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  1. gruelurks

    8 butts in a 40 inch MES

    http://www.smokingmeatforums.com/forum/thread/88528/mes-with-full-load-of-butts Smokeguy did 8 in his 40" MES in the above thread. I did 80# over 3 days in my 30" MES. It was time consuming but worth it over trying to cram as much as possible in there at once.
  2. gruelurks

    2nd Smoke in my MES, Babybacks! w/Qview

    Nice job! And a great beer to boot!
  3. gruelurks

    The Ron Man has left us

    What a bummer. Never met him but his persona on here and other forums really made him stand out as an upstanding person, and the world is a sadder place without his presence around here. RIP Ron.
  4. gruelurks

    Babyback Rib Pricing Question

    Average price in Oakland County, Michigan seems to be around $2.99 lb on any given day. Spares are always $1.99 somewhere around here.
  5. gruelurks

    Baconnaise, Like it sounds.

    Blech! This stuff is nasty! I've tried all the varieties it comes as, in various recipes. The light version is the best tasting in my opinion. The only thing I ever liked it on was a burger, and that was still pushing it. Avoid the deviled egg recipe on their site, it's horrible. Now Bacon...
  6. gruelurks

    Michigan Members

    I haven't been posting much on here lately but still read the forums every other day or so. I live in Central Oakland County, right in the middle of all the lakes. We've got a few good meat shops around here to choose from, Marketplace Meats, White Lake IGA, Snooks Butcher shop, to name a few.
  7. gruelurks

    CornedBeef Dino Bones

    I too am looking forward to seeing the results. This sounds really kick ass!
  8. gruelurks

    Any one tried Franks new sauce?

    The chili sauce is kind of too syrupy/sweet for my taste, but I do like their Hot Buffalo Wing sauce as a base for my wing sauce.
  9. gruelurks

    Pork butt beer injection

    Actually I've decided to hold off on the beer injection for now. The pork butt is for a beer tasting I am attending this weekend, so a lot of the food people are bringing is meant to be matched with beer or have beer as an ingredient. Instead of the injection, I am going to make a finishing...
  10. gruelurks

    Pork butt beer injection

    I was thinking of using a bourbon barrel aged imperial stout mixed with some other liquids but I haven't quite figured out what. The stouts I have are strong in flavor and might overpower the taste of the pork. Maybe as a misting solution might be better.
  11. gruelurks

    Pork butt beer injection

    Anyone ever do a smoked pork butt with some form of beer as an injection or marinade? Looking for some ideas for a beer/food tasting coming up this weekend. I have a lot of craft beer on hand, everything from Imperial IPA's, Bourbon Barrel-aged Russian Imperial Stouts, Scotch ales, fruity...
  12. gruelurks

    Ribs...PlayOff Hockey.. and Me.... QVIEW

    Man, great looking ribs! And awesome QView! Congrats on your Winterhawks heading to playoffs!
  13. gruelurks

    First competition and came in 8th overall !!

    Good job, very cool on 8th place in your first ever comp!
  14. gruelurks

    Tamales?

    Again, thanks for all the advice. I ended up boiling the meats in a chili like broth but I should have tried making tamale dough long before the day of the party. I could no get the dough to come out pliable using the masa and lard and chicken broth. Let me hear your tamale dough techniques, I...
  15. gruelurks

    Buffalo: Wings and Turds....

    Nice looking wings, I like the cheezy bread too, although I have no idea what kind it is. Beer bread maybe?
  16. gruelurks

    Poll do you foil your ribs & butts???

    I've been foiling them in the past, but tonight I did a 6 hour smoke with no foil, while misting them with apple juice, cider vinegar, and olive oil mixed together every hour or so. I think they came out pretty good, but they won't get eaten until tomorrow afternoon. :-(
  17. gruelurks

    Tamales?

    This is all excellent advice for me, a first time tamale maker. I am rethinking my approach to this for the first time, especially the masa recipe. I can get the fresh lard at my local Mexican grocer no problem.
  18. gruelurks

    Tamales?

    The boiling part was partially due to the recipe I found for making the pork in a chicken broth. I was going to incorporate smoking to give it some smoky flavor. Perhaps I should consider skipping the boiling part altogether, but I planned to use some of the broth to mix with the meat and mesa...
  19. gruelurks

    Tamales?

    I'm planning on doing some smoked pork butt tamales this weekend, and was curious as to what kind of approach others may have used in choice of wood, cooking method, seasoning, etc...? I was thinking of doing a partial smoke with mesquite for a couple hours at a high temp, then boiling the butt...
  20. gruelurks

    Any Bourbon drinkers here?

    Does Boubon County Stout count?
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