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  1. Replies
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    Yes Sir......Looks good!!!!! BillyBob

    Yes Sir......Looks good!!!!!

    BillyBob
  2. Replies
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    I hate to change things up......I'm going to do a...

    I hate to change things up......I'm going to do a butt and some rib's.

    BillyBob
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    Congrat's......it get's better each time you use...

    Congrat's......it get's better each time you use it!

    BillyBob
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    It has been hit and miss. I cook at a high temp,...

    It has been hit and miss. I cook at a high temp, put a good rub on, and put in frig for 2hrs. Let it set for 30mins and rub again, then, in she goes. Good luck!!!

    BillyBob
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    What are you rubbing your chicken with....makes a...

    What are you rubbing your chicken with....makes a big difference.

    BillyBob
  6. Replies
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    Nice job.....it looks like it will be great!!!! ...

    Nice job.....it looks like it will be great!!!!

    BillyBob
  7. For what it is worth........steaks for 1hour and...

    For what it is worth........steaks for 1hour and brisket for 2hours!!!!

    Billybob
  8. Replies
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    Congrat's....sounds great!!! BillyBob

    Congrat's....sounds great!!!

    BillyBob
  9. Replies
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    You will need to use the right cord for your for...

    You will need to use the right cord for your for your (12 guage) . DOT USE in the the rain.

    BillyBob
  10. Replies
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    GDon Buy a good sealer....I have been able to...

    GDon
    Buy a good sealer....I have been able to keep for two years!!

    BillyBob
  11. Thread: Howdie!

    by BillyBob
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    Buba1.....Welcome to the family. Looking forword...

    Buba1.....Welcome to the family. Looking forword to answers any question you have for us!!!!!

    BillyBob
  12. Thread: Hi folks!

    by BillyBob
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    Sorry I have not said hello yet......but I have...

    Sorry I have not said hello yet......but I have been fighting some health issues. Welcome.....glad to have you with us!!!

    BillyBob
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    Sounds like you headed in the right...

    Sounds like you headed in the right direction......let us know if we can help.

    BillyBob
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    I am doing well...about 90%. Thanks for asking....

    I am doing well...about 90%. Thanks for asking.

    BillyBob
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    Doug....the best way to know when it is done, is...

    Doug....the best way to know when it is done, is to insert the probe between the brest and the leg.

    BillyBob
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    Darren.....I read your thing about...

    Darren.....I read your thing about marriage.....and I must laugh each time...........I used to be perfect!!!!!

    BillyBob
  17. Replies
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    I agree....but....I have always used more pork...

    I agree....but....I have always used more pork and chicken than beef. Around here, the hamburger meat is about $3.69 a pound.......crazy!!!!!

    BillyBob
  18. Replies
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    I would be afraid the timer would malfunction and...

    I would be afraid the timer would malfunction and my meat would ruin. However, I'm old school, and that's just me. I agree with Darren (DReeves). Welcome and enjoy your smoker.

    BillyBob
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    Smokey50....first of all....Welcome to the...

    Smokey50....first of all....Welcome to the forum!!!! It does help that it is in the garage but all meat is different and you just never know. Good luck and have fun smoking!!!!

    BillyBob
  20. Thread: Big Brisket

    by BillyBob
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    Sounds like a great cook!!!!! BillyBob

    Sounds like a great cook!!!!!

    BillyBob
  21. Replies
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    I agree with all the above.....however, you might...

    I agree with all the above.....however, you might try this. Smoke it until you get the color you want....pull and double wrap with tin foil put your thermometer back in and monitor the temp. Pull it...
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    Try setting your temp to 235 and when it hits...

    Try setting your temp to 235 and when it hits 175...double wrap with foil and cook too 200...unwrap and finish to 205-210. Give it a try.

    BillyBob
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    Dano....first....welcome to the forum! In my...

    Dano....first....welcome to the forum! In my opinion, being able to cook at higher temps is a plus!!!!! I would NEVER cook anything at 700. That would not give the meat
    enough temp to cook...
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    A big Thank you to....Jim..Admin...Darren and...

    A big Thank you to....Jim..Admin...Darren and Pete....for the kind words. I see we have a lot of new people....maybe should find out who they are what they do!

    Thanks again guys

    BillyBob
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    Joe Wood....This is what I do.... if you have a...

    Joe Wood....This is what I do.... if you have a vacuum sealer......put the rub on and vacuum seal over night.
    Cook at 235 for 2hrs...pull out and use double wrap for 1hr. Remove wrap.... sauce and...
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