Recent content by erikz
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Eating smoking food increases triglycerides
Triglyceride levels in the blood are generally dependent on how long ago you've eaten. A normal healthy person will have a normal, low, trig level after a few (6-10) hours after eating. Normal metabolic rates will keep trig levels in check... just like blood sugar levels in healthy people. As...- erikz
- Post #17
- Forum: Blowing Smoke Around the Smoker.
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A friend threw a rib-off! Video inside!
So a few weeks ago a buddy threw his 3rd annual rib-off. Complete with a trophy and everything! There were 7 cooks in total cooking either 2 or 3 racks of baby backs. Everyone who attended got to vote for their favorite. Let me tell you, there wasn't a bad rack of ribs out there. All...- erikz
- Thread
- Replies: 6
- Forum: General Discussion
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BBQ Guru DigiQ worth it on a WSM?
I have the PartyQ, and besides it being a battery hog, I love it. I use the regular air vents for the initial lighting and the first hour or so of my smoke in order to avoid having the fan blow for an extended period., and then I plug in the PartyQ. In the colder weather I had some issues with...- erikz
- Post #12
- Forum: Slicers, Grinders, Tools, Equipment
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Starting a Pastrami
Nice! I might use this method. I just picked up an already brined brisket point from the local meat market... freshley brined, not one of those small cryovac'd flats you get at the grocery store. I'm digging the smoke and then steam method. -
WSM 18.5 temp control.
I've found with my wsm, that it can easily hold consistent temps for hours without me touching it. I did get a PartyQ for it this christmas though because I plan on doing overnight cooks from now on for pork butts and whenever I start doing briskets. It will hold steady for 5-7 hours, but then...- erikz
- Post #23
- Forum: Charcoal Smokers
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Last weekends pulled pork
If you wanna speed up the process, lots of people cook pork butt at a little higher temp. I do mine at 250-275. I usually try to get my WSM holding steady around 260 to stay in that range. My healthier side dishes usually just end up being fresh veggies. Most veggies can be dressed up raw... -
Does halving a rack of ribs affect cook time?
So I have a 18.5" WSM. I seem to be able to easily fit 2 racks of baby backs next to each other on the racks. I've seen plenty of pictures of people that have to cut their racks in half to have them fit in their smokers. Does this change the cook times at all? I could see myself being able... -
Results of an all nighter butt cook.
- erikz
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Results of an all nighter butt cook.
I'm switching shifts here at work, and per tradition there's a potluck whenever someone leaves. I volunteered to smoke some pork butts for my own potluck. Instead of doing it ahead of time like a normal person would, and then reheating everything tonight I decided to just do an overnight cook... -
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- erikz
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- Album: Results of an all nighter butt cook.
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Brazilian Steak House
I think the fancy one that closed was $65 a head for dinner. $30 for lunch... although they had a cheaper lunch option that gave you only 3 tokens for meat instead of unlimited for $18ish I think. Now it's $23/$35 for lunch/dinner.- erikz
- Post #9
- Forum: General Discussion
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Brazilian Steak House
We used to have an independently owned high end one in downtown Milwaukee a few years ago that was incredible. It has since closed and the chain Rodizio Grill took it over. It's not as nice now, but still good. As a plus, it's a lot cheaper now.- erikz
- Post #4
- Forum: General Discussion
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Finally have my rib timing down! w/ a little Q-View
I've yet to cook spares... only baby backs, but I feel confident enough to know when they'd be done by feel now. -
Finally have my rib timing down! w/ a little Q-View
- erikz
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Finally have my rib timing down! w/ a little Q-View
Well I had a rack of ribs all rubbed down late thursday night in anticipation for a Friday or Saturday lunch. The weather didn't cooperate too much those days so it had to wait for today. I have yet to be happy with the texture of any of my racks until now! I've taken the "scientific"...
