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

Search found 2363 matches
The Smoke Ring Forum Index
Author Message
  Topic: Wanting to take my Brisket up a notch, need some advice
Pit Boss

Replies: 12
Views: 1367

PostForum: General BBQ Discussion   Posted: Fri Jun 07 19 11:24 pm   Subject: Wanting to take my Brisket up a notch, need some advice
I season with SPG and don't inject anything...so I really got nothin'.
  Topic: Brisket - Texas vs. KC
Pit Boss

Replies: 6
Views: 1211

PostForum: General BBQ Discussion   Posted: Fri May 31 19 4:35 am   Subject: Brisket - Texas vs. KC
Think more of a sweet rub, also burnt ends, usually in my opinion too sweet, too saucy. JMHO...

In the beginning...burnt ends weren't necessarily sweet, and they sure weren't saucy. They were lite ...
  Topic: cleaning rusty cast iron
Pit Boss

Replies: 4
Views: 1532

PostForum: Cookers   Posted: Fri Apr 19 19 5:30 am   Subject: cleaning rusty cast iron
Electrolosis works great on CI...self cleaning cycle in the oven is the fastest. Two hours and they come out as bare iron. Oil them as soon as the oven door unlocks...they will still be screaming ho ...
  Topic: Fast cut butt
Pit Boss

Replies: 9
Views: 1792

PostForum: General BBQ Discussion   Posted: Fri Mar 15 19 5:23 am   Subject: Fast cut butt
I have divided butts on numerous occasions. Simply slice them in half right by the bone...money muscle/boneless half, and blade-bone(in) half. It's a simple process that takes mere seconds.

Als ...
  Topic: Where is everyone?
Pit Boss

Replies: 47
Views: 10610

PostForum: General BBQ Discussion   Posted: Fri Feb 01 19 9:00 am   Subject: Where is everyone?
I"m a member of several of the Facebook bbq pages, but that style form is very different from web site based forums like this one.

I will say that a good web site based forum is BBQ Bretheren. ...
  Topic: Mrs k.c.hawg has gone to the heavens to smell the hickory
Pit Boss

Replies: 20
Views: 4621

PostForum: General BBQ Discussion   Posted: Fri Jan 25 19 4:01 am   Subject: Mrs k.c.hawg has gone to the heavens to smell the hickory
Beautiful
  Topic: picture test
Pit Boss

Replies: 5
Views: 2678

PostForum: Off Topic   Posted: Fri Jan 18 19 3:33 am   Subject: picture test
I used to use Photobucket, but have not tried any new picture hosting services. Haven't seen SoEzzy post lately about pictures either. Wonder what he would recommend??

SoEzzy hasn't made a post i ...
  Topic: Smoked pulled pork Hot and fast on a gasser?
Pit Boss

Replies: 10
Views: 1565

PostForum: Hot & Fast   Posted: Sun Jan 13 19 8:54 pm   Subject: Smoked pulled pork Hot and fast on a gasser?
You can...but I'm going to be honest...I prefer the microwave over the oven in this case.
  Topic: Smoked pulled pork Hot and fast on a gasser?
Pit Boss

Replies: 10
Views: 1565

PostForum: Hot & Fast   Posted: Sun Jan 13 19 2:40 am   Subject: Smoked pulled pork Hot and fast on a gasser?
I suggest...

