Recent content by smokeyblue

Thats what i meant to say, i dont know wtf i was thinking...:wacko:

They were some spares that i trimmed to babyback

Dr Pepper or SKI Arizona watermelon punch is good too

I know that i am a lil bit late on this one, but if you havent got this issue resolved, take some chop sticks and lay them across a baking tray drape your bacon across them and stick it in the toaster oven. Cooks your bacon and keeps it out of the grease:mrgreen:

The weather crap today,but i wanted ribs so i moved the smoker onto the front porch and smoked away. Here are a few pics from the smoke about an hour and a half in i started spraying with apple juice and rum total time 4.5 hrs 2 hrs in the grate, 2 hrs in foil with apple juice and rum, 1/2...

2 words, POT PIE. Broccoli, carrots, onions, tater chunks, minced garlic and a lil bit of gravy and ya got sin in a crust

I may be a lil late on this one, but heres my .02 I only smoke brisket, but i imagine that this can be done in an oven if you dont have a smoker. Brisket is awesome, i get mine from wally world. I only buy packer briskets(excel brand) and pay less than 2 bucks a pound. The last one i bought...

Add moisture back to ground hominy, either on the stove or in the nuker. Quick grits arent the best, but all that i can find in the store in friggin Illinois. Dont matter how ya do it as long as it has bacon grease/butter, salt pepper and cheese of some sort by the time that it is done.:biggrin...

Well, the plastic inside the cooler kinda does take on the same smell as the food, but it goess away if ya wash it reaaly good and leave it open for a while. The only reason that i use this one only for pork butts is that it is too big to be a lunch box, but too small to put beers in. I guess...

Dad's birthday was last week, and my bro Wes's birthday was last month. Wes came down from Michigan City to visit, and i decided that it would be a good weekend to get the family together. I had 3 racks of spares in the cryogenic holding unit and thought that a birthday rib burn would be...

Thanks, i have a Chargriller smokin pro side fire box style and a Smoke Hollow verticle gas fired smoker. good luck with gettin a smoker.

Bingo, i did say something about being late to post on the thread and am aware of the fact that it is stale. I quoted the OP so that ppl wouldnt be like "WTF?" when i said rib soup refering to boiling ribs. :cool:

Isnt that the point of this forum, to share advice with others. even if it dont help the original poster, someone will read it eventually and just may find something of value there....right?

3-2-1 ribs OH NO, not rib soup! :mrgreen: I know im a lil bit late on this one, but if i can help someone achieve the perfect ribs in the future, ill have done my duty. This is a lil time consuming, but then again, if ya want good results...... If you have a decent oven thermometer, and a...