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The Smoke Ring Forum Index
Author Message
  Topic: Those sneaky Taliban
bigabyte

Replies: 7
Views: 2780

PostForum: Off Topic   Posted: Fri Mar 14 08 4:04 am   Subject: Those sneaky Taliban
That's funny! Laughing Laughing Laughing Laughing Laughing
  Topic: Spice Grinders
bigabyte

Replies: 3
Views: 2490

PostForum: Rubs, Marinades, Brines, Mops & Sauces   Posted: Wed Mar 12 08 1:05 am   Subject: Spice Grinders
I don't see any sense buying an expensive grinder, just a whirly-type grinder will do. However, don't vheap out too much because blade-quality and horsepower does affect how finely you can grind it. ...
  Topic: what does your username means?
bigabyte

Replies: 174
Views: 44688

PostForum: Off Topic   Posted: Tue Mar 11 08 12:12 am   Subject: what does your username means?
When I signed up on the Smoke Ring a couple years ago, I was looking to get into competitions and was trying to come up with a team name. At that time, the best I could come up with for some reason w ...
  Topic: Did anyone ever think back??
bigabyte

Replies: 24
Views: 7325

PostForum: General BBQ Discussion   Posted: Sat Mar 08 08 3:37 am   Subject: Did anyone ever think back??
I was about 18, didn't know a thing really about how to cook various meats. I had grilled many steaks, and could make a real mean steak, but that was it except for burgers, dogs, that sorta thing.
...
  Topic: Fake ham
bigabyte

Replies: 13
Views: 3359

PostForum: General BBQ Discussion   Posted: Fri Mar 07 08 11:00 pm   Subject: Fake ham
The cheesecloth is normally used in the seperation of the curds and whey, as mentioned above. You can pull up the edges of the cheesecloth and wring out the excess liquid if need be.
  Topic: Smoked Sausage Balls
bigabyte

Replies: 2
Views: 2995

PostForum: Smoked Foods   Posted: Fri Mar 07 08 1:49 pm   Subject: Smoked Sausage Balls
I don;t think I've ever heard of a recipe like this before. Is the Bisquick used to bind it together into a meatloaf/meatball sort of thing, or is it used to actually make it a little crunchy or some ...
  Topic: WSM Burn Time Question
bigabyte

Replies: 32
Views: 9620

PostForum: Cookers   Posted: Fri Mar 07 08 5:35 am   Subject: WSM Burn Time Question
Like mentioned above, I get longer times if I put all my lit coals on top in the center. When I spread them out it burns up faster.
  Topic: Simple Thermodynamics?
bigabyte

Replies: 41
Views: 13053

PostForum: General BBQ Discussion   Posted: Thu Mar 06 08 12:48 am   Subject: Simple Thermodynamics?
Tjose of you who believe that putting a water pan in a WSM will limit you cooker to 212 degrees are really fooling yourselves. Even without the pressure, just because there is steam in the cooker doe ...
  Topic: kosher salt or sea salt?
bigabyte

Replies: 5
Views: 3526

PostForum: Rubs, Marinades, Brines, Mops & Sauces   Posted: Wed Mar 05 08 11:54 am   Subject: kosher salt or sea salt?
Size and shape of the salt crystal plays a huge factor in the surface area of taste buds in direct contact with salt causing the amount of salt you taste. A roundish chunk of sea salt on your tongue ...
  Topic: Simple Thermodynamics?
bigabyte

Replies: 41
Views: 13053

PostForum: General BBQ Discussion   Posted: Wed Mar 05 08 11:38 am   Subject: Simple Thermodynamics?
I control my temps by the amount of fuel that is burning in my WSM. I know how many lit coals to add, where to place them, and where to set the intakes, and I know what the cooker will run at. I don ...
  Topic: What do ya' all do with the seed's from your ABT's
bigabyte

Replies: 18
Views: 8503

PostForum: Other recipes   Posted: Wed Mar 05 08 6:46 am   Subject: What do ya' all do with the seed's from your ABT's
Maybe you could gry them and grind them to use for a spicy powder?
  Topic: Room Temp or Cooler Temp...
bigabyte

Replies: 5
Views: 1787

PostForum: General BBQ Discussion   Posted: Tue Mar 04 08 6:05 am   Subject: Room Temp or Cooler Temp...
I take them out of the fridge/cooler, rub them down, and toss on the cooker. Never found an advantage to letting the rub sit overnight, or letting it come up to room temp.
  Topic: Roxy mustard sauce
bigabyte

Replies: 48
Views: 9569

PostForum: General BBQ Discussion   Posted: Tue Mar 04 08 5:33 am   Subject: Roxy mustard sauce
Two half-size aluminums pans full! Laughing
  Topic: Roxy mustard sauce
bigabyte

Replies: 48
Views: 9569

PostForum: General BBQ Discussion   Posted: Tue Mar 04 08 5:26 am   Subject: Roxy mustard sauce
I had more pulled pork leftovers for lunch today, this time with even more of this sauce. Love it!
  Topic: My new logo
bigabyte

Replies: 14
Views: 4231

PostForum: General BBQ Discussion   Posted: Tue Mar 04 08 3:59 am   Subject: My new logo
Nice! Reminds me of Calvin and Hobbes. I like it.
  Topic: New WSM
bigabyte

Replies: 11
Views: 3726

PostForum: Cookers   Posted: Tue Mar 04 08 12:13 am   Subject: New WSM
I fill my pan with sand for a heat sink. It takes the WSM about 2.5 hours to get fully up to steady temp due to heating all this sand as well, but the benifit is steady temps even in windy conditions ...
  Topic: Mad Science Experiment - Smoke Rings
bigabyte

Replies: 59
Views: 15599

PostForum: General BBQ Discussion   Posted: Mon Mar 03 08 9:30 pm   Subject: Mad Science Experiment - Smoke Rings
No! Laughing The pics before and after did not do it justice. It looked (and smelled) far less appetizing. It looked like it had fallen in the firebox, and smelled like ash. Someone would have to be ...
  Topic: almond, apple and plum
bigabyte

Replies: 10
Views: 4461

PostForum: Wood and Charcoal   Posted: Mon Mar 03 08 9:26 pm   Subject: almond, apple and plum
Man, I wish I had access to those. Never seen anything like that around here as firewood.
  Topic: Mad Science Experiment - Smoke Rings
bigabyte

Replies: 59
Views: 15599

PostForum: General BBQ Discussion   Posted: Mon Mar 03 08 1:51 pm   Subject: Mad Science Experiment - Smoke Rings
Well, I have caught so much grief over the photos on the various forums that I actually went back to the camera to check the manual again and mess around with it to brush-up on it. I found I had done ...
  Topic: First packer brisket attempt (not so great)?
bigabyte

Replies: 25
Views: 6651

PostForum: General BBQ Discussion   Posted: Mon Mar 03 08 1:15 pm   Subject: First packer brisket attempt (not so great)?
You may have overcooked it. That stall you got at 190 was probably when the point was finally loosening up and rendering. I have rarely had a brisket where both the flat and the point were perfect a ...
 
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