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  1. jimthebeerguy

    My first fatties

    I did 2 fatties this morning, one stuffed with over-easy eggs and cheddar and black pepper, dusted with paprika; the other stuffed with uncooked french toast (complete with pat of butter and real maple syrup) and glazed with maple syrup. The eggs/cheddar one was OK but trying to roll the...
  2. jimthebeerguy

    Brinkmann Gourmet Smoker ??

    I use both racks and rotate from one to the other--for example, today I made jerk chicken, 2 different spice levels 'cause there are those in my family who can't handle the habanero, so I put the mild on one rack and the hot on another, started with the mild on top and the hot on bottom...
  3. jimthebeerguy

    Smoked Scotch Eggs

    don't really know where to put this but hey it has sausage in it so I'll throw it in here. Made some smoked scotch eggs today. Hard boiled 4 eggs, wrapped each one in 1/4 lb of bulk breakfast sausage, dusted them with a spice mix and rolled them lightly in bread crumbs, put them on the old...
  4. jimthebeerguy

    Whats smokin' this weekend?

    Hi Jim, I think I'm going to do some jerk chicken again tomorrow, also I've been thinking about smoked scotch eggs and I've been meaning to do a chuckie. Decisions, decisions... :)
  5. jimthebeerguy

    Smoked Macaroni and Cheese

    That looks delicious! I definitely have to try this again, I've been itching to fire up the smoker but haven't been able to for several weeks. Hopefully this weekend!
  6. jimthebeerguy

    Smoked Macaroni and Cheese

    I've been threatening to do this for a while and finally got around to it yesterday. It made a fine accompaniment to smoked sliced brisket flat, burnt ends made from the point, and a Carolina-style slaw made by my wife. 3 1/2 TB flour 3 1/2 TB butter 1 tsp mustard powder 1 tsp fresh cracked...
  7. jimthebeerguy

    BBQ in/near Northwest Chicago suburbs

    Honey1 is closer to Wicker Park, though I understand Smoque is very good too. Tip/link combo (sauce on the side, though their sauce is very good) at Honey1 is my go-to Q in the city though. If you're looking for sides or brisket Smoque is a better bet, Honey1 doesn't do brisket and the Q only...
  8. jimthebeerguy

    How did you come up with your screen name?

    My name is Jim and to a great many of my friends and acquaintances, I'm the the go-to guy on beer. So, JimTheBeerGuy.
  9. jimthebeerguy

    A tip of the virtual beer mug

    Those are some good ones, the Goose Island on Clybourn is definitely a favorite, they always have something on tap there that you won't be able to find in bottles, and I love Piece's brews and pizza both. I have some favorites in the suburbs too (the Ram is not among them, though I've heard...
  10. jimthebeerguy

    A tip of the virtual beer mug

    Thanks for the kind welcoming words everyone! Excellent! Which breweries do you plan to visit? If it's not too off-topic maybe I'll start a thread on the subject sometime. I'm sure there must be other homebrewers out there who could contribute as well.
  11. jimthebeerguy

    Any Bourbon drinkers here?

    Best bourbon I ever had was actually in Bardstown, Kentucky, at the April preamble event for the annual Kentucky Bourbon Festival held each September. It was the 20-year Pappy Van Winkle and it blew my mind. I've only had it a couple of times since then, it's hard for me to pull the trigger on...
  12. jimthebeerguy

    Chili

    I think chili is a great use for leftover BBQ. Here is a "recipe" for some chili I made from leftover brisket and pulled pork that I brought to my family's annual Hog Roast about a month ago. It's copied and pasted from another site where I posted it and since I'm not really much for recipes...
  13. jimthebeerguy

    A tip of the virtual beer mug

    Greetings from the newest of newbies to this forum, recommended to me by a fellow smoke-lover of both electronic and now real-life acquaintance. I'm by no means a pitmaster but not quite wet behind the ears either. I've had a Brinkmann bullet smoker (charcoal) for a couple of years now...
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