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  1. txflyguy

    Kettle Smoked Pork Loin & Beans

    Okay...this was a first time effort for us. Did a 24 hour brine, using beer, brown sugar and salt. Then applied a generous amount of my home made BBQ rub. Placed on the Weber Kettle for about 2 1/2 hours, average temp was 270 F. Pulled at internal temp of 142. Let rest wrapped in foil for an...
  2. txflyguy

    Wagyu Brisket!

    Well...after smoking a USDA Prime last week, decided to have a go with the Imperial Wagyu. It was smoked 8 hours at 255 degrees. The wrap was done at 165, and it was pulled at 203. Then rested in a chest cooler 4 hours. Pecan & Cherry was used for the smoke. With B&B Briquettes for the heat...
  3. txflyguy

    Pulled Pork!

    Yes, another Pulled Pork thread! I copied Malcom Reed (How To BBQ Right), and got some ideas on doing a shoulder. This was on the smoker for 9 hours with the beans directly under the meat. Then the shoulder was double wrapped in foil, with 12 ounces of Coca-Cola added in and put in the oven at...
  4. txflyguy

    Pork 'N Beans!

    Just finished up 3 days of prep, and smoking. Baby-Backs, with smoked BBQ Beans. The beans were placed in the smoker, under the ribs so they could catch all of the yummy drippings (and they did!). No, these are not perfect ribs, as I got them just a tad too dark. But they are good, real good...
  5. txflyguy

    Persimmon Wood for Smoking?

    Had to cut down one persimmon tree. Lots of good wood, don’t want to waste it. Can this be used for smoking?
  6. txflyguy

    Warming up leftover Prime Rib Roast?

    Ok...so we smoked a prime rib roast. It turned out very good, even though I overshot my pull temp by 10 degrees. So got a medium rather than medium rare. Lots of leftovers! How do I warm it up without making it super well done? Or, do I just eat it cold? Sandwiches?
  7. txflyguy

    Pulled Pork / Chopped Beef for 100?

    We are planning a big event next May. A combination airplane fly in / car drive in, birthday party and retirement party. There will be up to 100 guests. While considering having the event catered, a friend wants all of us to do the cooking. How much meat (beef / pork) does it take to feed 100...
  8. txflyguy

    Beer Battered Deep Fried Salmon!

    Yes, folks! You have not lived until you have eaten beer battered deep fried salmon. It is one of the most popular items that we have cooked up for dinner parties. So much that the salmon literally disappears as fast as we can fry it! Just mix up your favorite beer with general purpose flour...
  9. txflyguy

    Catfish?

    Anyone have suggestions on grilling and/or smoking catfish? I have cooked them on the grill before, but that was decades ago. One more thing while I'm here...beer battered deep fried salmon! It is to die for! We had friends over for our salmon fry, and the fish simply disappeared as fast as we...
  10. txflyguy

    Twin Brothers from.....

    Twin brothers from a different mother! Yes, a 1979 kettle, and a 2017 kettle. Nearly identical. All parts are interchangeable.
  11. txflyguy

    Handy Pan Ash Catcher

    Has anyone here heard of this? It is an internal ash collector for the Weber Kettle Grill. I need one for my 1979 Kenmore-Weber. https://handypan.wordpress.com/2008/07/10/handy-pan-ash-catcher-for-your-kettle-grill-2/
  12. txflyguy

    Today's Smoke - Pork Shoulder

    Okay...might have broken some rules here, but what the heck! Bought 8 lbs of pork shoulder from Costco. Actually, it was a package of 2 shoulders together. Made a brown sugar / salt brine, and let the shoulders sit for 14 hours in a huge zip lock baggie with the brine mixture. Early this...
  13. txflyguy

    Pork Shoulder - 12 hour smoke?

    I ate at "Famous Dave's BBQ", yesterday in Denver. Established 1994. Their pork is slow smoked for 12 hours. It was the best I have ever tasted! It melted in my mouth, super tender and juicy. Awesome flavor! Better than any shoulder that I have smoked. They also have 6 BBQ sauces, all made...
  14. txflyguy

    Beer Can Chicken vs. Rotisserie Chicken?

    So, which one is best? Which one comes out more juicy, tender, and with better flavor? Just ordered a new rotisserie for my Weber Kettle, so we are looking for some input!
  15. txflyguy

    Rathbun Family BBQ Rub

    This is what we used on our ribs, and they are "wicked good"! Here is the recipe: 2 oz granulated garlic 2 oz granulated onion 1 oz cayenne pepper 1/2 oz white pepper 1 oz black pepper 4 oz salt 4 oz paprika 3 oz brown sugar note: we added a bit more brown sugar, and a little extra salt to...
  16. txflyguy

    Today's smoke - St. Louis Ribs

    Followed the competition recipe found online. These may be the best ever...that's what the neighbors are saying! Have to agree, these are my best effort! Seasoned these with a spicy BBQ rub, then they stayed in the fridge for 12 hours. Smoked 5 hours with pecan, at 225 degrees. Then wrapped in...
  17. txflyguy

    Smoked Cheddar, Sharp Cheddar, and Jalapeno Cheese

    Well, here we go again. Last time this season as it is warming up a bit now. The cheese got a bit oily while smoking, and just a little soft. Should last until summer...
  18. txflyguy

    Paint, or not to paint?

    Ok, there has been discussion around here concerning painting your smoker. Just finished a new coat of Hi-Temp paint on mine. Just had some new Heavy Duty casters welded on yesterday. Now she wheels around really nice! But wait...there's more. I have chosen to polish the top of my firebox as...
  19. txflyguy

    Smokin' Strings

    Ok, round two. String Cheese. Hope it turns out good as this is a first for me.
  20. txflyguy

    2nd time around...

    Smoked a bunch of cheese today, Tillamook, Cabot, and several other generic sharp cheddar cheeses from the supermarket. 60 degree chamber temp, four hour long smoke. Used Traeger pellets, 50% maple, 25% cherry, 25% hickory. The 12" smoking tube was the means of burning. Outside air temp was...
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