Recent content by hokiesmokie

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  1. hokiesmokie

    thanksgiving turkeys

    I've got a 12.5-pounder on the UDS (on at 8am), and a 14-pounder destined for the fryer at 2:00.  Both brined with Tip's Slaughterhouse brine (slightly modified), neither one is injected.  The smoked one is Cajun-seasoned with Tony's, the fried one is still sitting in an herb-themed brine.  We...
  2. hokiesmokie

    Latest Addition to UDS

    I finally got around to installing the single most important accessory for any smoker: Now I can truly relax while taking in the fine aroma of the TBS!
  3. hokiesmokie

    *Official* Easter ham thread

    For Easter, I smoked a spiral-sliced pre-cooked ham from the grocery store. It weighed in at 10.4 pounds and had a light glaze on it out of the package. I used Jeff's rub and barbecue sauce (only for the last 30 minutes of smoking time). Total smoking time was 3 hours at 220-230 F over RO lump...
  4. hokiesmokie

    UDS Paint Jobs

    HokieSmokie - need I say more?
  5. hokiesmokie

    BBQ Pitmasters - Season 2 Confirmed!

    No, Tuffy Stone is based in VA, not IL. His place is called Cool Smoke, I believe.
  6. hokiesmokie

    Spring Break Pork Butts - Qview

    Two of my kids came home from college last Friday for Spring break, so I decided to smoke up some pork butts for pulled pork. My 19-year old daughter is a pulled pork fanatic, and claims mine is the best she's ever had (must at least be better than what they serve in the dining halls). My UDS...
  7. hokiesmokie

    Baby Backs w/Q-view

    Since I'm off work until after the New Year, I had time to plan a midweek smoke. I had a 3-pack of baby backs (8.8 lbs.) from Costco in the freezer, so I defrosted them over the weekend. I got some smoking chunks for Christmas (cherry and pecan, both of which I've never used), so I decided to...
  8. hokiesmokie

    Baby Backs w/Q-view

    Since I'm off work until after the new year, I had time to plan a midweek smoke. I had a 3-pack of baby backs (8.8 lbs.) from Costco in the freezer, so I defrosted them over the weekend. I got some smoking chunks for Christmas (cherry and pecan, both of which I've never used), so I decided to...
  9. hokiesmokie

    Turkey Throwdown-Q-View!

    Here's one of three Thanksgiving Day turkeys we served yesterday, this one smoked in my UDS. I brined and injected the bird using travcoman45's Slaughterhouse recipes. The brining took place overnight, for a total of 13.5 hours. The outside got a good dose of Zatarain's Creole seasoning. I...
  10. hokiesmokie

    Pancake & Apple Fattie

    No, the apples came in a butter-cinnamon sauce, so I just made sure some of that got inside with the apples themselves, and rolled it up. I didn't add anything.
  11. hokiesmokie

    Spaghetti & Meatball Fattie, Round 2

    Restored the photos - I'm not sure what happened - they all were where I left them on Photobucket...
  12. hokiesmokie

    Pancake & Apple Fattie

    I've wanted to try a pancake fattie for awhile, and I finally tried one this weekend. I used your basic Bisquick pancakes and some Glory brand Fried Apples from a can that we had sitting around. I was a little surprised that the apples were kind of mushy-soft as they came out of the can, but I...
  13. hokiesmokie

    Spaghetti & Meatball Fattie, Round 2

    I did one of these before, but wanted to try it again. I thought the first attempt was pretty good, but it needed more spaghetti, and as much sauce as I dared add without risking a major blowout. I used Italian sausage and pre-made frozen meatballs, and made the spaghetti as you normally would...
  14. hokiesmokie

    Four July 4th Fatties

    The pizza fattie was one pound of sausage, plus the fillings and the bacon wrap. The other three were about 1.5 pounds of meat before the fillings. I'd guess the final weight on average was two and a half to three pounds.
  15. hokiesmokie

    Breakfast Fattie

    Not at all, most of the energy goes into cooking the sausage on the outside of the eggs and the hash browns. By the time the internal core gets to 165F, the eggs and hash browns basically have just been reheated, not burned or dried out.
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