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  1. c14james35

    Pounds per person help please?

    Hey everyone. We are making pulled pork for Easter. I don't have time to make it on my smoker so we are doing it in the pressure cooker with pork loin and doing it Carolina style. But I'm not sure how many pounds of raw meat to cook for 30 people? Any help would be appreciated. Thanks
  2. c14james35

    Baby Backs, Chicken, Beef Back Ribs and Maybe More!

    Well I wasn't sure what forum to post this in given all the different meats, so I am posting in my favorite category due to the pork ribs. I am smoking one rack of baby back pork ribs cut in half racks. Membrane removed, washed, dried,rubbed with yellow mustard and a lite coat of Jeff's Rub...
  3. c14james35

    First Beef Back Ribs

    Trying my hand at beef back ribs. I bought center cut but there was another cut next to them called chuck riblets anyone know the difference? The chuck riblets looked like a 1/2 rack but were more meaty and about the same price.
  4. c14james35

    Ribs and Taters

    I decided to make some baby backs today. Got home around midnight last night and then went to the store to pick up ribs and also some little potatoes. The baby backs are just under 4 pounds a rack and I bought two. After reading Al's post about no seasoning I decided to go light with the rub...
  5. c14james35

    Cure?

    Is there any grocery stores that sell cure #1? I looked at meijer and they only have mortons TQ. Does walmart carry it in store or maybe gordons food service? Might have to check at a butchers to buy local and not online.
  6. c14james35

    Double Smoked Belly Ends!

    Well I bought just over an 11 pound pork belly from costco. Cut it in four pieces, 2 chunks im saving to try my hand at bacon, the other two were off size one about 3 1/2" thick the other was maybe an inch or so. I trimmed some fat, off light rub of mustard, heavy coating of Mccormick applewood rub.
  7. c14james35

    Cold smoke build

    I want to build my own cold smoke maze for pellets I was going to make one similar to the 5x8 a-maze-n product and had a couple questions. What is the point of the hole on the two opposite corners of the tray? Also what are they using for legs I can't find a clear picture of it and im not sure...
  8. c14james35

    Pork Belly Burnt Ends Question?

    So I have been dreaming about these pork belly burnt ends since I have seen them last weekend. My last trip to Costco I saw they had bellies. They have big slabs 10-12 pounds and they have pre sliced about 1/4" thick 4-6 pound packages (not cured if your wondering). I dont really want to do a...
  9. c14james35

    Brisket

    Looked outside noticed my greese cup was over flowing lol. Since its 60 out this weekend and should be 30 I decided to clean up the smoker for the first time since I've had it for four years. Scraped it down with a margin trowel and there was a ton of caked up greese and creosote almost took a...
  10. c14james35

    OFFSET BUILD VS. REC TEC?

    Right now I have a chargriller offset with a few mods. Its my first smoker had it for about 3 years or so. It runs just fine the majority of the time but I want to up grade. I really like the ease of use and set and forget feature of the pellet being that it can be hard to find time to baby sit...
  11. c14james35

    Spares!

    Bought two racks of spares today. Usually I do baby backs I've only smoked spares once didn't turn out great. I didnt trim them last time, this time I trimmed them St.Louis Style.
  12. c14james35

    Cold Weather Ribs!

    Tomorrow will be my first time smoking in this cold of weather, its about 12 degress out 0 with wind chill tomorrow is high of 17. I've been dying for some BBQ for a while now there is a pretty decent smoke house about 10 minutes away but its about 30 bucks for a rack (mine are better any way)...
  13. c14james35

    Venison Tenderloin

    Anyone ever smoke a deer inner tenderloin? Im afraid it will dry out to much in the smoker. I usually just use my gas grill hot and fast till about medium rare
  14. c14james35

    Pork Butt

    Having a garage sale so i figured i will make some pulled pork for my apprenticeship class next week for lunch. The weatherman lied again it wasnt supposed to rain today nut its 40 and drizzling. My chairgriller with SFB is only up to 200. Here's a pic of the 9.5 pounder rubbed up with jeffs rub...
  15. c14james35

    Second Brisket

    Since its going to be a nice day tomorrow and I'll be out working in the yard all day i decided to pock up a brisket. Went to the local big chain grocery store all they had was small 3 pound flats. The first one i did was 9 pounds from the butcher. I know its done when its done but anyone have...
  16. c14james35

    baby backs with jeffs rub

    First day of spring calls for some smokin, sunny and 40 out. Ive wanted to buy jeffs rub for a while so i broke down and bought it finally! Went to the store to get some baby backs and a couple things for the rub and sauce. Here tbey are rubbed down with mustard and jeffs rub.
  17. c14james35

    Sirloin Tip IT for medium help

    Hey everyone I'm smoking a sirloin tip and my old lady doesn't like medium rare does anyone know a good IT for medium
  18. c14james35

    spare ribs

    Well I rubbed down a rack Friday night was going to smoke them Saturday but ended up cutting down a big tree so I never had time. So I'm smoking them tonight haha. It's cold and rainy took about 2 lit chimneys and an unlit to get it to temp.
  19. c14james35

    chicken breasts

    Only my second time doing chicken. First try was quarters flavor was good but skin was rubbery. This time was chicken breasts rubbed over night and wrapped in bacon. Smoked with cherry and I cranked the heat up higher around 275 for 2 hours or so. The IT was actually 180 or so but turned out...
  20. c14james35

    brisket question

    Hey everyone I am smoking my first brisket this sunday. Has anyone heard of cutting the fat cap off and using it on the top rack of the smoker to drip down on there meat? I have the char griller with SFB  and it has a upper warming rack above the main grill?
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