Recent content by cblake187
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Can we call it something besides a fatty?
How about the " antivegetariancardiovascularkillinlovehandlemaking greatbigoldhunkofsmokedtenderstuffedgoodness?" Nahhhh! the fatty is easier to type! -
New from WA
Sit back grab a frosty and enjoy what I like to call one of the last freedoms......They tell me my kid HAS to have shots, my garbage HAS to fit in the can ,my car HAS to meet emissions,but nobody tells me what my food HAS to be!So in every bite I just get closer with family and friends over a... -
I can't get my GOSM up past 200
True you gotta prob with my gosm half between low and med with a 14 lb. turkey 250 all day. On high I've never left it long but 400 in a heartbeat with the damper closed!- cblake187
- Post #16
- Forum: Propane Smokers
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FINISHING SAUCE (for Pulled Pork)
So so fla I have just joined the forum and showed I'm not a total newb but I'll be honest.I knew the finishing sauce trick and been using it a couple of years!But I mixed yours up (1/2 tsp cayenne instead of red flakes(I'm out)WOW great I thought too much sugar but now I think it might be my...- cblake187
- Post #134
- Forum: Pork Sticky
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Hope I pass the test!(Q-view)
Well the brine my brother used had cranberry and apple so I figured citrus and the standby's rosemary and thyme.The flavors were subtle but there.It's a keeper! -
Hope I pass the test!(Q-view)
Yeah it was real rispy! but put plenty o' butter under the skin for cookin' then when you think your almost done hit it with all the heat you can for a few minutes.May not be what actually works for me but it's what I do! -
Tax Rebate
Amen!(wait a minute did they take that to?)...................Nope but they"re tryin" -
OK.. whats next? YOUR chance to decide.
I've been smokin' a couple of years and I've done beef but a brisket I have'nt.That's my vote and if yours is good I want details so I can copy!LOL good luck on either and I'm sure with your attitude you'll "smoke it!" P.S. A good luck pig like in my avatar don't hurt none neither(but don't...- cblake187
- Post #5
- Forum: General Discussion
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Pork and venison fatty Q-view
Well I typed ha! (pecked)a great explanation of the rec. idea and such but fumbles here had 1 to many margaritas(and the high life trav)and deleted it so basically I love you guys and the inspiration!Phew I'd never make a secretary. -
Hope I pass the test!(Q-view)
Once again thanks all.And oh yeah it was delicious!! -
Help required from across "The Pond"
Hello Norm and welcome.I'm also new to this forum but I know the more the merrier to me!Just cause' your on the other side of the pond doesn't mean you shouldn't enjoy smoked meat.This is a great place for asking q's cause the knowledge is second to none.I don't know about your wattage q's but I... -
London Mojo
That london looks juicy!If I hadn't smoked a fatty today I'd be beggin' for scraps -
Pork and venison fatty Q-view
Well here it is.... And now to enjoy the fruits of my labor and the great knowledge this forum is about.....SALUTE!!!!!!!!!!!!!!!! -
Pork and venison fatty Q-view
Dang this lettin' stuff rest who's idea was it anyway?Well I can't wait till we get to eat,and I got a feeling the dog is gonna have to just eat her food tonight! -
Pork and venison fatty Q-view
Bout 2 hrs in 250deg. my internal temp is already at 150.Cooking quicker than I expected but lookin' good!Got some giant bakers in the oven coated in evoo,kosher salt,and fresh cracked black pepper.Love that crispy tater' skin!
