Search results

  • 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. T

    Laid Up for a While

    Sorry that you got hurt. :( Hope you mend well. 8)
  2. T

    Smoked Beer Can Chicken

    I used pineapple juice in a can for a chicken. Different taste, but it was still devoured! All the pictures look great. I got a digital camera for Christmas, so I'm going to post some on my next smoke, which is going to have to be soon!! 8)
  3. T

    Thought you might like this Judge says at this contest

    I love this tale. I am just about in tears every time I read it. Thanks. 8)
  4. T

    Anyone ever try chili in the smoker?

    I like to take left over pulled pork (a rare commodity :D ) and use it to make chili. It is a very nice variation on the regular recipe. 8)
  5. T

    Growin' Yer Own

    I grew peppers on the patio this year, and was tickled with the outcome. My wife and I are planning for next years garden. Herbs, more varieties of peppers, and some tomatoes. I'm excited just thinking about it. 8)
  6. T

    ABTs

    :shock: :shock: :shock: :shock: :shock: I was a paramedic. I wear gloves for almost everything! Nevertheless, I have also had a few bad moments (hence, the gloves).
  7. T

    Boneless Turkey Brest Question

    I smoke these a lot, and everyone has told you right. I use rub, leave it overnight in the fridge, and dust it with rub before I put it on. I smoke it at about 225, to an internal temp of 185 - 190. I baste (ok, spray) with apple or pineapple juice mixed with water. They come off moist and...
  8. T

    Stuffed Peppers

    One of the items I smoked yesterday was stuffed peppers. I didn't use jalapeno. Instead, I used some Anaheim and Big Jim that I grow. I used cream cheese, colby and jack cheese, onions, peppers, a little celery, and went crazy and added some crab. They looked and smelled wonderful. They...
  9. T

    Starting Early (Brrr -- It's Chilly!!)

    Well, it was a good day. Everything turned out perfectly. I decided at the last minute to add crab to my pepper stuffing, and I'm glad I did. I think that I'll go to bed now. Talk to you all later. 8)
  10. T

    Starting Early (Brrr -- It's Chilly!!)

    Mama made a Command Decision !!! I took the chicken legs off and asked her to try them. She told me that I hadn't cooked enough. :roll: So, I have another 9 on the smoker. :mrgreen: 8)
  11. T

    Starting Early (Brrr -- It's Chilly!!)

    :shock: Wow!! It's Cold out there!! :shock: It shows 32 degrees on my thermometer. When I tried to start my grill, the igniter wouldn't push. I pushed harder and almost pushed the grill off of the patio. :oops: I lit it with a lighter and a paper towel. 8) I'm setting here with a cup of...
  12. T

    wwwwwwwww

    Mostly, I have been lurking, scoping out new recipes. :D I have some chicken drumsticks, wings, a fresh turkey breast (almost 6 lbs), a boneless picnic shoulder ( 4 lbs), a 2 lb. fattie, and the last of my fresh chili peppers stuffed with a cream cheese mixture. They're Big Jim and Anaheim...
  13. T

    wwwwwwwww

    Those pictures are going to send me back to my grill this week!! Thanks. 8)
  14. T

    Not so Successful 1st Pork Butt... HELP!!

    Gee, I'm not sure. :oops: That seems like a long time on the grill. The overall temperature sounds right . I took mine off at 190. It had been on for 15 hours and it weighed 8 lbs. Was it dry? Did it pull apart easily?. I know that there's a lot of people smarter than me on this forum...
  15. T

    Refrigerator Attrition

    Does anyone else have a problem with "Refrigerator Attrition"? :x You know, you smoke something extra, like two turkey breasts, put them in the fridge to use later, but when you go back, big chunks are missing? :shock: The FBI or DHS don't think it is important, but I think something should...
  16. T

    Sunday Smoke underway

    8) I hope yours turns out as well as mine did. I am afraid that I am ruined for life when it comes to commercial BBQ. This can't be beat!
  17. T

    First All Night Smoke -- 1 hr in!!

    The internal temperature is 190 F, and the bark is deep and dark. I'm taking it off to wrap it in foil and put it somewhere with no drafts. I'm leaving the thermometer in to monitor the temperature, and I really can't wait to serve it up. We're going to have pulled pork sandwiches, cole slaw...
  18. T

    First All Night Smoke -- 1 hr in!!

    Morning has broken. The birds are singing. The pork butt has a beautiful color, and I'm basting (spritzing?) every 40 - 50 minutes. Just a few more hours to go, and my family will be here to enjoy it with me. It is a pretty good day. 8)
  19. T

    First All Night Smoke -- 1 hr in!!

    8) I'm still here, and the pork butt is looking good. The chips are good, the salsa is good and the cigars are SMOKIN'!!
  20. T

    First All Night Smoke -- 1 hr in!!

    Ok, here I am. Pork Butt is on. Hickory wood is smoking. Have plenty of propane, (yes, I know, but it works for me. I'm saving up for a Brinkmann SNP or Smoke King. :roll: ) I've had a lot of luck with ribs and smaller roasts, and chicken. I haven't tried briskets, yet. I have plenty of...
Top Bottom
Back
Clicky