Recent content by dparker

LOL!  OK, Francis.

Obviously. 1) I didn't "misquote" you. 2) I missed the change from 1 Kg to 1 Lb in the second listing.  A simple oversight on my part.  I'm sorry that a simple error causes you to feel slighted. 3) The dig on "hot links" was a part of the ribbing. Sorry, I didn't know you had such a...

Wow...you're even more sensitive to good-natured ribbing than you are to spice.  Did you miss the big ol' grin at the end of my post following the "but I'm from TX" comment?  I assumed most people would understand that as a sign that I wasn't exactly being terribly serious.

What type of "chilies" did you use?  Unless they were at least equivalent to habaneros on the Scoville scale (or hotter) I don't see this producing anything resembling "heat" when added to 2.2 lbs of meat.  Don't get me wrong, this sounds like a recipe that would create some tasty sausage.  But...

Thanks, it was...and is even a little better now after a couple days in the fridge. I will say that I believe I'll cut back on the wine just a smidge next time. There's a hint of fruitiness in the "gravy" that, while not unpleasant on its own, is out of place in a savory dish like stew. Other...

I visited several local Hispanic markets last week looking for some cabrito (kid goat meat), but everybody was fresh out.  Instead I managed to find some nice oxtail, so I grabbed 3 lbs of it and called it a good outing.  I've never cooked oxtail before, but since the weather here in N. Central...

I bought the Ivation dual-probe a little over a month ago and after only 3 uses the food probe failed completely.  I contacted the company about it 8 days ago and received a prompt reply apologizing and saying that they'd ship me a free replacement by EOB the next day.  After having still not...

Your math is flawless. I was rather surprised myself...and really tired after sleeping downstairs so I could wake up every 2 hours to check the temp and spritz w/apple juice. It turned out well though. Not quite as moist as I wanted, but not dry either. ETA: Upon reflection I'm thinking that...

I just pulled my first pork shoulder (an 8 lb butt) out of the smoker after hitting 195F at 7:30 AM. I put it in at 9:30 AM yesterday. I went with the usual 225F for the first 12 hours, but with 50 degrees still left to go before hitting the target I bumped the smoker up to 250F. That didn't...

...to all those here who have at various times in various threads posted the water-pan-full-of-play-sand tip for stabilizing smoker temperature. The wild, seemingly uncontrollable temp swings I struggled with the first few times I used my SV24 really tested my patience, and were taking a lot of...

Thanks. I picked up a bag of play sand tonight that I plan to put in the water pan for my next smoke in an attempt to stabilze the temps a bit. I'm hoping it will at least keep the swings lower than 20 degrees in either direction.

I stayed pretty basic for the rub: 1 tsp kosher salt 1 tbsp black pepper 1 tbsp paprika 1 tbsp onion powder 1 tbsp garlic powder 1 tsp cayenne 1 tsp cumin 2 tbsp brown sugar Then a good spritz of apple juice once every hour. I also kept no more than one chunk of mesquite in the pan at a time...

BTW, here is what the results after 6 hours at 215-250 (it was cool and breezy yesterday, and the temperature fluctuated a lot between those two points) looked like: Given how juicy and fall-off-the-bone tender they were I'm really questioning the value of the 2-hours-in-foil portion of the...

Too late, I already made them and they turned out delicious. Besides, what you give above is good advice. I was looking for bad advice. I mean...how in the world would I be able to blame you for anything that went wrong when you gave me a time-tested, nearly idiot-proof method? :biggrin:

...and I need some bad advice so I'll have someone to blame if they don't turn out. Thanks in advance to all those willing to throw themselves on this finger-pointing grenade. :biggrin: