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The Smoke Ring Forum Index
Author Message
  Topic: First smoke of the summer
ethernectar

Replies: 3
Views: 1006

PostForum: General BBQ Discussion   Posted: Sun Jun 06 10 7:14 am   Subject: First smoke of the summer
http://farm5.static.flickr.com/4008/4672523303_e378b7c4df.jpg

Right: Beans in a beer, maple syrup and syrachi sauce.

Baby Back Ribs:
Back row: Mustard rub with milwaukee iron seasoning topped w ...
  Topic: Beans, Beef, Beer & Rain
ethernectar

Replies: 10
Views: 2472

PostForum: General BBQ Discussion   Posted: Mon Jan 18 10 9:59 am   Subject: Beans, Beef, Beer & Rain
Well, it was a rainy day today, but I fired up the smoker this morning after a few months w/o any smoky goodness.

So, here's white, pinto and black beans in a beer, garlic/onion powder, maple syrup ...
  Topic: Roll call for Labor Day Weekend. Who is smokin what?
ethernectar

Replies: 100
Views: 16462

PostForum: General BBQ Discussion   Posted: Tue Sep 08 09 6:06 am   Subject: Roll call for Labor Day Weekend. Who is smokin what?

Here is her mother Shocked
http://rock103.com/pages/bod/z/081309.jpg

Um, I'll take 1 rack to go please.

LOL. Smile
  Topic: Roll call for Labor Day Weekend. Who is smokin what?
ethernectar

Replies: 100
Views: 16462

PostForum: General BBQ Discussion   Posted: Tue Sep 08 09 6:05 am   Subject: Roll call for Labor Day Weekend. Who is smokin what?
Just past half-way...

http://farm4.static.flickr.com/3447/3897452143_63cbf94316.jpg
  Topic: Roll call for Labor Day Weekend. Who is smokin what?
ethernectar

Replies: 100
Views: 16462

PostForum: General BBQ Discussion   Posted: Mon Sep 07 09 8:51 am   Subject: Roll call for Labor Day Weekend. Who is smokin what?
Smoking 2 fresh salmon sides (dry brined and waiting in the fridge about 24 horus).
Chuck roast - rubbed & ready, figure its a 10 hour cook
Some test ribs - rubbed & ready.

Also got a bow ...
  Topic: Want to get close to Hutch's sauce
ethernectar

Replies: 0
Views: 1033

PostForum: Rubs, Marinades, Brines, Mops & Sauces   Posted: Sat Aug 29 09 10:03 am   Subject: Want to get close to Hutch's sauce
I want to try and get close to Hutch's BBQ Sauce with my own concoction. Anyone tried to match Hutch's before?
  Topic: Smokin today!
ethernectar

Replies: 12
Views: 2879

PostForum: General BBQ Discussion   Posted: Mon Aug 24 09 11:51 am   Subject: Smokin today!
look at this crazy smoke ring!!!

http://farm3.static.flickr.com/2572/3850529921_46648eebc2.jpg
  Topic: Smokin today!
ethernectar

Replies: 12
Views: 2879

PostForum: General BBQ Discussion   Posted: Mon Aug 24 09 11:46 am   Subject: Smokin today!
mslater:

Potato mash came out good. LMK if you had any specific questions.
  Topic: Smokin today!
ethernectar

Replies: 12
Views: 2879

PostForum: General BBQ Discussion   Posted: Mon Aug 24 09 11:45 am   Subject: Smokin today!
http://farm3.static.flickr.com/2436/3850529359_3b8f8e6cbe.jpg
With notes: http://www.flickr.com/photos/ethernectar/3850529359/?edited=1
  Topic: Smokin today!
ethernectar

Replies: 12
Views: 2879

PostForum: General BBQ Discussion   Posted: Sun Aug 23 09 10:23 pm   Subject: Smokin today!
Its been about a month since I had the time to do anything. So today I'm smoking a small pork loin (end cut IIRC) with a brandy and maple mop and a beef chuck roast, plus I'm going to try to do garlic ...
  Topic: Photographing Que.
ethernectar

Replies: 5
Views: 1330

PostForum: General BBQ Discussion   Posted: Mon Jul 27 09 9:51 pm   Subject: Photographing Que.
Or start up a photography sub-forum.

