Recent content by BaldEagleOne

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    smoking turkey

    I'm smoking a spatchcocked turkey and a breast tomorrow. How can I get a crisp skin on the birds?
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    smoking turkey

    I smoked a turkey breast a couple of weeks ago and the skin was thick and rubbery
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    Behemoth Beef Ribs

    Saw the 2019 price on your Dinos. Costco didn't have them, so I paid $13/lb for Choice dinos at a local meat market. You've taken the time to do a lot of interesting things that I've enjoyed going through. Thanks.
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    First Time Smoked Dino Beef Ribs

    I wanted to smoke a couple of sides of beef back ribs, but couldn't find them at a couple of my meat sources. So, I opted for Dino (Plate) ribs which are from the front of the rib cage and are very meaty. I used Jeff's recipe for these as a guide, but varied a bit -- maple syrup as a binder and...
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    Twice Cooked Picanha over Open Fire

    I've now smoked several picanhas -- one last night which was dry brined overnight. Using my CC Woodwind and a smoke tube, I Low Smoked it for an hour then turned up the heat to 275F, per, more or less, Jeff's recipe. I took it off at 115F internal and put it on a gas grill which was about 700F...
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    drying out clumpy spices

    Wasn't offensive at all. I live in Southern CA, but when I used to buy rubs, none ever clumped up. I like this forum because there's always a lot of friendly and helpful commenting -- including yours.
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    drying out clumpy spices

    Since he sells his rubs, I thought that whatever he does to eliminate the clumps might shed a different light on the subject.
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    drying out clumpy spices

    I see all the replies for a problem I have when I make Jeff's rubs. If Jeff gets to these threads, I'd like to know how he eliminate the problem. Thanks.
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    Wood Chips with Pellets, anyone tried this?

    Thank you guys. Appreciate the advice. BTW, just smoked a Picanha for the first time following Jeff's recipe, and it turned out perfectly medium rare. It is a very tasty piece of meat.
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    Wood Chips with Pellets, anyone tried this?

    I keep the flame on the tube for a minute and the Wedgee for 2 minutes. Yet 95% of the time they go out. HOw do you lite yours?
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    Wood Chips with Pellets, anyone tried this?

    I have a CC Woodwind. After seeing the video of mixing wood and pellets, I called CC and asked them if it could be done. They said it might work for a while but they didn't recommend it. I have trouble keeping my smoke tube and Wedgee lit even after torching them for a minute and am thinking...
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    Camp Chef Woodwind 36 Conversion??

    The new Woodwind Pro with the wood burner seems to be the answer to getting smoke flavor to meat as I get very little from my Woodwind. Two questions: 1) is there something I can use to burn wood in my WW? 2) Is there a way to trade in my WW for a WW Pro. I've asked Camp Chef these questions --...
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    How Long to Cook Brisket Or Misconception of the 1 to 1.5 hours per pound rule

    It was 19.3 before trimming. Took off about 3 pounds.
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    How Long to Cook Brisket Or Misconception of the 1 to 1.5 hours per pound rule

    Good post. Thanks. I bought a Snake River Wagyu black brisket that I'm putting on the Campo Chef tonight. I''m scared sh*tless that I'm going to screw it up, so would appreciate your take on what I've planned. Eat at 6PM tomorrow (Saturday). Remove it from frig at 7:30PM tonight. Place temp...
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    Prime Beef ~ When In Doubt, Ask

    I just smoked a tenderloin that didn't come with the long tail. However, it wasn't flexible enough to wrap the tail on itself, and there was enough variation in thickness that I cut it into 3 sections and tied up the largest section, including the chain. Temp was at 225F, and the 2 smaller...
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