Recent content by goinforbroke
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Need recommendations for thawing ribeyes quickly!
I say throw them on the grille frozen...- goinforbroke
- Post #14
- Forum: Grilling Beef
-
-
Arm Roast wood selection
apple is pretty mild.. and may complement the spices you're working with there well.- goinforbroke
- Post #2
- Forum: Beef
-
For The Love Of Conch!
stunning presentation skills. You should head down to the Conch Republic- goinforbroke
- Post #9
- Forum: Non-fish Seafood
-
Do you guys clean your racks?
me too.. a benefit of having a cheap sfb with 3-piece racks- goinforbroke
- Post #18
- Forum: Electric Smokers
-
smoked habanero powder
I think you're essentially making a jerk marinade, depending on how long you let it... marinate. As a quick flavoring I think it will depend on what you're putting it on. If it's a Butt, then the final product would by 'sorta jerk-y'. It won't be Jerk though. Chicken will be a little more...- goinforbroke
- Post #16
- Forum: General Discussion
-
Adding brown sugar to store bought rub
I think this involves using the taste buds, as to whether or not your rub needs some modification. I've stumbled upon a few store-bought rubs here and there, and even have a few favorites. I always taste them first though, to get feel for what balance is going on.. you know... the four senses...- goinforbroke
- Post #3
- Forum: Sauces, Rubs & Marinades
-
Cutting my babyback racks in half?
Won't affect much beyond a couple more "end pieces". Cook time is the same. When I do spare ribs I typically cut them in half regardless of space (i have plenty), just to have some more control juggling them around for an even cook/color with my horz offset. More convenient for foiling up...- goinforbroke
- Post #2
- Forum: Pork
-
Favorite beverage for smokin'
Coors Light. There's no need to be falling down by the time the food is done!- goinforbroke
- Post #32
- Forum: Blowing Smoke Around the Smoker.
-
Reverse flow theory
Coming in late here, and I'm not an engineer.. just an ol' HVAC guy. Thinking about the first mock up, wouldn't it be better to actually have A choked down to the fire boxe opening? My rationale here is pressure differentials, and we know that air will flow through the A opening, provided...- goinforbroke
- Post #51
- Forum: Reverse Flow
-
Nest in Grill - What to do
I'd blast it with a pressure washer.- goinforbroke
- Post #5
- Forum: General Discussion
-
Defective Spare Ribs?
Ribs are a natural product, so it wouldn't surprise me if there are differences from rack to rack, or pig to pig. I'm had some spares (or other meats, beef, chicken) that were just odd compared to others. I assume that people are cooking to the actual piece anyways; there shouldn't be any...- goinforbroke
- Post #10
- Forum: Pork
-
My Brinkmann Mods
- goinforbroke
- Album
- Comments: 0
-
My Brinkmann Mods
top tight against the bottom using hinge.. still need to add a couple more bolts in the middle. $8 mod. The overlap keeps heat/smoke in.. wind out. overlapping about 1.5" at the front. typical size of wood I use for a stick fire. pieces of seasoned orange tree here, I also split up oak...- goinforbroke
- Post #12
- Forum: Charcoal Smokers
-
img20130112203348.jpg
- goinforbroke
- Media item
- Comments: 0
- Album: My Brinkmann Mods
