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I wanted to share some pictures of a cook from last weekend.
My main intention was to shadow one of NC's most successful whole hog cooks. He competes in the North Carolina Pork Council "NCPC". I am also a certified judge in the NCPC. Roy has several state championships under his belt and has...
I bought the 15# Kitchener Stuffer from Northern a few years ago and LOVE it. It didn't come with a small enough stuffing tube, so I've been searching for one. I saw some links for LEM tubes on the forum but after having very bad luck with LEM ("Quality control and customer service) I swore...
So I'm entering a local competition and since I've never entered one before I've got a couple of questions.
First a little background info. This is the link to the rules in case you guys have any questions that I don't answer. http://www.broadwaync.com/festival/FORM%20BBQ.pdf
Entry fee is...
We cooked 9 Boston Butts for our Fire Dept. Christmas party last year. When it was time to pull and chop them, one of the guys brought out his BBQ Chop Box that his father-in-law made for him. Let me just tell you, I had to have one as soon as we started using it!
1 3/4" hard maple chopping...
I recently bought a Weber Kettle 22.5" model for when I want to cook smaller meals and not fire up the big cooker.
I saw this on one of the grilling competition shows and it looks pretty nice. Anyone using this and any feedback...
I started out with 2 big Boston Butts that I got on sale a few weeks ago. I had to wait on some cold weather before I could get started.
Here in NC, we don't have too many cold days in a row that's cold enough to air dry sausage the old fashioned way by just hanging without anything but...
This is the second pork belly that I've made bacon from. I wanted to use Morton Sugar Cure but our local Piggly Wiggly grocery didn't have any.
I used Morton Tender Quick instead, 1 TBL spoon/pound along with a 1/2 cup of dark brown sugar.
I covered the meat side heavily with black pepper...
The last time I remember seeing it was when it was sitting on the fender of my cooker!
Cooking some chicken yesterday and couldn't find it.
Anybody have a link to the best deal on a new Thermapen?..............I need one!
Since I've already posted part of these links on Facebook tonight, I'll share this link with you and post the rest of the pics here tomorrow after they finish uploading.
Tonight it was, Green beans, seasoned with bacon grease, yard bird smoked over a Hickory fire, pork ribs seasoned with spices...
Cooked my first pig Saturday and it turned out pretty good. I've got all of the picture on my phone, so look out for Q-View tomorrow. I'll get them posted along with a little write up.
Just wanted to share some pictures of my new rig. I've been on here for a while, envious of all the beautiful cookers and really wanting to build my own. I have been collecting ideas so I could incorporate them into my vision when the time was right.
Well, while looking for a new small patio...
While watching the latest episode of barbecue pit masters I noticed what looked to me like an onion in a firebox. This is at the beginning of the show where each team shows and talks about the type of cooker and wood they're using.
I paused the screen and took a picture of the firebox with my...
Well I've been hanging around for several years in the RF build section mostly salivating and dreaming! Trying to get ideas on how I wanted to build my dream smoker. Lot's of good ideas that I could visualize in my head.....something along the lines of a Lang or Meadow Creek. I really like...
I recently found a Weston 5lb stuffer and I liked the looks and price. On their site, they had a "Refurbished" unit listed for $139. This unit has metal gears and looks pretty sturdy. I figured why not get it instead of spending $99 on another brand that has plastic gears.
So, I ordered it...
Bought 2 Boston Butts last week on sale to try making some air dried country sausage. I made some with venison a couple months back for practice. I'd always wanted to air dry some sausage, but was just unsure how to do it.
I've been making my own fresh sausage for a while, but I was still...
I have a couple of sauces that I'd like to thicken so that my spices don't settle out so quick.
Has anyone used either guar or xanthan gum to thicken their sauces?
Which do you prefer?
How much do you add?
How do you add it to the sauce? Do you mix with other dry ingredients...
Just a quick hello. I see there are other North Carolinians on here!
Maybe some one can tell me where I can update my profile and create a signature?
For now, 49 years old, firefighter for the last 22 years, live in Sanford, have a Phoenix Stainless Grill (they were made in Sanford but have...