Recent content by dradclif

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  1. dradclif

    question about my char griller

    razman, I've been enjoying what comes off my char griller with the sfb for several years. Personally, I've never worried about the smaller coals falling through the grate, the cross pieces are only about 1/2 inch apart. I add more coals every hour or so anyway to keep a consistant cooking...
  2. dradclif

    new masterbuilt owner

    I just purchased a Masterbuilt 40" stainless steel version a week ago. I used it for the first time yesterday, second time is still in there. I smoked a whole chicken yesterday, first brining for two hours, then letting it set with my rubs on it for a bit. I used a probe, running the wire to...
  3. dradclif

    Going to smoke first prime rib from Sam's?

    Hey Sooner Fan, My personal experience with rib-eye roasts is that you can't go wrong, what ever you do. It's more than difficult, maybe near impossible to ruin a good ribeye roast. I prefer Costco meats to Sam's usually, but you don't have to be too picky with this cut of meat. The marbling...
  4. dradclif

    Resting your meat?

    I always recommend letting the meat rest, for two reasons. First, from my understanding, when fat reaches a specific temp... maybe 110 ~ 120? I forget exactly, but it turns to collagen, and becomes what we know to be fine juices, this gets distributed throughout the meat. If you cut up the meat...
  5. dradclif

    What kind of knives are in your kitchen?

    I only use Wusthof knives. I Didn't buy a set, but built it up as I went along. There is the perfect tool for every job.. they make a Wusthof for ever job I've come across so far, I don't have any knives that I don't actually use. I have the Classic versions, because I like how the handle...
  6. dradclif

    Smok'n N SoCal

    Thanks for the warm welcome folks. I look forward to the family... have to figure out what groups to join, what forums are good, and oh - you betcha I'll get on the Qvision alright... not been there, done that yet... but, I've got plenty of pic's already... for my own cook book, if I ever get...
  7. dradclif

    To Brine or not to brine

    Hey bbq bubba, I originally started brining my pork loins, and thick chops, (along with poultry) and found they come out just as juicy and moist as the white breast meat I described in my previous post... so, I tried it with baby back ribs. I can assure you with time tested, and consistent...
  8. dradclif

    To Brine or not to brine

    I not only brine my turkeys, but all poultry and pork. From my understanding, the lack of brining creates a loss of about 16% to 18% of the body weight while cooking... it's all moisture loss. Soaking in water for a few hours will result in a 14% to 16% loss of body weight, a salt brine will...
  9. dradclif

    Masterbuilt Smokehouse 4-Rack Digital Electric Smoker

    Hey all, first time here, but not a newbie to Q'N. I just purchased my 40" stainless steel MES yesterday at Sam's for $150. End of season, (I guess somewhere anyway) plus display model, and last one. Seems they were well over $300 this summer, they went into the clearance area last month (to...
  10. dradclif

    Smok'n N SoCal

    I'm new here today, but won't be the new guy for long. I've been que'n since I was tall enough to singe my hand on a burner. Love to cook. Came here because I just bought a new Masterbuilt 40" Smokehouse, and thought I'd check out the blogs before I get started. I've been using a 30"...
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