Recent content by bob b que
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Need brisket advice, please...
sorry Bill no Q this time but it did end well, so next time I'll fire up the camera -
Need brisket advice, please...
exactly what I did, and it worked perfect -
Need brisket advice, please...
smoking my first brisket in one day but I have a Char-broil 2 in 1 electric. It is kind of small and I need to get creative to smoke an 18lbs. brisket ( the old lady got a good price but bought half a cow in the process) Some possibility's include slicing it down the middle to create two full... -
everybody gets one
We all deserve at least one ridicules question on this site ( otherwise how do we learn)? Here's mine; As a single, blue collar guy I can't always afford the finer things in life, like giant cuts of choice brisket from Costco, or baby backs, or pounds of fresh salmon filets. I do... -
Its Tuna Season Here!!
Baja, you're driving me insane with your Q-views! I'm also in Fun Diego and would love to try the Vernors Ginger Ale brine. I haven't shopped around yet, but is the ale easy to find? What store? etc... I'm new to the game but I like the look of your smoker -
what's the "cure"
once again, Dave you have answered my question perfectly. would cure #1 be like Mortons curing salt? Will the cure stop the fat from spoiling?- bob b que
- Post #3
- Forum: Making Jerky
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what's the "cure"
So aside from shelf life, is there any advantage to cured jerky VS uncured, And am I the only one who likes a little well cooked fat with on my jerky slice? Everyone seems to be all about super lean cuts. Finally, what's a good cut of beef for achieving this?- bob b que
- Thread
- Replies: 20
- Forum: Making Jerky
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New guy
How about some info on what your looking for. Things like, what do you like to smoke? What size do you want? Any particular heat source ( electric, gas, coal, solar ), and of course, your budget...- bob b que
- Post #2
- Forum: So Cal Smokers
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Fattie #1
Hey Webo, yeah, I've towed them all. From cars bent in the shape of a "U" from hitting trees, to a pair of Lamborghini's wreaked because they were racing and neither one knew what the Sam Hill they were doing! Good times... As far as the avocado, if you... -
50/50
Mule, I understand the whole temp. thing, but is it typical to have such a difference in temp. and texture within the same cut of meat? Again, one half of the same cut of pork was perfect at 205*,while the other half wouldn't go past 180* even after 12+ hrs. a 25* diff. in the... -
What's your occupation?
Good ol' grease under the finger nails, laying down on the freeway, rolling cars over, tow truck operator (see profile picture).- bob b que
- Post #1,028
- Forum: General Discussion Sticky
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50/50
had a bit of a problem with my last butt smoke. I bought them from Costco, usually a pretty good source for meat , they were deboned and two to a pack about 5.5 lbs each. I did all the prep right and the first half of the smoke went as planned. I wanted to try Jeff's " best mistake I...
