too much time on the forum?

    My wife says since I found this forum I'm "obsessed"! I asked her which was worse- on-line p**n or Atomic Buffalo Turds. She had to think about that one for a minute. Maybe I used a bad example! LOL
  2. bigbear

    Cincinnatians - Jungle Jim's meat sale

    Almost worth flying to Cincy!! Don't you have a good BBQ spot called the Montgomery Inn or something like that? Had a great meal and an excellent Ashton Toro cigar a few years baxk. I bought some of their Q sauce and it was really good. Kinda vinegary, not the typical Q sauce. Happy smokin'
  3. bigbear

    Dry Rub Troubles

    I like to make a thick Q glaze that I apply during the "1" phase of the 3-2-1. In other words I put the ribs on a grill at 350, glaze them and cook for about 30 minutes turning so as to not let them burn. It seals in any rub still left on the surface. Yummy!!
  4. bigbear

    Welfare Applicant,

    I like that one!
  5. bigbear

    Smoker or Dehydrator??

    I've ruined a lot of good cow because my GOSM couldn't get anywhere near 140. My new smoker can. Otherwise your method makes perfect sense! Most of my friends don't even consider using a smoker and go straight to a dehydrator or oven.
  6. bigbear

    New Smoker from Wyoming

    Smokin- sorry I didn't see your response to my post and get you an answer earlier. My guess at the long cooking time is your thermometer could be way off. Check it out in boiling water or some other method. These little birds should only take a couple of hours. The skin could be related to...
  7. bigbear

    Ya'll Aint Gonna Believe This!!!!!!!!

    Ty- I wouldn't get angry at a guy that lost. I'd pity him because he will never enjoy a wonderful, tender, delicious piece of junk meat smoked over a dead weed for hours and hours and covered with a tasty sauce made from cheap catsup and some worthless peppers!! He misses the point entirely...
  8. bigbear

    New to charcole smoking

    Josh- smoking a brisket on charcaol is a stern test for a new smoker. I would try something easier until you get the feel for temperature control. But if your mind is set on doing a brisket don't even think of starting without at least one good thermometer and preferably two. One for the meat...
  9. bigbear

    Ran out of time

    They're probably just fine but why take that kind of chance? Life is just too short !! If I'm goin' to get sick I'd rather it was from too much single malt scotch!!
  10. bigbear

    Need a Big Apron

    Somebody suggested I get Abdul the Tentmaker to make one out of tent canvas!! Very funny!! Not! LOL Thanks for all your ideas. Surprising how hard it is to find a darned apron!
  11. bigbear

    Need a Big Apron

    Absolutely!!!! There's just something wrong with a skinny Pit Master!!!
  12. bigbear

    New Guy from Oregon

    Creedy- welcome to the forum!! I'm in Hillsboro so I'll blow some smoke your way!! This is a fabulous resource so dig in and get started!! Any place that has a food called Atomic Buffalo Turds has gotten to be taken seriously!!! Happy smokin'
  13. bigbear

    Panda, Look it up

    I was just funnin' ya!!! Sorta like spotted owls in Oregon. Fried or baked!
  14. bigbear

    Almond Wood

    Almond is a fruit tree, not a nut tree!! Since almond is a fruit wood it should be great. Almond isn't very closely related to the nut trees like pecan and hickory but should give en excellent quality smoke nonetheless. I'd buy it and try it and then tell us all how it turns out! Good luck and...
  15. bigbear

    When is the Wood Too Old?

    I don't think I'd use any wood where the cell structure is starting to break down ie. getting punky. When you burn punky wood in the fireplace it gives off an odd smell that I wouldn't want around my supper! If it's still solid and dry I'd go for it! Happy smokin'
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