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  1. chef_boy812

    It has been way too long.....

    Big thanks to ronp for giving me a call and reminding me wher I learned to do what i'm doin tonight. I have not been on in quite a while. I got a new job at work and my schedule has changed drasticly. I havn't smoked more than porkchops in months. I am finally having a proper que party...
  2. chef_boy812

    I have accounted for everything except.......

    Crazy Question here...... I brined my Brisket I rested it I tasted it I rinsed it I re rested it I rubbed it What temp do I smoke my Pastrami To? Thank you, I appreciate the help.
  3. chef_boy812

    A Monday Brisket Smoke, q-view

    Hello, My days off are sunday, monday. so I had a nice little 4 lb brisket. rubbed it with jeff's rub and got it smoking with Hickory for now. keep watchin, Thanks!
  4. chef_boy812

    Working on a pastrami, from scratch.....with q-view

    Thanks to all the folks who gave me their recipes and advice. Here is what I came up with after looking and pondering. 4 lb brisket that is about 2" at it's thickest 6 oz mexican brown sugar 6 oz kosher salt 1.5 oz TQ 1.5 oz Dried Granulated Garlic 3.5 oz Pickling Spice 5qts water, including...
  5. chef_boy812

    Need a liitle help making some corned beef...

    Hey folks, I have a couple of 4 lb "first cut" briskets. I want a little taste o Texas for 1 but the other I would like to "corn" and eventually smoke into a Pastrami. It is about 1 1/2 inces thick with not much fat. what would be a good pickle and in what amounts and how long. I asume it is...
  6. chef_boy812

    Round things that make me happy

    here is my wifes Birthday cake from a couple of weeks ago. she already took the the party offthe camera so I need to find those pictures and post them later. These are Giant OREO cookies. MMMMMM REAL DEAL!!! these are Steeler cookies. If you know anything about Pittsburgh, you know Eat n park
  7. chef_boy812

    Smoked Cheese for the Smithsonian Society....with q-view

    Hi there, I live near Washington DC and I love going to the Smithsonian. well somehow, they think I am some famouse Cheese expert and they invite me with different beer experts to put on Beer and Cheese Seminars. This next one coming up is all Heavy Beers and cheeses. a heavy beer usually comes...
  8. chef_boy812

    Steelers Baby backs

    Well holy smokes, I sure missed ya all! Here is my football feast. 7 racks of baby backs. as ol' RonP10043 would say Huge Score! They miss maked the spares with the Baby price and the babies with the spares price and they were both on sale ta boot! these are rubbed with Jeff's rub and I let...
  9. chef_boy812

    Hey Buddy......

    I am on facebook, http://www.facebook.com/profile.php?...14&ref=profile let's make friends, check out my pics and say Hi! I play a bbq game on there too. it kinda dumb, but it makes me laugh! see ya!
  10. chef_boy812

    2 beers and a que walk into a bar. no joking with q-view

    hey there, I have today off day 3 of 3 days off, I am fully recovered from Saturdays Oktoberfest and got my taste for beer back, never realy lost it. So I decided to get off my rump and finish a couple of beers that have been ready for a few weeks. 1'st let's make sure everything is clean and...
  11. chef_boy812

    BIG SCORE, or something for Katie to get mad about...

    I havn't received it yet, it is still in Guvna's truck. But we work for a Grocery Store in the middle of a renovation and this was in storage long befor we started working there, anyways, they were going to throw it away, and Guvna scooped it up, then the nice guy said I could have it!! We are...
  12. chef_boy812

    Crack me a Molson eh; I making Canadian bacon with Q-view.

    I made a quiet experiement with some short ribs last weekend, Thanks Richtee for the help. It turned out better than I hoped, so I am expanding my test to a project. Maple cured Canadian Bacon. The maple syrup and maple sugar are both organic, and the pork is Naturaly raised Neman Ranch Pork...
  13. chef_boy812

    HE-MAN Dinner Club Presents: Anything can be FATTIE-IZED, Anything!

    It's Sunday and it is BOOK CLUB night again so you know what that means!?!?!?! HE-MAN DINNER NIGHT!!!! In case you are new to my he-man dinner night, the rules are simple. 1. We do not talk about He-man Dinner night. 2. We do not talk about He-man Dinner night. 3. While Katie is away, I...
  14. chef_boy812

    My 3rd Project today; As promised Fresh Hop BBQ Sauce!!! Q-View

    Well today is hop harvest day here too, and I rememberd that I wanted to try a hop bbq sauce. ** this is a concept sauce only, I did,nt measure, I just wanted to see if it works*** Cider vin, brwn sugar, a hoppy beer, paprika, onion & garlic powder, dried Japs, and fresh magnum hops. I will...
  15. chef_boy812

    2nd smoke'o the day; ity bity baby brisket with chiles ++ q-view++

    I just put these guys on, A 1.25 lb brisket; I shouda' threw em back an let him get bigger. Mustard and Jeff's rub. And a mess of chiles from the yard. Pablano, japs, cayenne, peri peri. I am keeping the Apple wood theme today. My mop is equal parts cider vin, Maker's Mark, and water. sprayed...
  16. chef_boy812

    Hot Diggidy Dog!with q-view

    Well I finally made my first emulsified sausage. I made the chicago style hotdog from The book "Charcuterie" by Michael Ruhlman & Brian Polcyn. I even rendered my own beef fat, now that's total weinie commitment. A word of advice for anyone making emulsified cured sausage for the first time...
  17. chef_boy812

    Beef fat, baby it's for the dogs!!!

    Hey there all, I am going to make some all-beef hotdogs, chicago style recipe. It calls for rendered beef souit. I cannot get souit in my neck of the woods, but I can get the nice chalky clay like fat from the strip loins and rib loins we process at work. I rendered some down at work today...
  18. chef_boy812

    Cheffy's been good, and the wifey got me a prize!!!

    I have been nice and helpful (as usual, heheheh) and Katie wanted to reward my good behavior. She got a little bonus for working the other night and she bought me a Prime, Dry Aged NY Strip!!!wow. I am going to give it a short marinade in fresh garlic, rosemary and thyme. I will grill it over...
  19. chef_boy812

    BBQ Sauce dispencer...ur, I mean fountain?

    Detailed instructions for a recirculating gravy (or que-sauce) pump. http://www.instructables.com/id/EMUI7PED5VEP28785W/?ALLSTEPS How about we build one fro florida.
  20. chef_boy812

    Heman Dinner Club Prsents: The French Connection Fattie

    Katie has to work late tonight. This makes me sad and happy. I will miss her (sad); and I get to have Heman Dinner(happy). I can eat all of the awesome foods deemed unsavory, unfit, or even gross by Katie dinner standards (she is a picky eater). lmao Tonight's show The French Connection Fattie...
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