Everglades is awesome. Everglades also has a moppin barbeque sauce that is friggin awesome.
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Everglades is awesome. Everglades also has a moppin barbeque sauce that is friggin awesome.
if you use sauce you smoked it wrong!!!!! like was said earlyer a bout dry rubs the one i have found that works well is called ....grub rub ....lol i know sounds funny thats why i picked it up the first time and man oh man its good just add a lil more salt and some pepper (whatever eles you like ) rub the meat down befor hand put it back in the ice box for at least 5-8 hours befor cookin when i smoke normaly i do brisket and i leave them on at a min of 16 hours at like 150 i think is what i found works the best tell you what the neighbors are pist at me come mornin though lol whole hood smells so good lol :fire::fire::fire:Quote:
Originally Posted by JHayesLS1
God damn it now I have to go spend money on a smoker after reading this thread.
I wasn't aware they made a bbq sauce. I'm a big fan of their shake on stuff. I get the regular and heat. I eat that shit on everything. :DQuote:
Originally Posted by yellowv
I do a lot of briskets too. No better meat out there when you cook it right. It takes some practice though, my first few left something to be desired but once I got the hang of it they kick ass now.Quote:
Originally Posted by txz28
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Originally Posted by 0rion
Yep it's great stuff. Best store bought stuff I have found. I used to use Sweet Baby Ray's all the time, but this stuff owns it.
http://i32.photobucket.com/albums/d2...owv/moppin.jpg
aaaah, I don't believe it beats sweet baby ray's. I'm gonna have to find their website and order some.Quote:
Originally Posted by yellowvYep it's great stuff. Best store bought stuff I have found. I used to use Sweet Baby Ray's all the time, but this stuff owns it.
Im going to use Everglades on the chickens for seasoning, about how long do you smoke chickens? We smoked ribs today at work for 3 hours total and they had the meat falling off the bones.
I have been using Sweet Baby Ray's for about 10 years and IMO this stuff buries it. I didn't think it would at first. It is a light colored sauce. Almost looks like ketchup. I usually hate light barbeque sauces, but I figured I would give it a shot since I love their seasonings. It blew me away. It is packed with flavor.Quote:
Originally Posted by 0rion
evergladesseasoning.com
Yeah, I'll definitely be giving that a try. I have about 8-9 partial bottles of stuff here I need to work on getting rid of first though. :D I try so much stuff I constantly have opened bottles going through here. The best sauce I've had so far has been sweet baby ray's. I've yet to have a rub that even comes close to strawberry's. That butch's rub isn't bad and it's fairly close to strawberry's but it don't have the kick that strawberry's has.
Chicken I do @ about 235 to 250 max degree temp.....most of them are done in 1-1/2 hours. Depends on the smoker & the birdQuote:
Originally Posted by JHayesLS1
Meat thermometer is your friend.....160 pull it out of the smoker.....temp will rise to about 170
Breasts are very easy to overcook & make dry. You can get good results with a brine soak prior to smoking.
yeah i was scared the first time really lol i was about to drive my wife up the wall lol her dad.....man oh man that man can smoke lol but this is my second and third i am workin on tonight lol doin 2 at once :fire:Quote:
Originally Posted by 0rion
Just picked this up today. Wil be doing some baby backs with it tommorrow. I'll let you guys know how it is. Everglades Castus Dust Mequite Dry Rub.
http://i32.photobucket.com/albums/d2...cactusdust.jpg
I'm not a fan of mesquite in general..... when I first started I was using a lot of mesquite wood and it pretty much sucked. I then switched to hickory and apple and it's been alot better since. I think I just don't like the flavor of mesquite very much.Quote:
Originally Posted by yellowvJust picked this up today. Wil be doing some baby backs with it tommorrow. I'll let you guys know how it is. Everglades Castus Dust Mequite Dry Rub.
I like mesquite. I also like hickory and applewood. Pretty much any barbeque flavor :) I hate mustard based sauces though. Probably b/c I don't like mustard. Weird thing is if you rub mustard on meat before you cook it, it is delicious.Quote:
Originally Posted by 0rion
I have a bullet type smoker too a Brinkman, have mixed results maybe from inexperience. It has the charcoal on the bottom, then a water bowl, then 2 racks. Add smoking wood as desired, but I never seem to be able to keep the temp in the "ideal" range, it always stays too low. I have had some success with pork tenderloin, and some salmon. Lately I have used an internal temp probe to check on the cooking, and that helps. When it comes out good tho, I get rave reviews from dining room table.
I Have found that if you wrap the entire thing in alum foil it will keep the temp up. Even in an Arizona summer I still need to wrap the damn thing.Quote:
Originally Posted by Too Fast
how are you running the vents on it? Brinkman was the one I had and I never had a problem holding temp on mine unless it was the middle of winter. I did a couple of things that helped in the winter. I found a rack that would fit in the bottom of the charcoal bowl to get the charcoal up off the bowl and drilled a couple of holes in the bowl so that at least some oxygen got to the bottom of the fire. I also use lump charcoal which burns hotter than briquettes.Quote:
Originally Posted by Too Fast
no one else likes to smoke corn!?!
I grill it but don't smoke it. I'll soak it over night in salt water and grill it in the husk.Quote:
Originally Posted by Spaz
