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The Smoke Ring Forum Index
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  Topic: why is my turkey so salty?
OKBBQEA

Replies: 14
Views: 3421

PostForum: General BBQ Discussion   Posted: Thu Nov 20 14 11:50 pm   Subject: why is my turkey so salty?
First question I have to ask is..... Was it an enhanced turkey?

Did it have any fine print on it saying that it had been injected with a 7%/12%/15% solution?
  Topic: Got a new toy! Shiny red R&O Smokers Fat Girl
OKBBQEA

Replies: 11
Views: 6546

PostForum: General BBQ Discussion   Posted: Mon Nov 03 14 10:44 pm   Subject: Got a new toy! Shiny red R&O Smokers Fat Girl
And here are the pics....

Going on the smoker
http://i179.photobucket.com/albums/w302/tvi_bloodfurnace/Smoke%20Ring/IMG_0141.jpghttp://i179.photobucket.com/albums/w302/tvi_bloodfurnace/Smoke%20Ri ...
  Topic: Got a new toy! Shiny red R&O Smokers Fat Girl
OKBBQEA

Replies: 11
Views: 6546

PostForum: General BBQ Discussion   Posted: Fri Oct 31 14 7:43 pm   Subject: Got a new toy! Shiny red R&O Smokers Fat Girl
I'm going to fire it up in the morning and cook a couple of pork butts and a maple glazed pumpkin cream cheese groundhog(fatty) for our yearly Near Halloween Poker Party.

It's been driving me crazy ...
  Topic: Got a new toy! Shiny red R&O Smokers Fat Girl
OKBBQEA

Replies: 11
Views: 6546

PostForum: General BBQ Discussion   Posted: Wed Oct 29 14 5:14 am   Subject: Got a new toy! Shiny red R&O Smokers Fat Girl
Well I was going to get a Stumps Baby but the dealer in St Louis never returned my e-mail so I ended up getting this Fat Girl from R&O Smokers in Granbury Texas.

http://www.soezzy.com/bbq/image ...
  Topic: Updates and comp questions.
OKBBQEA

Replies: 11
Views: 4301

PostForum: General BBQ Discussion   Posted: Wed Oct 29 14 3:51 am   Subject: Updates and comp questions.
Good tips from SoEzzy but let me add a few things to it.

We are instructed not to judge the garnish and the reps at the events I usually judge stress that at the judges meeting.

I know some jud ...
  Topic: Guru, whizzer, stoker?
OKBBQEA

Replies: 3
Views: 2991

PostForum: Tech-Talk   Posted: Fri Sep 12 14 9:42 pm   Subject: Guru, whizzer, stoker?
I use the Stoker with my 18" WSM's and I'm happy with the product.... Customer support could be better but the product is great.
  Topic: Rib Membrane
OKBBQEA

Replies: 8
Views: 3913

PostForum: Catering   Posted: Thu Aug 28 14 1:46 am   Subject: Rib Membrane
I like the membrane... When a rib is cooked right the membrane makes a tasty treat.
  Topic: Poll: BBQ Ribs...Bite Through or Fall Off the Bone?
OKBBQEA

Replies: 23
Views: 5562

PostForum: General BBQ Discussion   Posted: Tue Aug 26 14 3:10 am   Subject: Poll: BBQ Ribs...Bite Through or Fall Off the Bone?
I don't want them sticking to the bones like the Kansas City Barbeque Sauce Society seems to think is proper nor do I want them falling off the bone.

That's not how I was taught they should be when ...
  Topic: Old School Pitmasters - How The BBQ Inustry Has Changed
OKBBQEA

Replies: 27
Views: 10047

PostForum: General BBQ Discussion   Posted: Mon Aug 25 14 10:24 pm   Subject: Old School Pitmasters - How The BBQ Inustry Has Changed
Twisted Evil And who decided that fall off the bone chicken or ribs is over cooked?

I did... Must have missed you when I sent out the memo. Wink

Doesn't matter.. I would've chucked the memo in f ...
  Topic: Old School Pitmasters - How The BBQ Inustry Has Changed
OKBBQEA

Replies: 27
Views: 10047

PostForum: General BBQ Discussion   Posted: Thu Aug 21 14 4:57 am   Subject: Old School Pitmasters - How The BBQ Inustry Has Changed
Twisted Evil And who decided that fall off the bone chicken or ribs is over cooked?

