Recent content by flyer

I wish we had tri-tip around here.  I can get it but the last time I did I had to buy a case.  I remember it costing about $280.  I split it with a friend.  We both ended up with about 8-10 pieces if I remember right.

Finished product!  The sauce was a very dominant flavor, almost to much so.  It hid the rub completely.  These turned out awesome though.  I was asked to do them again which tells me they really were good. The whole spread.  That's roasted cabbage slices (cabbage sliced, olive oil, garlic...

Pulled at 201* IT.   4:49 after resting for roughly 15-20 minutes. All cut up and a couple pieces saved for sampling.  I had to beat the oldest one off of it to save some for the wife and I.  They were fantastic to say the least! Ready to be covered and head back to the smoker.  They did...

1:10 PM 2:05 PM 2:08 Wrapped as it just pushed through the stall, at about 172 IT.   4:37 During the cook time while it was wrapped, I ended up on the mower for a little bit.  My oldest one (10 year old) missed some spots and I had to show him how to fight some over grown spots.  It...

So .. we got back from vacation on Saturday.  After visiting the grocery store on Sunday I found a 4.5 pound brisket point and a flat in separate packages.  The flat is saved for later. The point turned into dinner for Labor day.   Full disclosure:  I am not a professional, nor all that...

Please see this thread: http://www.smokingmeatforums.com/t/267138/hi-from-texas this is my 'Hi thread'.  Also has the pics promised.

Thank you sir.   The kitchen is still a work in progress.  You can see on the left of the awning, there's still a short gap where tin is missing.   I also have in the works to add a counter top with enough wood to call it a cutting surface.  I'll also have a sink with running water (via water...

The pork butt is for vacation the following week.  We're going to pull it, bag it, seal it in 1lb bags, and freeze it for later use. Final product.  

I saw them in the mark down section this morning when I went to the store.   http://www.thekitchn.com/whats-the-difference-between-flanken-and-english-cut-short-ribs-word-of-mouth-215313 From what I gather, and figure .. they are better suited for brazing or making a stock of some sort.  I...

Tenderloins on.  Ribs have come off already.

Pork butt and the ribs were the first to go on.   Flanken Ribs done. These little rib pieces were probably some of the best beef flavor I've ever had before.  They were so rich in flavor!  Will for sure keep an eye out on these to go back to the mark down section.

Well .. I finally made an account.  I've consulted this forum a good bit from all the searching for this and that I've done.  I've even used a couple of recipes from here with good results.  With that ... thank you to the community.   I'll share a little history about my smoking start.   I've...

Well .. I finally made an account. I've looked around here a lot in the past few months or so.   I bought an electric smoke (MES 30) some time ago and have looked up plenty of information on it and wound up here.   I still struggle with it when I use it .. but I haven't used it in some time...