Recent content by duckdawg

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    Specklebelly Goose: Field=>Plate View

    Bump for a fellow waterfowler. Nice pile of birds ya got there. Good looking dawg too!
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    Chicken done... waaaaay early

    Many thanks for the replies... knew I could count on the folks here. I guess a little bit of both. I kept the temp around 275, and they cooked up in around 2.5 hours. Much faster than I expected.
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    Chicken done... waaaaay early

    Happy 4th everyone! I put some whole yard birds on earlier, and they're pretty much done now. 164-166 in the middle of the breast on each of them. We're not planning on eating them for at least another 3 hours....lol. Any ideas? Would they stay good in aluminum foil in a cooler that long...
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    failed sauce attempt

    ^^ Agree. We use Ketchup so fast, It doens't take too long to acquire an empty bottle. I usually keep two to three on hand, and just keep em with the tupperware when not in use.
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    Temp prob in a potato?

    ^^ That's exactly what I do 1894. I was just looking for some pics to post in a similar thread, but you beat me to it.
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    Thermometer Help

    I use a potato, and a digital thermometer with probes. Cut the potato in half to give it a flat sitting surface, then stick the probe through. I put one on each end of my offset.
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    Mustard?

    Cool. Thanks for all the fast replies guys! I appreciate it. I'll try to get a Q view up this weekend.
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    Mustard?

    Got a question for ya... I've used mustard before applying the rub to butts, but I've never used it on ribs. Do any of you put mustard on your ribs, or do you just put the rub straight on? Thanks,
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    best beer for BBQ

    I like a Samuel Smith Oatmeal Stout. Serves as a good breakfast for those early morning smokes!
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    Golf story

    LOL... sounds like my golf game.
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    SMF Members: Lump Hardwood Reviews

    Another one to look out for is the "Fresh Market" brand. Apparently, it's the same as "Cowboy", just in a different bag. I like most of the stuff Fresh Market carries, but I was very dissapointed with the lump charcoal. Extremely ashy, and contained a lot of random pieces.
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    Blackberry Cobbler

    OMG... I'm jealous. My Grandmother could make the best blackberry cobbler. Put a scoop of vanilla on it... Man, I miss the good ole days "in the country". Hard to get good blackberry cobbler now "in the city". Now I'll be craving it for the rest of the day...
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    soflaquer's finishing sauce

    I've never used his finishing sauce, but I make one that's pretty similar. For me... it turns out much better freezing it without it. Mine just doesn't taste the same after frozen. It's so quick and easy to make too, I would suggest freezing without it.
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    Bar B Chef Offset - Install and Finished Pics

    Hey all, Just got my Bar B Chef offset smoker in today, and put her together. When I was looking for a new smoker, I couldn't really find that many reviews or pics of the Bar B Chef, so I thought I would add these for anyone interested in puchasing one. Maybe you'll see something you do, or...
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    Hello from Alabama

    Thanks for all the replies! I checked out the 5 day ecourse, and it looks to be very helpful. I'm impatient, so I went ahead and just got the whole thing in one day. I also checked out Jeff's rub... looks really good. I'll have to try that soon. He talks about it for ribs, but I'm assuming...
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