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  1. psax88

    Beer Can Burgers w/ Q-View

    Haha that's awesome! Never would have thought of that. Man one thing I learned today about these is that cleaning up after is rough! I've never had anything dirty up my smoker as much as that did.
  2. Beer Can Burgers w/ Q-View

    Beer Can Burgers w/ Q-View

  3. psax88

    Beer Can Burgers w/ Q-View

    Happy Sunday Everyone! Had some friends over for the game today, and decided what better way to watch football than with some beers and beer-can burgers! I made 2 different kinds of burgers: Type 1 - Philly Cheese Steak Stuffed Burger: - Aged Cheddar - Peppadew Cheese - Pan-seared steak...
  4. BC Burger 6.jpg

    BC Burger 6.jpg

  5. BC Burger 5.jpg

    BC Burger 5.jpg

  6. BC Burger 4.jpg

    BC Burger 4.jpg

  7. BC Burger 2.jpg

    BC Burger 2.jpg

  8. BC Burger 3.jpg

    BC Burger 3.jpg

  9. BC Burger 1.jpg

    BC Burger 1.jpg

  10. psax88

    Smoked Chicken Halves w/ Q-View

    Thank you sir! I don't think it's a coffee type rub. One of the reasons it might appear so dark is because I put a ton of it on there, other reason might just be the amount of red spices in the mix? I know Paprika and Ceyenne are like the main ingredients of it. I'm pretty sure you can buy...
  11. Smoked Chicken Halves w/ Q-View

    Smoked Chicken Halves w/ Q-View

  12. psax88

    Smoked Chicken Halves w/ Q-View

    So some of you may remember answering my questions on how to get a crispier chicken skin from a couple of weeks ago. Well, I've smoked some chicken halves the other day and I must say I got my best skin yet! These chickens were juicy, and oh so tasty! Did up 2 halves with the Dinosaur BBQ Cajun...
  13. Half Chicken 3.jpg

    Half Chicken 3.jpg

  14. Half Chicken 4.jpg

    Half Chicken 4.jpg

  15. Half Chicken 2.jpg

    Half Chicken 2.jpg

  16. Half Chicken 1.jpg

    Half Chicken 1.jpg

  17. psax88

    First Brisket!

    WHOA!! You just blew my mind  I always thought you were supposed to slice with the grain! That probably part of why it seemed less tender. In regards to the undercooking...should I have cooked it to a higher temp than 185? I though 190 was the ideal temp but I didn't think 5 degrees would make...
  18. psax88

    First Brisket!

    Thanks for the help guys! Sorry for the delay in posting the final results, but it's done and it came out fantastic! I foiled at like 154 when it stalled since I needed it to be done for lunch and it pulled it at 185. I let it rest for a half hour and then sliced it. Very delicious, powerful...
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