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  1. bilvo47

    Slice a Chuck Roast for Sandwiches?

    Have any of you ever sliced a chuck roast for sandwiches?  I would prefer it at medium rare but worry that this cut would be too tough.  Any thoughts?  Maybe marinating it would tenderize it? thanks,
  2. bilvo47

    4th of July Smoke - w/ Q-View

    Pork Shoulder (to be pulled), Tri-Tip, Chicken Thighs, and some ABT's - And my chicken watching nervously.
  3. bilvo47

    Brining Tri-Tip

    Has anybody ever brined tri-tip?  Do you think its a good idea?  I think I read that brining beef can break the meat down too much and make it mushy - true?
  4. bilvo47

    first try at a fattie

    Hey all - to what temp do you all take a fattie? Roughly how long will it take at around 250 degrees? Thanks for the help.
  5. bilvo47

    Rough time for 13.5 lb pork shoulder?

    Hey all - I know it's only done when it reaches temp but, I'm cooking 2 boneless pork shoulders ( a total of 13.5 lbs) on the Chargriller smp. I usually maintain temps around 225-250. Does the rough estimate of 1.5 hrs / lb apply to the total of 13.5 lbs or to the weight of the individual...
  6. bilvo47

    Turkey Breast Brine

    I'm in the middle of brining 4 turkey breast halves (3 lbs each for a total of 12 lbs). I know that the general rule is 1 hour of brining for 1 lb. of turkey - so does this mean that I need to do it for 3 hours or 12 hours? I think 3 hours would be right because each breast half is about 3 lbs...
  7. bilvo47

    RediCheck "Smoker" thermometer trouble

    I have the RediCheck "Smoker" thermometer and am using it for the first time today. The moniter connected directly to the probes is working fine but the remote is just flashing " - - - " where the chamber and meat temperature is supposed to read. Any suggestions?
  8. bilvo47

    smoking time for ABT's

    How long do y'all cook your ABT's? I'll be smoking them with my tri-tip at about 225* Thanks for the help
  9. bilvo47

    Qview - almost

    You gotta be quick at my house to get pics of uneaten que - here are a couple of pics of my kids gnawin' on some babybacks. Around my house we eat ribs with our shirts off - easier clean-up - sorry, no pics of the wife.
  10. bilvo47

    chicken and salmon qview

    I thought I'd post a little qview for y'all. I've been doing the chicken for a couple hours now and I just threw on the salmon. It's a pretty hot cook so the salmon should be done pretty quick. Enjoy and thanks everybody for the tips.
  11. bilvo47

    Help! - marathon brisket plateau!

    I put a brisket on the CG about 5.5 hours ago - I've maintained a temp of about 225 - 240 but I can't seem to get above 150 degrees on the brisket. It's been about 2 hours now. I know that they usually plateau but do they plateau this low and for this long? Its a small brisket - Just the flat...
  12. bilvo47

    My first QView

    Hey all - I'm trying to post my first Qview. This is from my little girls 1st birthday. We did 6 racks of spare ribs and 3 tri-tips. Turned out pretty good. Sorry if my picture doesn't work - it's my first time!
  13. bilvo47

    St. Louis Ribs?

    Okay all - I've got a simple one for ya. What's the difference between spare ribs and st. louis ribs? Is it just the way they're trimmed? I know that this is the place to find the answer.
  14. bilvo47

    Dried Beef?

    I have family in NW Iowa and whenever they come out to CA they bring me loads of dried beef - I can't get enough of this stuff but I can't find it anywhere here in So Cal. It's thinly sliced, salty slices of heaven. Okay - maybe I'm exagerating a bit - maybe it just reminds me of my childhood...
  15. bilvo47

    temp control in CG Smoker

    Hey all - I've had the CG smokin pro with sfb for about 2 months now and I've had trouble maintaining temp. Today I put the grill grates in the sfb and put the coals on the grate. I also put some foil around the lid to keep the smoke/heat from escaping. It seems to be working. I've kept a...
  16. bilvo47

    Smoked Portabello Quesadilla's

    Out here in Southern California there are vegetarians everywhere (a native american friend of mine tells me that vegetarian is an old indian word for "bad hunter") so I've developed a few recipes for when they're around - and the carnivores seem to like them too. It's a pretty simple appetizer...
  17. bilvo47

    Smoking at Work

    Hey all - I got to smoke at work today - since I'm a newbie to not only this site but to smoking in general, I'm trying to get all the practice I can. I was able to talk my boss into not only letting me hang out by the smoker all day - he also bought all the meat! We did about 20 lbs of...
  18. bilvo47

    Help! I'm a newbie!

    Hey all - this is a great site. I recently got a "Chargriller - Professional" exactly like the one posted earlier today (7/31) by Meowey. I've never smoked anything before - I've always used a simple propane grill. I'm having trouble getting the heat up above 200. My first discovery about...
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