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  1. stfron

    Oktoberfest Today!

    Oktoberfest today! Cured Pork Tenderloin going on the smoker soon to be turned into scrumptious Kassler Ripchen! Also a turkey breast for the "ahem" non CUTE animal eaters..and a 1/2bbl of Oktoberfest Bier-
  2. stfron

    No smoke ring, little smoke taste..

    What happened? Smoked a brisket in hickory yesterday, GOSM @220deg. Smoked non stop for about 4 hrs before I foiled at 170- Pulled at 195 and rested. I had continuous smoke the entire non-foiled time. After slicing I immediately noticed there was a very small smoke ring, I mean less than...
    • stfron
    • Thread
    • Replies: 12
    • Forum: Beef
  3. stfron

    Safari Browser issue?

    Is anyone else having this problem using Safari? Safari 3.2.1 on Powerbook G4 OS 10.4.11
  4. stfron

    No Sticky on how?

    Hey Mods- Wow about a sticky on how to make ABT's?
  5. stfron

    Good Maple sauce recipe?

    Anyone have experience using Maple Syrup? I've googled and only came up with some asian inspired sauces, I'm looking more for a BBQ sauce with a maple kick- Also, does anyone see a problem using a savory type rub like Jeff's in conjunction with a sweet maple sauce? Will it conflict?
  6. stfron

    Pros- How do you hold?

    OK Pros, and probably more directly restaurateurs- After smoking your ribs, how do you hold them at food safe temps for hours on end without drying?
  7. stfron

    Ozark Bar BQ, been there?

    We're on our way to the Lake of the Ozarks in Missouri- we're planning an evening at the "Ozark Bar BQ". Has anyone been there? http://www.ozarkbar-b-que.com/
  8. stfron

    GOSM Water pan question-

    I think I read somewhere that you can put sand in place of the water in the GOSM- can someone tell the reason behind the water pan, and if sand will work?
  9. stfron

    Damn You, TARGET!!!

    So, my wife fills out one of these receipt "How did we do?" surveys- and she wins a 5,000$ shopping spree! Immediately, I think (New smoker!) But, alas, what do they offer??? Nadda....
  10. stfron

    Tough ribs :(

    Tonight I smoked a spare rib, trimmed to St Louis style and tips- The ribs were rubbery, and the tips were very tough and dry on the outside, and chewy inside- I used the 3-2-1 method, however I could not keep the GOSM under 260 without opening the door- Is the hight temp the reason for the...
    • stfron
    • Thread
    • Replies: 21
    • Forum: Pork
  11. stfron

    Big Block gone for good?

    I've been looking for a Big Block online- does anyone know if they're still available anywhere?
  12. stfron

    Quick GOSM cleaning tip-

    So, if you're like me, you ignored the advice to wrap your GOSM water pan in foil. And if you have, yours is probably like mine, gross and covered in pork shoulder "left-behinds". So here's what I thought, my Self Cleaning oven does a pretty good job of cleaning itself, why not throw in the...
  13. stfron

    It's 5:30 am-do you know where your butt is?

    Mine just went into the smoker- For a nice evening cookout. This is my first try at pulled pork, and I'm using the sticky on the subject. I rubbed it with a Mango Habanera rub I acquired in the sauce trade- YUMM! ENJOY YOUR DAY EVERYONE- Please remember to thank a Veteran today-
    • stfron
    • Thread
    • Replies: 15
    • Forum: Pork
  14. stfron

    Thanks Moderators!

    Thanks for catching and clearing out the SPAM so quick! koooodos!
  15. stfron

    Dixie Dust

    Does anyone have info on a rub called "Dixie Dust"? I'd like to find a place to purchase it-
  16. stfron

    Cole slaw = Heath Dept Violation?? BAH!

    This afternoon, the Stf in StfRon and I went to the 3rd Sunday Antique Market in Bloomington, IL. After walking for an hour or so, we decided it was time for some grub! Imagine my surprise when we found a small camper selling "Dixie Style BBQ" I walked to the window and commented, "Well, I...
    • stfron
    • Thread
    • Replies: 8
    • Forum: Pork
  17. stfron

    Baby Backs in smoker- Q view!

    I know , I know- I prefer spares also, but there was a real good sale, so tonite we have baby backs in the smoker. This Q-view is of a new rub I'm trying called "Char Crust" This one is Hickory-Molasses. http://www.charcrust.com/ The meat went in the GOSM at around 2:45- later than I'd...
    • stfron
    • Thread
    • Replies: 13
    • Forum: Pork
  18. stfron

    MORE smoke, or longer smoke?

    I was reading a post last night that had referred to a modification that replaced the firebox with a larger cast iron skillet. My question is this, will this produce more smoke or a longer smoke time without having to replace wood chunks-? Ribs going in this afternoon!!!
  19. stfron

    Cooking for international guests-

    I'll be hosting a group of 10-15 Germans from the former Eastern Block. I am thinking of doing a "Barbecue-a-Rama"- My thoughts are Memphis Ribs, Texas Brisket, South Carolina Pulled Pork, and fatties, fatties FATTIES! It's not a formal affair, more like a friendly backyard picnic for family...
  20. stfron

    Our smoke "shack"

    We're almost done with our backyard smoke "shack". We started last fall, it has air conditioning, heat, cable TV, a nice smoker on the porch, and most importantly, a Czech Pilsner on tap! PM if you're in the central IL area, and want to stop by! (Lederhosen optional!)
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