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  1. nolabel7

    Stok Tower

    Stok, they are a new grill.  I worked at the Depot until a couple of days ago, and Stok is awesome.  The propane grill has serious issues so until they fix the burner stay away.  But, the tower is awesome.  The burner is inconsistant and doesn't stay lit if it's windy.  Not to mention it's three...
  2. nolabel7

    Cast Iron Cookbook

    I just downloaded the book, thanks!!!!
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    P1010866.JPG

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    P1010867.JPG

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    P1010012.JPG

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    first brisket

    first one
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    P1010013.JPG

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    P1010014.JPG

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  9. nolabel7

    Painful lesson learned

    I grabbed my charcoal starter bucket by the side, one time. I thought that was pretty painful. I can't wait until I step on a red in my bare feet! Just kidding, mostly. Hope you heal up.
  10. nolabel7

    Sourdough Biscuits

    I can't get mine to rise. I quit trying to make them. They were so terrible, more like flat bread or drop biscuits. Everyone has the one dish they can't master, and mine is biscuits. thanks for the pics!
  11. nolabel7

    Smoking with wood?

    I have had good luck mixing lump charcoal with wood chunks. I just throw the wood on, but they are not logs mind you, they are chunks. The lump keeps the temp and the wood does its job. I have not tried preburning the wood to get it to coals, I didn't figure the time ti took really made...
  12. nolabel7

    Valparaiso/Dunes BBQ

    Thanks for the responses. I am certainly going to visit those places. I don't know anyone that has been to that area, and I was only at the dunes about 15 years ago. So being young, I have really little idea what it was like. Thanks again, and if anyone else can add, please do so. I...
  13. nolabel7

    Valparaiso/Dunes BBQ

    I have been around for a while, though I haven't posted too often, I just enjoy reading the discussions. Anyway... I am graduating soon and heading to Northern Indiana, valpo, to continue my expensive education. Anyone familiar with Valparaiso, or the surrounding area, and can recommend any...
  14. nolabel7

    Late night Brisket on.....Bed time!

    I did a brisket on a day I had class intermittently. I heated it up about 5, put more wood in about 9, it raised the temp a little higher at first, a few hours later, it had dropped to about 170 when I had gotten home. I simply heated it back up and it came out like I had never missed a temp...
  15. nolabel7

    Thanksgiving turkey

    Well, it's been a little while since I've been around, school does that to us sometimes. However, I am making a smoked ham (small since Im the only one eating it) and I may try to smoke a tofurkey (because the wife eats no meat). I would love to smoke some turkey legs, since that is my...
  16. nolabel7

    paper shell eggs

    I also noticed the difference. We normally buy our eggs from the farmers market, but in the winter we buy farm raised free range vegatarian fed eggs (the one's for 3 bucks a dozen). I didn't know the difference until my girlfriend at the time (currently the boss) pointed out there were much...
  17. nolabel7

    Bratwurst

    I smoked some brats and some chicken quarters about 2 weeks ago. I am not sure what the temp was, the smoker I was using had a not so good therm on it. I would guess about 260, just about the same as my brisket. Though it took about 3 hours for both to finish. I did have them foiled with some...
  18. nolabel7

    Hello From The Arizona Desert

    Welcome to the block! I am new, and there are many new others around. Have fun and ask away.
  19. nolabel7

    First Brisket today!

    OK, this was great! I pulled it at 188 and let it rest for 45 minutes under a towell on my island. I cut it across the grain, and it was so easy to cut. Not quite falling apart, but the knife went through it sooooooo easily. It was very juicy, I am so happy it didn't turn out dry. I am...
  20. nolabel7

    First Brisket today!

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