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  1. bajabarrister

    Double Smoked Ham (Bear Style)

    Looks great Bear. My ham is going on the smoker today. Having a bunch of my local Mexican friends over for dinner in San Felipe, Mexico. They go ape because they don't smoke meat here in Mexico, so it is a real treat for them.
  2. bajabarrister

    First smoke on my Weber Smokey Mountains with Q-view!

    18 Degrees?! Shorts and sandals?! Here in Mexico we break out the snow suits when it hits 55 degrees! That is how we roll in Baja! Kidding aside, good job!
  3. bajabarrister

    Pastrami From Corned Beef on the Smokin-It # 3

    WOW! Your pictures are killin' me! I know what the next smoke is gonna be......Great Job
  4. bajabarrister

    No-Salt Blueberry/Cherry Rubbed Baby-Backs : Q-View & Review

    Very well done sir! All the cool guys are named Dave!
  5. bajabarrister

    Finally made some respectable ribs - Q view

    Oh yeah! Lookin' good. You got me salivating! 
  6. bajabarrister

    Calling all Smoke Hollow owners!

    Thanks for the tips aland. I've tried the frozen water bottle trick before, with good results. I put the bottles in a pan, so that the condensation does not come down on the heating element. A 2 liter bottle of water generated over a cup of condensation. The blanket trick was going to be next on...
  7. bajabarrister

    Calling all Smoke Hollow owners!

    I bought a Smoke Hollow electric smoker about 6 months ago. For the price, it is a solid little smoker. Like about everyone else, I tossed the little water pan and have used a bread pan. I also got an AMAZIN pellet smoker box that works perfectly. Using it, I've been able to just barely cold...
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    20130721_184650.jpg

    • bajabarrister
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  9. bajabarrister

    1st time Salmon Jerky w/ Q-View

    I got 'er done! I got the smoker way too hot. My temp spiked up to 250 degrees. The upshot was that I got a very dark color and is not pretty like yours! I agree with your assessment that the salt needs to be cut back. But, overall for my first time, Not bad! Thanks, Dave
  10. SMOKED SHRIMP AND LOBSTER FROM A TO Z

    SMOKED SHRIMP AND LOBSTER FROM A TO Z

  11. bajabarrister

    Smoked Shrimp and Lobster (step by step)

    My home is a fishing village in Baja California, Mexico. My area is known for its shrimping. Needless to say, I've purchased, cleaned and cooked my fair share of shrimp. I've developed a few rules for myself and shrimp. My comments will be geared for someone shopping in a civilized community...
  12. 20130721_184714.jpg

    20130721_184714.jpg

    • bajabarrister
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    • Album: SMOKED SHRIMP AND LOBSTER FROM A TO Z
  13. 20130721_184302.jpg

    20130721_184302.jpg

    • bajabarrister
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    • Album: SMOKED SHRIMP AND LOBSTER FROM A TO Z
  14. 20130721_171800.jpg

    20130721_171800.jpg

    • bajabarrister
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    • Album: SMOKED SHRIMP AND LOBSTER FROM A TO Z
  15. 20130721_171336.jpg

    20130721_171336.jpg

    • bajabarrister
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    • Album: SMOKED SHRIMP AND LOBSTER FROM A TO Z
  16. 20130721_155829.jpg

    20130721_155829.jpg

    • bajabarrister
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    • Album: SMOKED SHRIMP AND LOBSTER FROM A TO Z
  17. 20130721_155714.jpg

    20130721_155714.jpg

    • bajabarrister
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    • Album: SMOKED SHRIMP AND LOBSTER FROM A TO Z
  18. 20130721_155629.jpg

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    • bajabarrister
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    • Album: SMOKED SHRIMP AND LOBSTER FROM A TO Z
  19. 20130721_155537.jpg

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    • Album: SMOKED SHRIMP AND LOBSTER FROM A TO Z
  20. 20130721_155509.jpg

    20130721_155509.jpg

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