Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - tbcop-is-smokin

Pages: [1] 2 3 ... 8
1
Model 1 - The Little Guy!! / Re: I'm new and I was a fool
« on: September 06, 2014, 10:02:04 AM »
Welcome Sig...
You're at the right place to learn...these folks here can help you out with anything that requires "smoke"
Don't forget the Pic's...
Welcome
Tony
 

2
Introductions / Re: New from South Jersey
« on: September 04, 2014, 10:30:22 PM »
Welcome Mike...You're at a good place to learn...
Tony

3
Pork / Re: Baby Back Ribs - no bark
« on: September 04, 2014, 10:28:23 PM »
Jared,
As Divot said, the mini loafs pans are a great idea...you can pick up a pack
relatively cheap at your local grocery store.
I bought a couple of packs and keep them nearby when I smoke
You're at the right place to to learn...these folks know their business..
As you can already tell..Welcome
Tony

4
Pork / Re: Pulled pork seasoning
« on: September 04, 2014, 10:19:59 PM »
Sounds like a plan Mike,
I may try a little Memphis Dust on my next batch..
Thanks for the hint...
Tony

5
Pork / Re: Anybody Smoking Rib Tips?
« on: August 31, 2014, 03:12:39 PM »
Hey Brian
I have not seen any Rib Tips in my local store (Food City)
But I will look again next time I'm there
They look awesome
Thanks for the pic's
Tony

6
Model 3 & 3D - The Big Brother / Re: Inside or outside
« on: August 31, 2014, 01:07:24 PM »
I purchased this at Lowe's for about $6.00...
Best little thing ever for cleaning the racks...
Makes em look like new..
Tony

7
Model 3 & 3D - The Big Brother / Re: Pork Butt, Simply Done
« on: August 31, 2014, 12:40:37 PM »
Looks really awesome...
Thanks for the pic's...
I have a small pork roast in now...
Waiting on results...
Tony

8
Model 3 & 3D - The Big Brother / Internal meat temp.
« on: August 31, 2014, 12:37:50 PM »
Hey Folks..
I'm not sure which category I should post this under....
And I'm sure you all already have an answer in the forum somewhere...
Do we have a list in the forum listing all internal temps. on different types of meat?
I would like to print one for my file...
Thanks in advance...
Tony

9
Introductions / Re: Newbie from Northern Arizona
« on: August 27, 2014, 10:13:49 PM »
Welcome Michelle..
Congrats on your new #1....You will love your smoker...
They are built to last a life time..
These folks here know their business...you will get good advise here...
Tony

10
Appetizers and Side Dishes / Re: Simple jalepeno poppers
« on: August 25, 2014, 10:17:03 PM »
By the Way.....Thanks for the Pic
I like looking at all the pic's you folks post
Tony

11
Appetizers and Side Dishes / Re: Simple jalepeno poppers
« on: August 25, 2014, 10:15:15 PM »
They look awesome...Peppers are on my list
Tony

12
Appetizers and Side Dishes / Re: Enhanced Jalapeņo Poppers
« on: August 25, 2014, 10:13:46 PM »
I said that the other day Tooooo many Tony's
Tony

13
Fish / Re: salmon
« on: August 25, 2014, 10:06:16 PM »
Salmon is on my list....Get some Pic's next time
Tony

14
Sausage / Re: Polish Sausage - New #1 Owner
« on: August 25, 2014, 10:03:02 PM »
I learned the hard way to Jeff...I had too much smoke on my first smoke...But I did get me a digital scales and use it all the time now..You will love your smoker...
Tony

15
Sausage / Re: Beer Brats
« on: August 25, 2014, 09:55:26 PM »
Great job Bruce..Get us some pic's next time
Tony

Pages: [1] 2 3 ... 8