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  1. big-fokker

    Greek Yard-bird...mmmm

    The marinade alone is killing me! I wanna taste it all now, but they just went in the box. I had been going back & forth with SmokieOkie a few days ago, about doing some chicken this weekend and thanks to him, he steered me in the direction of using my greek marinade. Mama-Fokker loves the...
  2. big-fokker

    14# Bird done!

    Here's the second q-view from my smoking venture for our Thanksgiving family feast. If you missed the first, it was an 8# brisket found here http://smokingmeatforums.com/forums/...hlight=brisket. This one is the 14# Butterball and it came out pretty good. This is my first full turkey, I've done...
  3. big-fokker

    Second brisket...not bad at all

    So my family threw a curve-ball at me this year and switched up the menu for our big Thanksgiving dinner. Originally I was going to smoke a bird and fry one, and one of my aunt’s was going to bake a bird and a ham. I guess someone figured 3 birds was too much and we needed more variety, so the...
  4. big-fokker

    Quick brisket/therm question

    Hey fam, So I'm set to do a 10#er in the a.m. and I'm confused as to where to put the therm probe. This will be my second time doing a brisket. My first one was a 5# flat (I guess it was the flat) and this one is a full packer. I'm asking about placement because a packer (or at least mine) is...
  5. big-fokker

    ABT's w/Poblano peppers

    I don't know if they can still be classified as ABT's since I used Poblano's and not Jalapenos, but they sure do taste like em'! I was doing some grocery shopping this morning and mama wanted chicken & dumplings in the crock pot for dinner tonight, which meant I didn't get to smoke anything...so...
  6. big-fokker

    Help with logistics please...

    So here's my situation...I'm smoking and frying a couple of birds for Thanksgiving with the family. I live in NC, the feast is in Maryland and we're set to arrive in MD on Wednesday night (day before T-day), so I'm gonna cook at home and travel with the birds. My plan is to cook wednesday...
  7. big-fokker

    First Brisket w/Q-View

    Well I finally bit the bullet and tried my first cut of beef. It took a long time to locate one in the right size range but now I know where to look. Local supermarkets don't carry fresh brisket's (only corned beef) and the all the Wal-mart's around here didn't have anything less than a...
  8. big-fokker

    Reheating??

    So I'm thinking of doing my first brisket this weekend and will most likely be doing it a day ahead of time (cook fri & eat it sat or sun). Does anyone have a tip or two on reheating? Here are my main concerns: 1. When done, should I go ahead and slice or wait till serving day to slice? 2...
  9. big-fokker

    Yet another perfect bird

    First off, for those that have not yet embraced the technique of brining, let me say that you have to try it at least once! I still can't believe that after 20+ years of roasting, grilling, baking and frying chicken, I'm just finding out that brining yields an incredibly juicy bird! Last night's...
  10. big-fokker

    ...Hey wait...I smoked yesterday as well..!

    I did my first shoulder for pulled pork and it turned out great! It was 7.5 lbs and in 8 hours 30 minutes I had achieved the 200* benchmark, so out she came. I did the towel & cooler trick for 1.5 hours and ended up with pure porky goodness!!! I used Jeff's rub and I have to give it to him...
  11. big-fokker

    First smoke session.....

    ...was a great success! Thanks to everyone here that had the patience in answering my sometimes redundant questions . We had a small gathering in the neighborhood for one of our neighbors' birthday's and I volunteered to do the meat. I did 2 racks of spare ribs, 4 birds, a fatty and 3 dozen...
  12. big-fokker

    Temp gauges

    So I ordered two of these http://www.oldsmokey.com/0242tempgauge.html to mod my GOSM so I could monitor the temps in a more accurate fashion (thanks for the tip Watery Eyes!). I get an e-mail from the online vendor saying that their server is down and would I like to wait or cancel.....it's been...
  13. big-fokker

    GOSM Seasoning....???'s

    So I got my GOSM (wide body) home yesterday and put it together. I came home early from work today and began with the seasoning process. I slathered on some vegetable oil on all internal surfaces, cranked it up, set the dial to medium, loaded some mesq. & hick. chips in the box, threw it in and...
  14. big-fokker

    Yet another newbie...!

    Greetings to you all! My name is Jamie and I'm a starting "smoke-a-holic"...I've always enjoyed the taste of smoked foods and now I've decided to take on actually doing my own. I'm familiar to the forum type of thing (I belong to a couple of motorcycle forums) so I'll be in and out asking ??'s...
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