Recent content by seriousbbqs

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  1. seriousbbqs

    Unstuffed Smoked Beef Logs (slightly hot) -- Bearcarver Qview

    Thank you for your help, Bear. I made batch and it is delicious.
  2. seriousbbqs

    Unstuffed Smoked Beef Logs (slightly hot) -- Bearcarver Qview

    Thank you for your reply. Would you mind filling me in on the reason for making sure it's dry before you hit it with smoke? I've cooked a lot of other meats and never heard of that before. Is it to cut down on the smoke absorption?
  3. seriousbbqs

    Unstuffed Smoked Beef Logs (slightly hot) -- Bearcarver Qview

    Hi, Bear. Thanks for sharing your recipe. I have a couple of questions. 1) What is the benefit of keeping the meat in the fridge for two nights? Would it hurt to mix the meat and form the logs, refrigerate one night, and then smoke them the next morning? 2) Do you see a noticeable difference...
  4. seriousbbqs

    Problems with Meadow Creek - Paint and rust

    You are absolutely right. I've edited my earlier post in this thread. There are times when those steps I provided are appropriate, but I should not have suggested it in this case. I did not mean to suggest that the customer is on his own in any way. We were absolutely going to follow up by phone...
  5. seriousbbqs

    Problems with Meadow Creek - Paint and rust

    Hi, I'm sorry you are having trouble with the BX50. I understand your frustration with this and want to assure you that we are here to help. My role is Meadow Creek online brand ambassador, so if you will pm me your phone number and some photos, I can have one of the owners call you to help you...
  6. seriousbbqs

    Red's Smoked Meatloaf - Qview Heavy

    Nice job, Red! I love smoked meatloaf too and it's high time to make another batch at my house. 
  7. seriousbbqs

    Comment by 'seriousbbqs' in media '1237768_10201893182160526_931545963_o.jpg'

    Looks amazing, UncleJim!
  8. seriousbbqs

    Lang Smokers vs. other Top of The Line Smokers

    Hey, guys! I know this discussion started a couple years ago, but in all fairness, I wanted to point out that the Meadow Creek SQ36 is not a reverse flow smoker. It's a small and cheaper model for backyarders who want a well built smoker. If you're comparing Meadow Creek with Lang, it's...
  9. seriousbbqs

    The "Cult of the Bark"

    Good job, guys! I usually cook butts unwrapped, but it can seem to take forever to reach 200 IT. And cooking a whole batch of butts all day unwrapped at 250-275 degrees really makes for a lot of crusty roadkill and grates. Have you done any experiments with spraying/sugar rubs/etc to determine...
  10. seriousbbqs

    Spiral Cut Ham

    Yes, I highly recommend it! Just mustard and season it, then bring it up to eating temp around 145 degrees f.
  11. seriousbbqs

    First smoke on Mini WSM - Ribs

    Good looking ribs!
  12. seriousbbqs

    cold weather smoking

    I agree. If it's not windy you should be able to do it. If you do have wind, you can move it behind a wind break. Like you said, there isn't much to loose if it doesn't work. You can always finish it in the kitchen once you get some smoke on it as a last resort.
  13. seriousbbqs

    Chicken, my new favorite method

    Good looking que and thanks for sharing your recipe. I am also a fan of the spatchcock method.
  14. seriousbbqs

    Amish Style Sweet Sticks

    I'm so hungry for some of these...
  15. seriousbbqs

    Spatchy on the mini!

    Looks delicious. I like the color. What did you use for fuel and smoke?
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