Recent content by bullmastiff

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  1. bullmastiff

    Hi...from Oklahoma

    Hey welcome to SMF. Looks like you are going to give these horndogs a run for their money. *busts out the deliverance voice* You sure got a pretty.......uh....smoker.
  2. bullmastiff

    newbie - checkin' in

    Welcome to the SMF!
  3. bullmastiff

    best beer for BBQ

    The above are the BEST BBQ beers.
  4. bullmastiff

    Hey All

    No need to apologize about what type smoker you use. The only thing that matters here is that you smoke! I personally feel that an electric smoker offers the most advantages for greater success while learning to smoke (less to worry about in the beginning). Anywho, welcome to SMF! Bull
  5. bullmastiff

    Pizza

    I am not 100% sure, but I think the Paul he was asking was me. The funny thing is that I thought you might pipe up and say something to him about it. To answer Vlap (Jeff) I have thought about a brick oven in the back yard, but the new screened in patio and part of the outdoor kitchen is...
  6. bullmastiff

    Pizza

    I second that. Vlap, and I grill Pizzas all the time. With indirect heat (@450 degrees) it works wonders and I do try to reheat the grills in between pizzas (doesn't always happen as we start with the adult type beverages while the dough is rising). We have also found that precooking the...
  7. bullmastiff

    greetings from sunny florida

    Hello, and welcome to SMF! If you are in the Tampa Bay area you should try to make it out to Brandon for the Smoke Out. It's not love bug season your RV should be alright.
  8. bullmastiff

    Happy Birthday SoFlaQuer

    Happy Birthday
  9. bullmastiff

    How long can you wait after brining?

    I usually brine my meat 48 hours in advance. While I only brine for no more than 24 hours (once again depending on the type, size, and cut of meat). Then I will introduce more favorings (Rubs, Injections, or Slatherings) and let it sit until the time of smoke to marry the flavors better.
  10. bullmastiff

    Another nubie!

    Welcome to SMF!
  11. bullmastiff

    Brand new member with a question...

    I brine pork, and poultry. Although I have never brined ribs. Sugar added to brines does not make the meat taste like candy . Check out this thread. http://www.smokingmeatforums.com/for...ead.php?t=8185
  12. bullmastiff

    Hello From The Arizona Desert

    Welcome to SMF!
  13. bullmastiff

    Beef Quiz

    You cheat..."Mr. I has a Culinary degree".
  14. bullmastiff

    jonny smoke house

    Welcome to SMF!
  15. bullmastiff

    Beef Quiz

    Missed the very last question.....
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