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The Smoke Ring Forum Index
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  Topic: Mustard Slather For Boston Butt
Pit Boss

Replies: 3
Views: 51

PostForum: General BBQ Discussion   Posted: Mon May 28 18 12:29 am   Subject: Mustard Slather For Boston Butt
Everyone will tell you that mustard adds nothing & is used only as a binder...yet they continue to use mustard.

Water will do the same thing.

You can use just enough mustard to smear it ar ...
  Topic: Help on a flat
Pit Boss

Replies: 1
Views: 15

PostForum: General BBQ Discussion   Posted: Mon May 28 18 12:26 am   Subject: Help on a flat
Personally, I would leave as much fat on it as possible. It's probably already trimmed too much anyway. Smoke just as you would a packer. I think I might would go in the lower (250) range...I like ...
  Topic: tips on cooling Pork Butts safely
Pit Boss

Replies: 8
Views: 656

PostForum: General BBQ Discussion   Posted: Fri May 25 18 9:40 pm   Subject: tips on cooling Pork Butts safely
If you're using a commercial walk-in cooler, the most efficient spot is the top shelf. That allows the fans from the condenser to blow across them, robbing heat in a hurry. Sheet pans on the top she ...
  Topic: Approx time for hot n fast brisket
Pit Boss

Replies: 4
Views: 71

PostForum: General BBQ Discussion   Posted: Fri May 25 18 9:33 pm   Subject: Approx time for hot n fast brisket
I'd probably check it around 5 hours & go from there.
  Topic: More Smoke in the Pellet Pit
Pit Boss

Replies: 5
Views: 191

PostForum: General BBQ Discussion   Posted: Fri May 18 18 9:43 pm   Subject: More Smoke in the Pellet Pit
I smoked some sharp cheddar and pepper jack with the maze and it worked great. No heat just smoke. I have trouble keeping it lit when I try to add smoke to a hot smoke. Experimentations continue... ...
  Topic: Where did everyone go?
Pit Boss

Replies: 11
Views: 1598

PostForum: Commercial BBQ   Posted: Fri May 18 18 8:57 am   Subject: Where did everyone go?
Joined the FB page & posted...only to realize the next post down from mine was made in June of 2017...the traffic there is worse than here unfortunately...
  Topic: turkey legs...
Pit Boss

Replies: 1
Views: 135

PostForum: General BBQ Discussion   Posted: Fri May 18 18 2:42 am   Subject: turkey legs...
I would cook them at 300+ and take them to about 165. Have foil pre-torn, wrap, and cooler. I would also do a series of smaller coolers to keep from opening the lid(s) too often. If they have to si ...
  Topic: 2 Ingredient Juicy Smoked Chicken Breasts
Pit Boss

Replies: 2
Views: 2145

PostForum: Chicken Recipes   Posted: Fri May 11 18 4:05 am   Subject: 2 Ingredient Juicy Smoked Chicken Breasts
Did I miss the second ingredient? I just saw the oil.

Chicken is easy...don't take the breast over 165 & it's the same every flipping time...perfect.

You can get away with a few less degree ...
  Topic: Bbq side trip to south carolina
Pit Boss

Replies: 3
Views: 313

PostForum: BBQ Restaurant Reviews   Posted: Fri May 04 18 8:46 am   Subject: Bbq side trip to south carolina
Hite's in West Columbia isn't the best, but it gives you an idea what mustard based barbecue is all about. I have been more than once & would go back...just not the best I've ever had.

Little ...
  Topic: Double Smoked Spiral Cut Ham
Pit Boss

Replies: 5
Views: 715

PostForum: General BBQ Discussion   Posted: Fri Apr 20 18 2:32 am   Subject: Double Smoked Spiral Cut Ham
FDA regulations that restaurants follow says that food in the manufacturer's packaging needs to be reheated to 135...I certainly wouldn't go higher than that at home...unless you just want to...your m ...
  Topic: Given offset smoker, need help
Pit Boss

Replies: 6
Views: 878

PostForum: Cookers   Posted: Fri Apr 13 18 3:31 am   Subject: Given offset smoker, need help
If I were you, I would take everything out of the firebox (except maybe the bottom grate that holds your splits)...and start a fire. If it runs good as-is, then forget all the other crap that's in th ...
  Topic: Question about smoking 2 meats at the same time
Pit Boss

Replies: 6
Views: 596

PostForum: General BBQ Discussion   Posted: Fri Apr 13 18 3:24 am   Subject: Question about smoking 2 meats at the same time
The dome temp on a WSM is historically around 50 degrees higher than the grate temp...so while the therm may be accurate enough, just remember it will be registering high. Personally, I just look at ...
  Topic: Brisket & Burnt Ends
Pit Boss

Replies: 3
Views: 1066

PostForum: Smoked Foods   Posted: Fri Mar 30 18 4:36 am   Subject: Brisket & Burnt Ends
Wow!Yummy pictures.is it beef or pork.how many types of spices do you use for this recipe?btw Nice work. Very Happy Very Happy

It's brisket...
  Topic: tips on cooling Pork Butts safely
Pit Boss

Replies: 8
Views: 656

PostForum: General BBQ Discussion   Posted: Sun Mar 25 18 8:08 pm   Subject: tips on cooling Pork Butts safely
How far ahead do you cook these prior to selling them?
  Topic: tips on cooling Pork Butts safely
Pit Boss

Replies: 8
Views: 656

PostForum: General BBQ Discussion   Posted: Sat Mar 24 18 5:41 am   Subject: tips on cooling Pork Butts safely
At the very least you should break them apart into smaller muscle groups. Then let them sit uncovered until the temperature drops to around 135...then start the chill process. You can do that in coo ...
  Topic: Insulated vs Non-insulated holding cabinets
Pit Boss

Replies: 2
Views: 391

PostForum: Commercial BBQ   Posted: Sat Mar 17 18 12:56 am   Subject: Insulated vs Non-insulated holding cabinets
As you stated, insulated is obviously great. Back when I had a heated cabinet I was on a budget. I went with a standard uninsulated cabinet. The idea was that it could get me by until I saw a way t ...
  Topic: Hi guy
Pit Boss

Replies: 5
Views: 763

PostForum: Introduce Yourself   Posted: Fri Mar 16 18 3:50 am   Subject: Hi guy
Spammer?

No. It's Mike.
  Topic: pretty quiet around here
Pit Boss

Replies: 21
Views: 2214

PostForum: General BBQ Discussion   Posted: Fri Mar 02 18 6:20 am   Subject: pretty quiet around here
Here for my weekly visit...

There are plenty of other forums. I'll respect the Ring & not say any out loud. Hopefully the PMs you guys have been sent will set you off in the right direction. ...
  Topic: Need some help figuring out how to hold BBQ Chicken.
Pit Boss

Replies: 3
Views: 1024

PostForum: Commercial BBQ   Posted: Fri Mar 02 18 6:16 am   Subject: Need some help figuring out how to hold BBQ Chicken.
CVAPs are great. Once you get it dialed in, they work wonders. They are also very expensive. Your budget WILL come into play.

Regular holding cabinets will work. I wouldn't want to be holding ...
  Topic: BQ Grills Custom Competition & Catering Smoker
Pit Boss

Replies: 1
Views: 1215

PostForum: Buy, Sell or Trade   Posted: Fri Feb 23 18 5:51 am   Subject: BQ Grills Custom Competition & Catering Smoker
Hey, guys. Most of you have probably never heard of BQ Grills...maybe none of you have ever heard of them. They don't have national recognition since they are just a small company who hasn't adverti ...
 
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