Recent content by boardjockey

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    Smoked Pork Loin with Mahogany Sauce

    I know Dutch's recipe's for pork loin, sausage stuffed and the one with Mahogany sauce have been on here for quite a while with spectacular results. We finally tried both out, with 2 butts and a few slabs of ribs. Dutch....the whole neighborhood thanks you. Here are some pics of the cook.
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    Need Tips for Injecting a Butt

    That's the 2 things he won't give up. The guy taught me everything I know, but not everything he knows.
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    Need Tips for Injecting a Butt

    I've done butts with and without injections. I find there is a noticable difference. Fortunately, I am friends with Mark Lambert of Sweet Swine O' Mine who won the shoulder division at the Memphis in May World Championship Contest for the second time this year. Here is his injection: 1 quart...
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    Help on Ribs

    Yep, trapped in Pred country. Too bad I hate them so much. Three years ago we stayed in the same hotel in Nashville that the Redwings were staying in. We pretty much met all of them and got tons of autographs. Here's another pic from this weekend. Sorry, but I was damn proud of these.
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    Help on Ribs

    I had the same issue on the too smokey flavor at first. I stopped using hickory alltogether and went with apple for the first 2 hours. I followed the 2-2-1 as I always buy baby backs. It actually seems to work a little better on my BWS if I do 2 1/2 - 2 - 1 1/2. I've posted a pic of this...
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    Beef tenderloin

    Thanks Deb. Will definately try that next time. We stuck with the basics for our first go round and I must say...they turned out perfect. I followed Fatback Joe's instructions to a tee, except I took them off at 128. We like them med-rare. My wife made a sweet and slightly spicy mushroom gravy...
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    Beef tenderloin

    Thanks Clyde! Yea, it is Beef Tenderloin and pretty much a monster so we may be cutting this beast in half.
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    Beef tenderloin

    Thanks guys! I looked all over the site and didn't see the related threads until I posted this one. Sorry for the repeats. The experts all seem to agree on the method. I'll post some pics of the final outcome.
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    Beef tenderloin

    I have a 15 pound beef tenderloin that we want to smoke this weekend. Now, pork I know, but I have never done a beef tenderloin before. Can you guys help me out? Recipes, time, temp, woods...everything. Thanks!
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    Did a little smoking yesterday too

    Now that's a feed. Looks awesome!
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    todays smokeout

    When I saw you were cooking ribs at 250 I thought it may be a little high, but doggoneit they look good. Congrats!
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    New from Illinois

    Welcome. Lots of good people here.
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    Hello from Sweden

    Great to have you here. The international fare is well appreciated.
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    Newbie smoker from PA!

    From one noob to another...welcome aboard. I've been on one day and everyone has already made me feel like family.
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    New to the board

    Thanks guys. I appreciate the hospitality. As far as judging MIM...no. My wife and I are on the organizational team for the event. I am over everything that happens in the rib division - 110 teams, my wife is over the shoulder division - 75 teams, therefore we can't judge it. Thanks again for...
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