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  1. crvtt

    Needing crispy skin

    We just did a smoked 6 lb chicken yesterday.  225 deg for 3 hours over cherry wood, to crisp the skin we finished it in a 425 deg oven to an internal temp of 165 in the thigh.  It was 135 when I pulled it out after 3 hrs, took maybe 45 min (had a few drinks, just guessing here lol) to get to...
  2. crvtt

    throw away aluminum pans for pork butt ??

    I use disposable pans from Costco and they're good for everything but they scare me a little with the weight of a pork butt. I found a baking pan that fit into my smoker and I just line the bottom with a piece of foil, quick clean up and less wasteful. I like to put a rack on top of the pan to...
  3. crvtt

    How to have my half of a cow butchered?

    I'm sharing half of a cow with my mom.  She only wants ground meat and a few roasts. This is a cow that was grass fed and corn finished, raised by friends of friends.  I've never bought half of a cow before.  The butcher will do whatever I want but his typical customer just seems to order ground...
  4. crvtt

    SMOKIN-IT SMOKER

    I second the air conditioner cover idea, works great for my #1 and was $8 at Lowes.
  5. crvtt

    Best wood for hamburgers?

    Going to smoke hamburgers for the first time and I'm torn on what wood to use.  I have hickory, mesquite, cherry, alder, pecan, and apple.  I was thinking a combo of apple and mesquite but was hoping someone had some first hand knowledge.  I'm sure it'll be good regardless of what I use, but the...
    • crvtt
    • Thread
    • Replies: 6
    • Forum: Beef
  6. crvtt

    SMOKIN-IT SMOKER

    For all those that are debating between sizes I wanted to give you my opinion on SI #1 that's I've been using frequently over the last few months. Note  we use smoker to feed just 2 people.  So far only one occurrence when I wish I had a #2 instead.  I had a rack of ribs in, which in the #1...
  7. 2013-05-27 09.12.26.jpg

    2013-05-27 09.12.26.jpg

    • crvtt
    • Media item
    • Comments: 0
    • Album: Pork tongue, to smoke or not to smoke?
  8. 2013-05-27 09.12.22.jpg

    2013-05-27 09.12.22.jpg

    • crvtt
    • Media item
    • Comments: 0
    • Album: Pork tongue, to smoke or not to smoke?
  9. Pork tongue, to smoke or not to smoke?

    Pork tongue, to smoke or not to smoke?

    • crvtt
    • Album
    • Comments: 0
  10. crvtt

    Pork tongue, to smoke or not to smoke?

    I have a pork tongue (about 1/2 lb.) boiling in some water added with cumin, peppercorns, garlic, cayenne pepper, salt, bay leaf.  I want to make tacos with it.  Debating if I should boil for 3 hours then finish in the smoker for 1/2 hour or skip the smoker.  Not sure if the smoke flavor will go...
    • crvtt
    • Thread
    • Replies: 4
    • Forum: Pork
  11. crvtt

    My 2-2-.5 ribs With Q-view

    Looking good!
  12. crvtt

    First time beef ribs, Qview

    JayBone, I ASSUMED all wal marts stock the same stuff but I guess I'm wrong.   My Wal Mart also has beef cheek, sort of reminds me of brisket but even fattier!   I haven't bought one yet but probably will one day.   I'm in Pittsburgh, PA for reference. 
  13. crvtt

    100 people... how many Lbs. of ribs?

    I'm still confused, are you the only person providing food for this party or are 100 other people bringing food too?
  14. crvtt

    TEMPERATURE IN THE SMOKIN-3

    Not sure if it's correct or not as I don't measure the IT of the smoker, just the food, but I always assumed the bottom rack is the hottest (I have a #1).   If I'm using multiple racks I always put the heaviest piece of meat on the bottom since it's closest to the heating element.   Always works...
  15. crvtt

    First time beef ribs, Qview

    Jaybone, these were from Wal Mart, you should be able to find them no problem.  Like you, the beef ribs we used to buy had damn near no meat on them as the cut them close to bone.   Makes it even worse when they charge $4/lb for them!!   The ribs in the photo were around $4.50 for the whole rack...
  16. crvtt

    First time chicken thighs, QView

    I didn't even wash them lol.  I wanted to see how they'd turn out if I just did it fast and messy and it's the way I'll be doing them from now on. As you can see in the drippings, most of of the fat seemed to render out anyways so scraping all the fat off and making them look pretty would just...
  17. First time chicken thighs, QView

    First time chicken thighs, QView

    • crvtt
    • Album
    • Comments: 0
  18. crvtt

    First time chicken thighs, QView

    Was in the mood for thighs, bought an 8 pack for under $5 after work.  I was in a hurry so I just pulled back the skin with my hand, rubbed on some of Billbo's rub that I already had pre made, fold the skin back over and dipped it with the skin back into the spices.  I didn't de bone them or...
  19. 2013-04-09 18.04.36.jpg

    2013-04-09 18.04.36.jpg

    • crvtt
    • Media item
    • Comments: 0
    • Album: First time chicken thighs, QView
  20. 2013-04-09 18.04.30.jpg

    2013-04-09 18.04.30.jpg

    • crvtt
    • Media item
    • Comments: 0
    • Album: First time chicken thighs, QView
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