Search results

I jus thought I'd give you all an update. Scottie raised over $13,000 with his class - all the funds will go to the Foundation. I also met some members of this forum (who will remain anonymous!) :)

If "pecker tracks" are your issue (we don't typically have that problem in Iowa - at least not as much as a fella would have in Texas) then use FAB B lite. However, the problem of brown lines was dealt with by the producers a few years back. For comps I use Butchers. I wouldn't inject any...

Well, I think the mustard flavor you are talking about may have a lot to do with the vinegar in wet mustards, not the mustard itself. That will cook off in a regular cook - which is why there is no discernible "mustard" after taste when you use a slather. If you want a wet mustard taste I think...

Trim the point so you can make burnt ends - but I wouldn't bother trimming the flat. You can trim the fat before you serve - but some folks might like it!! I wouldn't bother marinading a brisket - I'd inject instead (see my previous reply) If you inject you may want to be careful not to use too...

FAB P is for pork. I wouldn't use it in beef. FAB is a product that adds phosphates, as well as some seasonings, to pork and beef. This help in keeping the meat moist - because brisket has a tendency to dry out pretty quickly. If this isn't for competition I'd just use some beef broth or some...

Great shows, Greg!

Here is a variation on a family favorite! http://slowfoodrebellion.blogspot.com

You are looking to form a rectangle. Find the longest bone and cut lengthwise from that bone. It looks like you are cutting through bone, but the flap on top is held to the ribs by what looks like cartilage to me. Then trim the tips and you got St. Louis style. It's easier to cut through that...

You won't be able to pull hams at 180* - but you can slice if you want.

If you find yourself in time trouble feel free to jack up that temp to between 300-350. I cook my hogs at 350 on my offset. If you get done too early thats no problem - they hold their temp for a while and you can always just turn the heat down to ~200 and hold till serving. If you are having...

And you're stuck holding the bill...sorry, dude. How is your wife?

You know, until I received your feedback from my post I never really felt like a fat cat, or yuppie for that matter. I am a parish pastor living in a small rural town in Iowa (about 300 people). I'm looking out my window at my neighbors who live in trailers and just beyond that are fields of...

Bigwheel said: "At any rate you can pry a 20 out of her any old day for anything to do with battling Cancer." Nick and Puff, I am glad that you are both in agreement with BW. I'm sure Scottie's foundation will put your $20 each to good use. You can donate at www.cancersuckschicago.com Again...

I'm not sure if I should post this here or in the comp. section, but I thought it could be of interest to all BBQ cookers. I have been pestering Scottie from Cancer Sucks! to consider holding a competition class for some time. My thought is that holding a class could really help raise funds for...

Haven't been around for a while - but I made some brisket chili and thought of you folks. Here are some pics and the recipe. Hope you are all well! http://slowfoodrebellion.blogspot.com

Roger, at Horizon Smokers, was one of the fabricators at Oklahoma Joe's. Hawgeyes is where I bought my Horizon. Couldn't disagree with bigwheel more about starting with a piece of crap like a Brinkmann. Sure, if you are really strapped for cash a cheap smoker is better than nothing. However...

Here's to y'all. Hope you have a great 4th! Some pics of today's projects: http://slowfoodrebellion.blogspot.com/

Cappy is totally right. And avoid buying the cheaper style Brinkmann! It is almost impossible to make bad Q on a WSM! Worth the cost and the wait to have it shipped!!!!

I didn't want to jack DB's thread - just wonder how you all cut your sauce (when you do). Here's what I do: 2 cups hickory sauce 1 cup vinegar based sauce 1 cup ketchup 1 cup pure maple syrup (leave out for chicken) hot sauce 1 stick butter (thgough sometimes I leave this out)

Looks great!

Somehow I knew that it wouldn't take long to go from MJ's death to an Obama comment. :wink: Don't worry guys - he may start a few wars and screw up the economy even worse - then it will be just like having a Republican in office. My fingers are crossed! The real loss is Caradine!!!!

One more thing - one of my neighbors got some Bob Evans ribs on the cheap and asked me to cook them up for him. Nothing could have saved those things! They were real thin and were just throw away ribs sold for next to nothing. So, sometimes the quality of ribs can make it tough to cook them -...

What do you mean by dry? Do you mean they weren't falling off the bone? Or do you mean dry as in they were charred? I know the first year I cooked ribs I always undercooked them because I assumed that I didn't want to burn the ribs. I can tell you that if you are cooking them indirect at those...

i done it

Sorry Bubba