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  1. reddog

    Temp to rest a brisket before slicing?

    I would do what the bassman said to do, this allow all the juices to suck back in, if you can stand it.
  2. reddog

    How did you come up with your screen name?

    My best buddy is an Irish Setter named D.G. aka Daddys Girl. Reddog.
  3. reddog

    used my smoker for 2nd time - baby back again

    It takes time. I some times take notes. You will make some errors and some smokes will be better then other and you followed the same cook. But nothing is more fun then smoking meat...I think.
  4. reddog

    Basic Pulled Pork Smoke

    With Pork I like O.J. sometimes Applejuice mixed with Apple Cider. I never use an Adult Bev. That is for me. When I do wet mop, I mop every hr. I start after 2 hrs or so so my rub has time to sink in so I don't mop off the rub. When I mop I also will flip the butt. This is just what I do... Mike
  5. reddog

    Smoked Rib-Eye

    Welcome this is a great site. Yum Beef!
  6. reddog

    How Often Do You Smoke And Eat Smoked Meats

    I would more smoke more but the wife like my other cooking too. With warm temps and night getting longer I should smoke more.
  7. reddog

    BBQs Galore changes vendor on Bar-B-Chef

    I have a Bar B Chef that Santa brought me last year. Stopped by the store last week to check on the Thermometer was told the filed chapter 11 in Charlotte. I like the cooker but the folks who ran the store had very poor service. They told Santa that the thermo came from China and it was back...
  8. reddog

    9.70 sirloin tip with q-view

    Man that looks good, wish it was lunch time! Great Q View too!
  9. reddog

    Tasunkawitko's House Chicken Pot Pie

    This sounds great, the wife is going away this weekend and asked for confort food for dinner when she returns Sunday and I was looking fo something to smoke over the weekend to enjoy some down time with the Reddog. Thanks, Mike
  10. reddog

    Chuck Roast

    Next time you marinade with a dark beer, save some and bring it to a boil and cool down for digging. Of course I have apple cider and others in the mix, but I think it very tasty.
  11. reddog

    Chuck Roast

    3.5" Angus Beef Bonless Chuck Roast. If I may, what would you use?
  12. reddog

    Beef Ribs

    Beef ribs are the way to go. Rub them up with some brown suger and others. Like said b-4 3-2-1 is great. Make sure you pull of all the membraine off the back. Mist them down with apple juice. And before you foil give them a good misting too. Beef ribs are killer
  13. reddog

    Chuck Roast

    I think I am going to smoke my 2nd Chuck. Tonight I am going to dry rub with salt,pepper,garlic and wrap it up and into the ice box. Then Sat Morning I am going to marinade the beef in a dark beer with onion and brown suger. I think I will reserve some of the marinade the next day and reduce it...
  14. reddog

    How long to brine whole chickens?

    I brine for 12-24 hrs. I like to boil my brine then cool it down then add the birds. Wash them good and come to room temp and smoke away. Good Luck
  15. reddog

    tweaking a good rib method

    Apple,Apple,Apple. I use Maple for heat. Apple will be very good with you pork. GOOD LUCK!, Mike P.S. Cherry works good too so does Pear.
  16. reddog

    Minion method with lump?

    IB, Thats great advice, I have just been dumping in the coal then poaring on to the top. The little divit will keep the hot coal in place. I also have a firebox on the side. Thanks
  17. reddog

    ‹(•¿•)›¸,ø¤º Glued's º¤ø,¸¸,øº OMGFD's ºø,¸‹(•¿•)›

    Looks Great! Chucks are the bomb!(the thicker the better) I was looking at one this P.M. for Sunday. Smoked one a few weeks ago and look foward to the next. I have a beer can chicken going, just wanted to see what was going on! Mike
  18. reddog

    Pork loin cook time question

    I smoked a 5 pounder last weeked at 250 took 4.5 hrs. Smoked with cherry and brined for 24 hrs. Good luck!
  19. reddog

    Hello from SC

    Well Welcome, glad you found us!
  20. reddog

    Beef for Sat.

    I would also go with a Chuck Roast. I smoked on 2 weekago and it was killer. Cook it like a butt. I dry rubbed the meat 2 nite b-4 then made a red sauce and marinade it the next day. Smoked it at 250 with Cherry to 165 then foiled to 200. Put it in the cooler wraped in blanket for two hrs. Took...
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