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The Smoke Ring Forum Index
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  Topic: 22# Corned Beef...new some guidence
SoEzzy

Replies: 7
Views: 10404

PostForum: Beef Recipes   Posted: Dec 29 2017   Subject: Re: 22# Corned Beef...new some guidence
This will not be my first attempt at a fauxstrami, but it will be the first at 22 lbs. This thing is a beast.

I will do the rince, water-bath, rub, rest prior to a 250 deg smoke on my Yoder (not s ...
  Topic: Spammer
SoEzzy

Replies: 0
Views: 5472

PostForum: Spammers Hell   Posted: Jun 08 2017   Subject: Spammer
I'm a spammer.
  Topic: 85 gallon UDS Build
SoEzzy

Replies: 5
Views: 6088

PostForum: Cookers   Posted: Jun 01 2017   Subject: 85 gallon UDS Build
I use 6 x 3/4" holes covered with magnets for intakes, evenly spaced, and I run them with 1 to 1.5 open to ride straight in the 250 - 300° range.

Exhaust I run 8 x 1/2", and run the 2&qu ...
  Topic: Tips/Help needed cooking with Camp Chef 3 Burner
SoEzzy

Replies: 4
Views: 8335

PostForum: Flat Top & Griddle Grilling   Posted: May 19 2017   Subject: Tips/Help needed cooking with Camp Chef 3 Burner
It take some time to season any grill, the secret is to use good lard, shmeer a thin layer over the top of the grill, heat the grill on the burners, as the fat melts, wipe off the excess, and turn off ...
  Topic: Rational VarioSmoker
SoEzzy

Replies: 1
Views: 6693

PostForum: Commercial BBQ   Posted: May 19 2017   Subject: Re: Rational VarioSmoker
Hi there,
Has anyone tried to BBQ or smoke anything in this oven? They have a VarioSmoker option that allows the smoke but not sure if it can really emulate real BBQ.

That costs over $400, and I c ...
  Topic: Computer problems
SoEzzy

Replies: 9
Views: 12357

PostForum: Catering   Posted: Feb 24 2017   Subject: Computer problems
Highlight the cell, but change the info in the address line at the top.

If you have questions, feel free to email me or pm me.
  Topic: Ground Venison
SoEzzy

Replies: 4
Views: 10130

PostForum: Sausage Making   Posted: Dec 16 2016   Subject: Ground Venison
I made several different recipes of venison sausage last year, and from memory they all had cure in them. I saw the recipe book a couple of days ago, I'll look for it tomorrow.
  Topic: Selling my BBQ restaurant
SoEzzy

Replies: 2
Views: 8279

PostForum: Commercial BBQ   Posted: Dec 12 2016   Subject: Selling my BBQ restaurant
Good luck with your sale...and move!
  Topic: First Custom Smoker Help
SoEzzy

Replies: 7
Views: 5463

PostForum: Cookers   Posted: Nov 22 2016   Subject: Re: First Custom Smoker Help
I am trying to build my first smoker with my dad and need some help. I already have an idea for the overall layout and design I want just need some help kind of ironing out the details and things alon ...
  Topic: Thanksgiving plans?
SoEzzy

Replies: 23
Views: 9764

PostForum: General BBQ Discussion   Posted: Nov 19 2016   Subject: Thanksgiving plans?
It's an old Betty Crocker recipe with a twist.

1 lb cranberrys
2 cup water
2 cup sugar

Boil the water add the sugar, stir till dissolved, simmer additional 5 minutes, add 3/4 of the cleaned / ...
  Topic: Thanksgiving plans?
SoEzzy

Replies: 23
Views: 9764

PostForum: General BBQ Discussion   Posted: Nov 17 2016   Subject: Thanksgiving plans?
Double smoked honey roast Ham, and a couple of Turkey breasts, with a stuffing made with pork sausage, roast potatoes, yams, green bean casserole, peas and sweet corn, gravy and home made cranberry sa ...
  Topic: buying a whole hog around Vero Beach Fl. (central FL.) ??
SoEzzy

Replies: 3
Views: 2547

PostForum: General BBQ Discussion   Posted: Nov 05 2016   Subject: buying a whole hog around Vero Beach Fl. (central FL.) ??
Contact BBQMAN, he's in St Petersburg, (if that's central enough for you), but he will probably know, who does what, where!

http://www.thesmokering.com/forum/profile.php?mode=viewprofile&u=406
  Topic: Hanging Rib Roast
SoEzzy

Replies: 4
Views: 3104

PostForum: General BBQ Discussion   Posted: Oct 30 2016   Subject: Hanging Rib Roast
Strange, after all these years of smoking, I don't think I have ever done Garlic bread in the smoker, even though I've baked bread in them before, it just never occured to me!

That's going to have ...
  Topic: Oversized firebox
SoEzzy

Replies: 4
Views: 4160

PostForum: Cookers   Posted: Oct 27 2016   Subject: Oversized firebox
20" x 20" is large, but why not go with 20" x 14" or 15", with 15" it would still look good, as the proportions would be 3:4.

If you build it shorter, you are not as t ...
  Topic: Keeping a grill cover in tact
SoEzzy

Replies: 7
Views: 3424

PostForum: General BBQ Discussion   Posted: Oct 20 2016   Subject: Keeping a grill cover in tact
I would think about a wind break, either out of shrubs, fencing or bricks and blocks.

Or if you can move it close to a wall or othur structure?
  Topic: Corned beef brisket fail
SoEzzy

Replies: 3
Views: 2968

PostForum: General BBQ Discussion   Posted: Oct 12 2016   Subject: Corned beef brisket fail
I have a large stainless steel bowl, I drop in a rolned beef, and sit it under a dribbling tap on the sink, and allow the water to flew, changing it out constanly for at least 4 hours, and ometimes as ...
  Topic: Which smoke for Butts?
SoEzzy

Replies: 10
Views: 4508

PostForum: General BBQ Discussion   Posted: Oct 12 2016   Subject: Which smoke for Butts?
I like Apple wood, or a mix of Apple and Oak.

Bit it depends more on what wood you have or can get easily, Just about anything works well with Pork, though I'm not so fond of Cherry on it' own with ...
  Topic: SoEzzy's Fame Is Spreading
SoEzzy

Replies: 2
Views: 3987

PostForum: Cookers   Posted: Oct 04 2016   Subject: SoEzzy's Fame Is Spreading
It's a nice way to make a profit, it's about double what making one yourself would cost you!

But no, it's not mine. Wink Laughing Wink
  Topic: Galvanized water tank question
SoEzzy

Replies: 4
Views: 3566

PostForum: Cookers   Posted: Oct 03 2016   Subject: Galvanized water tank question
The zink in the galvanizing produces metal fume fever, I think from memory it is worst at about 800°, and you can easily get that hot with charcoal.

I won't cook on anything galvanized. JM2C!
  Topic: Pork Butt Holding Temps
SoEzzy

Replies: 3
Views: 2598

PostForum: General BBQ Discussion   Posted: Sep 29 2016   Subject: Pork Butt Holding Temps
I like to preheat the cooler with hot water the last hour og the cook.

Cook your butt to 195 - 205° internal, pan at 160° internal, smoke to final, fol lid the pan, tip out the hot water, put the ...
 
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