Recent content by gregc

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. gregc

    This weekends 4th of July Smoke. Rub Question

    I can't wait for Sunday. I'm smoking two chickens, one butt, and one rack of baby backs(ribs are all for the chef). I made up a batch of Jeff's Rub a  couple weeks ago. I was taking inventory of spices last night and noticed that the lid on Jeff's rub was not all the way closed. My question is...
    • gregc
    • Thread
    • Replies: 4
    • Forum: Pork
  2. gregc

    No foil butt, first time, update it's done!!!

    Looks Great! I am gonna do the no foil on my next butt! I have a WSM as well. The last time I smoked a butt(foiled), My WSM held at 225 for the entire smoke without adding any more charcoal. I used a bag of Publix Green Wise Lump Charcoal. It would have kept holding 225 for several more hours...
  3. gregc

    first smoke on the WSM

    NICE! I smoked a butt and a beer can chicken myself last weekend. I do love those beer can chickens and my WSM! I have always used Briquettes but I hear folks preaching about how lump is better. Is it? and Why?
  4. gregc

    Freezing meat

    I just recenlty smoked my first butt and put the leftovers in several zip lock bags. What is the recommended recommended reheating method for frozen pork in ziplocks? Thanks!
  5. gregc

    florida-georgia this weekend

    I'm gonna smoke up some Gator meat this weekend. Dawgs love to eat Gator. GO DAWGS ! !
  6. gregc

    Large quantities of ribs - to stack or not to stack

    This sounds like a good time! I wish I was in Virginia! I am a huge Peppin Garcia fan. Smoke a "My father" for me..oh, and eat a couple ribs for me too.
  7. gregc

    Ribs and more for weekend party!

    Looks Great Tim. I am actually a member over on the C4 website but have yet to make it to any Herfs yet. I live over in Stone Mountain and have 1 1/2 year old Twins, so it is tough for me to get over to Woodstock. I am new to smoking meat. I have do a few racks of ribs and several beer can...
  8. gregc

    am i confused

    I always Brine my Bird. However, I got some good advice on this site about Brining which is, If you Brine, leave the salt out of the rub or cut it in 1/2 or more. I usually just leave the salt out of the rub.
  9. gregc

    prepping for beer can chicken

    I have heard of people using dr. pepper and orange juice instead of beer. I have not tried it. I always use beer. Last time, I had my chickens all prepped and ready to and realized I did not have any can beer, only bottles. So I poured out two cokes, washed out the cans, and added beer. I'm sure...
  10. gregc

    Some sunday yard bird

    I do love the beer can chickens! I usually do a couple every few weeks. Good job!
  11. gregc

    Turkey Fattie with Q view

    I had it filled with cheese but man, was it ever dry.
  12. gregc

    Turkey Fattie with Q view

    One word describes this all Turkey Fattie(Turkey Bacon and Ground Turkey) and that word is DRY. The bacon was outstanding though. I probably overcooked it. Being new I tend to do that..
  13. fattie1.jpg

    fattie1.jpg

    • gregc
    • Media item
    • Comments: 0
    • Album: Default
  14. fattie1.jpg

    fattie1.jpg

    • gregc
    • Media item
    • Comments: 0
    • Album: Default
  15. gregc

    Smoking with pecan question

    New to smoking. I got some pecan wood from a friend of mine. My question is, is it necessary to take the bark off the chunks or can i just put it in with the bark on?? Thanks!
See more
Top Bottom
Back
Clicky