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Well the Butcher & Briar thought we had better occupy something ourselves so we headed out to the grotto to occupy smoke!
Several Days before I start tinkering with all the thermos' I will never end up using during the smoke process.
Shortly after that I start making the secret rub, that...
Every year the Butcher & Briar gather for the start of college game day weekend. Being educated men, we have started the tradition of preparing the pulled pork and have a fry-day the Friday before. We did several butts on a modified ECB (w/ after burner) and another charcoal ECB type. The...
Couldn't sleep last night so I got this ready at 2 am. Woke up to early - so I figured I better share these trays with you!
Does anyone know how I treat the little taster nugs I created. I usually just throw the scraps away because I don't know when they would be edible in the process...
What I did wrong - I got nervous they would not get over the plateau and turned up the heat. Made them a little dry but tasted awesome.
Making my Rub
The Roasts
Rubbed and Injected
The Rig
A few hours in
A few more hours
Done, lets eat:
This was actually xmas eve, I was just...
Hello Everyone:
I made three racks of Baby Back Ribs in the ECB with modified Afterburner. I used a mix of Maple, Hick & Apple.
Here they are going on:
Here is the ECB's thin blue smoke:
All done 4 hours later:
I only did them for four hours between 225 and 250, which I think is why they...
Hey Everyone,
Alright, with your help I present to you my first smoking - three baby backs, rubbed with Adkins rub and smoked in my ECB with Afterburner for 4 hours. I used a mix of maple, hickory and apple wood in the can.
I needed to shake the can after the first hour and third hour to...
Hello Everyone,
I am going to try an afterburner I ordered online and received already. I have it all rigged up but have a few questions for those who have an afterburner on my vertical ECB.
Do you use water or sand in your pan (I live in Southern Ontario, near Buffalo)?
Do you use a mix of...
Last night it was - 6 C with wind chill of - 18 C... So I thought I would make some chili. I got Squeezy's technique off here and went to work. I did not however smoke it... as you know the smoker is out of commission for a few more weeks. Instead I let is simmer for a good two hours...
Hello Everyone!
Okay this weekend I was guided kindly by a few folks on throwing a pouch in the grill to add a little smoke to my steaks...
I wish I could find a picture, for this because it is probably easier to see than explain but I will try.
I have a propane grill with a grate, under that...
Hey all! I am waiting to pick up my gasser conversion for my brinkman but am going to make steaks on my propane bbq. I have some chips and was thinking of throwing some on to add another dimension... I am making new york, marinated in beer/soy/waktins seasoning and olive oil. Any...
I got an ECB... thanks, I am already starting to get the lingo!
It is the charcoal form but I want to have a hotplate for something constant. Will this be enough to heat up*here in in the cold north... Currently 34 degrees outside.
The hotplate is on sale for 9.99!!!!
Thanks,
Aaron
Good Morning Everyone!
Well... I came upon this website yesterday because I received a Smoker last Christmas and sadly I have never used it yet! That is right... not Christmas a few days ago.. LAST CHRISTMAS!!!
So when I ran into Uncle Frank down in Ohio (the giver of my Brinkmann Gourmet...