Recent content by dbryson

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  1. dbryson

    Dutch's "Wicked Baked Beans"

    Thanks Dutch, these beans always make me popular at parties (along with my ribs, of course). I took some to a UFC 100 party this last weekend with my ribs and abt's and there was a little bit left and the hostess told me I wasn't allowed to take it home with me as she wanted it. I made it full...
  2. dbryson

    Company picnic help

    Welcome to the club. Check out the thread suggested by supervman. I'm in a similar situation.
  3. dbryson

    Help with company picnic

    Thanks for all the great responses. I do plan on doing the butts up before hand and I was also thinking of doing Dutch's baked beans at the same time. This thing is at 6pm Sunday, so I have Saturday and Sunday to get things ready. I have only one helper, but I may have to recruit some more...
  4. dbryson

    Help with company picnic

    Help! I have been nominated to grill/bbq for our company picnic. We have 40 adults and 22 kids to cook for. We are thinking of doing steak, chicken, pork and salmon for the adults and hamburgers and hotdogs for the kids. The lady planning this thing would really like some sort of teriyaki...
  5. dbryson

    First Q-view

    Looks good! Hope that salad is for the wife/girlfriend . Edit: Oops! Missed where you said the salad was for your wife!
  6. dbryson

    BB, or Spare?

    I like the St. Louis Style spares over BB, myself. More meat and they are cheaper.
  7. dbryson

    q-view

    Looks great! I just did one of these last weekend and like you I thought it was just a bit salty, but not bad. I'm going to try doing the whole deal (i.e. cure the brisket myself) next time.
  8. dbryson

    Need help w/Pastrami

    I'm not an expert either, but it looks to me like it didn't get cured all the way through except where you did inject. If I remember right, the brining recipes I've seen talk about injecting like every inch. As far as the flavor, in the dry rub you put on before smoking I think all the recipes...
  9. dbryson

    Riding the Pastrami wave.

    Dang! That's a lot of pastrami! Must have been a whole corned brisket. Looks good. I just did my first one (a bit smaller ;) and I'll be doing it again for sure.
  10. dbryson

    First Pastrami w/q-view

    Thanks for all the kind comments. I soaked the corned beef overnight, changing out the water several times. Smoking took 10 hours at around 225 (longer than I expected), but I did take it up to 190
  11. dbryson

    Smokin Tomorrow

    Wow! Looks really good!
  12. dbryson

    First Pastrami w/q-view

    Here's my first pastrami (or mock-pastrami). I used a store-bought corned beef brisket tip, applied the rub, and smoked. Came out great as you can see!
  13. dbryson

    Pizza Fatty w/q-view

    Inspired by a recent post here, I just did a "pizza" fatty along side my pastrami (the pastrami is still smoking). I used 2lb JD Italian Sausage stuffed with pizza sauce, mozzarella cheese, and pepperoni. Sorry I didn't get any before pics, but I flattened out the sausage on plastic wrap, put...
  14. dbryson

    Hi Mountain & Jerky Shooter Jerky

    Well, that's cool. Probably something he'll remember for life.
  15. dbryson

    Pork Loin, Fatties, and ABT's Q-View

    Damn that looks good! I've got a couple of chickens on myself.
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