Recent content by smokebuzz

Wished i could have made it, placed in brisket$$$, how da ya do over all?

I always brine my wings and they come off with a firm,bite thru, semi crispy skin. i just smoke them at 250* with every thing else. now the other parts of the chicken, i need a stiffer brine to get the good skin texture i get with the wings.

I agree, you need to put the WOW factor into it, there is only so many combinations of rub, glazes,sauce, injections you can use. I think the quality of the meat you start with helps alot. Most of my meat to be smoked comes from local farmers, not the confinement supermarket preinjected for...

I'll be there, not competeing in this one, will be hitting others soon

There is also a store in Des Moines.

You know the visitors locker room at Kinnick is PINK, maybe that will cheer them up.

Since no one else wil say it HAHAHAHA NANANA BOO BOO, 2 weeks in a row AT HOME,,whats up with that.

<-<-<-<- GO HAWKEYES, and imagine the 2 players just suspended cuz they did'nt know there name was from DETROIT Gotta love the BIG 10

Redneck, i totally agree, i havent bot any pre made sauce and rubs in 15 years, people get a kick out of your creativity.

I haven't used store bot in over 15 years, have maid many recipes i found on the net. have a base ive used forever and add to it or delete some just mix and match. BUT i did hit the home run on a Raspberry chipolte sauce and rub i got going on now, did a rib fest and had the judges come over...

The Benelli SBE is a great gun, i have a pair ,1 was a sale deal and has,nt been shot much, the other has 10 years of had hunt'en, flawless, best gun i have ever owned, possiby best ever made.

It's storys like this that has me wanting to get one ,soon!

The only issue i got is my drinking team has BBQ'n problem