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The Smoke Ring Forum Index
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  Topic: Cook for fire fighters
jickey

Replies: 8
Views: 1182

PostForum: General BBQ Discussion   Posted: Wed Jan 09 13 5:11 am   Subject: Cook for fire fighters
Thank you, sir, for cooking for the group. I've taught many classes to firefighters (and sat in many) and I have to say that a good meal at the end of the day simply cannot be beat. Nothing better tha ...
  Topic: New Smoker - Strictly Wood or Wood/Charcoal
jickey

Replies: 14
Views: 2265

PostForum: General BBQ Discussion   Posted: Wed Jan 09 13 4:53 am   Subject: New Smoker - Strictly Wood or Wood/Charcoal
What did you get? I bought a Bubba Grills RF a few years ago in Georgia. It's a big pit, and I use charcoal to get a good bed of coals going, then I go wood only. When we're cooking competition style, ...
  Topic: Thanksgiving plans and Chili
jickey

Replies: 1
Views: 616

PostForum: General BBQ Discussion   Posted: Tue Nov 20 12 12:29 am   Subject: Thanksgiving plans and Chili
Hi all - long time no visit. Long time no cook, too. Work has been keeping me busy to say the least, and my RF smoker is looking lonely under the carport.

But that's OK - I'm breaking it out in a b ...
  Topic: Jim and Nicks in Alabama??
jickey

Replies: 10
Views: 2048

PostForum: General BBQ Discussion   Posted: Wed Oct 17 12 12:27 am   Subject: Re: Jim and Nicks in Alabama??
Anyone have a review of it?

Hi Ron - little late to this conversation (work is stupid busy around here.) I'm within driving distance to quite a few of them, and have been there quite a bit. They ha ...
  Topic: 4th of July Menu... What's yours?
jickey

Replies: 29
Views: 3524

PostForum: General BBQ Discussion   Posted: Wed Jul 04 12 4:23 am   Subject: 4th of July Menu... What's yours?
Keeping it simple - cooking 4x butts. Going to have baked beans, chips and salsa, and cold watermelon. I'll also be staying hydrated courtesy of my friends at Knob Creek.
  Topic: Beef Questions
jickey

Replies: 11
Views: 1380

PostForum: General BBQ Discussion   Posted: Wed Jul 04 12 4:19 am   Subject: Beef Questions
I started off with a 1:1:1 ratio of coarse ground sea salt, coarse ground black pepper, and granulated garlic. It was just a tiny bit salty for my taste, so I cut back to 0.5:1:1. I don't want sweet, ...
  Topic: Cook now, serve later
jickey

Replies: 2
Views: 645

PostForum: General BBQ Discussion   Posted: Mon Mar 26 12 8:15 pm   Subject: Cook now, serve later
Thanks for the input - here's what I decided on:

Pulled pork - it reheats easily.

Smoked turkey - slice and refrigerate for sandwiches.

Meatballs w/cheese - smoke to temp and bring back up wi ...
  Topic: Cook now, serve later
jickey

Replies: 2
Views: 645

PostForum: General BBQ Discussion   Posted: Sat Mar 24 12 2:47 am   Subject: Cook now, serve later
Hello all,

We're headed to our second NASCAR event the first weekend of May at the Talladega Superspeedway - we stay with friends in the infield, which is highly regulated for traffic/vehicles. In ...
  Topic: Question about dino bones
jickey

Replies: 9
Views: 1197

PostForum: General BBQ Discussion   Posted: Mon Mar 19 12 11:06 am   Subject: Question about dino bones
He's not devout by any stretch of the imagination. He's said the only thing he does is just not eating. I'll check to make sure though.
  Topic: Question about dino bones
jickey

Replies: 9
Views: 1197

PostForum: General BBQ Discussion   Posted: Mon Mar 19 12 10:05 am   Subject: Question about dino bones
Hello gang,

Spring has most definitely sprung here in Alabama, and we're planning a "kick off the summer" (so to speak) party in two weeks. My plan is to cook ribs for everyone (my friend ...
  Topic: Brisket Rub Needed. Any Ideas?
jickey

Replies: 13
Views: 10699

PostForum: Rubs, Marinades, Brines, Mops & Sauces   Posted: Wed Feb 29 12 3:54 am   Subject: Brisket Rub Needed. Any Ideas?
Sea Salt.
Fresh Cracked Black Pepper.
Granulated Garlic.
!

