Recent content by mamunoz

wow that looks so amazing.  You have inspired me to stop off at lowes and buy that tonight and make some burgers tomorrow.

And plated!  Thanks for watching!

Alright they are out of the smoker and resting for a bit while the sides are getting done.  Plated pic to come shortly.

I don't check out wally world very much mainly because I hate shopping there but they usually have crap for brisket there most of it is corned or the same 5-7lbers that are found at Costco, Fry's, or Safeway.

Alright just got back from helping my buddy move so the wifey helped with step 2 and did a great job!  Here is a pic of what they looked like coming out of the foil and getting ready to firm up a bit more before supper.

This will be my first kid and son.  My wife has a little 3 year old boy as well so I have a little bit of practice before Mac comes this week.  If he isn't born today or tomorrow she will be induced on Monday. So I let them soak all night.  Got the smoker all cleaned up and ready and heated...

I can never seem to find full packers here in Phoenix anywhere I go.  I mean the have a flat and a point and fat cap but are only like 1"-MAYBE 2" thick.  They usually have a pretty decent fat cap and weigh about 5-7 pounds.  I did find in a small butcher yesterday a full packer that was 16...

Alright it has been a LONG time since I have participated in any Q-View posts.  I recently picked up a MES 40" and have been using it quite a bit for parties here and there but have been slacking on my documentation.  I have been really craving some beef ribs and I hit up a local small town...

I saw that the other day I was thinking it would be easy enough to make. But I would make it a bit different. Make is coffee cup height. Wrap some pork sausage around a cylinder of sorts that is covered in anti-stick stuff. Then bacon weave the pork around the cylinder. Smoke it, remove...

How did this turn out? It looks really interesting.

Local store here in Phoenix had them for like .39/lb this week too bad I didn't have time to stop by a grab a couple.

Like the rest said if ever in doubt just take the temp probe to that section of meat if it is under the safe zone you aren't done.

Pretty cool idea but IMO takes away from the fun of trying to roll an overstuffed fattie :)

Wow looks pretty tasty!

I used to have the same problem it was really good tasting just dry. Only thing I can tell you I do now is basically just use a rib rub on it with no mustard or anything put it in at 235 and let her sit for about 3.5 hours mop it once with a mixture of beer, honey, and a little bit of the rub...