Recent content by jwbtulsa

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  1. jwbtulsa

    HA! found you! If I see Jeff I'll tell him you said howdy ;)

    HA! found you! If I see Jeff I'll tell him you said howdy ;)
  2. jwbtulsa

    Another Okie

    Welcome Andrew from Tulsa. Veteran nurse of the trauma world. This forum is a great online community. Glad another Okie has joined us. Lots of awesome info here. Total true offset tradition here in Tulsa unless we throw down on the trusty Hasty Bake!
  3. jwbtulsa

    So what do YOU have planned for Easter Dinner?

    Same here. Good ole ham, veggies, salad, and fresh bread. Then a big glass of bourbon after the family leaves!
  4. jwbtulsa

    How well does fresh brisket freeze?

    In Okie land we buy them cryo vac at retail. Deep freeze for several months, defrost in the extra fridge for a few days until ready to trim and season. Another shift overnight with rub until ready to meet the heat and smoke. You'll be fine. Best of luck
  5. jwbtulsa

    HOT LINKS, TEXAS STYLE

    As an Okie, I'll have to take a knee and praise the Texas style. They look lovely. Wish I was your neighbor cause I would still be sitting on your patio. Consider this an electronic gold clap, golf clap, golf clap....
  6. jwbtulsa

    Some very tasty St Louis Style Ribs and done very fast

    Microwave then burn with a weed killer! Ha ha ha ha.....! Maybe liquid smoke? Seriously, they look killer and I bet they tasted great. I ramp up my temps in the offset on a regular basis and have yet to have poor results; depending on my cut/type of meat that is...
  7. jwbtulsa

    Bbq road trip help (KC, Dallas, St Louis)

    If you are stopping in tulsa for dinner, then your best bet is Oklahoma joes over in broken arrow. Rib Crib is OK and they have a few restaurants around town. Albert G's in the mid town area is an option too.
  8. jwbtulsa

    Foiling Juice...Chef JimmyJ

    Take the meat out of the juice. Foil it in clean aluminum. Let it rest for a while in a cooler and some old towels. It will hold the heat for a couple of hours. Take the reserve liquid and try to let it separate off the fat. You can mix that with you other stuff and mix into the pulled meat...
  9. jwbtulsa

    Bbq road trip help (KC, Dallas, St Louis)

    If you happen to pass through Tulsa, try Burn Co. at 18th and Boston. Just south of our downtown area. Good eats. They are from the Hasty Bake family. We also have an Oklahoma Joe's but it is in the suburb of Broken Arrow. Next to Bass ProShop.
  10. jwbtulsa

    Smoking Boston Butt and stall

    It's had enough smoke. Raise your temp to 250. When you get to your target then add some of chef JimmyJ's foiling juice and push even higher to like 275. Take it out at 200IT. Rest for a bit, maybe an hour. Enjoy.
  11. jwbtulsa

    Anyone use versachem rtv silicone sealant???

    I used a high temp RTV sealant on my smoker. Never had a problem. Two years later it's just now starting to degrade and leak a bit. Figured I would grind it off and replace with fresh. I got mine at a local Ace Hardware.
  12. jwbtulsa

    Aaron Franklin-Inspired Brisket w/ Q-view

    I figured out that too. I quit buying the huge packers and now look for one 11-13 lbs. size. Trimming is variable of course. I tend to trim my packers down quit a bit and have never had any dryness issues. I even carve out the large abscess of fat between the point and flat. I run the offset...
  13. jwbtulsa

    Stuffed Roma Tomatoes

    How about adding some green onion, a touch of garlic, tiny bit of yellow bell pepper. Did you smoke them, bake them, or what? Thanks for the idea.
  14. jwbtulsa

    Pork butt in pan or on grill?

    Nothing like a good butt to make your day!
  15. jwbtulsa

    Whats your favorit scotch, rye, whisky or burbon.

    1. Elmer T. Lee 2. Woodford Reserve 3. Buffalo Trace 4. Four Roses 5. Elijah Craig, 12 year All good bourbons camping out at my house
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