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Search: Posts Made By: BBQ'd Dude
Forum: BBQ & Smokin' Meats 12-04-2007, 01:08 PM
Replies: 20
Views: 6,122
Posted By BBQ'd Dude
Did you leave the bone in on one or just pull it?...

Did you leave the bone in on one or just pull it? With the shorter cook time did you notice it drying out at all having more exposed mass?

Take care,

Brian
Forum: Gear: Grills, Smokers & Pits 12-04-2007, 07:23 AM
Replies: 58
Views: 19,122
Posted By BBQ'd Dude
Well I think you might be able to tell what this...

Well I think you might be able to tell what this picture is of (Man I need to get my digital back from my kid)...
Forum: Gear: Grills, Smokers & Pits 12-04-2007, 06:32 AM
Replies: 58
Views: 19,122
Posted By BBQ'd Dude
Atomic Buffalo Turds... Take a jap and...

Atomic Buffalo Turds...

Take a jap and either core it or cut it length ways in 1/2, your choice. Then stuff with cream cheese. I add dry spices and crumbled smoke sausage to this last round. Then...
Forum: Gear: Grills, Smokers & Pits 12-03-2007, 07:17 AM
Replies: 58
Views: 19,122
Posted By BBQ'd Dude
Sure, I can not lay claim. A member on another...

Sure, I can not lay claim. A member on another forum documented it here...

http://www.deejayssmokepit.net/Downloads_files/RCChrisp-XMix.pdf

I didn't get to do any. Tooo many racks of BB ribs. I...
Forum: Gear: Grills, Smokers & Pits 12-01-2007, 11:34 AM
Replies: 58
Views: 19,122
Posted By BBQ'd Dude
Some ribs and ABTs tomorrow since I am doing OT...

Some ribs and ABTs tomorrow since I am doing OT today at work :(. Might smoke some chex mix just to see how it comes out.

Take care,

Brian
Forum: Gear: Grills, Smokers & Pits 11-24-2007, 07:28 AM
Replies: 58
Views: 19,122
Posted By BBQ'd Dude
I'm with Renee, I do chicken around 350. I...

I'm with Renee, I do chicken around 350. I however do use one wood chunk. However when the egg is getting stable is when I add that chunk. So a good portion gets used prior to the chicken even going...
Forum: Gear: Grills, Smokers & Pits 11-19-2007, 07:38 AM
Replies: 58
Views: 19,122
Posted By BBQ'd Dude
[quote]What type of cheese did you smoke,...

[quote]What type of cheese did you smoke, Brian?[\quote]

I did a round of cheddar being mild, sharp and extra sharp. I went cheap as my local Kroger's had a 10 for $10 sale :smile:.

Did two...
Forum: Gear: Grills, Smokers & Pits 11-16-2007, 02:45 PM
Replies: 58
Views: 19,122
Posted By BBQ'd Dude
I have used horiz. offsets, gas verticals, and...

I have used horiz. offsets, gas verticals, and now a large BGE.

I really have come to love it. However you are limited on space. A nice fix for this is the dual grate rigs you can find on the web,...
Forum: Cooking on the Grill 11-07-2007, 08:13 AM
Replies: 9
Views: 1,308
Posted By BBQ'd Dude
I would also pay attention to the % of solution...

I would also pay attention to the % of solution in the Turkey. If over 10% I would reduce the amount of salt being used.

Take care,

Brian
Forum: BBQ & Smokin' Meats 11-07-2007, 08:11 AM
Replies: 7
Views: 1,490
Posted By BBQ'd Dude
I do the same as beerco. Darn wind stealing my...

I do the same as beerco. Darn wind stealing my heat :mad:. Made a three sided plywood shelter with hinges so it can be collapsed. I use it in Ohio during the winter months when it is windy outside.
...
Forum: Cooking on the Grill 09-10-2007, 06:38 AM
Replies: 30
Views: 3,624
Posted By BBQ'd Dude
I would say for around an hour. Really though...

I would say for around an hour. Really though anytime you can add some wood chips as described above is great. Just put them on while you have it on the grill.

Take care,

Brian
Forum: Cooking on the Grill 08-30-2007, 12:31 PM
Replies: 21
Views: 3,051
Posted By BBQ'd Dude
Yeah they are nice, inexpensive also. They...

Yeah they are nice, inexpensive also.

They are called bear claws. They normally run around $10 US. However online shipping was killing me so I picked up a set at a BBQ competition I was judging at...
Forum: Cooking on the Grill 08-30-2007, 12:10 PM
Replies: 21
Views: 3,051
Posted By BBQ'd Dude
Keltin nailed it on the head!!! I only could...

