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Search found 17 matches
The Smoke Ring Forum Index
Author Message
  Topic: Any Bad Hardwoods for Cooking?
BullDogBarbq

Replies: 13
Views: 3237

PostForum: General BBQ Discussion   Posted: Jun 05 2014   Subject: Any Bad Hardwoods for Cooking?
If you use red oak how long do you let it season?
  Topic: Cookers
BullDogBarbq

Replies: 1
Views: 921

PostForum: Cookers   Posted: Apr 21 2014   Subject: Cookers
Has anyone of you ringers heard anything about Heartland Cookers, I having trouble getting them to replace some damaged racks, they build a great cooker but the customer service is not good at all.
  Topic: BBQ spatchcocked chicken (pics)
BullDogBarbq

Replies: 14
Views: 5320

PostForum: General BBQ Discussion   Posted: Mar 13 2014   Subject: BBQ spatchcocked chicken (pics)
Like BBQ Fan said its the only way to go.I agree MMMM.
  Topic: Sunday Pork Butt
BullDogBarbq

Replies: 13
Views: 2807

PostForum: General BBQ Discussion   Posted: Mar 13 2014   Subject: Sunday Pork Butt
I do a bbq smoked chicken deep dish pie MMMMMM.
  Topic: HOLD THAT SHOULDER!...(Some Pics Added.)
BullDogBarbq

Replies: 14
Views: 3098

PostForum: General BBQ Discussion   Posted: Feb 07 2014   Subject: HOLD THAT SHOULDER!...(Some Pics Added.)
Oh ya pulled pork taco's are my to do list.
  Topic: smoking a pizzza
BullDogBarbq

Replies: 6
Views: 1305

PostForum: General BBQ Discussion   Posted: Feb 07 2014   Subject: smoking a pizzza
I used a pampered chef stone in vertical cooker on the top rack @ about 450 degrees, did about 4 for a party , must have got lucky because it never broke.
  Topic: Thermapen is on sale
BullDogBarbq

Replies: 7
Views: 1731

PostForum: General BBQ Discussion   Posted: Feb 07 2014   Subject: Thermapen is on sale
Just got mine too in November, thats my luck a day late and a dollar short.
  Topic: Thermapen is on sale
BullDogBarbq

Replies: 7
Views: 1731

PostForum: General BBQ Discussion   Posted: Feb 07 2014   Subject: Thermapen is on sale
Just got mine too in November, thats my luck a day late and a dollar short.
  Topic: How much is too much smoke...
BullDogBarbq

Replies: 25
Views: 3684

PostForum: General BBQ Discussion   Posted: Jan 14 2014   Subject: white smoke
I agree , I pretty much see white smoke, and last year we did almost 5000 pounds of butts in my catering business, I agree with Tony
  Topic: Grilled or Smoked Turkey
BullDogBarbq

Replies: 11
Views: 1632

PostForum: General BBQ Discussion   Posted: Nov 21 2013   Subject: Smokin Turkey's
just did 3 for some customers I have a Heartland Cookers
pit does a great job , I put the turkeys in brine solution for about 24 hours and smoked with fruit woods has a great lite fruity taste here' ...
  Topic: Justmoved to Northern Indiana - South Bend - Questions
BullDogBarbq

Replies: 2
Views: 960

PostForum: General BBQ Discussion   Posted: Oct 17 2013   Subject: Pit Builders
I'am located in Edwardsburg a good friend of mine will build you a quality smoker to order, you name it .He is located in Elkhart he is about the only one around that can build a smoker to pass the st ...
  Topic: My Little Trailer
BullDogBarbq

Replies: 12
Views: 7753

PostForum: Vending   Posted: Sep 26 2013   Subject: My Little Trailer
We have just started doing that with are pulled at some of are big events, and has gone over great Laughing Laughing
  Topic: Scotch Eggs on the Weber
BullDogBarbq

Replies: 25
Views: 5259

PostForum: General BBQ Discussion   Posted: Jun 12 2013   Subject: Scotch Eggs on the Weber
These are my stand by , I cook these any time on a catering job for those guys that hang around the smoker before anything is done ,they go over great .
  Topic: Cab I break up the 3-2-1 method
BullDogBarbq

Replies: 6
Views: 1555

PostForum: General BBQ Discussion   Posted: May 01 2013   Subject: Cab I break up the 3-2-1 method
I do it also for catering large groups who want spares , just make sure when you cook them let them above 165 and let them cool to room temp , freeze them only if you have to, them reheat them slowly ...
  Topic: Hog Log
BullDogBarbq

Replies: 29
Views: 7251

PostForum: General BBQ Discussion   Posted: Apr 04 2013   Subject: Hog Log
Looks like thats going to happen this weekend,what better to have for a nascar race ,a meat overload !!!!!!
  Topic: New Company
BullDogBarbq

Replies: 5
Views: 919

PostForum: Introduce Yourself   Posted: Mar 01 2013   Subject: New Company
My Company is BullDogBarbq we are located in south west lower Michigan were folks dont have that many places to eat good BBQ we are trying at changing that, we do catering and
special events. We use ...
  Topic: Meat Holding Question
BullDogBarbq

Replies: 5
Views: 2764

PostForum: Catering   Posted: Mar 01 2013   Subject: Meat Holding Question
I do it all the time with spares run them to about 145 or 3 hours rap them place what ever you like in the foil,let them total cool before you do this or you will have rubber ribs,let them stand over ...
 
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