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The Smoke Ring Forum Index
Author Message
  Topic: Where is everyone?
Pit Boss

Replies: 16
Views: 450

PostForum: General BBQ Discussion   Posted: Sat Dec 08 18 9:25 am   Subject: Where is everyone?
I'm thinking that there are still a few of us still around and "lurking".

I believe that the main issue is a lack of interesting topics....

There are tones of other "look at my co ...
  Topic: Where is everyone?
Pit Boss

Replies: 16
Views: 450

PostForum: General BBQ Discussion   Posted: Sat Dec 08 18 1:18 am   Subject: Where is everyone?
"What happened to this site" threads seem to be the most talked about topic on here these days.

Face it...the board owners/administrators have abandoned the site...it simply is not promot ...
  Topic: Should I season with a little MSG?
Pit Boss

Replies: 5
Views: 697

PostForum: Sausage Making   Posted: Sat Oct 13 18 3:16 am   Subject: Should I season with a little MSG?
No issues with MSG. It makes good stuff, better.
  Topic: Waste of knowledge
Pit Boss

Replies: 6
Views: 824

PostForum: Off Topic   Posted: Sun Sep 30 18 4:07 am   Subject: Waste of knowledge
...It would be criminal to let this all slip away...

...the ring will survive.

Is there something going on that could shut all of this down?

I was just thinking that I'd love to see the si ...
  Topic: Boston butt prep
Pit Boss

Replies: 4
Views: 696

PostForum: General BBQ Discussion   Posted: Sun Sep 09 18 8:00 pm   Subject: Boston butt prep
No need to overthink things...or waste vac bags. I would double wrap in plastic and pop them in the freezer until Wednesday. Move from freezer to refrigerator on Wednesday morning. You don't need t ...
  Topic: Instead of "Ice water," can I use...
Pit Boss

Replies: 3
Views: 689

PostForum: Sausage Making   Posted: Fri Sep 07 18 10:41 pm   Subject: Instead of "Ice water," can I use...
I would say for fresh sausage that you plan on making and cooking immediately, you'll be fine experimenting with stock. Otherwise, heed the advice above.
  Topic: Franklin BBQ *A Meat Smoking Manifesto* (book)
Pit Boss

Replies: 6
Views: 1003

PostForum: General BBQ Discussion   Posted: Fri Aug 17 18 9:07 pm   Subject: Franklin BBQ *A Meat Smoking Manifesto* (book)
Anyone heard anything about the line of pits he planned on selling in 2017 ?

As far as I know, still coming. Had a slight delay when his two fabricators/welders left to start their own company. I ...
  Topic: New Custom Reverse Flow Build
Pit Boss

Replies: 5
Views: 991

PostForum: Cookers   Posted: Fri Aug 17 18 3:30 am   Subject: New Custom Reverse Flow Build
Not sure where you saw that exhaust collector design either, but it is the same style Franklin uses...so maybe that is where you saw it?

Excellent build. I like the insulated firebox. Keep the wo ...
  Topic: What would you do?
Pit Boss

Replies: 4
Views: 1679

PostForum: Commercial BBQ   Posted: Fri Jul 27 18 3:28 am   Subject: What would you do?
No matter what I say, it is always "easier said than done".

If you feel the food, and consequently the reputation, has suffered because of the change from the old pits, then by all mean ...
  Topic: Pulled Beef Recipe?
Pit Boss

Replies: 2
Views: 584

PostForum: General BBQ Discussion   Posted: Fri Jul 20 18 3:56 am   Subject: Pulled Beef Recipe?
The benefit for cooking chuck roasts is their size. You don't have to spend the money on an entire brisket if you're just wanting to smoke some good beef. In some cases, chuck isn't that much cheap ...
  Topic: What happened to this forum?
Pit Boss

Replies: 19
Views: 2329

PostForum: General BBQ Discussion   Posted: Fri Jul 20 18 3:52 am   Subject: What happened to this forum?
As an example:

I have been on vacation & away from my regular forums for two weeks. Logging on today, this site has 10 new posts for that entire two week period. Another similar forum I go t ...
  Topic: What happened to this forum?
Pit Boss

Replies: 19
Views: 2329

PostForum: General BBQ Discussion   Posted: Fri Jul 20 18 3:49 am   Subject: What happened to this forum?
Other than social media sites, like Facebook, there are still plenty of regular forums such as this one. The big difference is that their owners/moderators are all very active with not only policing ...
  Topic: NEED HELP with hog quarters
Pit Boss

Replies: 6
Views: 726

PostForum: General BBQ Discussion   Posted: Sat Jul 07 18 7:52 pm   Subject: NEED HELP with hog quarters
Keep those quarters whole.

Season ever how you like, but I'd go with just salt. And salt the skin side very well...no matter how you season the meat side. Fire up your pit to 300-350 and lay th ...
  Topic: NEED HELP with hog quarters
Pit Boss

Replies: 6
Views: 726

PostForum: General BBQ Discussion   Posted: Sat Jul 07 18 7:48 pm   Subject: NEED HELP with hog quarters
Triple post
  Topic: NEED HELP with hog quarters
Pit Boss

Replies: 6
Views: 726

PostForum: General BBQ Discussion   Posted: Sat Jul 07 18 7:46 pm   Subject: NEED HELP with hog quarters
Triple post
  Topic: Meat Vacuum seal - reheat questions.
Pit Boss

Replies: 9
Views: 1049

PostForum: General BBQ Discussion   Posted: Fri Jul 06 18 8:35 am   Subject: Meat Vacuum seal - reheat questions.
So when you rest your steak for 5 to 10 minutes you don't ever pour any of the rendered juices back over your steak because your steak is Moist? Don't ever pour any of the rendered juices off the cutt ...
  Topic: Meat Vacuum seal - reheat questions.
Pit Boss

Replies: 9
Views: 1049

PostForum: General BBQ Discussion   Posted: Fri Jun 29 18 3:51 am   Subject: Meat Vacuum seal - reheat questions.
Don't over-pack your bags, and flatten them out before sealing. That will make it easier to not only cool quicker/safer, but also speed up the reheat time. Hot water is a good method for reheating. ...
  Topic: Finally, A Competition Worthy Brisket
Pit Boss

Replies: 7
Views: 1500

PostForum: General BBQ Discussion   Posted: Fri Jun 08 18 2:29 am   Subject: Finally, A Competition Worthy Brisket
brewster, when you took your brisket off how did it probe? In other words, what was the sign that told you that the brisket was ready to come off the pit?
  Topic: Drip Beans Twist
Pit Boss

Replies: 4
Views: 910

PostForum: General BBQ Discussion   Posted: Fri Jun 01 18 2:58 am   Subject: Drip Beans Twist
Baked beans are very interesting when you add 3-5 different types of beans.
  Topic: Mustard Slather For Boston Butt
Pit Boss

Replies: 3
Views: 765

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 ...
 
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