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  1. hey_beerman

    September 11 Never forget!

    It is a day we should never forget.. and teach your children about so they will always rember This is a good link posted a few years ago Still very meaningful Be patient takes time to load http://gunstuff.com/america-attacked.html
  2. hey_beerman

    Going whole hog

    The piggy has been on for about 8 hours there
  3. hey_beerman

    Going whole hog

    I know that this is not smoked but still good eats.... had to feed a crowd for a neiborhood graduation party, just cant bring myself to pushing burgers and dogs across a grill, just no chalange there and when it is all cooked all ya got is burgers and dogs Nice 120lb porker filled with 6...
  4. hey_beerman

    kingsford "charwood" - what is it?

    I have become a fan of the "wiked good weekend warior blend". Burns well with almost no pops and smallamount of ash
  5. hey_beerman

    Another brining question.... spicy brine?

    I do use some spice in the brine.. not sure if it is in my head but when I put more spice in it does cary flavoe in. I use a healthy handful of Old Bay Seasoning, Montreal chicken spice, kosher salt and few dashes of tabasco soak over night and smoke with apple and pear wood...MMMMMM
  6. hey_beerman

    How many people will a whole hog feed

    Depending on the sides.. I usualy cook around a 75# dressed weightfor less than 100 peeps..
  7. hey_beerman

    ECB too hot

    Cut back on he coals.. I have the same one and use less than you think about 1/2 chimney full
  8. hey_beerman

    Another London Broil with Q-view

    Excelent looking l broil.. What type of mojo??
  9. hey_beerman

    Chickens in the Brine

    Very funny A dip in the pool followed by sauna, with a slight hint of smoke..i mean steam
  10. hey_beerman

    Pit Smoking???

    I usualy do it similarly to a clam bake.. in the wood pit I line the bottom with large had sized stones and build the fire on top of that.. the stoned will help regulate the heat over the longer cooks so theer is not as much fire required keeping the hawg burnin to a minium but still like spit...
  11. hey_beerman

    Does it matter if I finish brisket in the oven?

    Amen Fatback Joe I'm with ya
  12. hey_beerman

    What type of wood is this???

    Almost looks like Mullbery took one down in my yard last year.. burns real fast and almost no coals from it, similar to burning poplar
  13. hey_beerman

    Has anybody used "Wicked Good Charcoal" - Weekend warrior blend lump???

    I used wicked good this week for some butt smoking.. Before that was usinmg cowbboy. wicked good was more consistant in the burn. there was less ash and the temp was hotter.. so less coal used it seemed to burn longer also. will definately get it again especialy being able to get it localy...
  14. hey_beerman

    Q-view: 4 Butts (& a brisket, some Chix 1/4s, and ABT s)

    That is some fine looking smokes there.. makes me feel like some beef n beer
  15. hey_beerman

    Smoked Butt w/Qview

    The wiked good charcole seems to be pretty good. burns hotter and with less ash than what I have been using .. and more predictable on burn time and temp...it does cost more... but grabage in ....was using either cowboy or what ever the big blue box store had. This is definately an improvement
  16. hey_beerman

    Smoked Butt w/Qview

    Effortless pulling just grabbed the bome and pulled it out. took 2 large forks and pulled rest appare. Finifhing sauce was the remains of the liquid in the foil pan strained and reduced by 1/2 and mixxed back in with meat
  17. hey_beerman

    Smoked Butt w/Qview

    I have just finished somking a fine Boston Butt..9 pounds It started with a brine soak. 1/4 c Kosher salt 1/4c Old Bay seasoning 3 cloves garlic crushed 1 Smithwicks Irish Ale enough water to cover Soaked for 24 hours Dry rubbed 1c Darkbrown sugar 1tbs onion powder 1tbs garlic powder 1 tbs...
  18. hey_beerman

    Roaster on a smoke break

    Greetings all.. I have been hanging out here for a while in good company.. Have been spit roasting for a few years.. 20 or so. and started smoking a few years ago on the old ECB seems to work well might upgrade some day. Have a Boston butt on now for a long smoke Brined fro 24 hours gently...
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