I take a lot of photographs in my work so I don't always go the 'whole hog' in my bbq pics, they're basically just snapshots. Maybe next time I'll go the extra ...
  Topic: Assistance required! Why are our briskets/ribs so small!?
ethernectar

Replies: 11
Views: 3508

PostForum: General BBQ Discussion   Posted: Thu Jul 23 09 10:29 am   Subject: Assistance required! Why are our briskets/ribs so small!?
Look around for an 'organic' rancher. Here in California almost all of our beef, pork, and chicken comes from larger commercial ranchers who bulk-process their meat. (The days of talking to the actual ...
  Topic: Sunday Smokin's
ethernectar

Replies: 5
Views: 1583

PostForum: General BBQ Discussion   Posted: Tue Jul 21 09 10:22 pm   Subject: Sunday Smokin's
Pigslips,

I'm learning as I go, so I just made up a larger batch of my 'normal' rub and laid it on, along with the little package of seasoning that came with it.

Great flavor, pretty much like ...
  Topic: Sunday Smokin's
ethernectar

Replies: 5
Views: 1583

PostForum: General BBQ Discussion   Posted: Mon Jul 20 09 9:21 am   Subject: Sunday Smokin's
Pork Loin:
http://farm4.static.flickr.com/3445/3737476850_5e20b3c861.jpg
Smoked at approx 225 for 5 hours over red oak. My rub, real maple syrup drizzled at hour 4.

Smoked Corned Beef:
http://f ...
  Topic: First Brisket
ethernectar

Replies: 6
Views: 2330

PostForum: Smoked Foods   Posted: Fri Jul 17 09 11:35 am   Subject: First Brisket
That smoke ring is crazy!

I like your dual-thermometer setup inside the chamber.
  Topic: Leftovers even better second day!
ethernectar

Replies: 2
Views: 4758

PostForum: Leftover Recipes   Posted: Tue Jul 14 09 10:34 am   Subject: Leftovers even better second day!
http://farm3.static.flickr.com/2479/3718438249_a8923743f2.jpg

Smoked spare ribs (leftovers from this weekend), Sierra Nevada Porter Mustard, Tomatos from the garden, home-made rye bread and mozzare ...
  Topic: Todays cook pictures.
ethernectar

Replies: 21
Views: 4566

PostForum: General BBQ Discussion   Posted: Mon Jul 13 09 8:34 am   Subject: Todays cook pictures.
Where'd you get that little flying oinker?
  Topic: First Fattie and ABT's (LOTS of pics)
ethernectar

Replies: 12
Views: 4489

PostForum: General BBQ Discussion   Posted: Mon Jul 13 09 7:34 am   Subject: First Fattie and ABT's (LOTS of pics)
Paul,

Looks good, makes me want to do more abts next weekend. Note that you don't have to put the two halves back together, just make sure that the abt 'boat' stays upright when its on the grill. I ...
  Topic: Throw down series, event #2
ethernectar

Replies: 340
Views: 45976

PostForum: General BBQ Discussion   Posted: Sun Jul 12 09 10:16 am   Subject: Clarification needed
Can our benevolent overlord and gracious judge clarify where the ground beef comes from? EG: does it need to be straight from the market or are DIY approaches valid?
  Topic: Next Throwdown Thoughts
ethernectar

Replies: 56
Views: 7702

PostForum: General BBQ Discussion   Posted: Wed Jul 08 09 11:32 am   Subject: Next Throwdown Thoughts
Don't outlaw burgers! That's the poor-man's meal!
 
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