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Recent content by tstex
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Thx guys...
My smoker is at the ranch and the SB party is at the house in the city...i would be cutting the time real short if I cooked on Sunday and you know the drill; 10-14 hrs of cooking really wipes you out and that would mean I would be SO tired after the party that I would have to let my...
Hey Guys,
Been a long time, I hope everyone is doing well.
I am going to smoke 2 12lb briskets and start around 6:00am Sat morning and would like to serve them around 6:00ish S-Bowl Day. What is the best way to let the briskets cools and reheat to keep them juicy and not seem like re-heat...
Guys,
Just wanted to say thx again and update you as promised.
My guests said the fish was outstanding, and it was. I keep the seasoning down to the basics, basted often and made sure the fish was not over cooked...cooked 6 12-16oz fillets for the 5 of us and there was not a piece of fish...
Gentlemen, and that you are, thank you very much for your suggestions...done deal.
My wife and daughters are going to NY/NY for fishing, so I invited my sister/husband, brother/wife [that all love fish] and just us 5 are going to have a relaxing dinner. I am also pulling some fresh [red] new...
Hey Guys,
It's been awhile, hope you are all doing well.
Went fising in S. TX and we did well on the redfish: about 35 22"-28". The guides filleted all the redfish and left the scales and skin on one side, and fillet on the other. Do any of you guys have a good grilling/smoking recipe for...
Sorry, when I got home, I left the d-camera at the ranch...the winds were gusting 45-50 mph with at least a steady 20-30 mph...talk about trying to keep a steady fire...i felt like the old 3-dayers in the full-pads working in that wind...have a good one guys - tstex
Guys,
Many thanks to all that helped with smoking my first turkey - the reviews from the family, in-laws, [very critical brother-in-law] and even my USDA-stamped wife, were all outstanding. :)
After I got the turkey to desired temp [smoked for from 9:00pm to 3:30pm], I pulled it with tray...
Gentlemen,
Good to be on board.
Live in Houston, but have 100 acres 55 miles West of Houston where the real living takes place. Had my bachelor party out at the ranch in 1996 and I borrowed a GoodTymes 2 door smoker and roasted an 88 lb pig that was cut into two halves...been addicted ever...
First off, thank you guys for your feedback and I will post to roll-call when I wrap-up here.
You guys have me convinced not to stuff & smoke @ low temp's like 230...I like the higher temps and shorter cooking times anyway. As suggested, this time I will smoke without stuffing and just add...
Guys,
Have about a 14-15lb bird and was going to smoke it with hard-oak wood.
Question is do I still following the same temp/time instructions [30 min/lb] if I were to stuff the turkey with stove-top stuffing mix, which I was going to add, celery, purple onion, sliced mushrooms and chopped-up...