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  1. elde

    Pork Butts on my Big Steel Keg

    Mmmm......
  2. elde

    For Mama's Birthday

    Just finished chopping the pork, and I must say - the foil tray made a huge difference in the ribs, they're much moister than my past attempts.
  3. elde

    For Mama's Birthday

    Ready to wrap and foil, and I'm off for a well deserved nap...  :)
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    IMG_2113_a.jpg

  5. elde

    For Mama's Birthday

    Mid smoke Qview:
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    IMG_2112_1.jpg

  7. elde

    For Mama's Birthday

    They're a nice mix of fat and lean eman.  They're going into a pseudo Lexington Style, so if they're a little lean that's OK. Yeah, we're gonna eat well today...  Made my world famous potato salad last night, and have some nice white corn that will get roasted on my Egg this afternoon. Almost...
  8. elde

    BabyBacks, TBS, Great Day!

    Had the same problem trying to catch the TBS on the smoke I've got going this morning...  Can't see it on a regular exposure, and a timed exposure makes it look like it's on fire! 
  9. elde

    For Mama's Birthday

    Well, my lovely lady wife decided she wanted Q for her birthday supper... And we all know who gets up before dawn when mamma want Q for her birthday eh? Still...  I wouldn't have seen this had I slept in today: Here's the smoker all loaded up and ready to go: The foil pan above the water...
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  12. elde

    smoked sausage gravy, and andouille sausage

    This is a good recipie for sausage breakfast too... Though I usually make it with bulk sausage or a fattie; Farmers Breakfast Fry up potatoes (fresh, leftover boiled, or from a bag). Toss in precooked sausage and stir till the sausage is warmed through. (If cooking sausage that day, use the...
  13. elde

    Smoked Chicken

    Thanks, I always figure that if I'm going to spend all dang day tending the beast there's no sense at all in running it half empty. I've been a dedicated briner for years for my Thanksgiving turkey, so brining a whole chicken seems to be a no brainer. One my grill specialties is my 'Chicken...
  14. elde

    BBQ Chicken and Burgers

    Mighty good lookin' there Rivet.
  15. elde

    1st attempt - Chicken Fattie

    That's a great looking and very creative fattie - but remember you cook to temperature not for time. You want your fattie (or anything else on your smoker) to be properly done for safety's sake. Next to your knives, a good instant read thermometer is a cook's best friend. And you don't need...
  16. elde

    Smoky french dip.

    There were two chickens in there, their fates are discussed here. I put it in the oven because once it reaches the braising stage, the oven is easier to manage than the smoker. (And it doesn't rain in my kitchen...) Dude, I've pulled chuck (unsmoked) for sandwiches before, but I went with...
  17. elde

    Smoky french dip.

    Loaded up the smoke vault this weekend... On the top right you can see a chuck roast, which was rubbed with Johnny's and allowed to rest overnight. Then it was smoked for four hours at 225/250, then pulled (internal temp 165) and put in an aluminum pan and oven braised in beef stock until...
  18. elde

    Pitmasters on Leno

    Which is why I don't watch 'reality TV'. Once I realized that's what Pitmasters was, I stopped watching. (I.E. about 5 mins in.)
  19. elde

    Like others, I need some advice.....

    Why can't you use an extension cord? The big power tools in my woodshop are on extenstion cords - and they draw a helluva lot more than any smoker.
  20. elde

    Smoked Chicken

    John138, I smoked them for four hours between 225 and 250 over maple. Ronp, they were foiled at 180 degrees. I'm thinking now that they should have been foiled and gone into a cooler rather than the oven, I know chicken is done at 180 - I just put them in the oven because the beef that was...
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