FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Search found 2363 matches
The Smoke Ring Forum Index
Author Message
  Topic: Wanting to take my Brisket up a notch, need some advice
Pit Boss

Replies: 12
Views: 8454

PostForum: General BBQ Discussion   Posted: Jun 07 2019   Subject: Wanting to take my Brisket up a notch, need some advice
I season with SPG and don't inject anything...so I really got nothin'.
  Topic: Brisket - Texas vs. KC
Pit Boss

Replies: 6
Views: 6012

PostForum: General BBQ Discussion   Posted: May 31 2019   Subject: Brisket - Texas vs. KC
Think more of a sweet rub, also burnt ends, usually in my opinion too sweet, too saucy. JMHO...

In the beginning...burnt ends weren't necessarily sweet, and they sure weren't saucy. They were lite ...
  Topic: cleaning rusty cast iron
Pit Boss

Replies: 4
Views: 7140

PostForum: Cookers   Posted: Apr 19 2019   Subject: cleaning rusty cast iron
Electrolosis works great on CI...self cleaning cycle in the oven is the fastest. Two hours and they come out as bare iron. Oil them as soon as the oven door unlocks...they will still be screaming ho ...
  Topic: Fast cut butt
Pit Boss

Replies: 9
Views: 5130

PostForum: General BBQ Discussion   Posted: Mar 15 2019   Subject: Fast cut butt
I have divided butts on numerous occasions. Simply slice them in half right by the bone...money muscle/boneless half, and blade-bone(in) half. It's a simple process that takes mere seconds.

Als ...
  Topic: Where is everyone?
Pit Boss

Replies: 47
Views: 26509

PostForum: General BBQ Discussion   Posted: Feb 01 2019   Subject: Where is everyone?
I"m a member of several of the Facebook bbq pages, but that style form is very different from web site based forums like this one.

I will say that a good web site based forum is BBQ Bretheren. ...
  Topic: Mrs k.c.hawg has gone to the heavens to smell the hickory
Pit Boss

Replies: 20
Views: 12968

PostForum: General BBQ Discussion   Posted: Jan 25 2019   Subject: Mrs k.c.hawg has gone to the heavens to smell the hickory
Beautiful
  Topic: picture test
Pit Boss

Replies: 5
Views: 8864

PostForum: Off Topic   Posted: Jan 18 2019   Subject: picture test
I used to use Photobucket, but have not tried any new picture hosting services. Haven't seen SoEzzy post lately about pictures either. Wonder what he would recommend??

SoEzzy hasn't made a post i ...
  Topic: Smoked pulled pork Hot and fast on a gasser?
Pit Boss

Replies: 10
Views: 7649

PostForum: Hot & Fast   Posted: Jan 13 2019   Subject: Smoked pulled pork Hot and fast on a gasser?
You can...but I'm going to be honest...I prefer the microwave over the oven in this case.
  Topic: Smoked pulled pork Hot and fast on a gasser?
Pit Boss

Replies: 10
Views: 7649

PostForum: Hot & Fast   Posted: Jan 13 2019   Subject: Smoked pulled pork Hot and fast on a gasser?
I suggest...

When you pull from the pit today, rest for at least an hour or maybe two hours. To do that, I would pull from the pit, allow to stand about 10 minutes uncovered, wrap (or re-wrap) in ...
  Topic: picture test
Pit Boss

Replies: 5
Views: 8864

PostForum: Off Topic   Posted: Jan 12 2019   Subject: picture test
This is the main thing that makes this site suck to the high heavens. Stupid, ancient codes to post pictures. A new forum program would be awesome...but since the owners abandoned the site it most l ...
  Topic: Smoked pulled pork Hot and fast on a gasser?
Pit Boss

Replies: 10
Views: 7649

PostForum: Hot & Fast   Posted: Jan 12 2019   Subject: Smoked pulled pork Hot and fast on a gasser?
It may take 6-7 hours...but don't be surprised if you're done in five.
  Topic: Smoked pulled pork Hot and fast on a gasser?
Pit Boss

Replies: 10
Views: 7649

PostForum: Hot & Fast   Posted: Jan 12 2019   Subject: Smoked pulled pork Hot and fast on a gasser?
Don't go by temperature. Pulling at 200 may do it, but typically the higher the cook temp the higher the internal temp necessary to get it tender. Temperature should only be considered a tool to get ...
  Topic: Where is everyone?
Pit Boss

Replies: 47
Views: 26509

PostForum: General BBQ Discussion   Posted: Dec 22 2018   Subject: Where is everyone?
Everything has moved to Facebook and it kinda sucks :/ this place was poping back in the day love and miss y’all RIP the ring

Facebook has become an option, yes. But not everyone has moved there ...
  Topic: Where is everyone?
Pit Boss

Replies: 47
Views: 26509

PostForum: General BBQ Discussion   Posted: Dec 08 2018   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: 47
Views: 26509

PostForum: General BBQ Discussion   Posted: Dec 08 2018   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: 7326

PostForum: Sausage Making   Posted: Oct 13 2018   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: 9136

PostForum: Off Topic   Posted: Sep 30 2018   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: 4485

PostForum: General BBQ Discussion   Posted: Sep 09 2018   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: 6763

PostForum: Sausage Making   Posted: Sep 07 2018   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: 7
Views: 7162

PostForum: General BBQ Discussion   Posted: Aug 17 2018   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 ...
 
Page 1 of 119 Goto page 1, 2, 3 ... 117, 118, 119  Next
All times are GMT + 8 Hours
Jump to:  


Powered by phpBB © 2001, 2002 phpBB Group