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So here is my January throw down entry. I had both smokers going, the GOSM was pumping out the chuckie, which was rubbed down with home made chili powder, S&P, and granulated garlic. I also injected it with some beef base, Worcestershire, and a little Sam Adams Winter Lager. This dish becomes...
Got an urge for jerky, and the temp outside makes it perfect for it.
Started with 5 1/2 lbs of Choice Eye of round:
Trimmed it up:
Sliced it at about 5/16" on my new slicer (which I forgot to take any pics of.) Marinated it for about 36 hrs in:
2 1/2 oz Tender Quick
1/4 cup Kosher
1/4 c...
So I lent out my GOSM to an employee of mine, and he brought it back on Friday. Since I had to work the next day, we decided to plan a little lunch for the three of us who were working.
I spatched and brined 3 birds overnight, then dried them and rubbed them with some S&P, Garlic powder, dried...
Well I picked up a choice flat, and decided to do an injection/marinade, and then rub it.
Marinade is Bock beer, Worcestershire, soy, S&P, onion, garlic & rosemary.
I injected the flat, then poured the marinade over it, and let it sit overnight.
All the necessities.
marinating
ready to rub.
Going to shingle my dad's house tomorrow...dragging the BSNP over to do a butt and a bird. Butts rubbed up, finising sauce is made, bird is brined, now if the fricken roof would just shingle itself.Will update with pics when I return.
Tonight I decided to seal her up. Went to the fireplace store, got some rope and 500" silly cone. Wire brush for the clean up, here's some pics.
Also took out the BFH and flattened out the baffle plate some more.
Always open to hints, tips, criticism.
Thanks
Just picked up a 5lb Rib roast gonna smoke up today. I'm using my tried and true garlic/rosemary rub, salt/pepper, little chili powder.
I ran out of roasted garlic, which I use for the rub, so I'm starting today by roasting garlic in the oven. 250, 1hr. Tops cut off, drizzled in EVOO, S&P...
q-view will follow, but I decided on my dinner for tonight, gonna get it thrown on around 4:30. Lasagna Fattie. Pics will follow in a couple of hours. Also gonna cook up a french toast fattie for breakfast. This is gonna be good.
Posted all this in the Roll Call when I joined earlier. Here is a link to pics and all of my brisket. Finished with a nice sauce from the drippings, better than any I have had. Cheers.
http://www.smokingmeatforums.com/for...ad.php?t=21434