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  1. davidlsi

    New Years Eve Ribeye Roast - Rotisserie on the Weber Kettle

    So laying in bed the morning of New Years Eve 2011, in that world of still asleep and about to wake up I was contemplating what to do for that evening dinner.  Several options where put forth the night before of several restaurants in the area which must not have thrilled me as I was dreaming of...
  2. davidlsi

    Sweet and spicey shrimp

    This was an easy one to prepare but very enjoyable.  Perfect for a hot day to enjoy with a cold brew.... Recipe shared at the end of the video. Feel free to substitute your favorite rub or spice blend. SeeYa DavidLSI
  3. davidlsi

    Kentucky Derby Pool - closing in 35 minutes - Free chance to win a small prize..

    I wanted something to have some fun with the derby this weekend and came up with this.. * I am not sure why the embedding code does not show the form here. To participate use this link.... https://spreadsheets0.google.com/spr...pUbnc6MQ#gid=0 This is a just for fun event with no money to be...
  4. davidlsi

    Sundays Smoke - Pork Roast with a Pumpkin Spice Rub

    Following my chicken on Saturday I made a juicy pork roast the was full of flavor.  The family ate this one up, the recipe I share in the video I got the recipe from a Food Network's Sunny Anderson, her show Cooking for Real.  Link for those viewing on a mobile device  I am going to use a...
  5. davidlsi

    Saturdays smoke using a technique from a Jacques Pepin video...

    I saw a video where Jacques Pepin was showing how to de-bone a chicken to make something called a Galantine.  Since his instruction was complete I decided to give it a try and make my own video showing the process..... The bird turned out juicy and was very tastey, though next time I plan on...
  6. davidlsi

    Saturday's Smoke, my first attept at Burnt ends and a new rub recipe to share...

    I smoked my 1st whole packer on Saturday using a Rub from one of the Diners Drive-Ins and Dives stops, which I share with you in the video from the day.... I am now amoured (sp?) with burnt ends. I hope you enjoy the music and recipe... SeeYa DavidLSI
  7. davidlsi

    Weber Kettle venting question....

    I am visiting my folks in AZ and we bought a brisket to smoke on their Weber Kettle grill. I just went out to empty the ash tray and see that this model only has the thee big openings for venting at the bottom and no rotating tri-finned plated to close off the vents. My question is should use...
  8. davidlsi

    First attempt at lamb, but not my last....

    I used a sirloin end of a leg of lamb for this, I purchased it boned an trussed. I rubbed the meat with a paste of garlic, brown sugar, sea salt, black pepper, a strong Dijon mustard and olive oil. It is more of a an indirect roast then a smoke, but I did toss a few rosemary sprigs on the...
  9. davidlsi

    Fall adventure lead to some great wood oven pizza..

    My wife and I are football fans.  This year we traveled to Dallas to see the Bears in Dallas, multiple trips to see her almamator (sp?) Northern Illinois play and a trip to see a high school football game at the Wisconsin-Michigan border towns of Menominee and Marionette to see one of the oldest...
  10. davidlsi

    Practice run at competition chicken entry (with Q-View)

    Thighs..... I removed and scraped the fat from the skin, removed the bone and trimmed the meat and replaced the skins. Smoked on my new grill.... Question is do they look good enough to present?  From my families reaction to the taste (mine too) they tasted great.
  11. davidlsi

    To pull before or after reheating is the question... (Q-View with the answer now added)

    I smoked a pork shoulder yesterday. I wrapped in foil at 165 and pulled from the heat to rest this at 202 degrees.  After resting in towels and in a cooler until the temps dropped to 140, I took the meat out of the cooler and towels,  I placed the foil wrapped hunk of goodness in the...
  12. davidlsi

    Kalbi or Korean Short Ribs

    I have made beef ribs several times now but could not find what I see as Korean Style.  I found two styles that are called this, I wanted the one that have the little bones slices on one side.  While at the Sam's Club on Thursday I spotted them, I picked out a nice package and started thinking...
  13. davidlsi

    Rolled and smoked my first Fatty......

    I will do the insides differently next time.  The taste was great but I think the texture of bite will be improved with the onions, garlic and mushrooms not quite cooked some much ahead of time.  And I will mix in some corn meal or maybe some cheese.   But overall the tips and threads I read...
  14. davidlsi

    I hit my first homerun today......

    I was up before the sun and put this boneless chuck roast on the smoker.  One full smoker box filled with soaked apple wood. Smoked it until around 1:00pm and then let it rest for about 45 minutes.   During the third quarter as the Bears were losing again we enjoyed the tender juiciness sliced...
  15. davidlsi

    Inspired to smoke a rainbow trout...

    I was inspired this morning by Ikrus's post and when I saw the Rainbows lined up in the fish case I picked one up. http://www.smokingmeatforums.com/forum/thread/94422/smoked-first-trout A little over two hours with a constant 206 degrees, and one go at the smoke of wet apple wood chips. ...
  16. davidlsi

    For your entertainment...

    While searching around craigslist I saw a posting for a Weber Grill with a Simpson's theme but with no picture.  So I did a Google image search and one of the pictures that came up was an OCC chopper with a smoker set where a sidecar would normally go. I clicked on that image to read about...
  17. davidlsi

    First attempt at Beef Back Ribs......

    The Jewel by my house had these packages of beef back ribs sized just right to give a try.  The price was under $4.00 for the ribs.  I also threw a couple of filets on the grill in case I failed with the ribs. I was very happy with the flavor and taste, but I do think I will let go longer next...
  18. davidlsi

    I must be doing something right....

    With less than two months under my smoking belt I am learning with each new smoke.  I was intrigued by what I read about smoking a chuck roast so off to the grocery store to get a hunk. This was my wife's birthday weekend, she had plans Friday night and I was taking her for an over-nighter on...
  19. davidlsi

    I have purchased, read many posts and....

    have smoked my second brisket.  I guess I am serious enough to believe I will be around for a long time. My name id David and I will admit that the Bbq Pitmaster show has sparked my interest in giving smoking a try.  I bought the red Brinkman Electric Smoker thinking that would let me...
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