Recent content by bilvo47

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  1. bilvo47

    Slice a Chuck Roast for Sandwiches?

    Thanks
  2. bilvo47

    Slice a Chuck Roast for Sandwiches?

    Have any of you ever sliced a chuck roast for sandwiches?  I would prefer it at medium rare but worry that this cut would be too tough.  Any thoughts?  Maybe marinating it would tenderize it? thanks,
  3. bilvo47

    Resurrect or not to Resurrect?

    Congrats on the new little one!  I wouldn't restore it yet - I'd use it!  Instead of smoking a cigar in honor of your little girl, smoke some ribs.  Rust only ads character to a good smoker - call it patina and move on.  That thing looks great.
  4. bilvo47

    Opening game day smoke Butts,Wings and ABT's. Lot's of Qview

    That's amazing!  What football team did you feed with that?
  5. bilvo47

    4th of July Smoke - w/ Q-View

    Pork Shoulder (to be pulled), Tri-Tip, Chicken Thighs, and some ABT's - And my chicken watching nervously.
  6. 4th of july 006.JPG

    4th of july 006.JPG

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  7. 4th of july 004.JPG

    4th of july 004.JPG

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  8. bilvo47

    Brining Tri-Tip

    Has anybody ever brined tri-tip?  Do you think its a good idea?  I think I read that brining beef can break the meat down too much and make it mushy - true?
  9. bilvo47

    Shrimp ABT's with orange tobiko - w- q-view

    that looks amazing with the roe - nicely done
  10. bilvo47

    first try at a fattie

    Hey all - to what temp do you all take a fattie? Roughly how long will it take at around 250 degrees? Thanks for the help.
  11. bilvo47

    Rough time for 13.5 lb pork shoulder?

    Hey all - I know it's only done when it reaches temp but, I'm cooking 2 boneless pork shoulders ( a total of 13.5 lbs) on the Chargriller smp. I usually maintain temps around 225-250. Does the rough estimate of 1.5 hrs / lb apply to the total of 13.5 lbs or to the weight of the individual...
  12. bilvo47

    Turkey Breast Brine

    Yes - they have bones - I guess it's 3 hours for the whole thing. thanks for the help.
  13. bilvo47

    Turkey Breast Brine

    I'm in the middle of brining 4 turkey breast halves (3 lbs each for a total of 12 lbs). I know that the general rule is 1 hour of brining for 1 lb. of turkey - so does this mean that I need to do it for 3 hours or 12 hours? I think 3 hours would be right because each breast half is about 3 lbs...
  14. bilvo47

    RediCheck "Smoker" thermometer trouble

    just figured it out - there's a "tx" button inside the battery compartment - when I pushed it the thing started working - crazy - thank y'all for the help.
  15. bilvo47

    RediCheck "Smoker" thermometer trouble

    I have the RediCheck "Smoker" thermometer and am using it for the first time today. The moniter connected directly to the probes is working fine but the remote is just flashing " - - - " where the chamber and meat temperature is supposed to read. Any suggestions?
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