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  1. nate_46

    Help wih finding cherry drink.

    All these look good enough to try, but not the one I remember.  Wasn't the cherry bombs or cherry bounce (but will need to try that one as well).  Bugs me that I can't remember the specifics.  I think it was a Christmas or new years thread, but it could have been a summer party thread.  Maybe...
  2. nate_46

    Help wih finding cherry drink.

    A couple years back there was a thread that contained a cherry drink that was made from cherries (can't remember if they were fresh), alcohol (ever-clear?), other ingredients (???), and was put into individual mason jars to be stored in the fridge and consumed at a later date.   I thought I had...
  3. nate_46

    How much charcoal?

    I too have a Brinkman offset, but no longer use it.  The amount of charcoal I used was disturbing.  There are mods that you can do to help (search this site) but unless it was summer and in direct sunlight I burned two bags every smoke (12 hours plus).  Around here there isn't much hardwood...
  4. nate_46

    "resting Meat Myths"

    I don't think it has anything to do with the meat absorbing juices excreted during the cooking process.  I believe that the meat, with all its juices from dissolved proteins and fats, is heated and the internal pressure causes additional fluid loss if cut while still at cooking temperatures.  If...
  5. nate_46

    My UDS Build.

    Yep, I see no problems.  Burn it good, season it good, show us some Q-View!!!
  6. nate_46

    Best slicer for under $100

    Not sure about this one.  It looks like the Warning Pro slicer I purchased a year or so ago, and I am not very impressed.  The gears behind the blade are nylon and the motor can't be removed (easily) for cleaning.  It does the job, but it isn't as easy like the all metal slicer I borrowed from a...
  7. nate_46

    My UDS Build.

    My barrel had mineral spirits originally.  A drum with kerosene would work just fine as well.  If you cut the top off a barrel that has had any oil of fuel in it be careful and know what you are doing.  I wouldn't want you to burn yourself or produce an explosion.  Easy to do, just fill the...
  8. nate_46

    The AMNPS is amazing

    I think I am going to need one of these.........  Just waiting to make sure everyone in the family gets what they want first and then it is my turn!!
  9. nate_46

    Boil ham before smoking?

    Look at this post: http://www.smokingmeatforums.com/t/84666/pineapple-brown-sugar-injected-strawberry-and-lemon-glazed-ham-q-view#post_391145 Did this for the last two years, and it has turned out incredible.....  Good luck and Merry Christmas.
  10. nate_46

    How long in fridge vacuum packed?

    If you do a little research on dry aging you will find that most "high end" steak houses age their meat for up to a month.  That being said, the conditions need to be monitored closely, strict rules need to be followed, and there is very little room for error.  I am not suggesting you to do...
  11. nate_46

    Large turkey, should I?

    I see no problem with what you want to do.  If I might make a suggestion, figure the time you want to start the bird to be ready for dinner (with the recommended resting time) and then add 2 hours.  You never know what might happen and late Christmas dinner doesn't always sit well with guests. ...
  12. nate_46

    Would you trust this corned beef? ****UPDATED with Q-VUE

    Yep, they are gone......  I did shed a tear as I dumped them...........
  13. nate_46

    Would you trust this corned beef? ****UPDATED with Q-VUE

    Well I got the time to work on it.  Semester is over and  besides chores around the house I have time to smoke what I want.  I pulled the three vac-u-pacs and opened them.  All three smelled really strong, not bad just like pickling spices.  Here is a pic.... I saw no problems, a fair amount...
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  16. nate_46

    Will it work for my first build?

    I am not an expert on building smokers,  but have some fabrication experience.  I think I would think about putting stacks for the horizontal chamber on the end (near the vertical smoker) and lose the damper between the horizontal and vertical chambers (seal it up).  I would be afraid that if...
  17. nate_46

    Rib roast for my wife's birthday, with Q-view and a couple questions.

    Aging would help out the flavor and texture fer sure.  A week at least, but for an extra special treat I age for a little more than two.  In fact I will purchase our Christmas standing rib roast in the next week.  For the first week I usually wrap it in tea towels and leave it in the...
  18. nate_46

    Would you trust this corned beef? ****UPDATED with Q-VUE

    No, no fry test yet.  Haven't opened the packages yet.  I will do a fry test before I do anything.  I will keep everyone informed.  I am itch'in for some ribs and pulled pork.
  19. nate_46

    Would you trust this corned beef? ****UPDATED with Q-VUE

    No there is no trapped or excess air.  No microbes reproducing.  Sealed tight like the day I prepped it.  I don't think there will be a problem being that other cuts of meat are aged/cured for this long or longer without any ill effects.  I was just hoping that someone would have either prior...
  20. nate_46

    Would you trust this corned beef? ****UPDATED with Q-VUE

    Uhhhhhh, what?  SO are you saying , no? 
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