Recent content by SuperDave

Has anyone smoked these before?  Any info would be greatly appreciated.

Has anyone considered smoking their rub? I recently bought a rub that had a distinct aroma of smoke. It got me to wondering if we could start smoking our favorite rubs. I’m thinking cold smoke as to not affect the sugars. Thoughts?

I decided to run an independent taste test on my company today. It was a blind taste test between no peek and 3-2 foil wrapped baby backs. The consensus was that the no peek was favored for flavor and the wrapped was favored for moistness and tenderness. So, the dilemma remains how to achieve...

Fore play is complete on the ribs and waiting for smoker time tomorrow. Upon opening the package, they don’t look near as nice as my last pack from Costco but hopefully they will surprise me.

Today was bring the baby home day for our new 5th wheel.  So much bigger than the camper that Karen is beside herself thinking about what to put in all the cabinets.  I told her that just because they are there, she doesn't need to fill them.

Somebody, anybody, please post something in the pork forum so I don't have to see Butt Gland at the top.  :o  Lol!

I was wondering if we could devote a thread to what we make with our smoked meat leftovers?  What are your favorite second or third day uses?  Feel free to reply with or without pictures. 

A good friend is throwing a birthday party for her husband today. I volunteered to do the meat. She guessed 35 people. The butts and brisket went in last night. I’ve got chicken thighs brining right now and will go in a little later this morning.

Wife and I have been on a diet since the first of January so we felt like we were ready for a cheat day. That translated into some baby backs, smoked mac & cheese, corn casserole, broccoli salad and last but not least, cheesecake.

I had a hankering for some smoked meatloaf so whipped one up. Maybe it’s been too long but this was fantastic and looking forward to sandwiches.

Has anyone made program #1 a dead time to create a delayed start?  What temp did you set for it? 

All of you have your Christmas menu set? We typically do a prime rib but too many folks this year. Ham and brisket for the protein part of the meal this year.

This is the best pumpkin cheesecake that I’ve ever had. Crust: 1 ½ cup Keebler Pecan Sandie Cookies 2 tablespoons Sugar 2 tablespoons butter – melted 1 egg – separated (yolk in crust, white to seal) ¼ cup pecan bits Combine all ingredients minus the egg white and press into the bottom of a...

I got invited to a friend's house the other night for brisket and it was outstanding.  I asked him what his rub was and this is what he used.  The Holy Gospel was the blend that he used on the brisket.  I came home and promptly ordered a couple of bottles...

Been a while since I broke out the disc wok so decided to make dinner with some stir fry, sweet pork ribs, chow mein, steamed rice and some pie.