I did... Must have missed you when I sent out the memo. Wink
  Topic: Got a Lodge 14" Pizza pan?
OKBBQEA

Replies: 5
Views: 3332

PostForum: General BBQ Discussion   Posted: Fri Aug 15 14 1:23 am   Subject: Got a Lodge 14" Pizza pan?
I have one but I've never used it for cooking pizza.

Used it for biscuits in the oven a few times but mostly use it on the stove top cooking grilled cheeses, pancakes, french toast, warming tortill ...
  Topic: Need some advice on a catering gig
OKBBQEA

Replies: 15
Views: 5911

PostForum: Catering   Posted: Wed Aug 13 14 8:12 pm   Subject: Need some advice on a catering gig
Well I know a 3 meat dinner in most of the Q-raunts here in Oklahoma City run from about $14 to $17.... So I don't think you're that unreasonable with that price.
  Topic: Need some advice on a catering gig
OKBBQEA

Replies: 15
Views: 5911

PostForum: Catering   Posted: Wed Aug 13 14 4:50 am   Subject: Need some advice on a catering gig
I don't remember exactly where it is here. I think in one of the sticky's for this forum.... But SoEzzy has a catering spreadsheet that will help you out on this.
  Topic: Is it just me or should I incourage abuse?
OKBBQEA

Replies: 11
Views: 2819

PostForum: Commercial BBQ   Posted: Sun Aug 10 14 12:45 am   Subject: Is it just me or should I incourage abuse?
I I do get annoyed when customers don't say something if there is something not right with their service or food at the time. I used this lemon to make some lemonade, to be honest. Done right it can b ...
  Topic: Need input for a judges survey
OKBBQEA

Replies: 2
Views: 2549

PostForum: Competition BBQ   Posted: Fri Aug 08 14 12:09 am   Subject: Need input for a judges survey
Distance from home is about my only qualification
  Topic: Is it just me or should I incourage abuse?
OKBBQEA

Replies: 11
Views: 2819

PostForum: Commercial BBQ   Posted: Thu Aug 07 14 11:59 pm   Subject: Is it just me or should I incourage abuse?
As a Q-blogger that spends a lot of time travelling around eating in Q-raunts, writing about it, and occasionaly dealing with the aftermath of an owner not appreciating my honest opinion. Let me give ...
  Topic: Reverse Sear Smoke, Hmmmm
OKBBQEA

Replies: 14
Views: 3763

PostForum: General BBQ Discussion   Posted: Tue Aug 05 14 4:57 am   Subject: Reverse Sear Smoke, Hmmmm
OKBBQEA Very Happy Ha! Wrong answer BLUE rules!

Nah.... They, and we all know who "they" are, did a top secret scientific experiment and found that the red, with one less character in it's color ...
  Topic: Reverse Sear Smoke, Hmmmm
OKBBQEA

Replies: 14
Views: 3763

PostForum: General BBQ Discussion   Posted: Fri Aug 01 14 2:55 am   Subject: Reverse Sear Smoke, Hmmmm
Looks great!

Reverse sear is the only way I cook steaks now..... I've made a few choice ribeyes as tender and juicy as some of the best prime steaks I've eaten at fancy steakhouses.

I do have to ...
  Topic: Most bizarre question from a customer you have heard?
OKBBQEA

Replies: 48
Views: 21176

PostForum: Commercial BBQ   Posted: Fri Jul 25 14 9:34 pm   Subject: Most bizarre question from a customer you have heard?
...I forgot one.
we don't have table service. Its counter service only.
Right behind the register on the wall is an 8 FT by 4FT chalkboard menu. Its really impossible to miss.
Yup...
"Do you ...
  Topic: any of you guys actually name your pits?
OKBBQEA

Replies: 14
Views: 4363

PostForum: Cookers   Posted: Tue Jul 22 14 9:31 pm   Subject: any of you guys actually name your pits?
They don't have individual names but I do refer to my two 18.5" WSM's as The Twins and all 4 of my WSM's are referred to as The Grillfriends
 
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