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  1. benjaminr

    June 2010 Throwdown Voting Poll

    Some very good looking entries this month. I would like to show an non half eaten pic of mine. I got a little to excited to try it and left the code word out.
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    PICT1193.jpg

  4. Smokin spuds

    Smokin spuds

  5. benjaminr

    Suckling Pig UDS

    Looks really great!
  6. benjaminr

    Free range

    Thanks guys! Werdwolf, that is my biggest question. I may have to try that sometime later.
  7. benjaminr

    Waaaa Hoooooo

    Hurry up with the pics already! That is a great score.
  8. benjaminr

    legs and thighs onte ecb

    Looks like you have handle on things and they look tasty!
  9. benjaminr

    Free range

    Ha thanks guys! My portion size has decreased a lot since X-mas. Thanks to my beer brewing and this dang site I was putting on some LB's! Since Xmas I have lost 34lbs. I plan on keeping it off, but it is temping when I pull stuff like this out of the smoker.
  10. benjaminr

    Bonless beatdown

    I have been doing these little boneless pork ribs for awhile now and im nearing the end of my reserves of them. Also from the same hog I have thick cut bacon so I marinaded them all together. I have been using this little mix for awhile now on these ribs and I swear its perfect! Heres the...
  11. benjaminr

    Free range

    Alright so iv never had store bought free range chicken. I found one at wal-mart for $3.88 and I figured what the hell. Last time I did chicken I tried brining and wasn't pleased with the results. So I figured I would keep it simple... Here was my rub concoction dont ask me how much of what...
  12. benjaminr

    New Here from Central Illinois

    Welcome to SMF Matt! I am from Delavan which is in central IL where are you located? Although I go to school at SIUC.
  13. benjaminr

    Just got my Waygu .....

    Shame to hear it wasn't up to par. I think we hold ourselves at higher standards. I did a Boston butt last weekend and I was very disappointed because it wasn't fall off the bone as I have done plenty before but my friends were going nuts for it. Also I would highly recommend investing in a...
  14. benjaminr

    First fattie

    Water in pan It helps to have the fattie wrapped and chilled to help keep shape but is not necessary. Happy smoking
  15. benjaminr

    From Hog Leg to Easter Ham!

    wow that is one heck of a process for ham! Looking very good!
  16. benjaminr

    Pork Loin - Qview

    Looks really good! I have a loin sitting in my fridge as we speak for Friday I cant wait!
  17. benjaminr

    Smoking 2 chickens tonight - skin on or off ??

    I feel it really depends, you can leave the skin on and have moist tender juicy chicken or you can leave it off and get much more smoke flavor and barely less moisture at least from my experience. I do usually pull the skin back a ways stuff some seasoning under and pull it about 1/2 the way...
  18. benjaminr

    I'm going to be honest...

    I sliced it. I was pretty bummed that it didn't pull or fall apart because I was shooting for PP. Alas I will get it next time and not pull that crap again. And no I didn't take pics because of disappointment but my friends didn't say a thing just dug it and raved about it.
  19. benjaminr

    I'm going to be honest...

    Well im going to be honest I learned a little today and I wont be writing rave reviews but it was my error. before class it jumped to 170 really fast. In fear it would be done to fast I turned the temp down 20 degrees. And when i got back from my hour long class it was at the same temp... Then...
  20. benjaminr

    I'm going to be honest...

    I know! I have high hopes, it has been in the smoker and is foiled at 170. Need to make it back from class soon! Oh the things we do for some meat!
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