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  1. dalglish

    visiting Kansas City this weekend - where should I eat?

    I've never been before, sure there are plenty of online reviews saying this bbq joint is the best and that one isn't so good but I'd love to hear some reviews from people that actually spend hours messing around with smoke and meat :) Any tips really welcome!
  2. dalglish

    first try at smoked salmon - qview

    Just picked up a 3lb fillet of Wild Alaskan Salmon @ $10.99/lb from Tony's fish market in Oregon City, they also have a smoke house :- http://tonyssmokehouse.com/default.asp I asked them about wood, brine and everything else. They were pretty guarded about specifics (naturally) but did give me...
  3. dalglish

    baby backs -qview

    This is the best tasting meat thing I've ever created. Perfect amount of smokey taste with a slight spice and sweetness. Very pleased. Slapped on mustard then used an off the shelf rub (stubb's bbq) and added some cayenne pepper and a little cumin. 2 hours smoked at 250F (only 3 chunks of...
  4. dalglish

    breakfast? Actually anytime fatty with qview

    The ingredients are breakfast (boiled eggs, cooked bacon bits, sharp cheddar, cream cheese) but it's mid afternoon and this isn't going to last long :) got my chicks in a row Not quite a blow out but it needs more than 1lb sausage meat to wrap around the eggs properly, nothing got spilled and...
  5. dalglish

    cut up whole chicken

    Brined overnight, then splashed with molasses and a rub applied. First chicken for me so we'll see how it goes. I've read a few threads on here and it seems there's lots of different ways to do it, I decided on going with a high temp and lots of smoke to start off and then I'll foil at about...
  6. dalglish

    my first smoked spare ribs plus first abt's - qview

    Pretty much everything I do is a first here, I cut my spare ribs st.louis style using the following video :- http://www.virtualweberbullet.com/spareribprep.html Then I covered them in mustard and let them sit overnight in italian dressing, next day gave them a dusting with a rub and put in the...
  7. dalglish

    my first butt pork

    I've followed meowey's step by step guide for this and have made up soflaquer's finshing sauce recipe. Right now I'm 7 hours in on a 4.5lb butt pork, I've read about the plateau but my concern is that mine did so at 126F, it actually peaked at 127F then dropped back down to 126F. It stayed...
  8. dalglish

    my first fatty

    I can't wait to try this, kept it quite simple seeing as this is a first for me. 1LB Pork Sausage Mozzerella and Sharp Cheddar Cheese Portabella Mushrooms Caramelised Onions Green peppers Sprinkle of fresh sage and oregano Bacon I'll update with the finished article when I get to 160F? Should...
  9. dalglish

    another potential silly newb question

    How can I view threads so that the first post is shown first rather than the last post first? I like to read the questions before the answers :)
  10. dalglish

    new to the site new to smoking

    well smoking of the cooking kind anyway :) Hail from Liverpool UK, currently living in Portland, Oregon. I just got the Perfect Flame smoker from Lowes so I should probably scour this site to find out I made a really bad decision, impulse buys are a habit of mine but I've wanted to produce my...
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