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  1. rbrinton2373

    Gyro Cone in the Smoker

    Hey Y'all It's been a while since I've posted anything and I was wondering if anyone has tried smoking a gyro cone loaf? Not the pre-sliced stuff and if so if they had any ideas on time frame in the smoker. I have a 20lb loaf that I was going to do gyros for the superbowl sunday. The other...
  2. rbrinton2373

    Looking to build a RF trailer

    I do have one that is about 20 minutes away so I will check with them. Thanks that might work really well
  3. rbrinton2373

    Looking to build a RF trailer

    The newer tanks are aluminum or even plastic. Thanks to my job I know a guy who has access to old ones that are steel. If that doesn't pan out what would be a good alternative. I am an little hesitant to use propane but I'm sure if it is vacuumed and wasted enough the danger is reduced or...
  4. rbrinton2373

    Looking to build a RF trailer

    Also I know there are percentages and ratios for size of the fb to the CC, openings for airflow etc...anyone know of a post or a link to somewhere that lays these all out?
  5. rbrinton2373

    Looking to build a RF trailer

    I know this depends on many things but what would you say the costs would be for materials to build? I plan on using a 150gal water tank from a concrete truck and figure I could get a used trailer to mod for 300-500 dollars. Other than that how much extra will this cost? And from all the builds...
  6. rbrinton2373

    First try at a Prime Rib

    Before I ask this question let me preface this with I do know that it varies depending on the smoker, weather conditions, cut of meat etc.... to reach the right temp for the meat.  But everything I have been reading says that beef seems to take 1.5 hrs/lb to cook.  I also know that other roasts...
  7. rbrinton2373

    Danish Cooking

    that sounds like a fun tradition.  Might have to start something like that.  Maybe not Christmas as we have a lot of traditions already for that but maybe Easter or some other holiday.  I believe the recipe may have originally called for buttermilk in mine as well but probably due to...
  8. rbrinton2373

    Danish Cooking

    Danish Æbleskiver per Beverly Brinton Ingredients 5 eggs 1 to 1 1/2 cups milk 3 tsp baking powder 2 cups flour 3 Tbsp sugar 1 tsp salt 3Tbsp shortening (melted) Directions 1. Separate eggs 2.  Mix egg yolks with milk 3. Sift flour, baking powder, sugar, and salt together then add...
  9. rbrinton2373

    Danish Cooking

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  12. rbrinton2373

    Danish Cooking

    Not sure why the pics aren't  coming through.  Will keep trying
  13. rbrinton2373

    Danish Cooking

    I am not sure where would have been the best place to post this and i am not sure how many people on here are of Danish Ancestry but I dug up an old recipe of my grandmothers that she would make for us every time we came to visit, and thought it would be a nice treat for my kids and my wife so I...
  14. rbrinton2373

    Possible Restaurant

    For several years now I have been contemplating opening a BBQ restaurant here in Northern Utah.  I just get so disappointed everytime I try a so called BBQ restaurant that It makes me want to open one even more so.  I have managed for different restaurant chains and have a good handle on how to...
  15. rbrinton2373

    Question for newbie at bacon

    I just rubbed down my pork belly with hi-mountain BBBcure, and have them sealed in ziploc bags.  The instructions with the cure call for flipping the bags at the 5 day mark, but I have read on numerous posts that people flip them daily.  I imagine doing it daily would ultimately be better but am...
  16. rbrinton2373

    Rib Hangers

    It seems through looking at the internet I have seen pics of ribs being smoked using a hangers.  I just bought a used GOSM and I am finding it hard to fit a whole rack of ribs in the smoker.  I want to try and find some type of hanger that will let me cook them vertically.  Has anyone seen...
  17. rbrinton2373

    More Jerky Help

    I want to try and start smoking some jerky. I have done it with a dehydrator but I do not like it near as well as the stuff I can get from the local smoke house, But I don't want to spend $12 plus on jerky. I have a few questions, 1. Is there a difference between a marinade and curing...
  18. rbrinton2373

    Super Bowl Ideas???

    Also Is it unheard of to do the ABTs in something like anaheim or wax peppers. Some of my freinds and family cannot handle any heat. and to keep them from tipping over is it unheard of sliceing them in half and laying them on there sides? Sorry for all the questions but I have never done...
  19. rbrinton2373

    Super Bowl Ideas???

    OK so I thought of another question. I usually use Hickory for just about everything, except my pork which I have several Apple trees that I cut fresh wood for. So with that said what would the prefered wood choices be for the chicken wings, ABTs, and The Cherry Bombs?
  20. rbrinton2373

    Super Bowl Ideas???

    Thanks for the input. I have decided to due pretty much all of it I am going to try the Cherry Bombs, Yoshida Wings, and some ABT's along with my ribs and Brisket. I am sure that will give me enough food to last 2 weeks. And as for the rubs I think for the Brisket I am just going to stick to...
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