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  1. branstone

    Smoked some ribs this weekend - Pork back loin ribs

    smoked at 225 degrees 2-2-1 raised to 300 for the last hour
  2. branstone

    Anyone watching The Butcher on History channel ?

    skills competition show for Butchers. Its pretty cool.
  3. branstone

    Fatty this weekend !

    Finally remembered to take photos of my fatty prep ! Ground beef, sausage and spices Bacon weave fillings wrapped and ready Done ! Big hit ! these are so good with the crispy bacon shell !!!
  4. branstone

    temperature question

    I got a new Smoke dual probe thermometer. I used it last night for the first time. I noticed that the temp at the grill was considerably lower than the temp on the door mounted temp gauge ( towards the top of the unit ) I have an Oklahoma Joe's Longhorn. I was just testing so I cooked a...
  5. branstone

    Braised Pork Cheek ! so good !

    I tried this recipe over the weekend, sorry no photos, but it was so good. Meat was so tender and delicious ! http://allrecipes.com/recipe/247095/cider-braised-pork-cheeks/ I bought 10 lbs, so i will be trying others as well
  6. branstone

    Ribs were not as tender as they should be

    I smoked pork ribs over the weekend, but they were not as tender as i though they should be ( falling off the bone ). I think i let the fire get to hot? tried to keep it at 250 but it got over 300 a few times in the first few hours advice? should have cooked them longer ? i just used...
  7. branstone

    Hello From San Jose, Ca

    Just joined the forum I am a long time BBQ Fan. I actually worked at a ranch for a few years BBq'ing for the Masses ! I have been BBQing for years, lots of fans of my vituals. Just got my first offset smoker, Charbroil Silver Smoker, nothing fancy but it should do the job! I look forward...
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