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Check out this video, posted on YouTube by the artist, Michael Israel.
I am not one to forward emails to everyone in my address book, but I have passed this link on to all my family & friends. It's moving and I got many replies saying how it brought tears to their eyes. Get your tissues ready...
I came across this on Yahoo! Looks & sounds delicious!
Sun Nov 18, 11:25 AM ET
SAFI, Morocco (AFP) - A French cook has prepared the world's largest barbecue -- spit-roasting a 550-kilo (1,213-pound) camel for 15 hours at a seaside Moroccan town south of Rabat.
"It's a tradition that's fallen...
I got 4 butts (a little over 30# before trimming) in the smoker. Put the largest butt on the bottom rack, smallest on the top, and the last two of the same size in the middle. I used TulsaJeff's pork rub (from his pulled pork recipe with coleslaw)and I will be using Fla-Jeff's finishing sauce. I...
I put a 4+lb chicken and a fattie in the smoker two hours ago. Fattie is about ready to come off. Chicken is at 141°F and smokin at 270°F for another hour or so. I picked up the chicken this afternoon so I did not have time to brine it. Used a rub inside and out. Was gonna smoke at 225-240°F but...
My aunt gave me a 12lb turkey she's had in the freezer since last Thanksgiving. Figured it would make for a nice first turkey smoke! Gonna need some practice before I make one for the family, possibly for Easter.
Thawed the bird out in a bucket of water for 6+ hours, and then brined it...
Here I go! Got two bone-in pork butts in the smoker since about 8:20am (EST). Windy (17mph, today's forecast 20-30) and cold (21°F going up to 36°) this morning. I'm using TulsaJeff's pulled pork recipe found on his website, along with Florida Jeff's finishing sauce (Thank you both).
Trimmed...
I started a thread yesterday titled: "First Smoke Tomorrow..." and I wanted to change the title to: "First Smoke RIGHT NOW!"
Is it possible?
I went into "Edit" for the original post. Then "Go Advance" - I edited the "Title", but it does not change the Title listed in the Forum, only the title...
Well tomorrow I'm gonna pop my cherry! I picked up a 13lb CAB Choice Grade Beef Brisket this afternoon. Trimmed it and applied Dr. BBQ's Big-Time Rub, wrapped it up and put it in the fridge. Plan on smokin it tomorrow with Hickory chunks along with some apple or cherry chips. VERY EXCITED...
I have never smoked before. I hope to smoke my first this weekend - a brisket me thinks! I have taken the e-course and read many threads on this site and anywhere else on the web that I can find. I just picked up a book I've had for several years called "The Complete Meat Cookbook" by Bruce...
Update: I found wood cheaper on Cabelas and BassPro Shops websites and was wondering if anyone had any experience with them. See the last post for more details.
Original Post: I ordered a GOSM Big Block last week, and it is on it's way to my house as we speak! I already got my dual probe smoker...
8) Hi everyone! Jim here, from Long Island, New York. I am new to smoking meat.
I saw a show last week on the Food Network about smoking meat and I was :shock: intrigued. Did a search and found this website right away and started reading - learning as much as I could as fast as I could.
:D...