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  1. brucebq

    Rib success, trimmings question

    Thanks for some great ideas. The ribs for the 4th, used the flap trimmings in the bean pot. Yummy! Next time, think I'll try doing the sternums with the marinade / oven / smoke. Bruce
  2. brucebq

    Rib success, trimmings question

    First rib outing with my GOSM was TASTY. Ribs were Swift cryo'd spares from Costco. Used Jeff's rib rub recipe, with only a few modifications. :) Straight through 7 hour cook (not 3-2-1), mix of cherry and pecan. Last 4 hours mopped with apple juice. Tender, but not falling off the bone...
  3. brucebq

    Maverick Smoker Thermometer

    FWIW, I got one (ET-7) here: http://www.ubid.com/Maverick_Remote_...702217814.html Shipping for me was $7.50, $32.50 total. Take turns (don't bid it up), they'll put up another when it's gone ... Bruce
  4. brucebq

    Home Brew?? Advice Needed!!

    Making beer can be really easy or really hard, depending on what you're trying to make. An English style bitter or brown ale is fairly easy. American style lager is much harder. The standard reference is Charlie Papazian's "Complete Joy of Home Brewing" check it out here: <<>> There's so...
  5. brucebq

    To tie, or not to tie

    Thanks Dutch! This is headed for pulled pork, and I'm a big fan of "why bother?" when it really doesn't matter. Bruce
  6. brucebq

    To tie, or not to tie

    Well, I would have prefered bone-in, but the best deal around was boneless pork shoulder at Costco. On the now bone free end, everything's still attached but kinda floppy. Tie'em down, leave'em flap, or make more mojitos and find something to contemplate that actually matters? Bruce
  7. brucebq

    Pulled Pork Recipe for all

    Thanks guys! Wish I could try this out this weekend, but I'll be out of town. I'll use the full amount of salt for the brine, probably split batches of sauce for hot / mild. Might even try subbing some chipotle powder for the cayenne. Bruce
  8. brucebq

    Pulled Pork Recipe for all

    This really sounds yummy. I'm thinking to try this for my first outing with the new GOSM. One thing I'm curious about is the brining step. Have folks that used this recipe done the specified quantities? 12 oz of salt to 2 quarts of water just seems like a LOT of salt, then add a bit more...
  9. brucebq

    Another newb

    Hi Kenny, I like how you've got those thermometers mounted. I'll probably try something similar myself. Just today ordered some custom probes for the thermocouple thermometer I use for coffee roasting. They ought to be safe from the two main probe death modes I've heard about: toasting or...
  10. brucebq

    Another newb

    Hi guys, Thanks for the welcome and advice! I'm glad to hear folks have been happy with the GO smoker. Woods wise, I'm going to start with what's easily available locally: maple, apple, cherry, alder, maybe oak. I've never heard mention of it one way or another, but was wondering if...
  11. brucebq

    Another newb

    Howdy all, After too many years of doing psuedoQ on a Weber gas grill, I've just ordered up a GO "Big Block" smoker. I didn't find Jeff's site until after I'd ordered it, and just discovered it's the very one Jeff got to try out a gas smoker. From his review it sounds like this smoker works...
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