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The Smoke Ring Forum Index
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  Topic: Mrs k.c.hawg has gone to the heavens to smell the hickory
k.c.hawg

Replies: 19
Views: 2039

PostForum: General BBQ Discussion   Posted: Tue Jan 22 19 6:52 am   Subject: Mrs k.c.hawg has gone to the heavens to smell the hickory
oak, apple and cherry wood. The greatest wife any man could ever ask for. She brought me more smokers, grills, cookware, cooking gadgets, utensils than I could count. Yes, it was our money but she wan ...
  Topic: k.a.m.'s taking a vacation...
k.c.hawg

Replies: 76
Views: 12442

PostForum: General BBQ Discussion   Posted: Tue Jan 22 19 4:44 am   Subject: k.a.m.'s taking a vacation...
This post is 2 or 3 years old at least. He has been through a 500 year flood that got his work and his home since then and seemed to be back to being his warrior self!! Still love me some Kevin!! One ...
  Topic: Trying to make Bacon....
k.c.hawg

Replies: 24
Views: 2374

PostForum: General BBQ Discussion   Posted: Thu Jan 10 19 2:36 am   Subject: Trying to make Bacon....
Here are a couple of my Bacon efforts. This first one has several links with recipes from our master bacon guys on here. Harry Nutzack was who I referenced for bacon. Follow the links to recipes and o ...
  Topic: Lets make ribs! NOW WITH MORE RIBS & CHICKEN
k.c.hawg

Replies: 3
Views: 1236

PostForum: General BBQ Discussion   Posted: Wed Dec 12 18 4:49 am   Subject: Lets make ribs! NOW WITH MORE RIBS & CHICKEN
Fine looking ribs!!
  Topic: Where is everyone?
k.c.hawg

Replies: 42
Views: 5722

PostForum: General BBQ Discussion   Posted: Tue Dec 04 18 11:27 pm   Subject: Where is everyone?
From the people I made friendships with here, many have had their lives change as mine has. My wife was diagnosed with cancer 6.5 years ago and after years of seeing her through extensive treatment sh ...
  Topic: Quail
k.c.hawg

Replies: 1
Views: 1178

PostForum: General BBQ Discussion   Posted: Fri Oct 12 18 11:09 pm   Subject: Quail
Most of the consensus on quail is hot and fast with a bacon wrap or bacon drape. Hardwood or hardwood lump gets it plenty of smoke on a fast cook. Some people do a short 1 hour brine, bacon wrap, 375- ...
  Topic: Monday Off Day Cook
k.c.hawg

Replies: 2
Views: 1333

PostForum: General BBQ Discussion   Posted: Wed Oct 10 18 1:00 am   Subject: Monday Off Day Cook
Great looking cook Snowsmoke!!

We are squaring off Sunday night. I've been a Chiefs season ticket holder for 24 years (since I moved here). It feels different having a QB, one we drafted, a real d ...
  Topic: Whole hog cook time?
k.c.hawg

Replies: 2
Views: 1277

PostForum: General BBQ Discussion   Posted: Sat Sep 01 18 1:37 am   Subject: Whole hog cook time?
I will post a link to the best reference on the site. BBQMAN's Pig Roast 101

http://www.thesmokering.com/forum/viewtopic.php?t=22364


If you really want to prep up on this cook use the search f ...
  Topic: Franklin BBQ *A Meat Smoking Manifesto* (book)
k.c.hawg

Replies: 6
Views: 2101

PostForum: General BBQ Discussion   Posted: Fri Aug 03 18 11:12 pm   Subject: Franklin BBQ *A Meat Smoking Manifesto* (book)
His place in Austin has been getting plenty of run lately. He walks the walk, cooking on 4 huge offset smokers. He also has a bunch of Youtube videos, cooking on a little backyard offset. I think most ...
  Topic: What happened to this forum?
k.c.hawg

Replies: 21
Views: 4889

PostForum: General BBQ Discussion   Posted: Wed Jul 25 18 9:04 pm   Subject: What happened to this forum?
Some times it does not hurt to reach out over the fence, you might find your new neighbor likes Q...