When you pull from the pit today, rest for at least an hour or maybe two hours. To do that, I would pull from the pit, allow to stand about 10 minutes uncovered, wrap (or re-wrap) in ...
  Topic: picture test
Pit Boss

Replies: 5
Views: 2678

PostForum: Off Topic   Posted: Sat Jan 12 19 8:07 pm   Subject: picture test
This is the main thing that makes this site suck to the high heavens. Stupid, ancient codes to post pictures. A new forum program would be awesome...but since the owners abandoned the site it most l ...
  Topic: Smoked pulled pork Hot and fast on a gasser?
Pit Boss

Replies: 10
Views: 1565

PostForum: Hot & Fast   Posted: Sat Jan 12 19 3:37 am   Subject: Smoked pulled pork Hot and fast on a gasser?
It may take 6-7 hours...but don't be surprised if you're done in five.
  Topic: Smoked pulled pork Hot and fast on a gasser?
Pit Boss

Replies: 10
Views: 1565

PostForum: Hot & Fast   Posted: Sat Jan 12 19 3:36 am   Subject: Smoked pulled pork Hot and fast on a gasser?
Don't go by temperature. Pulling at 200 may do it, but typically the higher the cook temp the higher the internal temp necessary to get it tender. Temperature should only be considered a tool to get ...
  Topic: Where is everyone?
Pit Boss

Replies: 47
Views: 10610

PostForum: General BBQ Discussion   Posted: Sat Dec 22 18 7:56 pm   Subject: Where is everyone?
Everything has moved to Facebook and it kinda sucks :/ this place was poping back in the day love and miss y’all RIP the ring

Facebook has become an option, yes. But not everyone has moved there ...
  Topic: Where is everyone?
Pit Boss

Replies: 47
Views: 10610

PostForum: General BBQ Discussion   Posted: Sat Dec 08 18 9:25 am   Subject: Where is everyone?
I'm thinking that there are still a few of us still around and "lurking".

I believe that the main issue is a lack of interesting topics....

There are tones of other "look at my co ...
  Topic: Where is everyone?
Pit Boss

Replies: 47
Views: 10610

PostForum: General BBQ Discussion   Posted: Sat Dec 08 18 1:18 am   Subject: Where is everyone?
"What happened to this site" threads seem to be the most talked about topic on here these days.

Face it...the board owners/administrators have abandoned the site...it simply is not promot ...
  Topic: Should I season with a little MSG?
Pit Boss

Replies: 5
Views: 2503

PostForum: Sausage Making   Posted: Sat Oct 13 18 3:16 am   Subject: Should I season with a little MSG?
No issues with MSG. It makes good stuff, better.
  Topic: Waste of knowledge
Pit Boss

Replies: 6
Views: 2751

PostForum: Off Topic   Posted: Sun Sep 30 18 4:07 am   Subject: Waste of knowledge
...It would be criminal to let this all slip away...

...the ring will survive.

Is there something going on that could shut all of this down?

I was just thinking that I'd love to see the si ...
  Topic: Boston butt prep
Pit Boss

Replies: 4
Views: 2268

PostForum: General BBQ Discussion   Posted: Sun Sep 09 18 8:00 pm   Subject: Boston butt prep
No need to overthink things...or waste vac bags. I would double wrap in plastic and pop them in the freezer until Wednesday. Move from freezer to refrigerator on Wednesday morning. You don't need t ...
  Topic: Instead of "Ice water," can I use...
Pit Boss

Replies: 3
Views: 2330

PostForum: Sausage Making   Posted: Fri Sep 07 18 10:41 pm   Subject: Instead of "Ice water," can I use...
I would say for fresh sausage that you plan on making and cooking immediately, you'll be fine experimenting with stock. Otherwise, heed the advice above.
  Topic: Franklin BBQ *A Meat Smoking Manifesto* (book)
Pit Boss

Replies: 7
Views: 3411

PostForum: General BBQ Discussion   Posted: Fri Aug 17 18 9:07 pm   Subject: Franklin BBQ *A Meat Smoking Manifesto* (book)
Anyone heard anything about the line of pits he planned on selling in 2017 ?

As far as I know, still coming. Had a slight delay when his two fabricators/welders left to start their own company. I ...
 
Page 1 of 119 Goto page 1, 2, 3 ... 117, 118, 119  Next
All times are GMT + 8 Hours
Jump to:  


Powered by phpBB © 2001, 2002 phpBB Group