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The Smoke Ring Forum Index
Author Message
  Topic: Still Alive
Griffin

Replies: 4
Views: 1283

PostForum: General BBQ Discussion   Posted: Fri Sep 09 16 2:10 am   Subject: Still Alive
Good to hear from you Chef. I just came back after a long absence as well. I remember you from when I used to frequent here.
  Topic: Test chickens, brisket, ABT's. Finished pics.
Griffin

Replies: 18
Views: 4883

PostForum: General BBQ Discussion   Posted: Fri Sep 09 16 2:06 am   Subject: Test chickens, brisket, ABT's. Finished pics.
Thanks k.a.m. for the info and the welcome back. Life got busy. Kid and promotions at work so I just don't have the time to post like I used to, but still smoking and grilling whenever I get a chance.
  Topic: Test chickens, brisket, ABT's. Finished pics.
Griffin

Replies: 18
Views: 4883

PostForum: General BBQ Discussion   Posted: Tue Sep 06 16 10:04 pm   Subject: Test chickens, brisket, ABT's. Finished pics.
I haven't been around much the last few years, but started checking out the site again last Friday. Logged in this morning, and this is the third post I've read about "panning" a brisket. Th ...
  Topic: Olive Oil Pizza Dough
Griffin

Replies: 9
Views: 2818

PostForum: General BBQ Discussion   Posted: Sat Jan 25 14 2:34 am   Subject: Olive Oil Pizza Dough
I don't have the recipe on me at work right now. Even though this website is from the people who wrote the book, I don't think its exactly the same as it is in the book. I don't remember 7.5 cups of f ...
  Topic: Long Walk in a Big Field
Griffin

Replies: 14
Views: 2964

PostForum: General BBQ Discussion   Posted: Thu Jan 23 14 2:14 am   Subject: Long Walk in a Big Field
Wow! Nice haul. Some good eats in your future for sure.

That has got to be the biggest cutting board I have ever seen. Got a dishwasher big enough to fit it in? Laughing
  Topic: Olive Oil Pizza Dough
Griffin

Replies: 9
Views: 2818

PostForum: General BBQ Discussion   Posted: Thu Jan 23 14 2:11 am   Subject: Olive Oil Pizza Dough
The setup I used was the plate setter legs down, then some spacers, then the pizza stone. Slid the parchment paper (which was trimmed so there was very little overhang from the pizza, just enough to g ...
  Topic: Olive Oil Pizza Dough
Griffin

Replies: 9
Views: 2818

PostForum: General BBQ Discussion   Posted: Thu Jan 23 14 12:13 am   Subject: Olive Oil Pizza Dough
This weekend, I tried the recipe for olive oil pizza dough from The New Artisan Bread in 5 Minutes a Day. Made the dough up on Thursday and even though it said it could be used that day, it went into ...
  Topic: Bacon and Italian Meatloaf
Griffin

Replies: 3
Views: 1092

PostForum: General BBQ Discussion   Posted: Wed Jan 15 14 9:37 pm   Subject: Bacon and Italian Meatloaf
Haven't been posting much because life has been keeping me busy and truth be told I've been sick and not feeling up to grilling or smoking. Sunday, the weather was nice and I just had to get out and e ...
  Topic: No nitrate sausage
Griffin

Replies: 9
Views: 4051

PostForum: Sausage Making   Posted: Wed Jan 15 14 12:56 am   Subject: No nitrate sausage
As long as you aren't smoking them at low temps, but more of smoke roasting/grilling, say around 350, there shouldn't be a problem. I've used the Hot Italian Sausage recipe off of teh site CrazyChef l ...
  Topic: Venison Backstrap Philly Sandwich
Griffin

Replies: 6
Views: 1528

PostForum: General BBQ Discussion   Posted: Tue Jan 14 14 11:10 pm   Subject: Venison Backstrap Philly Sandwich
Holy Wow!! Shocked That is one good looking sammich. Nicely done, Sir.
  Topic: Grilled Reuben Sandwich and Ore-Ida seasoned Crinkle Fries
Griffin

