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  1. cahusky

    Chuckie vs. Brisket enlighten me

    No need for an all nighter. Toss a briskie flat on at 6am and you'll have dinner that night. Thats my method. Im way too lazy to give up a nights sleep.
  2. cahusky

    Awesome sauce deal at Costco

    Yup, its in the SF bay area, Tahoe and Reno too. I use it all the time.
  3. cahusky

    Chuckie vs. Brisket enlighten me

    Chuckies are OK but ill take a well smoked brisket any day of the week.
  4. cahusky

    Pulled Pork Re-Heat

    I did just that this weekend. I smoked the butts on Saturday and then refrigerated over night. The next morning I pulled the 1/2 pan out of the fridge and added about a cup of apple juice and some of my rub, tossed it around and then covered tightly with foil and put in the over at 275. It only...
  5. cahusky

    Prime Rib Roast what temp??

    I usually take mine to about 125-128 and then tent with foil. Carryover cooking will take it to about 130-135 which is perfect for med/rarish prime rib.
  6. cahusky

    Dog owners - Careful with those chews!

    Two words: Pet Insurance. After draining my bank account on doggie medical bills over the years I will never not cover a new pet. The coverage is totally reasonable and the one time you need it it makes it worth while.
  7. cahusky

    Reno/Sparks

    From Sacramento its a 2 hour drive at the most. I just made the drive today for about the 10th time this month. You definitely need to make your way up for the rib cookoff. Its an awesome event.
  8. cahusky

    Reno/Sparks

    I get invited every year. Sadly, noot to cook ribs but as a Nugget VIP. Ill be happily enjoying ribs and sucking down brews on the opening day of the festivities as a guest of the hotel again this year. I usually show up on the other days as well just to eat ribs and drink beer. Its truly one of...
  9. cahusky

    UDS is done! w/pics

  10. cahusky

    Alittle smoke for nephews graduation party last weekend

    Thats still nearly a pound per person. I need to move to Kentucky!!!!
  11. cahusky

    Alittle smoke for nephews graduation party last weekend

    70 lbs of butts for 40 people? Those must have been some serious eaters!!
  12. cahusky

    Tri-Tip Questions

    My experience is that tri tips are MUCH, MUCH better done on the grill. Cook 15 minutes with fat side down and then flip and take them up to about 125 (after sitting for about 20 minutes they will get up to about 135 and be a perfect medium rare). The tri tips ive smoked came out far less...
  13. cahusky

    Doing some Baby Backs in the rain

    After much trial and error ive gone to a 2-1.5-1 or even 2-1-until they're done. Ive found that two hours in foil is just too much for my personal taste.
  14. cahusky

    Smoked Rib Steak W/Qview

    I cook my rib eyes for roughly 4 minutes on each side (rare) I would think, after smoking, if you were to grill for 4 minutes on each side it would be pretty well done.
  15. cahusky

    Door on Smoke Vault leaks pretty badly

    I have a Camp Chef Smoke Vault and the door seems to leak smoke pretty significantly. Im hoping someone has advice on how to best insulate the door. It seems to be pretty consistent at the top, bottom and around the door handle.
  16. cahusky

    My new smoking shelter - Qview

    Great looking shelter. I currently have a ladder with an umbrella duck taped to it protecting mine from the storm that has blown into Tahoe. When i put the brisket on this morning at 4:45am there was 20 mph winds and driving rain but it has slowly improved throughout the day. The makeshift...
  17. cahusky

    Anyone tailgating this weekend

    Ill be tailgating in Reno at the Nevada v. Texas Tech game here in Reno and weve got about 25 people coming. I smoked 2 10lb butts and will be grilling 3 tri tips ive had marinading since Wednesday and 10 chicken breasts which are currently marindading in italian dressing. I also whipped up some...
  18. cahusky

    Reheating pulled pork

    Thanks Dude. In the 1000 or so posts on reheating pulled pork some indicate that they do use the finishing sauce prior to refrigerating and others wait till reheating. I think i agree with those that say the vinegar based sauce would make the meat mushy and will hold off until reheating. Now...
  19. cahusky

    Reheating pulled pork

    that is indeed what im talking about. Thanks!
  20. cahusky

    Reheating pulled pork

    yeah, yeah, i know there are 1000 posts on this issue but I didn't find the answer i was looking for in any of them. Im smoking/pulling the butts next Thursday in preparation for a tailgate on Saturday monring. After pulling im planning to put the meat (with some finishing sauce) in a large...
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