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  1. bigal

    Getting back in soon

    Hello everyone!  It's been a long time since I've been here, been a while since I really smoked anything.  Sold my smokers, yes I am a pellet head, but I won a small el-cheapo brink bullet.  Have only done a little bit on it. Work has kept me from smoke'n and so have I.  One son in college(not...
  2. bigal

    Corned Beef/Pastami temp

    Corned beef on sale at groc store, $1.99/#. I have 5 flats from 3-5#'s. Last one I took to 190 internal, and it was great! I've read to only take them to 160-165 and I've read to take them to normal brisket temp, when the thermom goes in like butter. A bit of a range I'd say. It will be...
    • bigal
    • Thread
    • Replies: 2
    • Forum: Beef
  3. bigal

    Oooohhhhhh Aaaajjjjj

    Did ya watch the game last night? I had to rub it in! For those that don't know, Kansas State beat KU last night in Manhattan. Great game, ends a 24 yr streak at Manhattan, a 19 game streak and last time they played when they were both ranked was in '58 and KU won w/a little help from Wilt.
  4. bigal

    Seared Brisket

    Well I'm try'n this out today. 13.61# brisket seared mostly just the "meat" side, just did a little on fat cap and didn't see much use. I like to just start to separate the flat from the point, maybe half way through, put on rub and into smoker. I just added a little worchest sauce, salt...
    • bigal
    • Thread
    • Replies: 24
    • Forum: Beef
  5. bigal

    Ribs & a bird

    Do'n spares and a chicken today, lazy style. Didn't brine bird or anything, just worchest and cajun seasoning on and spatchcocked. Spares cut to w.KS style , worchest and Jeffs rub modified. Heres the pix so far http://s194.photobucket.com/albums/z2/lonefarm/ Did I mention I got a dig...
    • bigal
    • Thread
    • Replies: 16
    • Forum: Pork
  6. bigal

    Stuffed Portabella's

    Finally found portabella mushrooms! I've been want'n to stuff these for a long time. Cleaned out "most" of gills(more room for stuff'n) Sprayed them w/olive oil Stuffed w/crab, celery, onion, cheese and mayo sprinkled on some of Jeffs rub on the smoker at bout 235. Plan on smoke'n for 45 min...
  7. bigal

    My new cutting board

    Son made this for me, he's 12. I just got it sealed up w/mineral oil. 24" X 26" X 1 7/16" thick. Gonna be hard to use. About as proud as a Dad can get. Thanks Cole. http://s194.photobucket.com/albums/z2/lonefarm/ Had to share it w/you all.
  8. bigal

    Dump Cake (easy)

    1 - 29 oz can sliced peaches ( we used 21oz cherries) 1 - small can crushed pineapple( we used 15oz) 1 - Box yellow cake mix (we did this one) 2 tbs butter.......I used 3 Prep: Dump peaches & pineapple into a 12" Dutch oven and mix. Dump the cake mix evenly on top of fruit. Spread pats of...
  9. bigal

    Creole/Cajun/Italian

    Wasn't in the mood to cook until bout 4:30. Went to fridge and grabbed what I could. All leftovers. Spagetti Corn Carrots Celery Lil Smokies pepperoni (sp.....I don't care) not leftover. Mixed it all up after cut'n the vegies and smokies, and pepperoni. Added onion pwdr, garlic pwdr, blk...
  10. bigal

    Hope

    Hope Herman went home to be with her Dad and Savior yesterday. May God bless the Herman family. http://www.caringbridge.org/visit/hopeherman
  11. bigal

    Chat

    Anyone interested in make'n fun of each other?
  12. bigal

    Questions on comps

    I could really use some help as I've never entered or even been to a comp, and I entered the one in G.Bend, KS that is on Feb 15,16. Not look'n to win, just don't want to look like an idiot.......I can bs my way thru alot but this might be tough. CHICKEN- Do I cook whole or thighs? Pulled or...
  13. bigal

    My Christmas gift to all of you

    These 2 vids and the sure fact that I am on the board for you all to learn from me .....................................my mistakes anyway. Merry Christmas and give an extra hug to the little ones for me. Thank You ALL for the help, comments, q-views, and laughs over the last year. I enjoy...
  14. bigal

    Winter Que in Great Bend, KS

    Anyone attending this comp? I just let Kent know today to add my name to the list, my first comp. Sounds like a good time, Kent is a great guy to talk to. Here's the info http://www.kcbs.us/events.php?id=1161 Hope to see someone there.
  15. bigal

    Speed Brisket...w/a view

    Well today I smoked 2 13# briskets and 2 7# butts. The butts are still going, the briskets were done in 7.5hrs!!! I set my temp, had it going at 225* after 3 hrs then put the therm on the butt side(2 halves to my smoker). At one point I went to squirt some aj on the meat and noticed the...
    • bigal
    • Thread
    • Replies: 15
    • Forum: Beef
  16. bigal

    Freq. probs?

    I was just thinking that I'd like to have 6 probes on 3 different monitors. If they were from the same company is it possible to have frequency problems between the 3 monitors/probes? Are they all just tweeked enough so this won't cause any problems? Has anyone had trouble? Thanks
  17. bigal

    Hope

    Hope Herman is 11, she lost her Dad a few yrs ago to cancer.......she also has battled cancer. Now she has developed a rare cancer and she said that she did not want to take anymore treatments, her life is in Gods hands. I know her family, and knew her father very well. All I ask is that...
  18. bigal

    Dutch Is A Jerk!!!

    I make your beans(w/some mods) and BAM!!! I've gotta make a double batch today!!! Thanks alot, just what I need ................more cook'n for others!!! I ask to take away Dutchs' rights as mod, poster, and member to the site. Not too bad Dutch, not too bad. I don't care for beans much...
  19. bigal

    I had BBQ in KC

    Arthur Bryants. FANTASTIC PEOPLE 5 STARS!!! Wife had chicken, son had ribs, daughter had a corn dog(still sitting in "time-out"), and I had brisket. I thought Bryants was one of the best? It was good, but ................ What is "all-ya'lls" opinion? Ribs were the only thing that was...
  20. bigal

    Tomatoe to Vinegar based sauce question

    I've got a good recipe for a tomatoe based bbq sauce and we like vinegar based. It uses ketchup as the base. Anybody have any suggestions on this? Drop the ketchup and add cider vinegar to taste? Thanks for the help. Also look'n for a good cajun rub that is easy to make, I always buy mine...
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