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The Smoke Ring Forum Index
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  Topic: This weekend - Deboned, Stuffed Chicken experiments (Done!!)
Dr Obvious

Replies: 35
Views: 4946

PostForum: General BBQ Discussion   Posted: Aug 05 2011   Subject: This weekend - Deboned, Stuffed Chicken experiments (Done!!)
Suggestions??
Yeah, remember to temp your stuffing, not just the meat. :wink:

Anyway, stuffed chicken seems like a British-ism to me, and that means oyster stuffing.
  Topic: Where does everyone get their wood?
Dr Obvious

Replies: 55
Views: 9761

PostForum: General BBQ Discussion   Posted: Aug 05 2011   Subject: Where does everyone get their wood?
Craig's list, just be willing to walk away from a false add.
  Topic: My first smoke!
Dr Obvious

Replies: 19
Views: 4441

PostForum: General BBQ Discussion   Posted: Aug 04 2011   Subject: My first smoke!
"All cooking tips welcome!"
Repeat. Those look good.
  Topic: Belichick is a ...
Dr Obvious

Replies: 8
Views: 1820

PostForum: Off Topic   Posted: Jul 29 2011   Subject: Belichick is a ...
True, but that's why I think the Pats have fundamental problems on their D. The Steelers and Pack both had worse losses (in that the lost players were better than Bodden and Warren), and they were st ...
  Topic: Why does a wife do that?
Dr Obvious

Replies: 41
Views: 6058

PostForum: General BBQ Discussion   Posted: Jul 28 2011   Subject: Why does a wife do that?
Nope. My wife and I have a pretty solid delineation of responsibilities. She invites the people, and makes the deserts, I make the menu and everything but the deserts.

Sometimes there's an extr ...
  Topic: Cooking with NO thermometers
Dr Obvious

Replies: 18
Views: 3873

PostForum: General BBQ Discussion   Posted: Jul 28 2011   Subject: Cooking with NO thermometers
This is hardly a shock. They are professional craftsmen doing the same thing day after day.
  Topic: Belichick is a ...
Dr Obvious

Replies: 8
Views: 1820

PostForum: Off Topic   Posted: Jul 28 2011   Subject: Belichick is a ...
For peanuts, in just about the only org with a history of successfully turning talented headcases into talented headcases that produce. He'll either work out, or they cut him and cost the org almost ...
  Topic: Rice - the thermal capacitor that eats like a meal
Dr Obvious

Replies: 0
Views: 613

PostForum: General BBQ Discussion   Posted: Jul 28 2011   Subject: Rice - the thermal capacitor that eats like a meal
Thought I'd pass on this anecdote. Last weekend, my wife had a get together with a bunch of friends at the park (I was working...) and we had a bunch of left over carnitas from the kid's birthday par ...
  Topic: First Pork Loin
Dr Obvious

Replies: 23
Views: 5474

PostForum: General BBQ Discussion   Posted: Jul 27 2011   Subject: First Pork Loin
Oh, gotcha, I miss-read. Yeah, if you brine, you don't want any or much salt int he rub. I must just be seeing different muscles on the different sides of the loin.
  Topic: First Pork Loin
Dr Obvious

Replies: 23
Views: 5474

PostForum: General BBQ Discussion   Posted: Jul 26 2011   Subject: First Pork Loin
They both look good, but as you say, the proof of the pudding is in the eating.

Did you rub the unbrined one? In the pic, it defiantly looks like the rubbed loin might be drier than the other. Di ...
  Topic: Royal Oak charcoal differences
Dr Obvious

Replies: 20
Views: 6579

PostForum: General BBQ Discussion   Posted: Jul 24 2011   Subject: Royal Oak charcoal differences
the red bag is twice the weight of the green bag

Folks - the red bag is twice the weight of the green bag. The red bag has briquettes. Yes, RO sells lump in red bags. Yes, the lump in red bags i ...
  Topic: How to avoid BBQ related lawsuits
Dr Obvious

Replies: 5
Views: 1612

PostForum: General BBQ Discussion   Posted: Jul 24 2011   Subject: How to avoid BBQ related lawsuits
Also, be sure to use a chimney starter
http://www.twincities.com/news/ci_18524067
  Topic: Sssssaaaaausssssage
Dr Obvious

Replies: 23
Views: 4601

PostForum: General BBQ Discussion   Posted: Jul 24 2011   Subject: Sssssaaaaausssssage
Outstanding. I never did the beer bath till I moved up here, but I really like it.

Also, I can't believe no one has made a sausage party joke yet.
  Topic: Royal Oak charcoal differences
Dr Obvious

Replies: 20
Views: 6579

PostForum: General BBQ Discussion   Posted: Jul 24 2011   Subject: Royal Oak charcoal differences
I have about 8 bags of each in my garage (found them on sale for $4 a bag). The red are briquettes, the green is lump, so the difference is about what you'd expect. The green burns cleaner, hotter, ...
  Topic: Texas BBQ and the general 'need" for sauce
Dr Obvious

Replies: 23
Views: 3936

PostForum: General BBQ Discussion   Posted: Jul 21 2011   Subject: Texas BBQ and the general 'need" for sauce
There is no one true way.
  Topic: Rub Application Times and Tips
Dr Obvious

Replies: 10
Views: 2273

PostForum: General BBQ Discussion   Posted: Jul 21 2011   Subject: Rub Application Times and Tips
Spices and herbs don't seem to do anything when they sit on the meat for a long time. Salt certainly does.

Different camps disagree about if that's a good thing or not. I personally like to salt ...
  Topic: Attempting 1st pulled pork... some questions
Dr Obvious

Replies: 17
Views: 11844

PostForum: Pork Recipes   Posted: Jul 20 2011   Subject: Attempting 1st pulled pork... some questions
The good news is that if you have your smoker at the right temp, and you either test the bone or use a therm to determine when it's done, pork butt is a pretty hard cut to screw up.

Personally, I r ...
  Topic: Down Home with the Neelys
Dr Obvious

Replies: 100
Views: 21186

PostForum: General BBQ Discussion   Posted: Jul 16 2011   Subject: Down Home with the Neelys
Julia Childs reruns still run on PBS. Maybe a little dated (I just saw one with a young Rick Blayless rocking some epic face hair), but that old gal knew what tasted good and never made any apologies ...
  Topic: shish kabobs
Dr Obvious

Replies: 7
Views: 2024

PostForum: Grilling   Posted: Jul 16 2011   Subject: shish kabobs
Mactoo - those look great.

[url=http://www.thesmokering.com/forum/viewtopic.php?t=52393]I'd invite you post a link to a larger version here
  Topic: Food Background Images [Lets not anger the bear]
Dr Obvious

Replies: 2
Views: 1105

PostForum: Off Topic   Posted: Jul 16 2011   Subject: Food Background Images [Lets not anger the bear]
There's a lot of really good pics on this board, but not a lot of links to high quality version to use as backgrounds. So this thread is a place for you to post a URL link, but not embed some big, hi ...
 
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