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  1. fat sal

    GOSM Owners....Help please

    I second what SmokeWatcher said. I use sand in the GOSM pretty much exclusively. Sal
  2. fat sal

    GOSM out of stock in Walmart.com

    Hey, all: I wanted to buy a GOSM for my girlfriend. No, it's not her Xmas gift; yes, she does want one. I noticed, however, that both the pee-wee and wide body GOSMs are out of stock in Walmart.com when I checked this morning. What gives? Is this just a normal inventory dip, or has this...
  3. fat sal

    What's your occupation?

    I'm an in-house attorney for a telecom equipment manufacturer. Before law school, I spent a few years in marketing for a business forms manufacturer--but that was a million years ago. I also do some freelance writing. I've made exactly $120 over 8 years doing that. Better to stick with the...
  4. fat sal

    Mr. Sprigg's BBQ

    Not bad, but... Have you ever heard the radio spots for the fictional "Queen Bee Barbeque?" DJ Steve Dahl used to play them occasionally on his Chicago radio show. They were pretty amusing. Legend has it that they were recorded by Billy Gibbons while goofing in his home studio during the...
  5. fat sal

    deer help

    There was a thread yesterday from a guy that was smoking "deer hams." He described his cooking prep/process. You can find it HERE.
  6. fat sal

    Naming your smoker...

    My WSM is called "The Salivator." I actually ran a contest on my blog to name it. The winner was a Canadian woman living in rural Germany. My GOSM is "The Salivator II." Why mess with success? Sal
  7. fat sal

    Venison Fatty <s>

    Don't sweat it, Richtee. Although I must say...I'm looking forward to seeing the results of your experiments on this when the time comes. Fatties are a pretty cool concept. They'd seem to allow unlimited possibilities for creativity. Before this thread, I had thought of fatties as just a...
  8. fat sal

    Apple Cider Turkey (brine)

    It does sound great, Dutch. I had used an apple brine (different recipe) with turkey on a smoke a few years ago, and the combination worked incredibly well. Please post photos of your beaut post T-day. Sal
  9. fat sal

    another "bubba" fatty

    Wow! An Italian Fatty (no offense to my tribe, of course)! That's a brilliant idea. Why didn't I think of that?! I think I might use pepperonata as a filling. Basically, red and yellow peppers and onions sauteed in EVOO and cooked-down with a bit of canned tomatoes, red pepper flakes...
  10. fat sal

    Using Sand instead of Water

    I've been using sand in the water pan of a WSM and a GOSM for the past few years. I do it mainly for longer smokes, like butts--simply because of the inconvenience of adding water. I've found that it works great. The added moisture of using water in the pan seems to be a myth--so it's not...
  11. fat sal

    DEER, DEER, and DEER Oh My!! --pics

    Thanks, bud! That sounds as good as it looks. Sal
  12. fat sal

    DEER, DEER, and DEER Oh My!! --pics

    Excellent! Would you mind explaining how you prepared these? My brother bagged a deer last weekend, and we could use some ideas. Sal
  13. fat sal

    The $128 GOSM @ Wmart, how much will it hold?

    My brother has the small, $98 GOSM. One way we've found to maximize space is to roll the racks of ribs. Basically, roll them loosely and tie them with kitchen twine. They stand up on their own. Beyond that, I agree with the others. Bigger is better. The wide body is only $30 more than...
  14. fat sal

    Brisket Issues

    Thanks, FBJ. You actually did a pretty good job of explaining. I just pulled my July/August 2007 edition of Cook's Illustrated magazine. They had an article on Texas-style brisket. In this article, they recommended brining the brisket for two hours (recipe called for the flat only). They...
  15. fat sal

    Brisket Issues

    Hey, Fatback Joe: I have very little experience with briskets, but am trying to get my legs under me because I plan to do a brisket smoke shortly after New Years. Can you describe the difference in the end product when foiling a brisket at 160/170º vs. leaving it unfoiled during the entire...
  16. fat sal

    3-2-1 For the first time.

    It all looks great, RIP. But the beans, especially, look incredible! Man, great color.
  17. fat sal

    A brace of Pheasant

    Yeah! Where's the fatties?!
  18. fat sal

    Venison Fatty <s>

    Hey, Richtee! Did you ever build your three fatties? What was the outcome? My brother and his 30.06 are heading into Michigan this week. I want to be prepared if he returns with a little something in the back of his pick-up. Sal
  19. fat sal

    Brisket Issues

    I have a saying that I always tell my nieces and nephews when teaching them how to cook: "You have to screw-up a recipe three times before getting it right." Chin up. You're almost there, my friend.
  20. fat sal

    Avatar change

    It could be worse, Richtee. I graduated from NIU.
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