Recent content by raykinney

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  1. raykinney

    Here goes.....

    OMG!!!!!!!!! Everything was AWSOME! I will try to get the pics downloaded tomorrow for QVIEW!
  2. raykinney

    Keep it Rolling??

    So do you guys keep the smoke going throughout the cooking?? I used a bigger chip box (3 or 4 X bigger!!) in my GOSM today. Seemed like it was more smoke but not for much longer, I get an hour to an hour and a half from a load. I usually reload and keep it going up until about the last hour or...
  3. raykinney

    Here goes.....

    I DID forget the jalapeno though. Oh well, I bet they will be good anyway. Probably a good thing since if I even breathe the "J" word, no one will try it because it will be "too hot", I can't get them to understand the de-seeding/de-veining concept!
  4. raykinney

    Here goes.....

    So far-so good. The dreaded roll went perfect!! Used the plastic wrap trick for the bacon wrap. I did use a second piece of plastic long ways to get a good end twist. she will go on with the beans in about an hour. Pastrami looking good in there!
  5. raykinney

    Here goes.....

    Well, I will be brave today and do a pastrami (and of course a fattie!!) my first for both, but not new to smoking! I already screwed up and fell asleep last night leaving the corned beef soaking all night!! I hope it will be ok, I coated with some paprika (to put some color back on the meat...
  6. raykinney

    Fathers Day Smoke! Good Meatloaf!!!

    That "basket" vlap found is commonly called a "Grill Wok" I think you can even find them at Wal-Mart. I have several, they are GREAT for taking some zuchinni, yellow squash and onion cut up and marinated in Italian dressing, throw it all in that on the grill and keep tossing.....good stuff!
  7. raykinney

    Ever Use Freecycle?

    Freecycle here in Little Rock is GREAT!! god knows SOMEONE will take anything, junk or not, a wonderful way to get rid of stuff. I have picked up some nice stuff too, including a 26" TV for my daughters room, nothing at all wrong, just needed some cleaning!
  8. raykinney

    Flat Iron Steak

    They have been serving it in higher end restaurants around here for years. Just came out last year on the retail market (Kroger). (coined "the butchers best kept secret) I have given up Rib-eyes for the flat iron!! A great price too.
  9. raykinney

    Pastrami for Dummies

    Thanks all.......not such the dummy that I DO know what "corned" was, just wasn't sure it was the same brining as for Pastrami. I gotta try one now, along with one of these "fatties" you guys are all raving about! Just not sure which filling I will try first, they all look good.
  10. raykinney

    Pastrami for Dummies

    Ok guys, I saw a post from a guy that had found corned beef on sale and was going to buy a bunch of them to make pastrami. Is that all it is, smoked corned beef???? I found recipes that called for brining it for like 3 weeks, but if store bought corned beef brisket is a shortcut, I'm game!
  11. raykinney

    New From Arkansas

    New to forum, but not new to smoking. Far from "Just Starting", but no way a "Pit Master" either!! I have had a GOSM Gas for about 6 years now and LOVE it!!
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