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  • Sodaking27's Avatar
    06-29-2020, 07:40 PM
    Sodaking27 replied to a thread 3-2-1 Ribs in General
    Thanks..
    2 replies | 100 view(s)
  • Sodaking27's Avatar
    06-29-2020, 05:49 PM
    Sodaking27 replied to a thread Small Brisket in General
    6.49 a pound. That’s why it was only a 4 pound piece. But tasted great.
    3 replies | 85 view(s)
  • bigwalleye's Avatar
    06-29-2020, 09:18 AM
    bigwalleye replied to a thread Small Brisket in General
    Wow. Don't know what brisket costs where you are, but I hope whoever you fed was worth the investment!!
    3 replies | 85 view(s)
  • bigwalleye's Avatar
    06-29-2020, 09:16 AM
    bigwalleye replied to a thread 3-2-1 Ribs in General
    Another great looking cook, Soda!
    2 replies | 100 view(s)
  • Sodaking27's Avatar
    06-27-2020, 04:39 PM
    Sodaking27 replied to a thread Small Brisket in General
    The final results. Tender and juicy.
    3 replies | 85 view(s)
  • Sodaking27's Avatar
    06-27-2020, 11:18 AM
    Sodaking27 started a thread Small Brisket in General
    4lb brisket smoked over night to an internal temp of 203. 2.5 oz of cherry wood and 2 charcoal briquets. Currently wrapped and...
    3 replies | 85 view(s)
  • Sodaking27's Avatar
    06-26-2020, 06:36 PM
    Sodaking27 started a thread 3-2-1 Ribs in General
    Removed the silver skin. Thin coat of mustard to help with binding of the rub. Applied rub and into the smoker for 3 hours at 225. 2oz of peach...
    2 replies | 100 view(s)
  • bigwalleye's Avatar
    06-23-2020, 09:30 PM
    bigwalleye replied to a thread Pit Ham in General
    Thanks, Soda. 4 hours is the info I was looking for. It’s not exact, to be sure, but it gives me enough for planning purposes.. This whole working...
    3 replies | 133 view(s)
  • Sodaking27's Avatar
    06-23-2020, 03:43 PM
    Sodaking27 replied to a thread Pit Ham in General
    Bigwalleye, Thanks for the compliment. It tasted really good too. I used Bad Byron’s Butt Rub. I think cook time was around 4 hours. Not...
    3 replies | 133 view(s)
  • bigwalleye's Avatar
    06-23-2020, 08:43 AM
    bigwalleye replied to a thread Pit Ham in General
    Great looking ham, Soda!! What did you use for a rub, and, more or less, how much time did it take, just as a guide...I helped a local farmer out...
    3 replies | 133 view(s)
  • Sodaking27's Avatar
    06-20-2020, 05:17 PM
    Sodaking27 started a thread Pit Ham in General
    Deboned 1/2 ham. 3 oz of apple wood and 3 charcoal briquets. Rubbed with mustard. Applied rub. Set temp to 225. Smoked to internal temp of 140.
    3 replies | 133 view(s)
  • bigwalleye's Avatar
    06-15-2020, 09:17 PM
    Awesome deal!! I’d throw that man a rack of ribs for his trouble! Welcome, and let us know if we can help!
    3 replies | 196 view(s)
  • bigwalleye's Avatar
    06-15-2020, 09:15 PM
    So long as it’s dry, it shouldn’t go bad. Damp or wet, it would start to punk and rot.
    1 replies | 95 view(s)
  • Sodaking27's Avatar
    06-13-2020, 04:15 PM
    Beautiful weekend here in Maryland for BBQing. Pork Shoulder trimmed and rubbed. Into the SmokinTex with a couple ounces of apple...
    0 replies | 167 view(s)
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