Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. cblake187

    Can we call it something besides a fatty?

    How about the " antivegetariancardiovascularkillinlovehandlemaking greatbigoldhunkofsmokedtenderstuffedgoodness?" Nahhhh! the fatty is easier to type!
  2. cblake187

    New from WA

    Sit back grab a frosty and enjoy what I like to call one of the last freedoms......They tell me my kid HAS to have shots, my garbage HAS to fit in the can ,my car HAS to meet emissions,but nobody tells me what my food HAS to be!So in every bite I just get closer with family and friends over a...
  3. cblake187

    I can't get my GOSM up past 200

    True you gotta prob with my gosm half between low and med with a 14 lb. turkey 250 all day. On high I've never left it long but 400 in a heartbeat with the damper closed!
  4. cblake187

    FINISHING SAUCE (for Pulled Pork)

    So so fla I have just joined the forum and showed I'm not a total newb but I'll be honest.I knew the finishing sauce trick and been using it a couple of years!But I mixed yours up (1/2 tsp cayenne instead of red flakes(I'm out)WOW great I thought too much sugar but now I think it might be my...
  5. cblake187

    Hope I pass the test!(Q-view)

    Well the brine my brother used had cranberry and apple so I figured citrus and the standby's rosemary and thyme.The flavors were subtle but there.It's a keeper!
  6. cblake187

    Hope I pass the test!(Q-view)

    Yeah it was real rispy! but put plenty o' butter under the skin for cookin' then when you think your almost done hit it with all the heat you can for a few minutes.May not be what actually works for me but it's what I do!
  7. cblake187

    Tax Rebate

    Amen!(wait a minute did they take that to?)...................Nope but they"re tryin"
  8. cblake187

    OK.. whats next? YOUR chance to decide.

    I've been smokin' a couple of years and I've done beef but a brisket I have'nt.That's my vote and if yours is good I want details so I can copy!LOL good luck on either and I'm sure with your attitude you'll "smoke it!" P.S. A good luck pig like in my avatar don't hurt none neither(but don't...
  9. cblake187

    Pork and venison fatty Q-view

    Well I typed ha! (pecked)a great explanation of the rec. idea and such but fumbles here had 1 to many margaritas(and the high life trav)and deleted it so basically I love you guys and the inspiration!Phew I'd never make a secretary.
  10. cblake187

    Hope I pass the test!(Q-view)

    Once again thanks all.And oh yeah it was delicious!!
  11. cblake187

    Help required from across "The Pond"

    Hello Norm and welcome.I'm also new to this forum but I know the more the merrier to me!Just cause' your on the other side of the pond doesn't mean you shouldn't enjoy smoked meat.This is a great place for asking q's cause the knowledge is second to none.I don't know about your wattage q's but I...
  12. cblake187

    London Mojo

    That london looks juicy!If I hadn't smoked a fatty today I'd be beggin' for scraps
  13. cblake187

    Pork and venison fatty Q-view

    Well here it is.... And now to enjoy the fruits of my labor and the great knowledge this forum is about.....SALUTE!!!!!!!!!!!!!!!!
  14. cblake187

    Pork and venison fatty Q-view

    Dang this lettin' stuff rest who's idea was it anyway?Well I can't wait till we get to eat,and I got a feeling the dog is gonna have to just eat her food tonight!
  15. cblake187

    Pork and venison fatty Q-view

    Bout 2 hrs in 250deg. my internal temp is already at 150.Cooking quicker than I expected but lookin' good!Got some giant bakers in the oven coated in evoo,kosher salt,and fresh cracked black pepper.Love that crispy tater' skin!
  16. cblake187

    Pork and venison fatty Q-view

    Thanks,I thought about removing the bacon the last hour or so we'll see.Could always put it back for presentation.
  17. cblake187

    Pork and venison fatty Q-view

    Well this is my first fatty!Had never heard of one till this forum.1lb. venison sausage(no added fat)1lb johnsonville reg.sausage,1 packet lipton onion soup mix,1 tbs ketchup,1 tsp wooster(lea&perrins),2tsp house seasoning(salt pepper onion and garlic powder) Stuffed with white onion mushrooms...
  18. cblake187

    Come to the conclusion

    I agree with everyone and I think jsieber may be on the right track.I have a friend who got the smoking bug and went and bought a vertical charcoal brinkman(I assume your talking about the square one.)Well I got a call about 9pm one night that sounded alot like your thread.Next day I went over...
  19. cblake187

    Q View - Best ABT recipe in the world - QView

    Like after seeing this I'm never gonna make those.....O.K. definately.Think I'll omit the smokies but otherwise oh yeah,looks great!
  20. cblake187

    Hope I pass the test!(Q-view)

    Thanks capt.I may be new to this forum but my hearts been here a long time!Great to find such a place and I'm already so full of new ideas I don't know what to do!!!!!
Top Bottom
Back
Clicky