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  1. sam4msu

    Abts

    We used to meet with a homebrew club every month. I always supplied the appetizer and the meat for dinner. One month I brought a bunch of ABT's. Everyone loved them but several people commented that they were not that hot...I decided to show them what hot it and made half a batch out of...
  2. sam4msu

    Hey Blackhawk

    We may have some places in common...I used to live in Dothan, my wife worked at Ft. Rucker and my son just graduated from Troy this past May. We live in Huntsville now but spent quite a few weekends in Troy during football and baseball seasons while he was there. We will still be there now and...
  3. sam4msu

    To Hot To Smoke

    The official weather service forcast for North Alabama is "Pits of Hell" once again!!! That does not scare me though...I have 1 butt, 2 pastrami's, 2 fatties and 8 italian sausages on the smoker...Gonna take a lot of Yueng Ling to keep my internal thermostat from blowing!!!LOL Everyone be...
  4. sam4msu

    What a day

    Went to the roll call and gave a short intro...I will be posting some picks of smoking sessions as soon as I figure out how to do so...Is there a tutorial on this anywhere? I am a technological moron!!!
  5. sam4msu

    Hey all...Glad I found you

    My name is Sam and I am an addict!!! I have been smoking meats for about 10 years now and can't believe it took this long to find you all. I have been on a few other boards and they are good, but it seems that you all are much more friendship/brotherhood/sisterhood oriented...I do several...
  6. sam4msu

    What a day

    Yup...been doing my own pastramis for years...Far better than any store bought meat I have ever had!!! Thanks
  7. sam4msu

    What a day

    I woke up at about 5 am and started the pit to warming up...At 5:45 I put on 1 Butt, 1 Brisket and 1 Pastrami...At 8 I went to a dentist appointment (look ma...no cavities) At 10 I put on 2 Sock-Eye Salmon fillets...At noon a buddy came over and we started on a half a rack of Shiner Boch...At 2...
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