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  1. blacklab

    3.5 N

    Rubbed two days ago. Have wrapped w/ apple juice c ya n about 2 hrs😉🥃🇺🇸
  2. blacklab

    4 Tens

    Good eats 😉🥃🇺🇸
  3. blacklab

    Friday night happy hour app

    Pulled pork barbecue pizza with smoked cheese and mozzarella. One more in the oven but it has yellow onion bell pepper and mushrooms with smoked cheese and mozzarella
  4. blacklab

    Whole shoulder

    Started smoking this late Friday afternoon. For dinner Saturday.
  5. blacklab

    House warming BBQ

    After 26 yrs in our first house. It was time for a change. So we moved about 10 miles north from where we were. We love it and this Saturday, September 4 we’re having a barbecue. Dana and I are supplying all the food. The list is 20lbs pulled pork, Dutch ‘s wicked baked beans 🤑🤑🤑, potato...
  6. blacklab

    Been a while

    Thought I’d say hey. Hope all is good positive thoughts everyone😉🥃🇺🇸 House warming party this Sept 04. Pics to follow👍 Blacklab Alias Mike
  7. blacklab

    Costco belly 07/05/15

    Went to Costco for a quick trip and stumbled on fresh 10# bellies @ 2.29lb no rind. Never seen it @ Costco b4 let alone for 2.29. Anywhere between 3.50-4.00 a lb is the average. Fresh bacon in a week or so. wink
  8. blacklab

    Starting Pizza oven build 2015

    Okay guys. Here's the start of my oven. As you can see I'm very early in the stages. The pad is 72x84. The white disc is the size of the cooking floor 39 inches. Won't be pouring today, though hopefully this week. I will give updates as I go remember the goal is to have it cooking by June and...
  9. blacklab

    Found info on PIZZA OVENS

    I'm building one spring of 2015. Thought I'd share the info. http://www.traditionaloven.com/building/refractory/fireclay/convert-pound-lb-of-fire-clay-to-cubic-inch-cu-in-fire-clay.html http://www.sheffield-pottery.com/SearchResults.asp?Cat=540
  10. blacklab

    Home made Refactory

    I would like to get info on making 1-2 hundred lbs at a time. For building  a wood burning oven. silica ? perlite? concrete? Red clay? Powderd Is there anything I'm missing? I'll be using a electric mixer. Any insight on ingredients ratio's I'm all eye's........ wink Thanks guys Blacklab...
  11. blacklab

    Pizza oven Ideas

    I so much want to do something like this. http://www.brickwoodovens.com/ There's also lots and lots of youtube videos. Until I do I'll use this Works and free. They sell them on line for about $150
  12. blacklab

    Cabelas Christmas Catalog

    I just received mine yesterday. As I was thumbing threw the pages I see their selling holiday food. Turkey, ham, cheese plates ect. Man o man I thought their gear was expensive. A 9-11 pound hickory smoked turkey $79.99. A 8lb hickory honey glazed ham $114.99. Here's the money maker stuffed beef...
  13. blacklab

    Rabbit reveiw

    Had great time doing it and it did look and smell great. But the texture was off putting, like liver I guess (mushy). Not sure if it was brining for two days. Most likely it was . Next time I'll just marinade an bacon wrap.  Can't get past the texture thing..........
  14. blacklab

    Here's Rabbit

    This is four rabbits I got Saturday. Brined for 2 days and smoked w/ apple & hickory. I used Travis's turkey brine as a base Then added a little more of this and that. Need to find more Rabbit
  15. blacklab

    TBS Day

    Put the shoulder in the smoker at 10pm Saturday night and 235 degrees Quite happy with they it came out. Also really happy with the mes since I updated the element. Works like it suppose to..............
  16. blacklab

    Rabbit searching recipes

    Knew the SMF would be the golden search Two days ago a brother of another mother asked me If would be interested in rabbit. He knows someone that raises and butchers them. So I came to the famous SMF for some of insight for this new smoking venture. Again you all never disappoint! Just wanted...
  17. blacklab

    Salmon Smoke

    A buddy dropped off some of his Sunday catch for me to smoke. Wet brined 48 hrs then smoked @ 200 with pecan pellets till IT of 155. Smells freaking outstanding
  18. blacklab

    1 pork slab

    First time ever doing just one slab, usually 3 or more. Now that were completely empty nesters. I see a lot of first's in the smoker nowadays. lol  Just put this one slab in at 10am at 235 with 50/50 hic and apple using amps. Finishing pics to come
  19. blacklab

    Rollin Rollin Rollin Getting my porky smokin.

    Dana and I are having a smoking bbq Saturday 06/21 celebrating my 50th and her ???????????lol I've got 2 ten pound boneless shoulder rubbed and 6 racks spares chine and membrane removed. Sides are basic with dutches wicked ones, macaroni salad, smoked mac & cheese, chineese slaw, and stuffed...
  20. blacklab

    Calzone

    it's what's for dinner. Dana's is the first pic and mine is 2&3. Burger King style haven't your way.
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