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  1. mneeley490

    It's That Time Of Year (already)

    Good luck!
  2. mneeley490

    2025 NFL Season Thread

    It'll be interesting. Seahawks will be watching from their living rooms. 😁
  3. mneeley490

    Labor Day Whole Hog

    You might try rubbing it with salt the night before to dry out the skin?
  4. mneeley490

    Labor Day Whole Hog

    I injected mine with a 50/50 mix of apple cider and apple cider vinegar. Also added some rub in the liquid.
  5. mneeley490

    Bucket list Smoker - Humphrey's Pint

    I've never heard of that brand before. Looks nice!
  6. mneeley490

    Full Pig on Pellet Smoker

    The one time my friends and I had smoked a whole pig (we used a temporary cinderblock smoker), it took much less time than I anticipated. About 8 hours for a 77 lb. pig at 250° - 275°. I've had butts that took longer.
  7. mneeley490

    Sad News, BBQ's Stolen

    Helping to hold them accountable, is literally my job.
  8. mneeley490

    Sad News, BBQ's Stolen

    https://mynorthwest.com/crime-blotter/puyallup-bbq-trailer-stolen/4184367 I feel for the guy.
  9. mneeley490

    Any other SMF Bourbon/Whiskey "enthusiasts"?

    Yep, we just started getting their stuff in WA. I've bought the wheated, and the full proof. Both are really good.
  10. mneeley490

    Vacations

    Since 2006, I would take the family of 4 down to Puerto Vallarta, MX. Even staying at an all-inclusive on the beach, it penciled out to less than anywhere comparable in the states. Not so much now, though. I went by myself last March, and food prices at restaurants were getting closer to US. I...
  11. mneeley490

    Finally...

    THAT ^^^^ I speak from experience.
  12. mneeley490

    New YS640S Rotisserie

    I had an OnlyFire for my Weber kettle. Loved that thing.
  13. mneeley490

    Featured SRF belly

    Bacon looks great! I like that mat, too. Wish I had one.
  14. mneeley490

    Well, after all of these years, I finally did it.

    I put WeatherTech in my '16 Challenger about 5 years ago. They were fine at first, but now there's a 3/4" gap on the side. So it's shrinking, or something, I dunno.
  15. mneeley490

    Damn dishwasher....

    Gotcha. Thanks, Steve.
  16. mneeley490

    It did it again… smoker failed mid session. Throw in oven or throw in trash? (Internal 110°)

    I have had butts at 225° go between 8-14 hours. At 300°, I think the longest one was 5 hours, but it was pretty big.
  17. mneeley490

    Damn dishwasher....

    This is the one I was looking at. I have limited space in my condo laundry room, and it seemed like a solution to replace the cheapo apartment w/d combo I have now. Not sure how ventless works, though...
  18. mneeley490

    It did it again… smoker failed mid session. Throw in oven or throw in trash? (Internal 110°)

    No, I don't wrap butts during the smoke. I meant you wrap in foil and rest on towels in a cooler for a few hours afterward. Never go by time. You can guesstimate, but always go by internal temperature (200°-205° or so) and how soft it feels when probed. Every piece of meat is different.
  19. mneeley490

    New Recteq Smoker/Dry Brisket

    I think we've all had a dry brisket at one time or another, even following the same procedure with each. I just blame the cow. I know it sounds counter-intuitive, but the juiciest briskets I've ever done were after dry aging for 60 days. I don't know the alchemy of it, but it works. First one I...
  20. mneeley490

    New Recteq Smoker/Dry Brisket

    I think we've all had a dry brisket at one time or another, even following the same procedure with each. I just blame the cow. I know it sounds counter-intuitive, but the juiciest briskets I've ever done were after dry aging for 60 days. I don't know the alchemy of it, but it works. First one I...
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