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  1. rbrinton2373

    Gyro Cone in the Smoker

    Hey Y'all It's been a while since I've posted anything and I was wondering if anyone has tried smoking a gyro cone loaf? Not the pre-sliced stuff and if so if they had any ideas on time frame in the smoker. I have a 20lb loaf that I was going to do gyros for the superbowl sunday. The other...
  2. rbrinton2373

    Looking to build a RF trailer

    I know this depends on many things but what would you say the costs would be for materials to build? I plan on using a 150gal water tank from a concrete truck and figure I could get a used trailer to mod for 300-500 dollars. Other than that how much extra will this cost? And from all the builds...
  3. rbrinton2373

    First try at a Prime Rib

    Before I ask this question let me preface this with I do know that it varies depending on the smoker, weather conditions, cut of meat etc.... to reach the right temp for the meat.  But everything I have been reading says that beef seems to take 1.5 hrs/lb to cook.  I also know that other roasts...
  4. rbrinton2373

    Danish Cooking

    I am not sure where would have been the best place to post this and i am not sure how many people on here are of Danish Ancestry but I dug up an old recipe of my grandmothers that she would make for us every time we came to visit, and thought it would be a nice treat for my kids and my wife so I...
  5. rbrinton2373

    Possible Restaurant

    For several years now I have been contemplating opening a BBQ restaurant here in Northern Utah.  I just get so disappointed everytime I try a so called BBQ restaurant that It makes me want to open one even more so.  I have managed for different restaurant chains and have a good handle on how to...
  6. rbrinton2373

    Question for newbie at bacon

    I just rubbed down my pork belly with hi-mountain BBBcure, and have them sealed in ziploc bags.  The instructions with the cure call for flipping the bags at the 5 day mark, but I have read on numerous posts that people flip them daily.  I imagine doing it daily would ultimately be better but am...
  7. rbrinton2373

    Rib Hangers

    It seems through looking at the internet I have seen pics of ribs being smoked using a hangers.  I just bought a used GOSM and I am finding it hard to fit a whole rack of ribs in the smoker.  I want to try and find some type of hanger that will let me cook them vertically.  Has anyone seen...
  8. rbrinton2373

    More Jerky Help

    I want to try and start smoking some jerky. I have done it with a dehydrator but I do not like it near as well as the stuff I can get from the local smoke house, But I don't want to spend $12 plus on jerky. I have a few questions, 1. Is there a difference between a marinade and curing...
  9. rbrinton2373

    Super Bowl Ideas???

    I am going to have some friends over for the Super Bowl, and we were going to spend the day smoking a bunch of different things. Ribs, Brisket, and maybe a shoulder. Those are the 3 things that I feel that I have gotten either pretty good at or really lucky with, but I am looking for maybe a...
  10. rbrinton2373

    4th of July food w/Qview

    Well the menu for the night is: Main Coarse: Pulled pork sandwiches, Chicken Quarters, Salmon Sides: Watermelon, Pineapple, Coleslaw (country Coleslaw that irishthebear posted), Potato Salad (From teacup13) Here are some pics so far. Finished Shoulder Finished Salmon Chicken...
  11. rbrinton2373

    Keeping finished food

    So for the first time I am going to be done smoking before my guests arrive for tonights celebrations. So instead of being able to serve the food straight from the grill I am going to have to keep it for a bit maybe 2 hrs before the guests arrive. What is the best way to keep it all warm...
  12. rbrinton2373

    Looking for traditional Souothern BBQ Sauces

    When I was a boy living in VA we would travel all around into the carolinas and such and i remember eating the best BBQ pork sandwiches. Since I have moved west, i have not found anything that comes remotely close to what I remember. I have read the Carolina BBQ Sauce post andthose sound...
  13. rbrinton2373

    Salmon Question

    I have done salmon twice using a couple of different rubs. My favorite of the two was just salt, dill, and lemon juice. Anyway my questions are: What should the temp of the finished salmon be? I am assuming about 150-155 degrees. What kind of guideline for time? I know its all based on...
  14. rbrinton2373

    HELP...Boneless Shoulder for pulled pork

    Well I kind of screwed up and got a boneless shoulder instead of a bone-in shoulder for doing some pulled pork. It's too late for me to change it as it is on the smoker now so I can take it to my family reunion tomorrow morning. Anyway my question is will the "Boneless" make a big difference...
  15. rbrinton2373

    Bunch O' Fattie Goodness

    I've prepared 3 fatties that are going to go in the smoker once I get a good temp. Being as this is my first go at Fatties I wanted to make sure that I am on the right track. Used Jimmy Dean Sausage, and the "Don't rub your eyes" Rub. The first one I did was filled with sharp cheddar only...
  16. rbrinton2373

    Help with Char-Griller Smokin Pro w/SFB

    I have used both charcoal briquettes and hardwood lump charcoal but I have a hard time breaking 205 degrees using the SFB. Any suggestions other than putting charcoal directly in the main chamber? and would that really hurt much as long as I didn't get a too high of a temp? Hopefully that all...
  17. rbrinton2373

    Good Q and Good Music

    Hey everyone. I am trying to help out some friends of mine and I thought that after you eat some Good BBQ, it is only fitting to have some good drinks and good music. For those in the intermountain region I have some help for the last 2. A band based out of Salt Lake City, Utah who put on a good...
  18. rbrinton2373

    Step by Step How to:Char-Griller Pro Mod

    I read a lot of the posts on modding the Char-Grill Smoking Pro, but got a little confused on some of the ideas to do. In searching the web I found this little guide on how to mod the smoker. It may have been posted here before or maybe not, though I couldn't fid it. The pics and easy to follow...
  19. rbrinton2373

    Cross Rib Roast

    I have a cross rib roast that I am fixing for the superbowl. I have been told that it is essentially the shoulder. I am looking for suggestions on what to do with it. I was planning on pulling it but after thinking about it for a bit I am now wondering if I should slice it or even just keep it...
  20. rbrinton2373

    How much smoke?

    I know that it will vary from the types of meat and the types of wood, but what would be a good guidline for how much wood to use to smoke the meat. I prefer hickory and apple for the most part a little mesquite here and there and other than that I have not used anything else. Anyway the...
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