Recent content by smokinstubbs

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  1. smokinstubbs

    Slow roasted semi-boneless leg of lamb

    There's nothing more gross & disgusting than the blood red insides of a cooked piece of lamb, nicely done!
  2. smokinstubbs

    First Brisket goes on the Traeger tonight

    Funny! I'd of stuffed a piece of meat in her mouth and told her good, now start eating!
  3. smokinstubbs

    Lamb leg and hindshank smoking tips

    Why? I find lamb best done when it's about 170, but to each their own! You're right though that the more it's done the more it falls apart, but is that really a bad thing?
  4. smokinstubbs

    Smoking chicken

    I don't know about you or everybody else? But I like my chicken skin seasoned on both sides!
  5. smokinstubbs

    Ran out of fuel midcook, restarted fire - what is the impact?

    You would've been better off starting some coals in a chimney and dumped them, instead of what you did, but to late now!
  6. smokinstubbs

    Weber kettle question

    The past few years I've noticed that Kingsford QC has gone in the dumpster, I can't get a hot fire either so I mix in some lump with it and I'm good to go. Here's a interesting read! Good Luck Burn Test: 1984 Kingsford vs 2020 Kingsford - The Virtual Weber Bullet
  7. smokinstubbs

    Homebrewers Roll-Call

    I don't want to break any rules but. I have 2 cases of .5L German bottles, 1 with the flip tops that I know you Brewers love to use that I'm looking to get rid of for cheap, I tired the local Brewers store with no luck. Anybody have any ideas? Thanks
  8. smokinstubbs

    Chub Bologna

    Bologna burgers, how cool is that????
  9. smokinstubbs

    Pork ribs - not a lot of smoke flavor (cherry wood)

    That's the first I've ever heard of this! I've used mesquite on everything, and even mix different woods together. Most woods I use are apple, cherry, Jack Daniels oak, maple, mesquite. I find Hickory to leave a more bitter taste, have had others say the same also. Note what I said about...
  10. smokinstubbs

    Smoker quit- Can I cook these butts?

    My motto is, "when it doubt, throw it out!" Good Luck
  11. smokinstubbs

    Bison short ribs

    I did the same last night, I slow BBQ with smoke for a couple hours, pan them and use whatever's close for liquid, beer, broth, H2O even, cover and let simmer for awhile. Fall off the bone good!
  12. smokinstubbs

    Smoked leg of lamb

    I find Lamb to be more tender when cooked longer, I prefer very little pink inside. Here's a experiment for you, take 2 lamb chops and bake, grill, or broil them the same. But leave one in a little longer till there's no pink and then tell me which one is easier to get the meat off the bone...
  13. smokinstubbs

    Cast Iron Grill

    Just looks like another foolish thing to spend $$ on when you already have the same things available!
  14. smokinstubbs

    Grilling chicken with indirect heat

    I just treat the grill like it's a oven, make a fire on one side, cook on the other. Add chips for smoke as needed. I don't care about temps, just if it get's done or not! Good Luck
  15. smokinstubbs

    St Paddy’s Rueben

    That sammy needs 'mo meat!
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