What SoEzzy said! I was using a 1-1-1 ratio, but it proved to be just a touch too salty - I cut it back to .5-1-1 (halved the salt.) It ...
  Topic: Fresh Sausage....Georgia Cajun.
jickey

Replies: 26
Views: 3978

PostForum: General BBQ Discussion   Posted: Thu Feb 23 12 5:54 am   Subject: Fresh Sausage....Georgia Cajun.
LOL - doesn't matter what it's called as long as you call it tasty Smile
  Topic: Fresh Sausage....Georgia Cajun.
jickey

Replies: 26
Views: 3978

PostForum: General BBQ Discussion   Posted: Thu Feb 23 12 12:55 am   Subject: Fresh Sausage....Georgia Cajun.

You made cajun sausage, in Canada, with spices from Buffalo? Shocked


That's not what confuses me - although it is a bit funny. What is confusing (remember that I'm in Alabama...) is that Georg ...
  Topic: big rons rubs
jickey

Replies: 5
Views: 959

PostForum: General BBQ Discussion   Posted: Wed Feb 08 12 12:20 am   Subject: big rons rubs
Do you grow your own meat? If you buy meat then are you selling your customers short? No. Customers don't come to you because you're the only guy making a given rub, they come to you for great food. A ...
  Topic: Grilled wings from last night
jickey

Replies: 1
Views: 583

PostForum: General BBQ Discussion   Posted: Mon Feb 06 12 11:39 pm   Subject: Grilled wings from last night
Thanks to everyone for the suggestions for dry rubs for grilled wings. I decided to do a few different things and compare the results.

We went to a few different stores yesterday and fresh wings we ...
  Topic: Dry rub for grilled/smoked wings?
jickey

Replies: 13
Views: 4251

PostForum: General BBQ Discussion   Posted: Sat Feb 04 12 5:26 am   Subject: Dry rub for grilled/smoked wings?
So, Remmy - just how pronounced are the cinnamon and sage flavors? Those two things stuck out as a bit different to me on a wing rub.
  Topic: Dry rub for grilled/smoked wings?
jickey

Replies: 13
Views: 4251

PostForum: General BBQ Discussion   Posted: Sat Feb 04 12 4:44 am   Subject: Dry rub for grilled/smoked wings?
Big Rons Hint of Houston is my choice on smoked wings.

I have that in great quantities in my kitchen. I might just try that - I'll toss some of my chipotle powder in there to give it some more heat ...
  Topic: Dry rub for grilled/smoked wings?
jickey

Replies: 13
Views: 4251

PostForum: General BBQ Discussion   Posted: Sat Feb 04 12 3:57 am   Subject: Dry rub for grilled/smoked wings?
I use Prudhomme's Blackening seasoning.

That doesn't sound like a bad idea, either...
  Topic: Dry rub for grilled/smoked wings?
jickey

Replies: 13
Views: 4251

PostForum: General BBQ Discussion   Posted: Sat Feb 04 12 3:57 am   Subject: Dry rub for grilled/smoked wings?
Make them like this and add your heat. Layers and layers of flavor.http://thehogblog.com/?p=1062#more-1062

Hmmmm...

Ultimately, I want dry wings. The heat should be in the rub. This looks like s ...
  Topic: Dry rub for grilled/smoked wings?
jickey

Replies: 13
Views: 4251

PostForum: General BBQ Discussion   Posted: Sat Feb 04 12 3:13 am   Subject: Dry rub for grilled/smoked wings?
I'm looking for some sort of dry rub to put on some wings that I'm either grilling on the Weber or smoking in the Bubba pit. I have the perfect ingredient to add heat (some "light your mouth on f ...
 
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