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  1. gadawgsr1

    How long will pulled pork keep in the fridge?

    I have some that was smoked a week ago last Saturday.
  2. gadawgsr1

    I cannot believe...

    I just paid $18.95 for two recipes (Jeff's Rub). I am going to try the rub on a set of spares tomorrow. This stuff better be as good as all of you have raved. Seriously though, after putting the rub together Tuesday night, I have been looking forward all week to putting these things in the...
  3. gadawgsr1

    Did any of you see Throwdown with Bobby Flay? Plus another question...

    I am talking specifically the episode where he challenges Buz from Buz and Nedâ€8482s Real BBQ restaurant to a rib challenge. They showed how Buz seasons his ribs, which was a combination of some very basic ingredients, but they did not specify quantities, of course. Any of you have any ideas on...
  4. gadawgsr1

    Help on pork tenderloin

    I have never smoked a pork loin but my dad called to find out how. Here is what I told him: Smoke on rack until internal temp reaches 160º. Spray with apple juice after first hour. Then, pull and wrap in aluminum foil until internal temp is 190º. Pull, rest, and serve. Is this correct...
  5. gadawgsr1

    Another chuck roast question

    I haven't taken the time to search so forgive me if this question has already been posed... I want it medium. To what temperature should I cook it? It seems to me 200 would be a little more well than I like it. Thanks, Dawg
  6. gadawgsr1

    The analysis of my first turkey smoke yesterday

    Sorry this is sorda long but here goes… Being very new to this smoking thing, I did as much research as I could on smoking a turkey before yesterday. What I found was a dizzying array of different options and a wide variety of instructions as far as “doâ€8482s†and “donâ€8482t...
  7. gadawgsr1

    1 hour & 1/2 per pound rule of thumb

    Does the 1 1/2 hour per pound also apply for smoking turkey? I need to know for planning purposes. I understand you must go by temperature not time when determining doneness. Also, like chicken would you need to smoke at higher temps to make the skin eatable? Say 275 to 300 degrees as opposed...
  8. gadawgsr1

    Baby Back Ribs this AM

    Okay I am off and running! Here are some starting pictures. I am wondering a couple of things, though. This is my first time using my ET-73 RediChek Thermometer. I was wondering if it is normal to have such wide swings with the temps (i.e. 10 to 12 degree swings). I am using the BBQ...
  9. gadawgsr1

    Rib ID Question

    I sent the wife to Sam's yesterday to pick up some ribs for the weekend. They had their ribs for $1.97/lb . The wife calls and says they were $2.98/lb now and that was all she could find. When I arrived home from work, I found she had purchased ribs that were labeled "Pork Loin Back Ribs...
  10. gadawgsr1

    Another nubie!

    Okay, here is my roll call post! Sorry I over looked this requirement . I was so eager to ask questions I failed to realize this step in the process. My name is Tim and I live in Charleston, SC. It is finally beginning to cool off here. Thank God! I am an avid griller (3 to 4 time a week)...
  11. gadawgsr1

    Brand new member with a question...

    Good day all! I am so looking forward to learning some new things from you folks here at SMF. This is indeed my first post and my first visit. I am in my infancy when it comes to smokin meat so be easy on me. I am a quick learner though. I have smoked meat (pork ribs) a total of 1 time and...
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