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  1. master_dman

    smoked chicken wings for tailgating

    I just put about 10 pounds of chicken wings on the smoker.. Taking special care to make sure none of them are touching each other so the apple wood can tenderly kiss each part with smoke. My plan is to smoke them for about 2 1/2 to 3 hours.. then put them in gallon ziploc bags with the hot...
  2. master_dman

    50 pounds of ribs..

    The boss and I bought a case of these bad boys couple of months ago.. quite pricey.. but worth every penny.
  3. master_dman

    Atomic buffalo turds.

    I hope the person who came up this for the very first time lives a long, happy prosperous life.. cause they sure do deserve it. By far.. this is my new all time favorite thing to eat.
  4. master_dman

    After a long hiatus...

    I'm back.. I've smoked many a thing since I was last on here. I just put three whole chickens on the smoker. q-views to follow in a couple of hours. It is really windy here today so I rolled the smoker to the garage.. the wife is off to get a bottle of Tequila.
  5. master_dman

    Latest poll..

    What the heck are those two things in the latest poll? I'm guessing wine.. but I'm a beer and liquor man.
  6. master_dman

    May newsletter...

    Was absolutely perfect. I picked up some pork tenderloin the other day at the store.. and was wondering what to do with it... Whether I should should just bake it with potatoes and carrots like I normally do.. or if I should smoke it.. Then I thought.. who the hell am I kidding.. I'm gonna...
  7. master_dman

    Mothers day pork a thon.

    First off.. I can't find my darn camera. So no q-views today. I had four full racks of bb's and a 10 lb butt. We'll do the ribs today, and pulled pork tomorrow. Put them all on at 12:00.. did the 2-1-1 method for the ribs, and boy were they good. Even had company over, guy who was into...
  8. master_dman

    Brisket stall...

    What is the usual stall temp for most of you? I'm guessing it's a little different each time, but I'm sure there is at least a common range.??
  9. master_dman

    stuffed mushrooms...

    With all the sausage grinders in here.. I'm surprised I don't see more of these posts. True, I didn't smoke these, but I'm sure I'll be attempting that soon. I just put some mild pork sausage in, topped it with gratuitous amounts of mozzerella cheese, bake for 20 minutes or so... and you have...
  10. master_dman

    beer can chix and a brisket.

    Just put them on at noon. Plan on eating chicken today, and brisket tomorrow. Plus a little for the guys at work. third pic is my own version of lump charcoal.. With a bucket full for the next time as well.
  11. master_dman

    Dinner tonight was chicken 1/4's (q-view)

    Brined them in garlic and kosher salt starting at noon.. Put them in the smoker at 2:00.. had the temps between 250-300 for 3 1/2 hours.. Turned out great. Those are some tasty birds.
  12. master_dman

    Good ol' Omaha featherbones (part deux)

    I'm cooking up another batch of one of my favorites. Featherbones. Or riblets as you non-nebraskans call them. Gonna have them for lunch tomorrow.
  13. master_dman

    My first brisket is on..... q-views

    It's cold.. and windy. But my rope gasket mod seems to have made quite a difference... but that is another thread. It's a 10lb packer.. I trimmed a LITTLE bit of fat off.. Here she is before the rub. I wanted to know when I slice against the grain.. (hours from now).. What exactly is the...
  14. master_dman

    Bellevue Ne. Red White and Que.

    July 18th and 19th. Nebraska state BBQ championship.. Anybody coming to that. I thought I saw someone mention it in a post not too long ago.
  15. master_dman

    Fish along with other things....

    Is it safe to smoke fish (Salmon) along with beef or pork.. or will the fishy smell and taste impregnate the other meat?
  16. master_dman

    Several questions about brisket.

    The votes are in, and I'll be doing my first brisket. I'm a little overwhelmed at the moment tho. I was looking at them at the store today. There are two kinds. One had the fat removed, for 3.33 a lb. The second had the fat on them for 1.67 a lb. Which is the better deal? I don't plan on...
  17. master_dman

    OK.. whats next? YOUR chance to decide.

    So as many of you know.. I am a total newbie.. and I think I've had great luck so far.. with many many thanks to you old pros in here.. So far I've done a great pork shoulder.. featherbones (riblets as non-Nebraskans know them).. turkey legs.. and beer can chickens... I think I"m ready for...
  18. master_dman

    I got a couple birds going as well. (Q-view)

    Took this 5 minutes ago. They sure look tasty. I crused a couple of garlic cloves up and stuffed them in the middle.. on top of the beer can. Whole family can hardly wait.
  19. master_dman

    Problem with the home page..

    Anybody else see the problem on the home page? It comes up, and has a little box at the very top saying something about the smoking meat encyclopedia.. and has the little pig graphic to the left.. and the horizontal menu down below it.. then the first paragraph of text below that.. But just...
  20. master_dman

    Rubbery chicken skin....

    How do you avoid it? I'm doing some beer can chickens this weekend.. but I LOVE crispy chicken skin. I was thinking about doing a slow burn at about 300-325 for however long it takes.. (Guestimating about 3-4 hours with two 5lb chickens) Then, just before they are done and the coals are going...
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