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  1. bill-n-jeanine_fl

    Been a while :)

    Ok... finally done,rested, pulled and added the finishing sauce... Used Jeff's Finishing Sauce recipe (http://www.smokingmeatforums.com/t/49892/finishing-sauce-for-pulled-pork) and added the remaining Caipirinha Spritz to it. It had to be sampled... so here is breakfast :) Was really...
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    Q-FirstBreakfast.JPG

  3. Q-TheReward.JPG

    Q-TheReward.JPG

  4. bill-n-jeanine_fl

    Been a while :)

    Ok, finally hit 165* internal,so pulled, wrapped and in the oven to finish off.  Will probably be a while yet, so not sure when I'll get the final pics posted...   but at least I know what's for breakfast tomorrow... and lunch... and dinner :) Here's how it looked at wrapping time...  bone's...
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    Q-Finally165.JPG

  6. bill-n-jeanine_fl

    Been a while :)

    I smoked 3-4 chocolate bhuts, a 2-3 fatali, cmp26500, a reaper, a ts moruga, and a handful of cabai burong. I've got a few other types, but most are in the dehydrator or still on the plants (covered and hoping for some more ripening before I have to call it quits for the year...lol)
  7. bill-n-jeanine_fl

    Been a while :)

    Bah... hit the stall at 160* and even lost a couple degrees.  I was hoping to be able to pull and wrap it, but will be a while yet for that.  I did pull the peppers and am adding a shot pre- and post- smoke.  Just a touch to add a little smokiness to them :) Will update again when I pull to...
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    Q-Presmoke_Peppers.JPG

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    Q-Postsmoke_Peppers.JPG

  10. bill-n-jeanine_fl

    Been a while :)

    Not yet... I foil around 165-170... almost there, but not quite yet. Then I'll probably bring it inside to use the oven to finish it off... a bit too chilly outside and the temp is still dropping... I also threw in some peppers to smoke for a bit... will get some pics of them up in a while as...
  11. Been a while :)

    Been a while :)

  12. bill-n-jeanine_fl

    Been a while :)

    Ok, so it's been quite a while since I've posted.  Had been a while since I fired up a smoker.  Even a thousand miles away from where I was before. So it was chilly... the wife bought a couple of 9-10lb boston butts (and had let me get a MES as well..lol), which made it a pretty good time to do...
  13. Q-Caipirina_Mist.JPG

    Q-Caipirina_Mist.JPG

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    Q-115degree.JPG

  15. bill-n-jeanine_fl

    what is this

    Do you know what other colors they may turn?  I have some NuMex Twilights that look similar about halfway through ripening.  Have seen others that look about the same too.
  16. bill-n-jeanine_fl

    "OTBS"

    Woot! Mondo-grats y'all!! Well deserved all the way around! BnJ
  17. bill-n-jeanine_fl

    Gosm on Fire!!

    D'oh! Was this the racks, or were you ordering some more things before they went out?
  18. bill-n-jeanine_fl

    Enough Smoke

    What are your temps? I usually crank it up at the beginning (pre- putting the food in) to get the wood started and then back it off to cooking temps before putting the food in. Even when I don't do that, it still seems to kick off eventually if the temps are over 200*. Also, is the smoker...
  19. bill-n-jeanine_fl

    Geek’s Spicy Honey Mustard Sauce

    What is this "salad" thing of which you speak? Where do you hunt for them? Heheh... looks like a good recipe though and I agree that is sounds like it'd be good for chicken. Thanks for sharing!! BnJ
  20. bill-n-jeanine_fl

    Newby from Barrie Ontario

    Welcome there, Sledder! Looks like the folks ahead of me already covered a lot of the good stuff. Take the course - it has a lot of good starter info. And get a couple of reliable remote therms, as you'll be cooking by temp rather than time for most things (except ribs with the 3-2-1 or 2-2-1...
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