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  1. barneypoo69

    Char-Griller Smokin Pro with firebox- Mods

    Sure would like to find another shaker basket like they had at Lowes...I'm on my last one (I bought spares). Its coming up to Spring time...........
  2. barneypoo69

    Grilled Shrimp Enchiladas with Jalapeño Cream Sauce

    Thanks for this. Sounds like a good Tex-Mex dish to me....We love shrimp...and I love enchiladas, jalapenos............will be trying real soon. Question, what is BPS Money ?
  3. barneypoo69

    Lacto-fermented Pickled Jalapeno Slices

    solaryellow, don't know how I missed this one. Sorry my friend. I pray I remember this thread next year (why do I discover this stuff during the winter ?) If you can remember, how long did you keep in the fridge to get rid of the "salry taste" ?
  4. barneypoo69

    Smoked Acorn Squash

    just wanted to bump this thread.... Anyone have any great ideas on smoking acorn squash ? Wife & I are hungry for veggies (to go with our meat of course).
  5. barneypoo69

    Howdy!

    Howdy & welcome to the forum. Maybe you could get with the powers here & start any area about fishing. I have lots of questions about the art of fishing. Of course we love to see (& dream to eat) folks smoking/cooking......fish is eaten in my home.
  6. barneypoo69

    Hello from Iceland

    Howdy & welcome to the forum ! Love to see & read your smokes. Alot of info here............and now you get to add to the family.
  7. barneypoo69

    Newbi from Washington State

    Howdy & welcome to the forum. Pull up a chair & enjoy yourself. Alot of great folks & ideas. I learn something every visit...today I was in the peppers area....need to go back & get some more ideas.
  8. barneypoo69

    The long awaited day has come.

    I agree about doing mods etc. I couldn't live up there in the snow country. Did they offer one with two doors ? Thats one big door.....going to smoke a whole hog ?
  9. barneypoo69

    The long awaited day has come.

    Looks wonderful. Either you have a large family or you were feeding the neighborhood... Is the manufacture helping you with the "sealing" of the new smoker?
  10. barneypoo69

    Saturday Brisket (Q-View)

    Outstanding job....sure that didn't last long.
  11. barneypoo69

    Whole hog with Q View

    Looks wonderful. Ya'll must be a team (matching aprons). Would love to eat some of that......
  12. barneypoo69

    Top of Texas here!

    Howdy & welcome to the forum ! I was born in Canyon but was raised in Pampa. Left the area in 1970's Just spend some time around here....you'll do just fine. Always learning.
  13. barneypoo69

    SQWIB Video

    Loved the video & music was outstanding. Couldn't get the full screen to work (might be my fault). Some of those finishing sauces...I need to learn along with the different ways to enjoy PP. Thank you...another outstanding job !
  14. barneypoo69

    Smoked Beef Ribs

    I live in Kyle...where is that butcher shop if you don't mind ? Those beef ribs look outstanding..........I want some real bad now.
  15. barneypoo69

    Help with Ribs :)

    I'm like S2K9K, we like to have to bite the meat off the bone....I don't foil mine...just spray apple juice on 'em every hr. But you need to find what you like the best. You want "fall off the bone"...foil 'em in the middle of the smoke.
  16. barneypoo69

    Hello all! New guy here from South Carolina

    Howdy my friend. Wonderful place here & great/friendly guys & gals here. Get ready to learn something new every visit. Take some pics of your smokes & share...
  17. barneypoo69

    Please Vote

    Voted for ya !   you have 307 now  leader has 352
  18. barneypoo69

    Brine a Brisket ?

    Thanks Husker for the info........now I got some info to study......
  19. barneypoo69

    Pulled Pork and Baby Back Ribs!

    Its all going to be gone before I can even think about going to Maine.....are those local grown apples etc ?
  20. barneypoo69

    Brine a Brisket ?

    Thank you Sir. So now someday I'll try a wet brine w/Cajun spice..then experiment with a dry rub. I don't remember any dry briskets I've done...most are juicy.....just wonder if a wet brine will change the texture (for the better or worse ?) of the brisket as well as adding some flavor...
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