Recent content by thebarbequeen

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  1. thebarbequeen

    El Pollo Loco

    YUM! just used this on chicken thighs; went into the marinade about 10am until around 6 pm. Baked in the oven at 425 for about 40 min. Plenty of flavor, nice and moist. We lived in SoCal for a while, loved El Pollo Loco. Served with chilerelleno's frijoles negro and black rice, adapted the...
  2. thebarbequeen

    Blow the door off my smoker.

    WOW! I haven't seen that before! If you stick with electric, I use a Cookshack. It's amazing but they are pricey!! If you are very patient and diligent occasionally one pops up on Craigslist. I would definitely consider a Traeger, they put out consistently good smokes.
  3. thebarbequeen

    4th of JUly Meal................

    Got some spares in right now to take up to a friend's party, along with ABT's, smoked stuffed mushrooms (I just use the same filling as the ABT's), a pitcher of Cosmo's and some Pike Place Kilt Lifter Ale.  Cheers, all!
  4. thebarbequeen

    Looking for Thermometer recommendations

    I'm a big fan of thermoworks products, you don't have to spend the bucks on a thermapen to get a fast reading probe, check out their options. I also use their oven probe therms, and have 2 of their infrared, one has a k-type probe so it can do double duty as infrared, for surface temps,  and an...
  5. thebarbequeen

    Friendly New Guy in Kirkland, WA

    HEY! Welcome to another WA smoker!  I'm just a bit south of you in Renton.  You will have a ton of fun learning here on the forum.  It's well worth doing some research to find what gear best fits your taste, budget, and smoking ambitions. Do a little searching around here in the supplies and...
  6. thebarbequeen

    Dry Bag aging

    I won one of these systems in the contest last year, so I got the recommended vac sealer along with the bags. I've been using them ever since!  I still have difficulty getting a big slab into the bag and getting a real good seal, but they've all worked out great.  I've aged boneless ribeye and...
  7. thebarbequeen

    Some Pastrami just because I had the craving!

     I did one the other day, too!  Love it, so easy, and my hubby's favorite lunchmeat now.  I haven't brined my own yet, but plan to eventually.  The good quality store bought ones are fine. I've soaked a couple, the first few I did, I just rinsed them well and patted them dry; they weren't too...
  8. thebarbequeen

    NWDave's Christmas in July!!! (And WSM Modifications)

    that is one pimped out WSM!  can you get spinner rims for the wheels?  I saw one on CL for $200 earlier this summer, but the hubby isn't letting me get any more toys for awhile... sigh.
  9. thebarbequeen

    pecan wood

    I love using pecan. It's great for pastrami, chuck roasts, used it with some pulled pork the other day, did some pork tenderloins yesterday with it - ok, I just tried it, it's yummy with those, too. I get mine from Yakima, Wa (barbecue-wood.com), since it's close by for me.  My sister's allergic...
  10. thebarbequeen

    Crab4Brains from the pacific northwest!

    Oh Boy! can't wait to see what you start turning out!  to another PNW smoker !   Cheers!
  11. thebarbequeen

    Lechon asado

    WOW! that's a pretty pig!!   Bravo!!
  12. thebarbequeen

    Smoked Shrimp & Sausage Corn Chowder: Q-View Deluxe, Methods, Ingredients (major drool factor)

    hadn't seen this post earlier - Who woulda thought you could make this recipe even better???  Incredible!!
  13. thebarbequeen

    Ribeyes and asparagus on the UDS

    that looks so good, Ross!  Ribeyes are my favorite, too.  how long did the asparagus take?
  14. thebarbequeen

    Meat Smokers Are Not Thieves

    I think it's BUMP time, again.   WELCOME to all the summer newbies!!  it really does help if your location is in your profile.  Cheers!
  15. thebarbequeen

    Smoking a Labor Day bottom round

    Hi Slackeyed! Hope you'll go introduce yourself in roll call, and post whereabouts you live...I'm hoping just around the corner from me!  This looks great, you know you can smoke those peppers, too? check out the abt posts here. (is that an IPA there?) CHEERS!
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