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The Smoke Ring Forum Index
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  Topic: Whole Hog #2
Pit Boss

Replies: 8
Views: 444

PostForum: General BBQ Discussion   Posted: Fri Oct 20 17 5:23 am   Subject: Whole Hog #2
Looks really good.

Being from Eastern NC I'm used to seeing golden-to-brown whole hogs cooked over coals. Normally when guys "smoke" these they come out very dark...almost black. I crin ...
  Topic: Absolute beginner need help on first cook
Pit Boss

Replies: 10
Views: 465

PostForum: General BBQ Discussion   Posted: Fri Oct 13 17 8:22 am   Subject: Absolute beginner need help on first cook
Learning is the key to success! And it sounds as if you experienced both!!!

As for seasoning...I like the idea of forming a base line...use just salt & black pepper. Course salt & coarse ...
  Topic: seafood entry
Pit Boss

Replies: 3
Views: 843

PostForum: Competition BBQ   Posted: Fri Sep 22 17 4:50 am   Subject: seafood entry
I like the shrimp suggestion as well as the oyster suggestion. With the oysters...you might try steaming just to open, remove clean from the shells, place back in the shells & put in the smoker f ...
  Topic: My Seasoning Recipe
Pit Boss

Replies: 4
Views: 450

PostForum: General BBQ Discussion   Posted: Fri Sep 22 17 4:44 am   Subject: My Seasoning Recipe
Many times...my seasoning...is only salt.

So, there that.

LoL
  Topic: Masterbuilt electric smoker brisket tips needed!
Pit Boss

Replies: 2
Views: 563

PostForum: Smoked Foods   Posted: Fri Sep 15 17 10:01 pm   Subject: Re: Masterbuilt electric smoker brisket tips needed!
Hey guys, I want to run down what I am going to do...any tips to have a better brisket would be appreciated!

I bought a USDA Prime brisket from Costco, trimmed the fat until I got about a quarter i ...
  Topic: Spatchcock Chicken
Pit Boss

Replies: 2
Views: 245

PostForum: Smoked Foods   Posted: Fri Sep 15 17 9:42 pm   Subject: Spatchcock Chicken
I would simply shoot for 300-350 for the entire cook. And that's way too much smoke for chicken...for me...but everyone wants something different.
  Topic: Seasoned wood now?
Pit Boss

Replies: 1
Views: 250

PostForum: Wood and Charcoal   Posted: Fri Sep 15 17 9:39 pm   Subject: Seasoned wood now?
Will depend, of course, on whether it is split. And then, what size are the splits.

The smaller & shorter the split...the faster the time to use.w

Whoever you are buying from may have som ...
  Topic: What type of sausage do you serve?
Pit Boss

Replies: 6
Views: 887

PostForum: Catering   Posted: Fri Aug 11 17 7:11 pm   Subject: What type of sausage do you serve?
Be careful with your Andouille selection. They may be too spicy for your neighborhood. I still suggest you go with something more local to you if possible.
  Topic: What type of sausage do you serve?
Pit Boss

Replies: 6
Views: 887

PostForum: Catering   Posted: Fri Aug 11 17 9:30 am   Subject: Re: What type of sausage do you serve?
I want to offer a traditional Southern BBQ type sausage.
What would you recommend?
Bratwurst?
Sweet Italian?
Hot Italian?

I wish you luck in your venture my friend.

I would not go with any ...
  Topic: Keeping food warm for a party ?
Pit Boss

Replies: 6
Views: 468

PostForum: General BBQ Discussion   Posted: Fri Aug 04 17 5:17 am   Subject: Keeping food warm for a party ?
Long story short...I would want 6oz of protein per person...split that any way you wish.
  Topic: Keeping food warm for a party ?
Pit Boss

Replies: 6
Views: 468

PostForum: General BBQ Discussion   Posted: Fri Aug 04 17 5:10 am   Subject: Keeping food warm for a party ?
You're going to be cooking alot of food...especially if they are serving themselves.

If I was serving, I'd be selling (and cooking) 3oz of each per person. But since they are serving themselves yo ...
  Topic: Keeping food warm for a party ?
Pit Boss

Replies: 6
Views: 468

PostForum: General BBQ Discussion   Posted: Thu Aug 03 17 11:14 am   Subject: Keeping food warm for a party ?
You're gonna max at 20 people per 12# butt & 25 people per 15# brisket...at 6oz sevings...and that's if you take control of the portioning.
  Topic: Keeping food warm for a party ?
Pit Boss

Replies: 6
Views: 468

PostForum: General BBQ Discussion   Posted: Thu Aug 03 17 11:10 am   Subject: Keeping food warm for a party ?
How much do you plan on the group being served per person? Is this a family reunion...serve yourself? Is it a catering...you portion & serve?

I don't think you're estimating enough.
  Topic: New amateur smoker build
Pit Boss

Replies: 16
Views: 1239

PostForum: Cookers   Posted: Sat Jul 22 17 3:47 am   Subject: New amateur smoker build
Those casters, though......

They're the bees knees!
  Topic: Brisket fail
Pit Boss

Replies: 8
Views: 1013

PostForum: General BBQ Discussion   Posted: Sat Jul 22 17 3:44 am   Subject: Brisket fail
Two ways to fix...as suggested, dry pan & wrap...or water pan (like your smoker was designed) and don't wrap. Regardless on what method you use, or what type of smoker you ever use for the rest o ...
  Topic: First Pig on the trailer
Pit Boss

Replies: 5
Views: 733

PostForum: General BBQ Discussion   Posted: Tue Jul 18 17 1:06 am   Subject: First Pig on the trailer
What kind of smoker is that, that uses NFS storage racks as cooking racks...and what were they coated with? Not criticizing, just curious.
  Topic: HD compliant enclosure help!
Pit Boss

Replies: 4
Views: 541

PostForum: Catering   Posted: Tue Jul 18 17 1:00 am   Subject: HD compliant enclosure help!
Replied on the "other" site...but are you trying to stay mobile, or will this be a brick & mortar spot?
  Topic: Can't see pics
Pit Boss

Replies: 6
Views: 651

PostForum: General BBQ Discussion   Posted: Mon Jul 17 17 4:36 am   Subject: Can't see pics
Not going to happen. Photobucket crapped an all the folks who figured they needed to use their device. Thank goodness I keep all my own photos myself.
  Topic: Confused - curing salt
Pit Boss

Replies: 9
Views: 1889

PostForum: Sausage Making   Posted: Sun Jul 16 17 7:48 am   Subject: Confused - curing salt
I'm fairly sure boudin is traditionally not cured.
  Topic: Puffing a little smoke on my day off...
Pit Boss

Replies: 6
Views: 1075

PostForum: General BBQ Discussion   Posted: Fri Jun 23 17 7:26 pm   Subject: Puffing a little smoke on my day off...
Any pics of the cooked loin? I don't normally take a loin past 145-150. The sausage has to go at least to 160. I would wonder how "done" the loin got while going that high.
 
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