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  1. graphiks ink

    Alright guys, a little dilemma hit!

    I put 2 9lb butts on last night at midnight and the auger jammed about 5this morning so the heat dropped and the internal temp is now sitting at close to 100 still, if they are reheated to 190 would they still be ok to eat??
  2. graphiks ink

    Sake smoked chicken with wasabi paste??

    anyone ever tried doing the beer can chicken but with Sake instead of Beer? I am thinking of trying this as it sounds pretty interesting. It calls for using wasabi powder and sesame seeds with dark sesame seed oil. What are ya'll thought on this idea?
  3. graphiks ink

    Just figured!

    They say the Brinkman electric smoker can hold up to 50lbs of meat,, well I had about 35 on it and kapow, the damn thing broke. I guess I need to get a bigger smoker now! HAHHA oh well atleast I have a good reason for a new smoker now to tell the wife.
  4. graphiks ink

    OK this is really a stupid question

    But at what temp do you think it is optimal for pulling the pork off the smoker and getting ready to pull. I did it once a while back and can't remember. 195 and wrap or what I forgot!  Thanks for your help guys!
  5. graphiks ink

    First Fatties with Pics

    Did 2 fatties, 1 was a pizza and 1 was a philly steak one. They were good for a first time and forsee alot more!
  6. graphiks ink

    First fatties! with Q-view

    OK this was my first attempt at fatties and they turned out pretty good. One is stufffed with pepperoni, marinara sauce and mozzeralla cheese. The other is stuffed with seasoned sirloin steak, provolone cheese, onions and mushrooms. They turned out great and I forsee of alot these in my future...
  7. graphiks ink

    First fatties!

    Well here was  my first fattie attempt and must say they turned out pretty good. One is stuffed with pepperoni, mozerrela (sp) cheese, and marinara sauce. The other is stuffed with sliced sirloin, onions, mushrooms, and provolone cheese. Cooked for 2 hours at 260 and to a internal temp of 165...
  8. graphiks ink

    OK, heres the situation

    I have smoked manyh of briskets but never the day before and here is my question for you. If I smoke a 10lb packer brisket today to temp and wrap and cooler it do you think it would be ok tomorrow evening with  a little reheat? What do you all think would be the best plan of action for this...
  9. graphiks ink

    Just something thrown together!

    Just wanted to show a pic of some smoked shrimp and black bean lettuce wraps. They came out awesome.
  10. graphiks ink

    Hiya from Houston

    Just wanted to say hi to everyone and I look forward to talking alot on this forum as I cook almost every other day. I have a few different grills but to list a few is a new braunfels offset fire box grill/smoker , brinkman electric smoker, webber old bullet smoker, chargrill huge chrome 5...
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