Recent content by smokeasaurus

Sure beats squatting on the ground

Welcome from the Wisconsin lakeshore

I have heard of comp teams using different rubs on their ribs so I figured why the heck not On the under side with the silver removed I used Meat Churches  The Gospel  ( an all purpose rub ) On the meaty side I used Meat Churches Honey Hog Rub 225 degrees for 4 hours ( red alder chips for...

Since I have owned my #2, I have really enjoyed using chips. Maybe it is my creosote soaked taste buds but we are enjoying the lighter smoke profile from our smokin-it and the short burst of smoke from chips is all we need these days. In fact, I have found that red alder is the perfect wood...

Isn't it always time to smoke a pork butt? With the #2, I can now smoke one anytime I want. No more waiting for a day off or the perfect weather to sit outside for 12 hours chopping wood and tending a fire......whew, I got tired just thinking about it  :o Got out my favorite rub and went to...

Yup, you read that correctly Manwich.com has recipes for use of their most awesome Manwich. The recipe is called "Saucy Meatloaf" and it is a winner. Here it is setting in the "Silent Assasin"  ( #2 )  set for 225 with some Post Oak 3 hours later the internal was 165 (Sorry forgot to move...

Down in South Texas they call these finger bones. They are the trimmed underside of a prime rib roast. When we have boneless rib-eyes for sale, I ask the meat cutters at work to save me the complete cut. If not they cut them into individual bones and sell them as soup bones. I rubbed em down...

Hey y'all It has been a while. I bought a Smokin it #3 back in the early days Then the pellet bug hit and I lost my mind and sold it and jumped in the proverbial hopper!! After 7 years of pellet auger jams, burn outs, ruined overnight cooks, hopper and grease fires I have had enough. I...

This rub is one of Texas great secrets. They have really never marketed heavy or have a strong on-line presence. This rub was created back in 1939 by Lee and Dales uncle. They went on the BBQ circuit and were early pioneers of BBQ contests along with Apple City BBQ (Mike Mills) You could say...

http://www.porkbarrelbbqstore.com/collections/bbq-products/products/barbeque-cologne-que

Went to Staters and they have Farmer John picnics at .89 a lb.....tossed a 10 lber in the cart and left a happy man. Used apple wood for smoke. Used mustard and a little Gary Seasonings and a Organic 21 spice salt free offering from Costco. Into the #3 at 9 pm set at 160.....got some...

Thanks to all the Veterans that are living and for those who paid the ultimate sacrifice for our freedom........

I don't think you will find anything better. These rubs and sauces have taken my Que to the next level http://www.burntsacrifice.com/

I had the #3 all set up to smoke a rack of baby backs but the weather was so nice today, I said to heck with it, lets burn some charcoal shall we  8) Rubbed down the rack with Burnt Sacrifice Memphis rub. (The Saint Sauce is for later) Hooked her up two bones down Into the pool for a three...

Now my definition of a Cowboy Steak is a thick rib-eye grilled over wood Fired up my Good One Open Range last night (it is an off-set that you can grill in the fire-box) with mesquite lump Into the pool went two thick ribbies laced with Big Poppa Smokers Double Secret Steak...