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  1. chefmike

    Brinkmann Smoke N Grill Professional-Smoker Mod

    Great mods! i was thinking this would be the way to go. First I need a new thermocouple though: burner on the smoker will not stay lit and it is brand new! The rest of the grill is solid. I love the stack mod!
  2. chefmike

    Rattle Snake

    When I worked out in Wyoming I killed a rattlesnake that was right up on the ranch house. I asked the Shoshoni Indian I lived with if I could eat it. Yup, he said. I skinned it and cooked it. It was HORRIBLE. Pee Wee looks at me and says "They taste like crap until late summer or fall" I love...
  3. chefmike

    chic brine

    I would brine a 3-4 lb bird overnight.
  4. chefmike

    Greek Fatty w/Q View

    Nice mod, nice fattie. I will be trying both. I got a weber kettle (old school from my grandfather) last Thanksgiving. I cooked a turkey in it then, but it sat all winter. I love the grill and the space in it... so I will try your mod as I play with it. probably do my fatty in your honor on it!
  5. chefmike

    Keeping ribs warm.

    Yeah that whole word "cooler" confuses alot of people. It is an insulated box. Does a great job keeping things warm. Preheating it with hot water (then dumping it out) works well too.
  6. chefmike

    global warming: where is it?

    maybe it is like smoking butts: we are at a plateau....
  7. chefmike

    The SMF Pushpin Map Has a Home!!

    a little zombie thread... I followed it because it was on the news on the first page. now I will never know where I live!
  8. chefmike

    Flank Steak

    try taking that flank steak and cooking it hot and fast: 3 to4 minutes per side. Then cut it against the grain really thin. It will be lovely. I stick it in a marinade that is a basic red wine, oil, brown sugar, vinegar, pepper and garlic. If you are serving folks, sear it off, then pour some...
  9. chefmike

    Limoncello

    It can be. I use the everclear and end up with a great product... I usually dillute to about 80 to 90 proof. Vodka leaves you with a less potent product.
  10. chefmike

    Who has a kegerator?

    i used keg connect dot com to set up mine... good folks. 4 taps of homebrew in my fridge!
  11. chefmike

    Home Brew Revival

    good starter kits here good boil pots here i say 40 quart...
  12. chefmike

    Home Brew Revival

    I will give a big second to Austin Homebrew Supply. I have ordered form them. I now use BrewMaster's Warehouse, as I know the guy who runs it. His web operation is stellar. And all employees brew. Have you checked out homebrewtalk.com It is a good board... lots of helpful folks. And don't...
  13. chefmike

    Babybacks in oven.....I forgot my wood.

    I do st louis cut in the oven in a pinch: baste them with mustard, hit them with rub, rap them in foil. 3 hours they are done. Finish them under the broiler to carmelize sugar in rub if needed.
  14. chefmike

    Making Cider in the Old days

    Thanks so much for sharing that info! I really enjoyed reading it. I am an avid homebrewer, mainly beer, but I have dabbled in cider. My best batch was from fresh pressed cider from a local guy. I added a bunch of local honey (4 lbs, IIRC) and did it on wine yeast (montracht red star) After a...
  15. chefmike

    Oak for Brisket?

    I smoke everything on oak, as that is the prevalent hardwood around here. I use stick firewood. I cut it into chunks 5ish inches on a miter/chop saw and then split it with a demo claw and hammer. It gives a great flavor... very forgiving as well... as I occasionaly have been a flag flying...
  16. chefmike

    Winter project for the back yard

    I am interested in hearing feedback on this as well... I have a mess of fire brick that I would love to turn into a project. Ideally, a woodfired pizza oven... if I could draft that into a box for smoking.... all the better. So I want to follow this for design ideas.
  17. chefmike

    Brine for Cornish Hens?

    personally, I would add the liquid smoke to your brine, not a pan in the oven. I do not think you will be happy with the smoke flavor coming form a pan. Put it in the brine or on the skin before doing a rub.
  18. chefmike

    Fattie Time?

    I plan on 3.5 to 4 hours.
  19. chefmike

    Can you Make Pulled pork w/o a smoker...?

    i do pulled pork for work, where smoking is not an option. mix liquid smoke with mustard, paint the butt. apply rub. put on a rack over a pan. 225 for 12 to 14 hours. I do 250 to 300lbs at a time like this. gets a good bark.
  20. chefmike

    Pig leg cooking suggestions

    I did a 22lb leg last year cuban style like the linked recipe. It only took 3 or 4 hours to hit temp IIRC... I did it around 275. The colmbians at the party are still talking about it.
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