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  1. phred0069

    Smoked meatloaf

    I just did mine. 2lbs chuck, 2lbs sage sausage 2 cups of milk/breadcrumb mixture 1/3 cup of each:bell peppers (no green) and onion 3 eggs 1/2 cup stubbs Dr pepper sauce 5 tbsp stubbs beef rub Parchment paper with drain holes for easy removal IT 160° @ 250 for 3 hrs on an old brinkman
  2. Smoked meatloaf

    Smoked meatloaf

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    14414882035001002684896.jpg

  4. First tri tip

    First tri tip

  5. phred0069

    First tri tip

    First tri tip smoked. Soy/grated ginger marinade 1 hr, 225-250 2 hrs. Mine was a little overdone but very edible. I took mine out @ 145, next time 135
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    20141109_172208.jpg

  7. phred0069

    Roast Beef With Attitude

    and also found a great spice shop if your ever in Dallas, TX...Pendry's
  8. phred0069

    Roast Beef With Attitude

    i am trying this today, wish me luck, pics later
  9. phred0069

    Cornish Hens & Porkchops (thin style)

    Thanks everyone!
  10. phred0069

    Cornish Hens & Porkchops (thin style)

    well i  brined them, they came out EXCELLENT (virtual self-pat on the back), but the rub i made a little salty, but not too bad, for a short smoke, next time i will use a little less in the rub, but the meat was fine. and the first batch of chops were a lil over done but not ruined (no pic), 2nd...
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    100_1751.JPG

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    100_1752.JPG

  13. phred0069

    Cornish Hens & Porkchops (thin style)

    cool ty, should i brine the chops or would it hurt if i did? cool i will do the qview, now i feel dumb for askin how, lol.
  14. phred0069

    Cornish Hens & Porkchops (thin style)

    I am doing cornish hens and chops tomorrow, i plan on brining the hens and not sure if i should do the chops as well. the chops are the thin style, and i thought about those because i wanted to do the hens and had room on the smoker. i figure about an hour @ 250ish for those, and was wondering...
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    MEAT.JPG

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