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  1. IgPTV.jpg

    IgPTV.jpg

    • kaiser
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  2. ixVIE.jpg

    ixVIE.jpg

    • kaiser
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  3. ixVIE.jpg

    ixVIE.jpg

    • kaiser
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  4. kaiser

    Friday night briskets with a bacon hat

    Well the bacon was fantastic, but it did prevent a decent bark from forming. It wasn't a complete failure but i probably won't do it this way again.
  5. kaiser

    Friday night briskets with a bacon hat

    Removed the bacon after 4.5 hours...
  6. U8C1w.jpg

    U8C1w.jpg

    • kaiser
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  7. U8C1w.jpg

    U8C1w.jpg

    • kaiser
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  8. kaiser

    Friday night briskets with a bacon hat

    It's just store bacon from HEB.  I haven't tried smoking my own yet - that would be awesome. BTW - I owe a huge thanks to SMF.  I've been doing this on and off for about a year now and everything I've made has been wonderful thanks to the advice I found here.  People go NUTS for the ABTs (I...
  9. kaiser

    Friday night briskets with a bacon hat

    They weren't unusually lean - two 9 pounders from Sam's Club - I'm just paranoid of dry brisket. I did this once before with a turkey.  The turkey was so-so, but the bacon was WONDERFUL
  10. kaiser

    Friday night briskets with a bacon hat

    Hmm - is this a bad idea, or a great one? There's a nice layer of mustard and Billbo's rub under the bacon. I don't want to kill the char, but I'd like to keep the brisket  really moist and flavorful...  They've been in for nearly two hours now - maybe I should take the bacon off after 4 or...
    • kaiser
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    • Forum: Beef
  11. 7aSTo.jpg

    7aSTo.jpg

    • kaiser
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  12. kaiser

    PTSD - Pork Traumatic Stress Disorder

    Thanks for the tips and compliments, everyone.  dDigitalPimp:  I found the finishing sauce here on SMF but I can't remember right now whose it is.  It's got cider vinegar, sweet pickle juice, ketchup (though the recipe spells it catsup - what's that? ;-) ) brown sugar, and some other stuff in...
  13. kaiser

    Triple Love - Qview

    Love the curling smoke picture!
  14. kaiser

    PTSD - Pork Traumatic Stress Disorder

    Did two boston butts starting last night around 9 and one of the durn things stalled FOREVER... ended up taking 18 hours to get to 205 (cooking at around 225). It came out nicely, though.  I just wish I could figure out how to get my GOSM to actually generate smoke.  Most of the time there just...
    • kaiser
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    • Replies: 7
    • Forum: Pork
  15. DSC_9663.jpg

    DSC_9663.jpg

    • kaiser
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  16. DSC_9662.jpg

    DSC_9662.jpg

    • kaiser
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  17. kaiser

    My handmade mash paddle

  18. DSC01114-1.jpg

    DSC01114-1.jpg

    • kaiser
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  19. kaiser

    I cooked myself... [Qview]

    ouch ouch ouch! I did something really stupid last year and wound up with my arm and head briefly in a fireball. Luckily I got out of it with only a little bit of singed hair and some 1st degree burns - but it was my wakeup call about how quickly things can go from fine to "oh crap". Wishing...
  20. kaiser

    overly critical?

    I've found that no two people have the same idea about what BBQ is "supposed" to taste like - and at the same time everyone is an expert on it. I just make what I like... but then I'm not trying to sell mine ;)
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