Recent content by krusher

looks great E. glad you got one. Hope everythings been going good for you.

well, I havent been on in a LONG time, so let me be the first to say, HAPPY BIRTHDAY !!!

I have a bullet type charcoal smoker, I bought it in december. When I started using it I had to use 1 whole chimney lit, and then I would add another chimney full of unlit in the other side of the basket. That would give me 240-250 then. A couple weeks ago I fired it up with the same load and...

I guess I'm just spoiled, I worked in the industry for a little company called time machine, we sold our machines worldwide, and had distributors of our ink and machines in germany and russia, and I got to meet alot of the top tattoo artists, becase they would come to our shop to see our...

what jail house did you get those from ??

on a quiet night , you can hear a ford suck!

I love the st. leweys, there more tender and the meat is better, just eat the skirt meat as an app. while your smoking the rest, as for the other piece you cut off, treat them just like your ribs, and just leave them in the foil for an hour and a half longer and you got some pulled pork for...

looks and sounds great chef! your imressive for sure, thats something about getting to smoke for the smithsonian. I lived in alexandria when I was about 12, and always loved going to the air and space, and natural history.

looks good bud, in my opinion you just can beat those spare ribs st. louis style.

hear ya loud and clear, glad we can get back on and hang out now!

just take that can and sow it off where it will fit under your water pan. I used to cover mine wiht foil , but here lately I have stopped, if you do cover it with foil make sure you poke 10 or so holes in it so the smoke can get out. You will get smoke faster this way and it will last longer too.

thats funny.. I was thinking about doing the same thing, got two in the freeze now......but the wife says after last weekends smoke fest I can't smoke anything for two weeks. :-(

I'll still sear my briskets, I thought it would be good to show because alot of people think it holds in juices. I never thought it did, but I love the flavor that you get when you sear the fat on the basically any piece of beef. But when you sear the fat cap on it and then smoke with the fat...

never has on me, just wait about an hour before you spray them for the first time, and I spray quite a bit when I spray, and It doesnt get dark like some rubs do, I'm guessing because the sugar content is low compared to some, here is the thread that I compared it to jeffs rub in, you will...

here is a good dry rub CA, it's a memphis, even has MSG in it. I like it, used it last weekend. You may want to double it.1 tsp onion powder1 tsp garlic powder1 tsp ground black pepper1/4 cup paprika2 tsp salt1 tbsp dark brown sugar, packed1 tsp dry mustard1 tbsp white sugar2 tsp MSG1 tsp...