Replies: 6
Views: 1790

PostForum: General BBQ Discussion   Posted: Tue Jan 14 14 11:05 pm   Subject: Grilled Reuben Sandwich and Ore-Ida seasoned Crinkle Fries
I'd eat that right about now. More details on that mat? Where did you get it? Looks like it could come in all sorts of handy.
  Topic: Venison Jalapeno Cheese Sausage
Griffin

Replies: 14
Views: 9121

PostForum: Sausage Making   Posted: Thu Jan 09 14 9:55 pm   Subject: Venison Jalapeno Cheese Sausage
I did a second batch awhile back, but I've been too busy to post lately. This time I used regular cheese, not high temp and did a double grind, medium and then fine just to play around with texture. ...
  Topic: Low-Carb BBQ???
Griffin

Replies: 13
Views: 4057

PostForum: General BBQ Discussion   Posted: Thu Jan 09 14 9:36 pm   Subject: Low-Carb BBQ???
Thanks Dave for the rub and sauce recipes. I think I'm going to give them a try. I'm not trying to seriously diet, but a little help here and there isn't a bad thing.
  Topic: First cook with BGE. Pork butt
Griffin

Replies: 10
Views: 3176

PostForum: General BBQ Discussion   Posted: Thu Jan 09 14 9:29 pm   Subject: First cook with BGE. Pork butt
Speaking of baking...wish I had gotten a picture of this bread before I sliced it.

http://i1330.photobucket.com/albums/w566/GriffinsGrub/Beef/94acca9d-6af2-4260-8a29-31fc7b749246_zps2ee791b0.jpg
...
  Topic: New Years Eve Venison Backstraps
Griffin

Replies: 7
Views: 1915

PostForum: General BBQ Discussion   Posted: Thu Jan 09 14 2:47 am   Subject: New Years Eve Venison Backstraps
Shocked That looks amazing. I just drooled a bit on my keyboard. Now I'm sad that I didn't have a legal deer walk in front of my rifle over Christmas break. Sad
  Topic: First cook with BGE. Pork butt
Griffin

Replies: 10
Views: 3176

PostForum: General BBQ Discussion   Posted: Thu Jan 09 14 1:52 am   Subject: First cook with BGE. Pork butt
Have you already cooked it? (if so, how did it turn out?)

I've never done a butt at 350 so I can't help much there. I do mine at 250 grate temp (I ignore the dome thermometer altogether) and I neve ...
  Topic: Cold Smoked Cheese
Griffin

Replies: 15
Views: 2989

PostForum: General BBQ Discussion   Posted: Thu Jan 09 14 1:45 am   Subject: Cold Smoked Cheese
Cheese looks good, CB. I've got my A-Maze coming today and some bacon curing in anticipation. I was thinking of tossing some cheese on along with it, but wasn't sure for how long. Thanks for clarifyin ...
  Topic: Mediterranean Smoked Beef
Griffin

Replies: 7
Views: 2629

PostForum: General BBQ Discussion   Posted: Thu Oct 24 13 2:04 am   Subject: Mediterranean Smoked Beef
Sounds pretty darn tasty. I can just imagine the flavors.

I bet if you had any leftover and maybe some feta cheese and olives and some other stuff, you could come up with a mean Mediterranean style ...
  Topic: First pizza's off the BGE
Griffin

Replies: 5
Views: 2266

PostForum: General BBQ Discussion   Posted: Thu Oct 24 13 1:55 am   Subject: First pizza's off the BGE
Pizzas look great, MossyMO. Especially for a first try. Were you using any kind of spacer between the plate setter and the pizza stone? I use the 3 green feet that came with mine. Allows air to flow b ...
  Topic: Cudighi, (Yooper Sausage) Anyone got a formula?
Griffin

Replies: 25
Views: 15440

PostForum: Sausage Making   Posted: Thu Oct 24 13 12:58 am   Subject: Cudighi, (Yooper Sausage) Anyone got a formula?
The sausage sounds great, Harry. I think I'm going to have to try and make some. Did you leave it all bulk, link it or a combination?
 
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