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. jmedic25

    Chargriller add on to a Lang mobile 60

    Just scored a 60 gallon compressor....I have less than 100 in the whole build!!!!
  2. jmedic25

    Freak Accident

    Hey Vlap and Flash. How nuts is this. Talk about when its your time to go..... http://news.aol.com/story/_a/eagle-r...00010000000001
  3. jmedic25

    Lang mobile 60

    I have been asked several questions about the Lang 60. I wrote this a few months ago in the review section. It should answer some common questions. http://www.smokingmeatforums.com/mod...warticle&id=10
  4. jmedic25

    Homade Lump Charcoal

    I thought this was cool. Too involved for me. I but some of you nuts out there will try it. I won't until my kroger stops selling lump 5$ a bag. http://www.nakedwhiz.com/makinglump.htm
  5. jmedic25

    Huge Superbowl Cook

    My bro Andy wanted me to cook for his superbowl party. About 70 people attended. I got lots of pics but once the party started I got real busy. Total cook was 40 lbs boston butt, 15 racks of BB ribs, 15 lbs wicked beans, 40 brats, 20 chicken breasts,1 gal of mustard sauce, 1 gal of sweet sauce...
  6. jmedic25

    Sweet BBQ sauce

    Anyone have a really good sweet bbq sauce recipe. I have not found a good one yet. I like the Sonny's sweet sauce and the Sweet baby rays. Anyone break them down yet??
  7. jmedic25

    We are Hardcore Smokers

    Ok its 0550 in GA and I just got in from a call. I look at SMF and It's me, Meowey, Jeff and Srmonty only online. I'd like to think we are hardcore but I fear that we have been taken over by the smoking fever. Shouldn't we be in bed???
  8. jmedic25

    SoFlaquer

    Anyone seen or heard from SoFlaquer. It's been an long time since he has posted.
  9. jmedic25

    St louis V/S Baby Backs

    Time for a old debate to resurface. I have a big cook coming up (big for me) like 25 people. Anyway I was a the store yesterday and they had a good price on spares already trimmed to St louis style. The babys were the same price as the St louis ribs. My question to Ya'll is... What would...
  10. jmedic25

    It seems repeatitave but y'all love it

    Here is Saturdays rib smoke.. A hit as usual. I sold the first four racks (cut up it to 2 rib sections) to a fella having a dinner party. He said that everyone loved them!! The other 3 racks my family and I ate. They were good! Happy holidays, Justin
  11. jmedic25

    Where's Nmayeux

    Anyone heard from from Noah recently?
  12. jmedic25

    Meoweys Meatloaf

    I've never made smoked meatloaf before. I figured what the heck. Here is some Thin-n-blue Here it is about 2 hrs into the smoke More to come in a couple of hours!!
  13. jmedic25

    Expert Advice needed

    I would like to start a thread on how to cook pork ribs ,baby, or spare without using foil. I love the 3-2-1 method and have achieved very good results. I have read other posts out there that suggest the "purest form" produces better ribs. Lets discuss time and temp and opinions. Also is is...
  14. jmedic25

    First Pork Shoulder and 2 chix with q-view

    So I was doing the weekly shopping with the wife and I spotted a sale. Whole shoulder for .89 per pound. What a deal!!. So I got a smaller one 10.8 lbs. I threw on two 8lb chix for good measure. So I brined the chix overnight and trimmed the skin and excess fat off of the shoulder. Rubbed the...
  15. jmedic25

    St. Louis trimmings ??

    What do ya'll do with the nibblets leftover from trimming spare's St. Louis style. How do you cook them. The only time I've tried they turned out like rubber. I let them smoke right next to the ribs?? Its a lot of meat I hate to throw it out.
  16. jmedic25

    Refinishing the Lang

    Getting started on the Lang today. I am starting with a scraper then moving to a grinder. I know the expanded metal parts and a few hard to reach places will have to be sandblasted. Here is some pics. She is coming clean. Down to the metal. Here is after the first coat of grill paint. I only...
  17. jmedic25

    Sourdough Bread

    Ok folks there is many ways to do this but this is how I do it. First you must "grow" some sourdough starter. So If you want some bread start a week early for your first loaf. Once you have a batch of starter going you can easily replenish it to make more. All of this is compliments of a book...
  18. jmedic25

    Combating the Clumps

    I was wondering what ya'll do to keep stored homemade rubs from clumping. Most storebought rubs have silicone dioxide added to them to absorb moisture. I was hoping that the high salt content would be enough but it is still clumping. Any answers?????? I also am talking about a rub that has a...
  19. jmedic25

    Firehouse Rib Smoke

    This weekend I had to pull a double shift between two firestations. At the first station one of my crew was just promoted to the rank of Lieutenant. As a right of passage for any firefighter who is promoted (which normally means he must change crews) that fireman is required to buy a meal for...
  20. jmedic25

    Happy Birthday Smoke

    The lil girl is turning 3 tomorrow. I am expecting about 30 adults and ??? kids. I am doing a 5lb brisket (small) and about 16 lb of butts. I am throwing a few fattys in for fun. Hope it turns out its only the 2nd time using the LM60. I am having trouble keeping my temps up. I think my...
Top Bottom
Back
Clicky