Keltin nailed it on the head!!!

I only could affored to by a used one, I got a steal. I gt the large model, the cypress table, and teh cover. Normally that is around $12000.00 and up. Mine was...
Forum: Cooking on the Grill 08-30-2007, 07:27 AM
Replies: 25
Views: 32,408
Posted By BBQ'd Dude
Wow, that is a GREAT idea. Makes the heat...

Wow, that is a GREAT idea. Makes the heat indirect and is a simple one to do.

Take care,

Brian
Forum: BBQ & Smokin' Meats 08-30-2007, 07:21 AM
Replies: 10
Views: 1,804
Posted By BBQ'd Dude
Hi Bill, Got me drooling at before 8:00...

Hi Bill,

Got me drooling at before 8:00 a.m.. I live in the state above yours so I will be down shortly to help eat...err taste test those ribs.

Couple of things (maybe)...

I see the temp is...
Forum: Cooking on the Grill 08-30-2007, 07:02 AM
Replies: 21
Views: 3,051
Posted By BBQ'd Dude
My new big green egg can get up to 750+ degrees....

My new big green egg can get up to 750+ degrees. Found out real quick to keep my arm moving when flipping things at that temperature :lol:.



Great, now I have another phobia :rofl:.

Again,...
Forum: Cooking on the Grill 08-29-2007, 02:39 PM
Replies: 21
Views: 3,051
Posted By BBQ'd Dude
Jim, Way to go!!! This thread is a...

Jim,

Way to go!!!

This thread is a great lead in to....smoking ;).

Sorry couldn't resist :lol:.

Take care,
Forum: Cooking on the Grill 08-28-2007, 09:42 AM
Replies: 25
Views: 32,408
Posted By BBQ'd Dude
Thanks Kelton, I was unaware. It almost seems...

Thanks Kelton, I was unaware. It almost seems like every smoker needs a few "tweaks" or mods. It would be nice if the manufactures would troll the forums and pick up on these type of mods. Oh well.
...
Forum: Cooking on the Grill 08-28-2007, 06:43 AM
Replies: 25
Views: 32,408
Posted By BBQ'd Dude
Thought from left field. Where I live I can go...

Thought from left field. Where I live I can go pick up a bullet smoker for around $49-$199 depending on my needs. The $49 bullet smoker I saw last week was at Lowes. For that price and the size...
Forum: BBQ & Smokin' Meats 08-27-2007, 01:38 PM
Replies: 5
Views: 1,178
Posted By BBQ'd Dude
Mikey, Nice thought. I tried it once but...

Mikey,

Nice thought. I tried it once but neglected to peel the skin. I'll have to re-visit that.

Thank you,

Brian
Forum: BBQ & Smokin' Meats 08-27-2007, 12:09 PM
Replies: 5
Views: 1,178
Posted By BBQ'd Dude
Well it all came out good. Even had a tornado...

Well it all came out good. Even had a tornado warning half way through :ohmy:.

I ended up doing salsa, two Boston butts, three racks of ribs, baked beans and corn.

I brought in a load of the...
Forum: BBQ & Smokin' Meats 08-27-2007, 11:43 AM
Replies: 11
Views: 2,539
Posted By BBQ'd Dude
Hi, I normally will use the point from the...

Hi,

I normally will use the point from the packer cut brisket. I smoke it all together being the point and flat. Once done I pull both as one piece. Then I take the point and cut it into squares...
Forum: BBQ & Smokin' Meats 08-24-2007, 10:14 AM
Replies: 17
Views: 5,112
Posted By BBQ'd Dude
Ever try "burnt ends" :rolleyes:? Not to sway you...

Ever try "burnt ends" :rolleyes:? Not to sway you :lol:.

Take care,

Brian
Forum: BBQ & Smokin' Meats 08-24-2007, 09:46 AM
Replies: 17
Views: 5,112
Posted By BBQ'd Dude
A few times I have been dozing at the final temp....

A few times I have been dozing at the final temp. point for briskets :angel: and they have gone up to around 205 degrees (Darn temp. gauge alarm just isn't loud enough some days).

At that point it...
Forum: BBQ & Smokin' Meats 08-24-2007, 09:43 AM
Replies: 5
Views: 1,178
Posted By BBQ'd Dude
Always my pleasure :smile:. Sounds like you...

Always my pleasure :smile:.

Sounds like you have a party happening :pig: (The pig is sort of looking worried I think LOL)!!! I have never done that much at one time. Does it slow down the average...
Showing results 1 to 25 of 35

 
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