FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Search found 27 matches
The Smoke Ring Forum Index
Author Message
  Topic: chicken thighs
Efrain

Replies: 1
Views: 4127

PostForum: Chicken Recipes   Posted: Sun Jun 19 16 3:40 pm   Subject: chicken thighs
Hello, wanted to ask how long to cook chicken thighs and drums at 225-250 for? thank you for the time.
  Topic: first time chuck?
Efrain

Replies: 0
Views: 1987

PostForum: Beef Recipes   Posted: Wed Dec 22 10 10:54 pm   Subject: first time chuck?
Going to make some chuck roast, wanted to know what temp to take pulled and sliced thanks.
  Topic: pit ?
Efrain

Replies: 4
Views: 1655

PostForum: Cookers   Posted: Wed Dec 22 10 10:44 pm   Subject: pit ?
thanks will do
  Topic: shoulder clod
Efrain

Replies: 2
Views: 2230

PostForum: Beef Recipes   Posted: Mon Dec 20 10 11:50 am   Subject: shoulder clod
hi, saw some clods at my local gs and they weighed in at 4lbs. a piece. i asked the butcher about them said he gets the whole clod and cuts it in to smaller cuts to make it more user friendly, anyway ...
  Topic: pit ?
Efrain

Replies: 4
Views: 1655

PostForum: Cookers   Posted: Mon Dec 20 10 11:22 am   Subject: pit ?
anyone have any experience builing a actual pit, out of bricks or building blocks.I would liker to build one if any one has any experience please holler.here is one of the only videos i have found.tha ...
  Topic: what happened?
Efrain

Replies: 0
Views: 2074

PostForum: Beef Recipes   Posted: Thu Jul 02 09 4:57 am   Subject: what happened?
I dont know what went wrong with my brisket, i rubbed it with mustard then applied rub hoping to get a crust but crust was soggy, i cooked nine ours at 225-250, no flare ups, smoked for three of those ...
  Topic: brisket
Efrain

Replies: 1
Views: 3404

PostForum: Beef Recipes   Posted: Tue Jun 30 09 12:59 am   Subject: brisket
Hi all, i have a quick question, im going to make a brisket for my brother in law tomorrow(b-day) and wanted to know how to form a crust on my brisket.I have done a few and only once have i gotten a n ...
  Topic: tri tip, oak
Efrain

Replies: 2
Views: 2964

PostForum: Beef Recipes   Posted: Sat Jun 27 09 1:37 am   Subject: tri tip, oak
I am going to smoke a few trit tips this weekend(going Fishing) and wanted to use oak, problem is i cant find oak here in my area(socal)
and went to home depot asked around and they told me i could ...
  Topic: Tri-Tip Cooking Styles
Efrain

Replies: 16
Views: 29153

PostForum: Beef Recipes   Posted: Thu Jun 04 09 5:46 am   Subject: Tri-Tip Cooking Styles
im from orange county california, and the way i make is by rubbing on some garlic salt,black pepper and salt.I usually use the indirect method on my grill or ill start up the smoker.My dad likes to bu ...
  Topic: mexican grilling/pic
Efrain

Replies: 2
Views: 1395

PostForum: General BBQ Discussion   Posted: Sun Mar 08 09 4:33 am   Subject: mexican grilling/pic
has any one ever heard of the the mexican way of grilling Cabrito al pastor. it is traditionally done on a spit on a 45 dgr angle over mesquite wood.it is traditional in nuevo leon and jalisco, mexic ...
  Topic: tri-tip question
Efrain

Replies: 3
Views: 3186

PostForum: Beef Recipes   Posted: Sat Mar 07 09 6:01 am   Subject: tri-tip question
Hi im making some tri tips for my mothers b-day tomorrow and wanted to know the cooking time on them.I usually keep my rig at 225-250.also wanted to know if any one knew a good way to grill them .than ...
  Topic: st. louis ribs
Efrain

Replies: 18
Views: 12182

PostForum: Pork Recipes   Posted: Fri Jan 02 09 1:01 am   Subject: st. louis ribs
hi i am making some st. louis ribs and am unsure on the cooking time for these, i was going to try 4 hours like i do with babybacks but think it is not long enough due to the the difference in size if ...
  Topic: open pit
Efrain

Replies: 2
Views: 2897

PostForum: Cookers   Posted: Sun Dec 21 08 12:03 am   Subject: open pit
Hi, i just wanted to know if any one knows how to make an open pit bbq like the one walter jetton used, thanks.
  Topic: dry ribs?
Efrain

Replies: 2
Views: 2868

PostForum: Pork Recipes   Posted: Thu Dec 18 08 8:11 am   Subject: dry ribs?
i am gonna try that memphis style if you have any recomendations for a good rub then please let me know.thanks for the time
  Topic: dry ribs?
Efrain

Replies: 2
Views: 2868

PostForum: Pork Recipes   Posted: Thu Dec 18 08 6:58 am   Subject: dry ribs?
hello everyone, i am going to make some ribs this weekend with a new smoker a family friend is going to give us. As a way of showing my appreciation i am gonna have them over for dinner and wanted to ...
  Topic: more questions
Efrain

Replies: 1
Views: 2113

PostForum: Beef Recipes   Posted: Sun Oct 26 08 8:59 am   Subject: more questions
HI i also wanted to know when to pull my brisket and what temp it should be at also of i could wrap it in foil with apple juice
  Topic: first brisket
Efrain

Replies: 8
Views: 12911

PostForum: Beef Recipes   Posted: Sun Oct 26 08 6:40 am   Subject: first brisket
Hi i am gonna make myu first brisket tomorrow and would like to know how long a 8-10lb brisket should cook for and if anyone has any good recipes it would be great,thanks to all who take the time to r ...
  Topic: pulled pork
Efrain

Replies: 3
Views: 1394

PostForum: General BBQ Discussion   Posted: Mon Oct 20 08 4:32 am   Subject: pulled pork
Very Happy hi everyone i have a butt in the smoker and i pulled it at 155 wrapped it in foil with apple juice i am gonna make pulled pork and would like to know when to Pull it out of the smoker. thanks.
  Topic: ribs
Efrain

Replies: 5
Views: 5380

PostForum: Pork Recipes   Posted: Tue May 27 08 2:17 am   Subject: ribs
i just put my babybacks in the smoker,i cut them in half because they would not fit in completely,will this affect my cooking time im going for the 3-2-1 method,also my shoulder temp is 150 should i t ...
  Topic: 270
Efrain

Replies: 5
Views: 3566

PostForum: Pork Recipes   Posted: Mon May 26 08 9:13 pm   Subject: 270
Hi, quick question my smokers internat temp is 270,ive got a shoulder in there and wanted to know if thats to much, i read that 250 is ok for it,also i could add ribs later on in the day right,one las ...
 
Page 1 of 2 Goto page 1, 2  Next
All times are GMT + 8 Hours
Jump to:  


Powered by phpBB © 2001, 2002 phpBB Group