Recent content by flbobecu

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  1. flbobecu

    Central Florida Butcher?

    From my understanding, yes. There's a few forum members on another board that get USDA Prime steaks for $13/lb, USDA Prime briskets for $3-4/lb, etc. I haven't been there, since it's a bit further than I'd like to travel. But here it's a very good place for meat.
  2. flbobecu

    Piri Piri (Mock) Chicken - Thank You Africanmeat

    No biggie - I hope you can find it. I like it, and would buy more (of the premixed stuff, I was sent samples of).  To me, it's very versatile - it has a good amount of heat and a nice flavor. Not all the time do I want Habanero "spicy" either. This Peri Peri mix, satisfies my "heat" craving...
  3. flbobecu

    Piri Piri (Mock) Chicken - Thank You Africanmeat

    Excellent looking bird and meal! I bet it was mighty tasty. I was under the impression that Piri Piri is cooking using the African bird's eye chili?  http://en.wikipedia.org/wiki/Piri_piri I was able to find a rub from "Pepper Pilot" a website, and forum member on another forum, that packages...
  4. flbobecu

    Central Florida Butcher?

    Try these yet? http://www.pettysmeats.com/ http://www.cavallarigourmet.com/
  5. flbobecu

    Kobe Beef Steaks

    Very nice looking steak, but the website doesn't even have any info for Kobe steaks - their Prime is $29.99/lb, which is on the expensive/very expensive side. Wonder what their Kobe prices are.
  6. flbobecu

    Anybody Use This Charcoal Before?

    Let us know how you like it..  A quick google search: http://www.google.com/search?sourceid=chrome&ie=UTF-8&q=royal+oak+chefs+select Seems there's a few who have used it..
  7. flbobecu

    18.5" WSM + Cowboy Lump = One Loooong Quality Smoke

    Looking forward to the QView, as are many others.  I'm sure it will turn out great, and the party will be a hit!  I suppose if you don't smoke food often, 1/lb lump an hour isn't too bad. I smoke/grill so often, that I had to get something that was more efficient. Just a little shocked, when I...
  8. flbobecu

    18.5" WSM + Cowboy Lump = One Loooong Quality Smoke

    Wow, 18lbs for a single smoke (two meats though)? Roughly how long did the 18lbs last you?
  9. flbobecu

    Prime rib on the WSM, boo coo Q-view

    Excellent cook Al! Looks like a very healthy meal to me, and like you, and a few others, that's how I like my PR. Thumbs Up :yahoo:
  10. flbobecu

    Best Corn on the Cobb ----- Brine it.

    That's how we do them here.. and we have corn festivals here all the time. If we are removing the kernels from the cob, and making like a little corn salad, I'll blacken/heavily grill one cob, so it has that seared, grilled, charred flavor, to be cut up with the rest of the traditionally...
  11. flbobecu

    Lump vs Briq's in long smokes

    Only reason I use lump in my smoker, is because I can close down the vents completely, and save lump. Whereas briquettes once lit, break apart and are unusable. While I pay nearly twice as much for lump, the stuff I use, literally last forever, and I'm able to save lump. The long lasting...
  12. flbobecu

    First Bacon...Ever! With Qview

    Thanks! I'll buy a slightly bigger shoulder next time, and cut it in half so I can try my hand at BBB. :yahoo:
  13. flbobecu

    First Bacon...Ever! With Qview

    Looks excellent! :drool So, essentially it's a pork shoulder, cut in half, cured, smoked, cut and eaten? The same can be done with a smaller pork shoulder as well, correct (ie 3-4lbs)?
  14. flbobecu

    Your favorite wood...Cold Smoke Bacon?

    Haven't made Bacon yet, going to start it hopefully today, but Pee-CON is always my choice for smoking anything. Since it isn't as strong of a flavor as Hickory or Mesquite, you can have a mild smoke or double the amount of Pee-CON for a heavier smoke. :biggrin:
  15. flbobecu

    time to try out my new Dry Bag System! the Conclusion!

    Yes. The bag lets moisture out. Or, in it's simplest form, you can age the meat without any bags - but you absolutely need a dedicated fridge for one without a bag, because it smells (good) and you can't have anything in the fridge that gives off any odor, or it will leach into the meat as well.
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