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  1. normonster

    $1500.00 Budget-what Smoker would you buy

    26" Weber kettle, Slow'n Sear, Tip top Temp, 4 probe wireless, Santa Maria add-on, Spit Roaster add-on, and Pizza Oven add-on.
  2. normonster

    Papa Bear’s Day (@ Bear Jr’s Den)

    Makes me both excited about future times with my Son and really miss my Dad. Cheers to good times! And someone else doing the cooking...haha.
  3. normonster

    Roma tomatoes on sale.. (pic heavy)

    Load about 1 gallon of that into a beer bong and let me have it!! haha!
  4. normonster

    Opinions On Small Gas Grills & The Weber Spirit II E-310

    I agree that a gasser is nice to have even if you only use it occasionally (or in my case, as a bread/pizza oven). I wouldn't pay $500 for a new one though. Mine is the first red Weber from back in the early 90's I think. I got it for free and then got another one for free and used them to...
  5. normonster

    Pulled Cured Shoulder Ham. (7 Pounds)

    Very nice work. Thank you for taking the time to write up and post. Great times!
  6. normonster

    Cooked Pork Shoulder’s and glands

    Ahhhh man. Da hell'd I open this thread for....
  7. normonster

    Sour Dough Starter

    Yay to SD! I started one a year or so back, the same way as you and it is awesome (maintenance every 2 days is admittedly getting old though...going to fridge-store it soon). It is so strong though, if you dropped a rat in there it would be eaten alive. As long as you don't see any black...
  8. normonster

    Fatties, fatties, everywhere! Breakfast style, that is...

    haha..when you wrote that you had no access to pork sausage I said to my self, damn, where is this guy...Alaska.....then I looked over and saw.....oah, OK, he is in Alaska. Nice looking bacon bombs you have there man. I could eat a whole one right now.
  9. normonster

    Suckling Pig

    I am in that boat. We would make terrible Vikings. Thanks for that share @Misplaced Nebraskan Cheers!
  10. normonster

    Rib Tips

    Very nice Disco. I have a similar addiction. Your method is much longer than mine. I smoke 1 hr, wrap 1 hour with bud light, then smoke another 30 minutes or so before sauce, sizzle, serve. That way I can serve them just before the ribs are done. I've been calling them faux-burn-ends but I...
  11. normonster

    Mice in my smoker.

    I personally sous vide my mice before smoking to an IT of 202, but I know most smoke then SV. No need for rub...they bark up nice.
  12. normonster

    How would you cook this piece?

    Damn I love this website. That thing turned out great looking! What fun a mystery roast must be!!
  13. normonster

    For years Fatties

    Nice looking breadfast there! Bout time I pollute my blood with some fatty juice as well. THanks or the share!
  14. normonster

    Swift premium baby back ribs

    Heck yeah! That is one of the main ways I consume my ribs.....finely cubed and sauced on a Hawaiian bun. I posted that up here once and guys were appalled that I'd removed the meat from the bones. Personally I think it is a great way to do it, or at least a great way to prepare the leftover ribs.
  15. normonster

    Porkopalooza! 150#....

    Wait, 100#, as in Lbs, as in pounds?
  16. normonster

    "As Many As Many As A Million Calves Lost In Nebraska" – Beef Prices To Escalate Dramatically

    Man that's horrible. I feel sorry for everyone affected by the floods out there. Dont' know what is worse - that or our California fires.
  17. normonster

    Sunday Dinner

    Nice looking smoke. I'll take 4 please.
  18. normonster

    Wings & Drummies - 3 Ways

    Yeah, that is a great technique if you can spare the fridge space. You could also grill them for a few minutes after smoking. This is my typical sequence (s5): smoke, sear, sauce, sizzle, serve.
  19. normonster

    Pepper Crusted Babyback Ribs

    Thank you @chilerelleno, @jaxgatorz, @Holly2015, @JC in GB, @kit s, @SmokinAl and @tag0401! I’m going to do that one again for sure, but first I guess I’ll have to grow my own peppers. I forgot to mention, this was the first time I’ve done ribs straight from the freezer. Getting the rub to...
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