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. half bake

    Where's the Beef

    Question: on page one of the SmoKing Basic e-course you state:  "You also need to know that meat is graded according to quality as USDA Prime, USDA Select and USDA Choice respectively."  shouldn't that read: "...USDA Prime, USDA Choice and USDA Select respectively."   Choice is of higher...
  2. half bake

    My Smoked Boston Might be Underdone

    Gents, thanks gents for weighing in, I get a bit defensive about my smoke, even though I got a set it and forget it smoker.  Hmmmm "smoke ring".... I like that.  Good info!
  3. half bake

    My Smoked Boston Might be Underdone

    Smoked two Bostons in my electric smoker; each one weighed about 9 lbs.  I put both in the smoker for 14 hours at 225 degrees.  I know, I should have stuck'em with a thermometer, but anyway when I got'em to work, I pulled them (they fell apart) and the meat at the densest part of the butt was...
  4. half bake

    Half Baked in Florida

    Hope I got this right...  I hail  from West "By God" Virginia but joined the Air Force and that was it!  I ended up in FL, and that's ok, plenty of good weather to barbeque! My wife and I enjoy smoking butts and ribs, and the occasional Rib Roast (rib bones down).  Would like to improve on this...
  5. half bake

    input on my rub recipe

    I can't wait to try this one!  Looks great!!  I hafta back off on the salt (my bad, not yours), but I wouldn't change it otherwise.  The input in the rosemary seems solid.  I've never tried rosemary with pork, just beef.
Top Bottom
Back
Clicky