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The Smoke Ring Forum Index
Author Message
  Topic: Wife thinkís Iím ODD

Replies: 27
Views: 13185

PostForum: General BBQ Discussion   Posted: Sat Jul 01 06 7:39 am   Subject: Yep
Yes she does !!
  Topic: Cheers!

Replies: 13
Views: 6718

PostForum: Introduce Yourself   Posted: Fri Jun 30 06 12:01 pm   Subject: Brisket
Be sure & have a probe thermometer to monitor meat temp & preferably a secondary one to monitor pit temp at grate level.
  Topic: Pellet, charcoal, wood or gas Grills...which do you prefer?

Replies: 12
Views: 6798

PostForum: General BBQ Discussion   Posted: Fri Jun 30 06 9:55 am   Subject: Yes
Yes I like gas, charcoal, electric, wood - I got one for each kind.
  Topic: Learning the judges.

Replies: 9
Views: 5305

PostForum: General BBQ Discussion   Posted: Fri Jun 30 06 9:54 am   Subject: Judge
The 'judges' may or may not be the ones that were there last time & their taste this time may not be the same as last time. That being said, it seems that sweet wins out over hot n spicy.
  Topic: Cleaning WSM

Replies: 1
Views: 2697

PostForum: Cookers   Posted: Fri Jun 30 06 4:33 am   Subject: Cleaning
I foil the water pan so it doesn't make a mess other than pelling the foil off. The grates I run thru the dishwasher. The bottom I turn over & shake out the ash. Not a big deal.
  Topic: Weber Smokey Mountain

Replies: 12
Views: 8262

PostForum: Cookers   Posted: Tue Mar 21 06 12:02 am   Subject: WSM
I bought one about 2 months ago off EBAY for $174. Got it just to see what everyone was talking about. I have a 24X36 chambered offset for big smokes, a gas grill for small stuff & grilling, and ...
  Topic: Smoker and wood deck

Replies: 9
Views: 17226

PostForum: General BBQ Discussion   Posted: Fri Mar 17 06 2:28 am   Subject: Fire
After correcting the hot coals falling out the bottom problem, the biggest hazard with a grease fire is catching the eves of the house on fire.

A lot of the apartment/condo here do NOT allow any ou ...
  Topic: Top Round ??

Replies: 10
Views: 10203

PostForum: General BBQ Discussion   Posted: Fri Mar 17 06 2:24 am   Subject: Beef roast
If you cook it to 165 in the middle and it is a big square vs. flat, the outside will be well done. I have cooked smaller 4 - 5 # round / top sirloin in the gas grill indirect to 145, rest for 30 - 4 ...
  Topic: Alien Bolo Ready and TESTED

Replies: 56
Views: 42257

PostForum: General BBQ Discussion   Posted: Wed Mar 15 06 11:21 pm   Subject: Bolo
I place my order this AM.
  Topic: Worst BBQ ever

Replies: 31
Views: 18905

PostForum: General BBQ Discussion   Posted: Wed Mar 15 06 4:49 am   Subject: DIY
I think once you do it yourself & find what you like & how to do it, you just can't find ANYTHING commercial that comes even close. At least I haven't. I just about got to the point of not e ...
  Topic: Stuffed Pork Tenderloin--mmm

Replies: 8
Views: 5040

PostForum: General BBQ Discussion   Posted: Tue Mar 14 06 6:31 am   Subject: Stuffed Pork Loin
Brined for 24 hours, fileted & marinated in rub for 24 hours. Stuffed with ham, canadian bacon, colby & pepperjack cheeses, onion, bell pepper. Smoked with Apple chunks on WSM 3 hours @ 300 u ...

Replies: 10
Views: 7691

PostForum: Competition BBQ   Posted: Sun Mar 12 06 3:01 am   Subject: CAP LOCKS
  Topic: Speaking of smokes...

Replies: 19
Views: 10876

PostForum: General BBQ Discussion   Posted: Sun Mar 12 06 2:59 am   Subject: Smokes
I had my last cigarette on the way to the hospital July 7, 1993 with my first heart attack. Doctors said if I didn't quit, they were wasting their time with the bypasses. Given enough incentive, qui ...
  Topic: Smoke for Pork

Replies: 9
Views: 4558

PostForum: General BBQ Discussion   Posted: Sun Mar 12 06 2:54 am   Subject: Wood
Both are strong smoke flavor. I prefer pecan with maybe a hickory chunk or too, or some fruit wood (apple - cherry). Unless you have done mesquite before, it is strong. Some like it, some don't. I ...
  Topic: Pork Tenderloin Questions

Replies: 20
Views: 11372

PostForum: General BBQ Discussion   Posted: Sun Mar 12 06 2:50 am   Subject: Loin
I bought a loin this week, about 6 #. I cut it into a flat 1/2 pork steak, all in one piece. At noon yesterday I put it in brine, 3/4 cup kosher salt, 3/4 cup sugar, rosemary, rub, 1 gallon of water ...
  Topic: Alien BBQ Bolo Poll #1

Replies: 14
Views: 9149

PostForum: General BBQ Discussion   Posted: Thu Mar 09 06 11:59 am   Subject: Bolo
Does the metal extend the full length of the wooden handle?

If there is any flex in the blade at all, it looks like the handle would crack with repetitive use for heavy meats.

I like the top one ...
  Topic: Where can I go to buy high heat probes for my Maverick E-73?

Replies: 4
Views: 3420

PostForum: General BBQ Discussion   Posted: Wed Mar 08 06 9:45 pm   Subject: Probes
Maverick only lists hi heat probes for the meat.

2 probes for 27.75 or $17 each

Mail check to Attn Customer Service
Maverick Industries, Inc.
94 Mayfield Ave.
Edison, NJ 08837

Regualr heat ...
  Topic: Cooking brisket directly over the coals... (lots of pics)

Replies: 8
Views: 8530

PostForum: General BBQ Discussion   Posted: Tue Mar 07 06 12:01 pm   Subject: Briskett
Looks like good Q to me !
  Topic: sanitation

Replies: 2
Views: 4942

PostForum: Sausage Making   Posted: Tue Mar 07 06 11:56 am   Subject: Clorox & water
I keep a spray bottle 1/3 clorox 2/3 water next to the sink to detox cutting boards & cooking utilis. Spray it on, rinse with hot water after about 30 - 45 seconds, wipe dry

Anyway, that's how ...
  Topic: forgive me for i have sinned...

Replies: 9
Views: 4956

PostForum: General BBQ Discussion   Posted: Mon Mar 06 06 10:50 pm   Subject: Ruined
Most all that stuff is on the outside. Soak in water, brush & it comes off. Good for beans anyway Exclamation
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