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  1. cubguy17

    Baffle for an Oklahoma Joe Question

    I recently bought an Oklahome Joe Smoker and want to put a baffle in it. I already have one made but the way the smoker is made the baffle will sit directly under the food grate with little to no gap. There is a heat shield right where the fire box comes into the smoker but even if I cut that...
  2. cubguy17

    Quick question?

    Has anyone pulled a pork loin? If so how do you keep it moist and what temp do you cook it to? I've been asked to smoke pork loins for a local bar which I thought sure no big deal but after they bought the meat they told me they wanted to pull them. I've pulled a bunch of butts but never even...
  3. cubguy17

    Question on pulling a roast?

    Tomorrow is my daughter's confirmation and I am having an open house for family. My plan is to make pulled french dips and am looking through the adds for meat sales. The cheapest chucks I found are $2.99 lb. which is what I would normally use. Bag and save has top round roasts for 2.48 lb., I...
  4. cubguy17

    Chickens inside of a whole pig?

    I had some buddies roast a pig yesterday and they stuck 2 or 3 uncooked chickens in the chest cavity, this seemed like a really bad idea too me but they did it because someone told them to. As far as I know nobody is sick today, so maybe they got lucky or maybe this is ok. What do you guys...
  5. cubguy17

    Whole Piglet?

    My brother is on his way back from a hog hunt in Oklahoma. He killed about a 10 pound giant. I'm going to smoke it for him and was wondering about cooking this beast. After it was field dressed it drops down to a whopping 4 1/2 lbs, I figured I would inject it where I can and baste it while it's...
  6. cubguy17

    Why is my loin stalling?

    I am smoking a 9 lb pork loin for the husker game tonight and it's sitting at 140 right now and for the last hour and a half. i didn't expect a stall because the lack of fat and marbling in the meat so I am a little nervous of the meat drying out. I am going to slice it thin with a slicer and...
  7. cubguy17

    Question about seasoning a new smoker.

    I guess it's not technically new, It's being built out of an old power generater, and the grates are made out of rebar. It's gonna be pretty bad a$$ when it's all done. (This Weekend) hopefully, but i am wondering what to do to it to season it properly so that it is safe to put food in. The...
  8. cubguy17

    Come On Cubbies!!!!!!!!!!!!!!

    Damnit, root for us guys my team needs a win tonight and I wanna smoke some food for a game with some meaning tomorrow.
  9. cubguy17

    18-20lb brisket in about 9 hours??????

    I have a buddy that smoked a brisket on the Huskers opening game. I was with him when he bought the brisket the afternoon before. If it was me I would have been putting it on at about 6 or 7 pm that night in hopes it would be ready by game time the next day. ( 6 pm ) I told him that and he...
  10. cubguy17

    Anyone try this????

    I plan on taking the fattiest ground burger that I can find, seasoning it like I would a burger, add some cheddar cheese, and precooked bacon all chopped up, and stuff it into a sausage casing. Bacon cheddar burger brats. Thumbs up, or thumbs down?
  11. cubguy17

    How do you smoke corn?

    I just put some country style ribs on the smoker and was wanting to do some corn. My plan is to open the husks get all the stringy stuff out of there, put a bunch of butter on the husk and close it back up. Will this work? And when should I put it on so that the corn and ribs are done at the...
  12. cubguy17

    Have you had mancini peppers?

    If you haven't had them they are a mix of sweet peppers and red peppers, and you can get them in a type of sauce or just the peppers. They are great on any kind of sausage, and burgers. What I am looking for would be a recipe to make my own. The mancini's are great but any time I have had...
  13. cubguy17

    Good Lookin Grub!!!

    Good Lookin grub everyone, too many to coment on every one. I myself did 20 Lbs. of feather bones and 2 mexican fatties. Good food, Good Fireworks,Good Beer, great friday!!!! Hope everyone had as good of a 4th as I did.
  14. cubguy17

    Should I toss them??

    So today I did some ribs. They were called Bob Evans spare ribs. I have never had a problem smoking ribs before until today. They turned out tougher than leather, they sucked, pissed me off! I was planning on throwing them away unless there is something I can do to tender them up ALOT!!! They...
  15. cubguy17

    Today's Q-view new to me.

    After seeing these posts of stuffed loins I decided I had better try one. I was also planning on doing a couple fatties, but instead I went with a 5 lb chub of bologna. Two firsts for me, but they should be pretty good. I seasoned the bologna with some cookies seasoning, and the loin has got...
  16. cubguy17

    Bologna and Stuffed loin Questions

    What temp do you want to cook the bologna to, and do you want to season it with anything? When you roll the loin back up what kind of string do you use? I have cotton twine is that ok?
  17. cubguy17

    Great Outdoors charcoal smoker???

    Does anybody have this smoker? If so what are your thoughts? I have the GOSM big block (propane) and love it, thinking about getting this one.
  18. cubguy17

    Guess the weight and win.

    Well you don't win anything, but thought this is pretty cool. I did a bow fishing tournament over the weekend and at the same time there was a hook and line tournament division as well. So this is the total amount of carp taken out of the lake in both divisions. I will tell you a little later...
  19. cubguy17

    ECB Question

    I used my ecb yesterday for the first time in about a year or so. I have been useing my GOSM, anyway the ecb is straight factory, no mods. My question is... Can I get rid of the water pan to get the temp up? When I used it yesterday I couldn't get the temp hotter than about 160. I've heard of...
  20. cubguy17

    BBQ for the softball team.

    I did 11 lbs of featherbones for about 7 people from my team it was just enough. I kinda thought we would be rained out so I didn't get them put on until about a half hour before I found out we were still play'n. I had to trust my temp to stay for about 3 hours by itself, and the GOSM did a...
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