Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. iso

    KCBS CBJ Class, Monroe, WA

    Date: April 26th, 2014 Location: Evergreen State Fairgrounds, Monroe, WA POC: [email protected] Held in conjunction with the Washington State Spring BBQ Championship and the Evergreen Spring Festival. This class will be run by KCBS Representative and BBQ Judge trainer Mark Simmons. There...
  2. iso

    Refinshing smoker in off-season

    Smoker is a trailer mounted horizontal offset rig. The firebox has developed rust and scale(?) through lots of use. What thinking of using a wire wheel or disc sander to remove as much as I can. Then repaint the area. Is there a better way to prevent the rust build up? It is really bad on the...
  3. iso

    GMG Jim Bowie

    It has been awhile since I've posted up here. We finally pulled the trigger on adding a pellet smoker to our collection. Right now the Bowie is on its legs but will eventually be mounted on our trailer alongside a stick burner. For the winter it will remain off the trailer so we can practice...
  4. iso

    British Columbia Canada

    Coming up for a cook at the end of June in Langley. Getting wood across the border evidently can be painful. Anyone know of BBQ wood vendors in the Langley area? Looking mainly for splits/rounds of hickory, mesquite, pecan, cherry, etc.
  5. iso

    Datalogging thermometer

    The local Health District is now requiring food temp logs to be kept on overnight cooks. I understand the whys and the need to prove the meat made it through 40-140 in less than 4 hours and it did not fall back below 140. Just looking for an easier way than staying up all night just for checking...
  6. iso

    Calibrating the Maverick ET-732

    Fired up my little smoker tonight to smoke up a pork butt. Box thermometer was working fine until I plugged in the meat probe. Temps went kind of haywire the meat probe was reading 100F at an air temp of about 55F. Tried my backup probe with the same effect. Is there a way to calibrate the...
  7. iso

    Spiced Rum Recipie

    One of the BBQ sauces I make calls for spiced rum to add a a nice kick in the sauce. After using Captain Jack's and a few others it seemed that these rums were not really that flavorful. So I looked into making my own to impart of better flavor into the end sauce. What I discovered is that this...
  8. iso

    First cold smoke with the AMAZN smoker

    I had tried cold smoking in my offset smoker using one or two hot coal sitting on some wood. They never quite generated enough smoke. After reading about the A-MAZE-N smoker on SMF I decided to give it a shot. I received mine on January 3rd and finally had time to give it a shot. The MES is...
  9. iso

    Which electric smoker?

    Got an AMNS coming next week. Intend on primarily cold smoking with it. My beloved says that I can go look at a new smoker tomorrow in exchange for taking her to the 8th level of Hell (aka WalMart). I had intended on cold smoking with the AMNS in a cardboard box setup. After reading some other...
  10. iso

    Christmas 2010 Smoked Prime Rib

    We did our Christmas dinner a week early. Full menu: Smoked prime rib, mashed potatoes with beef gravy, generic dressing, baked macaroni and cheese with panko bread crumb topping, mixed vegetables, fresh horseradish sauce. 5 bone prime rib with meat seperated from bones and tied back on...
    • iso
    • Thread
    • Replies: 18
    • Forum: Beef
  11. iso

    Cooking for 200

    A few shots of a cook today with a couple other gentlemen for a gathering of about 200 hungry party goers at a fundraising event. We had 4 serving lines on 2 buffets. We cooked 25 brisket flats and 25 beer butt chicken. Lots of happy tummys and smiling faces. I had picked up a new 14" slicer for...
  12. iso

    Cooking for party of 25

    Wife requested BBQ for her birthday. I'm more than happy to oblige. Meat for 25. One brisket flat, 2 pork butts, 2 racks of baby backs, 2 racks of St Louis ribs. Brisket flat is getting happy and ready to meet smoke. Not a Waygu brisket. Wife had a fit over the price . Both smokers...
  13. iso

    Agar to thicken

    Working on a new BBQ sauce with raspberries that I can't get to thicken. Simmer too long to reduce the liquid causes the sauce to burn and become foul. Not long enough and it is too thin. The sauce has to start out thin to cook in the spices and allow for a smooth puree. Has anyone used agar as...
  14. iso

    Wagyu beef brisket

    I may have an opportunity to smoke a wagyu beef brisket coming up in preparation for a competition cook. Wagyu beef is the American kobe beef as opposed to the famed Japanese Kobe beef. The steak cuts are nicely marbled and delicious when cooked properly. A wagyu brisket runs just over $100 for...
  15. iso

    PNWBA vs KCBS

    The 2010 Northwest BBQ Championship was my first BBQ competition that I actually got to participate in on a real team. This was a KCBS certified event and qualifier for nationals. The competition was very tough. Tasted some really good BBQ and some really bad BBQ. In true Pacific Northwest style...
  16. iso

    Wood buy (Sno County, WA)

    My last vendor of smoking wood ghosted on me so I had to go find a new supplier. I stumbled across barbecuewood.com in Yakima. Planning on venturing over the mountains to pick up a load of various woods to play with along with my standard cherry. Is there anyone in the Monroe area that wants in...
  17. iso

    Considering adding a BGE

    I've been smoking for a few years now with an el cheapo Wal-Mart special SnP. It's been modified and generally works ok to BBQ year around. Using hot water heater blankets I can reasonable keep the heat at 250 long enough to smoke a couple of butts, ABTs, fatties, ribs, etc. Wife has offered...
  18. iso

    Pork butt bark

    When I smoke a pork butt I end up with a thick, hard, dry bark on my smoked pork butts. Normally, I'll pull out the biggest chunks during pulling. I am using a mustard on the meat then covered with rub. I spray the butts down with apple juice during the smoking process. I didn't really know...
    • iso
    • Thread
    • Replies: 7
    • Forum: Pork
  19. iso

    Top Sirloin suggestions

    Wife has requested BBQ beef for her birthday next weekend. So I found a 20# top sirloin today - nice fat cap & good marble. Do I treat this the same way I do with pork butt? Mustard & rub - smoke up to 205F & let sit in a cooler for a few hours then shred at serving time? Same finishing...
    • iso
    • Thread
    • Replies: 8
    • Forum: Beef
  20. iso

    Painful lesson learned

    Fired up the smoker this weekend to do some ABTs and a fatty for the family. Nothing major. Got the chimney lit and went upstairs to finish stuffing the fatty with sliced turkey, ginger, and provolone cheese. Rolled it up and coated some good rub on it. Nothing fancy - just testing out stuffed...
Top Bottom
Back
Clicky