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

Search found 21 matches
The Smoke Ring Forum Index
Author Message
  Topic: Pizza on the WSM, Questions about smoke

Replies: 57
Views: 24459

PostForum: General BBQ Discussion   Posted: Mon Apr 21 08 7:45 am   Subject: Pizza on the WSM, Questions about smoke

As for Bill's cooking methods, and authenticity, well I've known Bill for more than ten years and when he says something he cooks and serves you is authentic, you can bank on it. He is obsessive abo ...
  Topic: Pics of your Rig

Replies: 57
Views: 29591

PostForum: Cookers   Posted: Wed Mar 07 07 9:22 pm   Subject: Pics of your Rig
Here are pictures of my pits. In the first 2 pictures are my Big Jim Lazy Q. I've cooked offset, direct, using lump, wood, charcaol and with propane, ranging from steaks and pizza, brisket and butt, t ...
  Topic: Christmas Smoker Chaos

Replies: 4
Views: 3127

PostForum: General BBQ Discussion   Posted: Tue Dec 26 06 7:45 pm   Subject: Re: Christmas Smoker Chaos

How do you guys deal with major wind events while trying to cook. I would like some tips on how to control temp while the wind is wreaking havoc on my temp gauge.



The ...
  Topic: cleaning the cooker

Replies: 9
Views: 5255

PostForum: Cookers   Posted: Mon Dec 25 06 8:51 pm   Subject: cleaning the cooker
Depends on the cooker. I take my large mobile pit to the car wash once a year to cut the grease off. Take it home, fire it up with a small fire to dry it out, rub the inside with melted shortening, an ...
  Topic: smoking fresh polish keilbasa

Replies: 9
Views: 5802

PostForum: General BBQ Discussion   Posted: Sat Dec 23 06 10:30 pm   Subject: smoking fresh polish keilbasa
I would smoke the sausage at about 200 until it reaches 140 internal temperature. Then serve immediately, toss on the grill for a few minutes, or put into some ice water to stop the cooking and gel ...
  Topic: Turkey breast suggestions

Replies: 2
Views: 2356

PostForum: General BBQ Discussion   Posted: Sat Dec 23 06 4:12 am   Subject: Turkey breast suggestions
Cook to an internal temperature of 160
  Topic: Smoking my first turkey, tell me what I am about to do wrong

Replies: 13
Views: 6243

PostForum: General BBQ Discussion   Posted: Sat Dec 23 06 4:10 am   Subject: Smoking my first turkey, tell me what I am about to do wrong
Brining is fine, and since its a natural turkey I would suggest it. Another option is to inject with butter.

I wouldn't mess with the cheesecloth plan. In fact if you want a crispy skin, I wouldn't ...
  Topic: prime rib question

Replies: 6
Views: 3506

PostForum: General BBQ Discussion   Posted: Sat Dec 23 06 2:58 am   Subject: prime rib question
[url=http://www.wiviott.com/morefun.html]Check out Professor Wiviott's site. Gary has simple and great instructions for prime rib.
  Topic: Standing Rib Roast

Replies: 2
Views: 5977

PostForum: Beef Recipes   Posted: Sat Dec 23 06 2:51 am   Subject: Standing Rib Roast
[url=http://www.wiviott.com/morefun.html]Check out Professor Wiviott's site. Gary has simple and great instructions for prime rib.
  Topic: VS channel BBQ cook off

Replies: 87
Views: 35183

PostForum: General BBQ Discussion   Posted: Fri Dec 08 06 2:23 am   Subject: Re: VS Show
If anybody, from fans to disgruntled viewer, wants to know how decisions were made, selection of judges, the plans for the third season, or just to take a few other swings at us... I'll be here. Reg ...
  Topic: What is the greatest steak?

Replies: 83
Views: 57021

PostForum: Grilling   Posted: Sat Apr 22 06 8:25 pm   Subject: What is the greatest steak?
18-24 oz dry-aged, prime, bone-in, rib eye, seasoned with kosher salt, and grilled over a hot lump fire to medium rare. Let rest for 5 minutes, sprinkle with crushed black pepper, and either eat, or a ...
  Topic: I Need Spices!!!

Replies: 21
Views: 12337

PostForum: General BBQ Discussion   Posted: Wed Aug 17 05 2:07 am   Subject: I Need Spices!!!
The Spice House in Chicago is great. Do a google for them.
  Topic: BBQ by the lb.

Replies: 1
Views: 4525

PostForum: Catering   Posted: Sun Jul 10 05 12:52 am   Subject: BBQ by the lb.
You are much better off selling sandwiches and platters. I'm vending ribs and tips at busy corner gas station. I sell 1/4 slab of ribs or 1 lbs of tips, bread, and chips for $5.00. Gas station guy sel ...
  Topic: BBQ Sauce labels help

Replies: 6
Views: 8547

PostForum: Catering   Posted: Sun Jul 10 05 12:46 am   Subject: BBQ Sauce labels help
Have you considerd using plastic squeeze bottles and having your logo printed on them. Then you would just reuse the bottles.

I've decided that I'm going to have a printing company print up some la ...
  Topic: Looking for smoker

Replies: 3
Views: 6078

PostForum: Catering   Posted: Fri Jun 03 05 4:33 pm   Subject: Looking for smoker
[url=http://www.lazyq.com/smokers.html]Lazy Q is a great pit. I have one of Big Jim's pits and like it.
  Topic: Who's the best?

Replies: 28
Views: 19797

PostForum: BBQ Restaurant Reviews   Posted: Mon May 30 05 9:40 am   Subject: Who's the best?
Absolutely NO good BBQ restaurants in my area that I know of (TampaBay, FL). Sad Sad

But you have Bern's Steakhouse. Cool
  Topic: price for a pig roast

Replies: 13
Views: 14247

PostForum: Catering   Posted: Tue Mar 01 05 9:32 pm   Subject: price for a pig roast
when you're cooking direct over coal,doesn't the fat drip down and make a huge fire?My landlord has one like that ,that he rents out.I just can't see how if you put a hundred lbs of charcoal a foot be ...
  Topic: catering pricing rib's

Replies: 3
Views: 6779

PostForum: Catering   Posted: Thu Feb 24 05 9:45 pm   Subject: Re: catering pricing rib's
how much should i charge for rib's??? i just received my new lang 84 and i plan to start catering this summer...



I would call around to some local places that cater and ask the ...
  Topic: Blues Hog

Replies: 4
Views: 7808

PostForum: Rubs, Marinades, Brines, Mops & Sauces   Posted: Thu Feb 17 05 9:30 pm   Subject: Re: Blues Hog
I'd like to know if Bill Arnold's Tennessee Red is hot, as in spicy hot.

Thanks -


No. I don't consider it to be spicy hot. Tennessee Red is a great sauce, and one of the very few I like ...
  Topic: Traditional BBQ Site

Replies: 6
Views: 10372

PostForum: Cookers   Posted: Mon Feb 07 05 9:51 pm   Subject: Traditional BBQ Site
It's kind of funny that "Mr. Traditional" now has a website. Very Happy


He also has a gas wok made by Big Jim! I remember when Big Jim brought one of his pits up a couple of years ago. Bob looke ...
Page 1 of 2 Goto page 1, 2  Next
All times are GMT + 8 Hours
Jump to:  

Powered by phpBB © 2001, 2002 phpBB Group