For years I fired up the smokers and had 3 neighbors in shouting distance always wanting to know ...
  Topic: What happened to this forum?
k.c.hawg

Replies: 21
Views: 4889

PostForum: General BBQ Discussion   Posted: Mon Jul 23 18 11:23 pm   Subject: What happened to this forum?
When I joined this forum, the weekends and the holidays felt like a block party. It had the energy that made you feel like you and 50 of your friends were gathering around with their smokers and prepa ...
  Topic: Finally, A Competition Worthy Brisket
k.c.hawg

Replies: 7
Views: 2365

PostForum: General BBQ Discussion   Posted: Wed Jul 11 18 9:31 pm   Subject: Finally, A Competition Worthy Brisket
I still consider myself a definite rookie when it comes to low and slow bbq. I ended up leaving it on the smoker until the internal temp was around 190. Then pulled it off, wrapped it in foil and let ...
  Topic: Meat Vacuum seal - reheat questions.
k.c.hawg

Replies: 9
Views: 1937

PostForum: General BBQ Discussion   Posted: Mon Jul 02 18 2:15 am   Subject: Meat Vacuum seal - reheat questions.
Don't over-pack your bags, and flatten them out before sealing. That will make it easier to not only cool quicker/safer, but also speed up the reheat time. Hot water is a good method for reheating. ...
  Topic: Meat Vacuum seal - reheat questions.
k.c.hawg

Replies: 9
Views: 1937

PostForum: General BBQ Discussion   Posted: Tue Jun 26 18 9:03 pm   Subject: Meat Vacuum seal - reheat questions.
Also, if there you capture broth from the cook (foiled/panned at any point) 1/4 of a cup per bag goes a long way towards a nice moist product. A little more work/mess during the sealing but well worth ...
  Topic: Q: Cooking hanging chicken quarters in a UDS
k.c.hawg

Replies: 4
Views: 1119

PostForum: General BBQ Discussion   Posted: Tue Jun 26 18 8:59 pm   Subject: Q: Cooking hanging chicken quarters in a UDS
Well I started out doing chicken on the stick burner low and slow and didn't like the results unless it was strictly pulled and skin discarded. I started putting on at 260 to 270 and ramping temps and ...
  Topic: Q: Cooking hanging chicken quarters in a UDS
k.c.hawg

Replies: 4
Views: 1119

PostForum: General BBQ Discussion   Posted: Tue Jun 26 18 4:02 am   Subject: Q: Cooking hanging chicken quarters in a UDS
I run all my chicken at 300 plus these days unless i'm pulling it or putting in a recipe because i like the skin. Never met a low and slow chicken with good skin unless it went through a grill afterwa ...
  Topic: Dark cherry cola beef belly burnt ends
k.c.hawg

Replies: 5
Views: 2329

PostForum: General BBQ Discussion   Posted: Tue Jun 26 18 3:57 am   Subject: Dark cherry cola beef belly burnt ends
Well obviously, you took on no rust during your hiatus!! Very nice cook!!! Good to see you again!!
  Topic: More Smoke in the Pellet Pit
k.c.hawg

Replies: 5
Views: 1266

PostForum: General BBQ Discussion   Posted: Thu May 17 18 10:46 pm   Subject: More Smoke in the Pellet Pit
I purchased an A Maze N Smoker Tube for my cabinet smoker that I use for bacon. It works like an absolute champ, no prep necessary. I got the 12" which fully loaded gives a good 5 to 6 hrs of sm ...
  Topic: Question about smoking 2 meats at the same time
k.c.hawg

Replies: 6
Views: 1569

PostForum: General BBQ Discussion   Posted: Sun Apr 15 18 12:41 am   Subject: Question about smoking 2 meats at the same time
I would personally fire it up early and rest in the cooler. I don't prefer anything right off the smoker. I would also be inclined to start the cook, get everything steadied in the cook and then maybe ...
  Topic: Springbreak
k.c.hawg

Replies: 2
Views: 1008

PostForum: General BBQ Discussion   Posted: Mon Apr 02 18 12:44 am   Subject: Springbreak
I've been making bacon for a good while.

My Pork Belly want to's are Porchetta and Pork Belly Burnt Ends. Pork Belly Burnt Ends are taking off here in the KC area being served by a lot of high end ...
 
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