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  1. dwolfpak

    Venison Ribs

    Getting a couple venison racks from this years hunt. Anyone have suggestions on smoking them? Not much fat so I was thinking of coating them with garlic butter or wrapping in bacon to help baste them. thoughts? Dan
  2. dwolfpak

    BBQ Sauce #3 - Bourbon Orange

    Oh my yummm! This sounds so good, gonna give it a try this week. May change out the bourbon for my go to William Wolf.
  3. dwolfpak

    Traditional vs Non Traditional BBQ Sauce

    Sounds Good.  Thanks for the reply...
  4. dwolfpak

    Traditional vs Non Traditional BBQ Sauce

    I've got 3 I've been working on, my goto is a Rootbeer BBQ Sauce, the other 2 are a strawberry BBQ and a Whisky BBQ.
  5. dwolfpak

    Traditional vs Non Traditional BBQ Sauce

    Hi all, So I am looking at entering a couple Sauces of mine in our State Fair for judging.  They have 2 categories, "Traditional" and "Non Traditional" Anyone have any idea what they mean by these? Thanks, Dan
  6. dwolfpak

    Turkey Brine

    Thanks, I'm gonna have to try that this summer.  Do you add anything else to the OJ to spice it up, or just OJ then rub the legs to smoke?
  7. dwolfpak

    Turkey Brine

    Hi all, I have 2 birds I'm smoking on Thanksgiving, 1 is going to be traditional brine and seasoning.  Number 2 will be BBQ style.  I'm wondering if anyone has ever used the Buttermilk Brine (turkey legs) for a whole bird?  If so, how did it turn out? Thanks,  Dan
  8. dwolfpak

    Sauce recipe question...

    Hi all, I found this brisket sauce recipe, and I got a question, the OP hasn't replied and has been offline for over a year.  I thought I'd put this out to you all and see if anyone has thoughts. Question is, with all the rendered fat in this recipe, whats the best way to store leftovers...
  9. dwolfpak

    Finishing Sauce for Brisket

    Hey there ranger72,  I'm gonna try this Finishing sauce this weekend...  Here's a question though, with all that fat, how does this store in the fridge for leftovers?  Does is solidify and need to be heated up?
  10. dwolfpak

    Re Heating Ribs

    Any ideas on how many bones per guest?  I'm the only source of protein, school is suppling cookies and salads.  I will have both brisket and ribs. Dan
  11. dwolfpak

    Re Heating Ribs

    How well do they travel?  Right now I only do 4-5 "Events" per year, so not sure its worth the investment yet...  but who knows what the future holds.
  12. dwolfpak

    Re Heating Ribs

    Perfect, I'll be using my smoker on site... I have a propane hook up for clean and easy reheating...  just never re heated ribs.  It's at a dance school, so no kitchen to use, other than a small microwave.  LOL This should work well. Thanks, Dan
  13. dwolfpak

    Re Heating Ribs

    Hi all, So here's my situation...  I have an event on Memorial Day starting at 9 am after the parade.  I am doing ribs and brisket for about 150.  I don't really want to be hanging out in the school parking lot all night smoking the brisket and ribs.   So here's my question... I know the...
  14. dwolfpak

    Korean BBQ

    So I've been asked to put together some Q for our Tae Kwon Do studio. Trying to google Korean BBQ, is getting a lot of Crock Pot stuff. Anyone have any ideas, rubs, or sauces to share with a Korean Style?
  15. dwolfpak

    3-2-1 Baby Backs

    Christening the "Hungry Wolf" with 9 racks of Baby Backs.  Two different rubs.  (Just for a taste test)
  16. 3-2-1 Baby Backs

    3-2-1 Baby Backs

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