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  1. steelcowher

    Restaurant search

    I have a quick question...I've always wondered how barbecue joints (using smoke) decide how much food to smoke every morning... You'd think there would be constant surplus or shortages...How do you determine how much to prepare and what do you do with the left overs to maintain freshness and...
  2. steelcowher

    Dutch's Baked Beans variation

    I tried his baked beans awhile ago and was very impressed.The last time I was preparing them i was short a few ingredients and improvised with some tasty results..Firstly, i was a bit short on bacon, so i said I added 4 links of spicy Italian sausage (chopped of course). Also, i went a little...
  3. steelcowher

    For the wisest of the wise

    When using a run of the mill thermometer on a (charbroil silversmoker), how much do you think the actual temperature differs from the temperature that registers on the thermo?? I find that when my thermo registers at aroun 215-225 it takes much longer than the usual 6 hours to thoroughly smoke...
  4. steelcowher

    Smoking Pork Ribs In A Char Griller/Sidebox Fire Grill

    Hey PeculiarMIke, can you explain in more detail how you regulate your heat distribution. I have a serious hot spot that i have to take into consideration everytime i smoke. It's kind of a pain in the butt. Screws up my cooking times...
  5. steelcowher

    Smoking Pork Ribs In A Char Griller/Sidebox Fire Grill

    Firstly, try applying the wood directly to your fire...It'll add more heat than using the wood to smolder in the tin foil. In fact you can use wood as your primary source without charcoal at all. Are you using a reliable thermometer in your smoking chamber (the food side)?? Double check your...
  6. steelcowher

    Frozen VS Fresh

    Brilliant...I figured they'd be fine, and for the price why not...I agree about those DaneFoods ribs..I bought a box of those about 6 years ago and grilled them. Tasted like roadkill mopped with formaidehyde...NASTY!
  7. steelcowher

    Frozen VS Fresh

    Obviously butcher direct cuts are by far the preffered way the go...What do you think about the 10pnd frozen rib boxes that you can get at the grocer occasionally? Definitely not the freshest but are they worthwhile for the price? $10 for 10pnds??
  8. steelcowher

    creative side dishes

    Hello...Over the weekend i'm going to be smoking some ribs.I'm looking to jazz things up a little with unusual sides instead of the usual greens, potato salad, coleslaw etc... I'm thinkin ribs, baked beans and two others...Whaddaya think??
  9. steelcowher

    Smokin vs Oven for tenderness

    Haha..I didn't see that there was a second page of responses.. Thank you all for the replies. On saturday i'm smokin for the guys on opening day...I'll let you know how it comes out...Cheers
  10. steelcowher

    Smokin vs Oven for tenderness

    I have a Charbroil Silver Smoker... Great for the price...To answer one question, the vinegar hasn't been an issue because i've used a simple mop forever and it hasn't been an issue. What i'm gathering is that i should apply more heat and perhaps increase the the time in foil...Another problemo...
  11. steelcowher

    Smokin vs Oven for tenderness

    Thank you all for the quick responses...I completely forgot to add that yes, i am using a baffle and the 3-2-1 method...With this method i have achieved my best result but it is still lacking the tenderness...I'm thinking that my thermometer may be over gauging the temp (seeming that it is on...
  12. steelcowher

    Smokin vs Oven for tenderness

    I've been smoking St Louis style, Country style and back ribs for a short while now and i have a question on tenderness. I find that my spare ribs after about 5 hours have a good smoke profile but don't have that "it" tenderness. They aren't tough or dry but aren't notably tender either. I...
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