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  1. falmund

    First competition CSR's

    Well,  my brother and I got entered in to the annual ribfest in my small town.  I've done a ton of ribs over the years, so I'm pretty confident in my flavors.  We are to cook servings for the judges, but also to feed the community.  I'm going to be receiving 20 lbs of boneless CSR's. ...
  2. falmund

    Let the hilarity ensue

    It works.  I was accused of making my best ribs  yet.  I still think it's cheating......but boy was it easy!
  3. falmund

    Let the hilarity ensue

    Good to know, thanks!  I'm still not up to 225 yet, but it's close enough for government work, and I'm getting good smoke out of it, so we shall see.  I really need a new thermometer.....
  4. falmund

    Walleye and MES30

    I wait with baited breath.....get it, BAITED......yeah.  I'm curious to see how this turns out, I've only tried smoking Salmon, and we ended up with salt bricks with the texture of hockey pucks.  My own fault, misread the recipe.  Having sampled some serious Wally Walleye, I'm sure it will work out.
  5. falmund

    Hello from Wyo

    Welcome aboard, Wally!  Listen to everyone but me, and you will be safe!
  6. falmund

    Let the hilarity ensue

    First check, smoke is thin and blue.......  Temp is only up to 180, but it's only been  about 30 mins, so I'm not too worried.....yet.  Anybody have comments on how accurate the gen I temp readings are?  My last remote thermometer died, and my wife is reluctant to let me kill another.....
  7. falmund

    Let the hilarity ensue

    My wife (who, as previously stated, is an amazing bargain shopper) found a gen I MES 30 for $100 on Facebook.  It's been used thrice, and is almost as clean as a whistle.  The heating element seems to work well.  I've got it out front running a test rack of spare ribs, just to see how it runs. ...
  8. falmund

    All right you chiliheads, need some advice

    Ive got a monster crop of peppers this year....mostly hot wax peppers that I have been pickling all summer, but also a large number of habaneros and a few poblanos, japs and serranos, just for giggles. Now, I'm going to dry a bunch, just to do something wiith them. I was planning on doing a...
  9. falmund

    Country ribs....first smoke on new grill

    Man, this thing keeps temp well, I was able to keep temp up with only a handful of coals....amazing new toy Set up (already in foil, wife had the camera) Finished product I thought they looked really dry, but they turned out well....have some tweaking/modding to do, but I'm...
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    DSC_0176.JPG

    • falmund
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    • Album: King Griller
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    DSC_0175.JPG

    • falmund
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    • Album: King Griller
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    DSC_0174.JPG

    • falmund
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    • Album: King Griller
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    DSC_0173.JPG

    • falmund
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    • Album: King Griller
  14. King Griller

    King Griller

    Stuff smoked on my King Griller Dual Fuel
    • falmund
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  15. falmund

    My return is nigh....

    Man, it has been forever...I had gotten so busy, I haven't smoked anything in over a year, and haven't been on here in longer.  Missed you guys and gals!  Anyhoo....back now.  My wife (who is awesome, btw), just bought me a King Griller Dual Fuel grill for Father's day/10th anniversary.  I've...
  16. falmund

    Cooking a whole lot of chicken

    So I'm cooking for a work BBQ, going all out.  Got a couple of shoulders, a brisket and about 20 lbs of hind quarters.  Now, the trick of this is, the BBQ is about 40 miles away from my rig, which is sadly unmoveable at the moment.  No prob for the pork and beef, they want to be resting in the...
  17. falmund

    Too many bricks.....not enough time.....

    I think I may have lost my mind!  My back patio is paved with bricks....several hundred of them of various types.  I have grown very tired of the fruitless battle against weeds and have decided to pull up the bricks and just put grass in it's place.  Now, my sick twisted mind has been trying to...
  18. falmund

    First smoke of the year...

    It has been hideous in Nebraska...from Dec1st to Mar 1st, we only had 4 days over 40 degrees. We have had one 60+ day since mid November. It's about 52 today, so I am taking advantage. YAY!
  19. falmund

    First smoke of the year...

    Well, WALLY-world had a clearance on pork shoulder picnics, so I picked up a monster, encrusted it with the ole magic dust, and set it on so me hickory for the day...I plan to have Cuban sandwiches tonight. Got the soft buns, Ham and Swiss ready to go. Even made some Garlic Aioli ala Bobby...
  20. falmund

    First Brisket

    Ok, so it's been going since 11 pm last night, so far so good. I had the meat temp at 144 when I left for church this morning. When I got back, the fire had burned way down and my smoker temp was at 140. The meat, however was at 155. So it did cook some. Anyway, during the time it took to...
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