Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. bigfoote

    Ideas on heating patio in winter?

    My outdoor kitchen is covered and the ceiling is 9 ft high, but the sides are open. The area is about 12'x20', with half an eating area and the other half kitchen. i also have a patio seating area 14'x20', same ceiling height as the kitchen and walled on 3 sides and one 20' side open. I was...
  2. bigfoote

    Big Green Egg vs Traeger Pro and Offset Wood Smoker

    I've been using a BGE for over 15 years and like the results as far as the actual cooking of meat, but I don't think I get the smokey flavor of an offset wood smoker. Lately I've been thinking of getting a pellet smoker, i.e., Traeger Pro 34. At my age I don't plan on staying up all night...
  3. bigfoote

    Advise on Smoking 8 lb brisket

    Long story, but I'm smoking two 8 lb briskets for a friend, and I'm trying to  estimate how long it is going to take to reach an internal temp of 190 using a smoker temp of 260.  It's been a while since I smoked a brisket this small, and since I have to deliver it for a party, I want to make...
  4. bigfoote

    How do you sharpen a serrated slicing knife?

    I recently watched a video with Aaron Franklin (BBQ with Franklin) and he uses a 12" serrated slicing knife.  Although I like my 12" slicing straight edge knife, I'm thinking of getting a serrated on to try, since they are not expensive.  The question I have is how do you sharpen a serrated...
  5. bigfoote

    Foodsaver Promo Code

    A few years ago I got a promo code for 60% off a Foodsaver vacuum sealer.  I bought one and five or six of my friends did also.  Does anyone know of any good deals or promo codes for Foodsavers?  I have a friend who has just started smoking meat, and is now in the market for a food sealer. ...
  6. bigfoote

    First Bacon Weave

    I finally did a bacon weave, and it was fun.  It really makes an impression on your guests.  I stuffed two pork tenderloins and a pork loin.  I put the weave on the loin.  Sorry, but I got carried away after slicing and forgot to take pictures until there was only one slice of loin left.  Next...
  7. bigfoote

    Prime Rib for Thanksgiving

    I tried a new recipe I found on another site.  Tuesday I took a 6.6 lb bone-in prime rib, removed the bones and trimmed the exterior fat (Saved for gravy later.), salted heavily and placed on a wire rack in a pan and put in the refrigerator for a day, uncovered.  On Wednesday I made a herb paste...
  8. bigfoote

    What determines Labels

    I understand why I'm a Newbie, and Moderators, but what determines OTBS, Smoking Fanatic, and Meat Mopper and others?  Thanks for any clarification.
  9. bigfoote

    What's for lunch?

    I had two butts from Sam's and put on my rub (Worcestershire powder, smoked sweet paprika, Chipotle pepper, garlic powder, salt and pepper, and a couple of other things), wrapped and let them sit in the fridge for about 8 hours, then smoked using apple and plum wood low and slow (about 17 hours...
  10. bigfoote

    Only my second Cheese Smoke

    This is only my second cheese smoke, and I didn't know until reading the other day on this Forum that I was supposed to wait two weeks before eating.  The more I know the more I know I don't know.  Anyway, these pictures show my sawdust maze with a little sugar maple and mostly hickory sitting...
  11. bigfoote

    Hello from Golf Heaven (HSV) Arkansas

    My name is Frank, I have a large and XL Big Green Eggs, a Fire Magic Elite Magnum gas grill, and a DCS double burner. The XL BGE is in a nest that has been modified for extra stability and support, the rest is built-in. I mainly smoke babyback ribs, Boston Butts, brisket, Kansas City Style BBQ...
Top Bottom
Back
Clicky