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let's see, i trimmed a little fat, scored it, no sear, and rubbed it with my homemade rub. running at 245* with pecan. planning on taking it to 165* and then foiling to 205* just like a butt. i've never done a brisket before but what could possibly go wrong? :)
-guv
i've had mine for three years now. i use it all the time and it's running on the original batteries! what a great thermometer...
sorry, i'm just upping my post count
Guvna's Homemade Rub
2 cups Sugar
¾ cup Salt
¾ cup Paprika
½ cup Black Pepper
¼ cup Aleppo pepper (turkish)
¼ cup Onion Powder
3 Tbsp Garlic Powder
3 Tbsp Cayenne Pepper
3 Tbsp Chili Powder
3 Tbsp Dry Mustard
it makes a good bit. about as much as will fill an empty county crock...
hey all-
this is a smoke i did a couple months ago. sorry for the delay
here's the ribs
here's the stuffed beef. i marinaded it in jamaican jerk.
and the wife making dutch's wicked bean. these were really great.
smoked with peach @ 225*. i took the beef to 155* and let rest.
hey all-
i did a few mods and included some before and after shots. i cleaned it out, then sanded it down and painted it. i replaced the crappy charcoal grates with some perforated stainless i had laying around. i also fabbed up a heat deflecting baffle from a perf pan my work was throwing away...
it had some surface rust on it but nothing to worry about. i'm going to install an afterburner and it's going to double as a charcoal grill as well! i was thinking about using the afterburner from my ecb but i think i'll just buy a different one.
there's a guy in my neighborhood selling a new braunfels black diamond for $130. it's a few years old and has a little rust but it's not in bad shape. what do you think? i've been thinking about getting a SFB smoker for a while now...
thanks,
guv
i remember watching "good eats" years ago and alton brown was using foil packets all over the place. i decided that; i could do that. i had been using a gas grill for everything at the time so i made up some foil packets went to town. all i got was a few puffy clouds and some over-cooked meats...
hi all,
i've got a prime top round that's about 3 lbs. and i was thinking of taking it to 200* along with a couple racks of spares tomorrow. do you think it'll get too dry? i could foil it, maybe... or, do some sort of 4-2-1? the ribs will not be foiled. oh, and i'm doing dutch's beans for the...
hey,
i've started a project and took some pics. what we've got here is essentially a giant ecb. i was taught to go with what works and don't bother to try and reinvent the wheel. "evolution, not revolution"... that sorta thing - i guess. whatever, here are the pics!
first i burned it out with a...
it IS kind of weird when i photograph my meat, i'll admit. but my wife thinks it's just hilarious. and she tells other freinds of mine about it in social situations to try to embarass me. i'm not ashamed though. it's about education and a picture is worth a thousand words. you know? i can't be...
gonna smoke some meat tomorrow. i got a 6.22 lb. chuckie and a 6.13 lb. butt (bone-in). planning on smoking to 175* then, in to the O%#N for the 205* finish. step right up and place your bets!
-guv
in this last pic you can see the tail end of some skillet cornbread, recipe courtesy of...
hi all,
so, i followed a basic recipe that i found on the net. it didn't work out so i thought i'd post up and try to get some feedback.2 Cups of sponge (proofed starter) 3 Cups of unbleached flour 2 tablespoons of olive oil or softened margarine 4 teaspoons of sugar 2 teaspoons of salt
i...
it just arrived today and i'm really excited. i've seen alot of d.o. cooking performed while working as a cook in a cajun joint for several years, but never actually used the pot myself. believe it or not, the inspiration for buying this came from scotty's rustica thread! i just couldn't...
that's my question, i guess. if i smoke two 8 lb. pieces of meat - 1 beef, 1 pork - do you think one will cook faster than the other one? i know that all meats differ from piece to piece, i was just wondering if you had an opinion. i'm actually going to do this next week so we'll find out for...
so, i'm trying my hand at some sourdough. i've had the starter going for a week now. it smells pretty good but it doesn't seem very pungent. how do i know when it's done? my house is usually below 70* and i think that's delaying the process. i can hardly wait!!!
hey all,
it was a beautiful weekend in VA and i'm off today too! time for a good smoke... i'm going to throw this thing on a little later. i didn't have an onion laying around so i just won't use one. it should be pretty good anyway. i'll post more pics later. thanks for looking.
-guvna
hey guys and gals,
i haven't posted in a while 'cause i just bought a house and blah, blah, blah... here's the chuck. i'm trying something different today in light of the "foil - no foil" and "mustard - no mustard" questions. generally, i use mustard and then foil at 170*. today, no mustard, no...