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The Smoke Ring Forum Index
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  Topic: Calling All Pellet Guys
SmokinOkie

Replies: 9
Views: 3186

PostForum: Commercial BBQ   Posted: Tue Jun 14 11 7:57 pm   Subject: Re: Calling All Pellet Guys
.. I tried a Cook Shack sm160 a while back. I was not thrilled with the results.

Thanks ahead for the help guys.

So, key item is to match your goals and tastes with a cooker that can match that ...
  Topic: Packer brisket weight?
SmokinOkie

Replies: 5
Views: 12741

PostForum: General BBQ Discussion   Posted: Thu May 19 11 8:29 pm   Subject: Packer brisket weight?
In beef country I see small ones (7 to 9 lbs), average (10 to 12) and large (over 13).

Per pd around here is from $1.69 to up near $2.50 a pd.

Trimmed packers (flats) go for the price range you ...
  Topic: Feeding a Div I Football Team
SmokinOkie

Replies: 10
Views: 2637

PostForum: Catering   Posted: Thu May 19 11 8:26 pm   Subject: Feeding a Div I Football Team
224 lb cooks done, with 50% loss to 112 pounds.

Question is how much does a Div 1 team eat. I'm thinking a lot.

Key is how much per serving you want to serve.
  Topic: Houston & SA trip next week
SmokinOkie

Replies: 6
Views: 2589

PostForum: BBQ Restaurant Reviews   Posted: Thu May 19 11 12:10 am   Subject: Houston & SA trip next week
Lockhart Tx is considered the "capital" of Texas BBQ. Multiple places there.
  Topic: Claremore Boots & BBQ
SmokinOkie

Replies: 9
Views: 2476

PostForum: Competition BBQ   Posted: Mon May 16 11 11:30 pm   Subject: Claremore Boots & BBQ
Last year, at Little Rock.

I probe each with one a thermopen. When the rep can came told me I had bloddy chicken I told him he didn't know what he was looking at. I asked if they did a napkin te ...
  Topic: Moink Balls
SmokinOkie

Replies: 5
Views: 2258

PostForum: General BBQ Discussion   Posted: Sat Mar 26 11 5:01 pm   Subject: Moink Balls
MOINKS are real simple.

Precooked meatballs, dust in rub, wrap in bacon, smoke until bacon is crispy, dunk in sauce and then cook until sauce is firmed up.

That the original MOINKS recipe.

Af ...
  Topic: Brewed Awakening Beef Brisket
SmokinOkie

Replies: 9
Views: 14862

PostForum: Beef Recipes   Posted: Sun Mar 20 11 8:44 pm   Subject: Brewed Awakening Beef Brisket
But if your definition of a marinade is that it is acid based, I'm not sure that is the right term either. Any suggestions?



Are you asking for a source? That's been the cooking / chef's defi ...
  Topic: Brewed Awakening Beef Brisket
SmokinOkie

Replies: 9
Views: 14862

PostForum: Beef Recipes   Posted: Sat Mar 19 11 9:37 pm   Subject: Brewed Awakening Beef Brisket
Wasn't knocking it, just curious why you called it a brine.

For me, a brine is a salt based "soak" and via osmosis will penetrate all the way through if left to soak long enough.

Marin ...
  Topic: Brewed Awakening Beef Brisket
SmokinOkie

Replies: 9
Views: 14862

PostForum: Beef Recipes   Posted: Fri Mar 18 11 9:56 pm   Subject: Brewed Awakening Beef Brisket
Just a question.

WHY brine beef? I've done a lot of testing on beef and it just never really did anything for me and those who ate it.

What do you like about brining beef?
  Topic: Morton Sugar Cure?
SmokinOkie

Replies: 8
Views: 2128

PostForum: General BBQ Discussion   Posted: Fri Mar 18 11 2:30 am   Subject: Morton Sugar Cure?
The difference is the sugar. There's a large sugar content in your mix that's not present in TQ.
  Topic: Ok, so I took a little vacation too last month....
SmokinOkie

Replies: 18
Views: 4050

PostForum: Off Topic   Posted: Fri Mar 18 11 2:29 am   Subject: Ok, so I took a little vacation too last month....
It didn't happen, I didn't see any bikini shots.
  Topic: Fresh Sliced Bacon- Can it be brined, cured or smoked?
SmokinOkie

Replies: 13
Views: 14693

PostForum: Smoked Foods   Posted: Thu Mar 17 11 11:49 pm   Subject: Re: Fresh Sliced Bacon- Can it be brined, cured or smoked?
...but was told it can no longer be cured.


Did they make that statement? Why?

If it was only because it is sliced, then the answers above address that, if it's for some other reason, we'd n ...
  Topic: middle of the night...burnt ends....stage 2
SmokinOkie

Replies: 8
Views: 2215

PostForum: General BBQ Discussion   Posted: Thu Mar 17 11 10:53 pm   Subject: middle of the night...burnt ends....stage 2
Eat them like some places in KC. In a bag, by the handful, like popcorn.

I for one have never had a problem eating them, never get thought to how, just ate.
  Topic: Foiling Competition Ribs
SmokinOkie

Replies: 14
Views: 4696

PostForum: Competition BBQ   Posted: Thu Mar 17 11 10:50 pm   Subject: Foiling Competition Ribs
... We cook by time only.

Looks like everyone wants to know how you do that, me too. Question
  Topic: NBBQA
SmokinOkie

Replies: 6
Views: 1518

PostForum: Commercial BBQ   Posted: Wed Mar 16 11 12:21 am   Subject: NBBQA
Having been on the NBBQA board, it's really important to look at what you spend, for what you get.

If the breakouts and other sessions fit your needs and the price fits, then go. The opportunity t ...
  Topic: Thermapen No BS Please
SmokinOkie

Replies: 55
Views: 8350

PostForum: General BBQ Discussion   Posted: Sun Mar 13 11 9:16 pm   Subject: Thermapen No BS Please
Sorry, when you said no BS, I can't give you the straight scoup that the Neon Green is obviously the fastest and hardest to lose.
  Topic: Burnt Ends???
SmokinOkie

Replies: 9
Views: 4150

PostForum: General BBQ Discussion   Posted: Sun Mar 13 11 9:13 pm   Subject: Burnt Ends???

... I have not done burnt ends myself, but will get to it one day

That's one thing Texas never caught onto was Burnt Ends.

Don't wait, RUN to your next brisket and try it.

There is a reason ...
  Topic: Abilene TX, BBQ Need help
SmokinOkie

Replies: 1
Views: 1246

PostForum: BBQ Restaurant Reviews   Posted: Thu Mar 10 11 8:49 pm   Subject: Abilene TX, BBQ Need help
It's been years, but my favorite steak place in the world is Joe Allen's BBQ. They raise their beef and cut to whatever thickness you want and cook over mesquite.

Well at least they did a few year ...
  Topic: quick ribs
SmokinOkie

Replies: 20
Views: 6477

PostForum: General BBQ Discussion   Posted: Sun Mar 06 11 8:18 pm   Subject: quick ribs
Congrats on the success and some great photos of your daughter eating.

The first one made me laugh. The label itself

"meaty" and "loin"

Around here and in the South Loin ...
  Topic: Fact or fiction? Tender Quick improves smoke ring?
SmokinOkie

Replies: 25
Views: 7407

PostForum: General BBQ Discussion   Posted: Sat Mar 05 11 11:18 pm   Subject: Fact or fiction? Tender Quick improves smoke ring?
yes, the use of nitrates/nitrites will create some coloration in the meat similar to what a smoke ring looks like. It actually sets the natural red color, instead of adding color
...

Harry I norma ...
 
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