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  1. smokeydrewsky

    peppery white bbq sauce

    agreed with chilerelleno, could you at least ballpark proportions? 2 parts, 1 part, a skosh, a pinch? It looks like it would be a tasty combination!
  2. smokeydrewsky

    Looking for a good injection recipe, ideas, or commercial product for Pork Butt

    well said, Zwiller! thanks for the advice. I decided to inject one of the two shoulders and not the other. That will give a good indication of the difference especially since they are being cooked together with the same other variables at play.
  3. smokeydrewsky

    Looking for a good injection recipe, ideas, or commercial product for Pork Butt

    okay thanks Chris! I was going to try injecting this week but really don't want mushy meat. Maybe go light on how much juice I use? If you do inject, do you still pull it at the same temp? ~200º
  4. smokeydrewsky

    Spareribs Success! With Q-View Yet

    The glaze on those bad-boys is making my mouth water! nice job
  5. smokeydrewsky

    RooterQ

    Woohoo! Keep 'em coming Rascal. That looks great :)
  6. smokeydrewsky

    how much pork shoulder for 60 guys?

    Hi Billbfoot, I'm only guessing, but but I"m leaning toward 3 or 4 10-lb butts. 60 family members would be one thing, but 60 guys AND beer tasting.... I'm not sure if it matters how much you make - it'll all be gone before you know it! 
  7. smokeydrewsky

    Chicken Thighs Smoked with Plum Wood -- Q-View

    That looks incredible! Very nice... where did you get the plum wood? That's not something you see too often in StL. 
  8. smokeydrewsky

    Pizza Fattie with Q-Vue

    I'm sold!
  9. smokeydrewsky

    Got Wood!!!!

    Sweet! I need some of your luck! I haven't had a score like that in months...way to go
  10. smokeydrewsky

    October TD Honorable Mention - disqualified (but definitely worth mentioning)

    That all looks AMAZING! Any one of those would have had a good chance at winning, but the cherry cobbler takes the cake. Great work Squirrel.
  11. smokeydrewsky

    For those with small children!

    With a 3 and a 6 year old, that scares the crap out of me. My prayers are with you and your family.
  12. smokeydrewsky

    LUMP VS. BRIQUETTES

    Hi Dawg, I started a poll on a similar question a few months ago... out of 154 votes, 37% Chose Lump compared to the 24% who chose briquettes as their main heat source. Royal Oak Lump is by far my first choice. Check it out: http://www.smokingmeatforums.com/forum/thread/92461/fuel-for-smoking/20
  13. smokeydrewsky

    Ham Eye?

    Haha that's great - The 'ole Ham Brown-Eye!
  14. smokeydrewsky

    No Roll Ribeye

    That looks delicious! I would prefer a nice thick steak with that cut any day... but as fatty as it is, has anyone ever thought about pulling something like that... sort of like you would a chuckie, only with more meat?
  15. smokeydrewsky

    2nd Butt Attempt in the UDS w/Qview

    Great post  with good Qview Dean! The finished product is making my mouth water. Now I'm pumped about the 2 butts I'm doing this coming weekend! Thanks for sharing.
  16. smokeydrewsky

    Type of Oak for smoking

    Hi Alelover, I use pin oak all the time. It's a member of the Red Oak family, so it puts off a nice robust flavor. You'd just have to make sure it's been seasoned all the way.  
  17. smokeydrewsky

    Sockeye Salmon, a Yardbird, and more. QView Heavy

    Wow that looks delicious. Great job on the Salmon - just seeing it is making my mouth water!
  18. smokeydrewsky

    FREE WILD CHERRY WOOD IN ST LOUIS!!!

    Hey that's not a bad idea. I haven't even thought of that. Maybe I'll look into it if there's any left. I have a feeling it won't last long around here.  
  19. smokeydrewsky

    Charcoal basket questions

    Hi, I used the method found at http://www.smokingmeatforums.com/forums/showthread.php?t=89796&highlight=expanded+steel It's made from 24" x 24" expanded sheet metal,and fits like a charm in my sfb. It turned out to be about 6" high. I guess it does depend on where you're putting it/what kind...
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