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  1. kryinggame

    Myron Mixon book: Everyday Barbecue

    Has anyone used the recipes provided by Mr. Mixon in his book: Everyday Barbecue? This is not a thread to bash Mr. Mixon, his book or to flame useless gossip.   I picked up his book at my local library and found it so interesting that I bought it from Amazon for my Ipad. I experimented using...
  2. kryinggame

    Variation in cooking temperatures for ribs

    In my WSM, I've done hundreds of racks of ribs, both baby back and St. Louis cuts.  My goto temperature has always been in the the 250* - 275*.  I've never tried anything above this range.  On the Weber website, there are a lot of videos by Jamie Purviance, who is an expert chef at...
  3. kryinggame

    Myron Mixon and Costco

    Hey gang, it's been a long while since I've posted here but I felt compelled to share this. Today its raining and cold.  I was at Costco's and came across a new product.  It's the Myron Mixon already smoked brisket.  I was curious and hungry and I figured for $9.99 what the heck. Came home and...
  4. kryinggame

    Another smokenator question

    Hello all, I'm about to add the Weber Mastertouch 22 to my arsenal.  My main baby is my 18" WSM.  Flo has had many of good smokes in her belly over the last couple of years.   Here's my issue.  The Mastertouch comes with the charcoal Fuel holder. I'm thinking that If I want to do a light smoke...
  5. kryinggame

    How I smoke turkey breast

    I won a turkey breast at my local supermarket so decided to put it in Flo's belly for smoking.  Here's how I smoke a turkey breast, step-by-step: I don't go crazy with season/rubs.  I don't want to over take the natural flavor of the meat; therefore, my simple seasoning is: Kosher Salt; Garlic...
  6. kryinggame

    How I smoke wings

    I'm not a fan of smoked wings, I usually prefer to deep fry them but on occasion I like to put then in Flo's belly. A chimney of charcoal and 2 pieces of cherry wood. I don't go heavy with rubs but just use basics: Tony C's; Garlic powder; Paprika and Pepper;  After I rub them down, I'll...
  7. kryinggame

    Quick help with a brisket

    Last night I put a nice size brisket into my WSM.  And I smoked it until 199* IT (normally, I'll take it as high as 205*). I had to run out for an hour and didn't want to leave it smoking while I was gone.  I wrapped it for a few hours and just sliced a piece off.  The smell is amazing as usual...
  8. kryinggame

    Possible old meat

    Gang, I need advice on a 9.5lb butt that I have in my freezer. Next weekend, I'm hosting a BBQ.  I'm wondering if the butt that's in my freezer is still good.  The use by/sell by date is: May 8, 2014 and today is August 13, 2014.  My fear is serving my guest old meat which will be dry and...
  9. kryinggame

    Boneless Pork Loin Filet

    Greetings, It's been awhile since I've posted here.  I've done literally hundreds of ribs, butts, birds and briskets. Earlier today at Walmart, I saw a Boneless Pork Loin Filet packaged by Tyson.  It looked interesting so I bought it.  Thing is, I never smoked one of these. The instructions...
  10. kryinggame

    Solution to AMNPS consistency

    Alot of folks here have bought the AMNPS for the Masterbuilt smoker.  The problem that alot of folks have is, having the pellets burning consistently and having that thin blue smoke (TBS) that we all fantasize about.  There are equally hundreds of threads complaining about the AMNPS not working...
  11. kryinggame

    Slaughterhouse Poultry brine & rub

    Hi gang, Sunday, I'm going to smoke a few chicken halves.  it's been so long since I've used the Slaughterhouse brine recipe.  Anyway, after bringing, I'm looking for a decent rub.  Since the chickens will be brined, I don't need a strong rub.  I actually may just rub the chicken with either...
  12. kryinggame

    And yet, another smoked turkey thread

    Now that the holiday season is finally over, the price of turkey breast has dropped drastically.  My mother picked up 2 breast that were on sale for $.88 a pound. But she bought enhanced breasts.  An enhanced breast is one which has already been brined.You'll know because the package will say...
  13. kryinggame

    Advice on Brisket

    A few months ago, I somewhat perfected briskets. Last month, I picked up a 6.97 lb brisket from Walmart. I smoked the meat at 235*, with the goal of getting to 195* internally. Once the meat got to 190*, I did the toothpick test and it was butter soft (easily removable) so I pulled the...
  14. kryinggame

    Pork Loin questions, step by step

    Hey gang, So, I'm ready to smoke my first pork loin for me and the love of my life.  I've done thousands of smokes but never a pork loin.   Here's my plan and questions.  1 - I plan of getting a loin from Costco.  Is it me or does Costco sells the largest loins ever?  Seriously, they're huge. ...
  15. kryinggame

    Another perfect big ol' juicy butt thread

    Friends sorry about gloating but dang, I love smoking big ol' juicy butts. First weekend this month, I hosted a BBQ for folks at my church.  I wanted to invite older folks, friends who don't get out much and folks who just moved here.  What's better than a nice BBQ (of course, I'll use any...
  16. kryinggame

    BRISKET...SUCCESSSSSSSSSSSSS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    First off, I've been smoking for many of years.  I've had nothing but success with pork; poultry; fish, cheese but when it came down to brisket, well let's just say if I were in grade school, I would have received a D.  I've never been confident with smoking a brisket.  I think I've only done...
  17. kryinggame

    Can I use my WSM as a fire pit?

    This is a serious question.  With Fall here and winter soon approaching, I've always wanted to buy a fire pit to enjoy in my yard.  The smell of burning wood is beautiful to me and my better half.  But my patio isn't that large and I already have 2 MES;s; a gas smoker and my WSM there.  I really...
  18. kryinggame

    venting about burnt ends and commercialism

    First off, this is just me venting... I've posted several times how disappointed I've been with my brisket. In my opinion, it's never been spot on. I'm here in Charlotte, N.C., which is not known for brisket but pulled pork. So, over the weekend, my better half and I went to a BBQ joint...
  19. kryinggame

    Need advice on defrosting a Smithfield ham

    Hi gang, On Saturday, I have to attend a funeral.  I'm going to prepare a ham for the dinner.  I've had a Smithfield ham in my freezer since Thanksgiving and just pulled it out yesterday (Sunday). Here's the dilemmas: 1 - The package says to use by February, 2013.  This is not September...
  20. kryinggame

    Point vs. Flat

    Hey gang,  I still here struggling with briskets.  I don't know why I'm not getting it.  Pork butt, pork ribs, london broil, turkey legs, turkey wings, turkey legs, chicken, pork loin--I rock in those areas. But dang brisket, I can't do it.  Anyway, folks with serious experience, if you...
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