Recent content by mdboatbum
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Crispy chicken skin?
Best method I've found is the old Chinese restaurant Peking duck trick. Dunk your chicken in boiling water for 60 seconds, then pat dry and refrigerate uncovered overnight. The boiling water melts the fat and starts to break down the collagen in the skin. Another way is to place skin side down... -
A couple of pies in the mountains
Food just tastes better in the mountains/woods. In-laws used to have a place in the Laurel mountains in Western PA and had some of the best meals of my life there. -
Firewood in smoker
Mine when cut and split are 1/4 the size of a standard fireplace sized log. If I add 1 every 35-45 minutes I can maintain 225-250, if I add 2 every 35-45 minutes I can maintain 250-275.- mdboatbum
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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Firewood in smoker
I think I can guess the type of responses I'm gonna get, but I'll ask anyway. Is there any real reason NOT to use firewood (local mixed hardwoods, mostly oak) in a stick burner? I recently got a second hand Oklahoma Joe's Highland and burned through about $60 worth of "smoking splits" in about 4...- mdboatbum
- Thread
- Replies: 12
- Forum: Blowing Smoke Around the Smoker.
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Yet another McRib experiment
Not terribly long ago, I was scrounging for lunch in the fridge. I found a leftover smoked bratwurst and a hoagie roll. Heated up the bratwurst, cut it in half lengthwise, put it on the roll, doused it in BBQ sauce, added some diced onion and some pickle and found it not entirely unlike a... -
Where is Disco
Well that’s the best news I’ve heard in ages! I was a bit worried about old David. He and his wife were obviously 2 peas in a pod and losing her must’ve been unimaginable. Glad he’s picked up the pieces and moved on to act 2.- mdboatbum
- Post #15
- Forum: Blowing Smoke Around the Smoker.
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Ideas on raising the charcoal grate on Weber 22?
Take your lower grate and put it on top of the charcoal ring, then put your charcoal on that. Raises it up about 7-8 inches and doesn't cost anything. And with the middle section on, not really enough of a gap for much to fall through. Sorry for the deplorable state of my WSM, but it's not...- mdboatbum
- Post #17
- Forum: Grilling Tips
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Where is Disco
Good to know!! Tell him we miss him.- mdboatbum
- Post #13
- Forum: Blowing Smoke Around the Smoker.
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Looking for a new Sous vide cooker
I have that one as well. Several years and lots of use and it's doing fine.- mdboatbum
- Post #17
- Forum: Sous Vide Cooking
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Smoking on a balmy Spring day....
Right as I was cutting them up he ran in the kitchen for scratches and I, without thinking, reached down to pet him. He started licking my hand and got the funniest look on his face. It was the first time he’d tasted meat. I fear I’ve created a monster. -
Smoking on a balmy Spring day....
Let’s see, in the 14 years I’ve been on this forum, probably a few thousand. Hell, I’ve probably made that comment a few hundred times myself. Call it a rookie mistake. -
Smoking on a balmy Spring day....
Sorry for the lack of pics of the finished product. Truth is, i totally overcooked them and was so mad at myself I didn't take any. Got complacent, set the smoker like I usually do and left it alone for 3 hours, as I didn't really feel like going out into the cold. Must've run away with itself... -
Valentine's Day Dinner splurge
Looks really good!! We had a similar splurge for our anniversary in January. Filet, lobster tail and the other thing is potatoes Anna with sour cream and caviar. I'm not a fan of caviar, but the wife loves it.- mdboatbum
- Post #17
- Forum: Non-fish Seafood
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Smoking on a balmy Spring day....
NOT! My old friend Blind Willie is visiting, and today is his birthday, so there had to be ribs. Baby backs from Aldi's. They've really gone up, almost double what I paid last time. Rubbed them down with home made rub consisting of smoked paprika, onion powder, garlic powder, smoked chili... -
New addition to the family.
He was awfully cute. This is the norm nowadays, still cute, but a little MONSTER!!- mdboatbum
- Post #29
- Forum: Blowing Smoke Around the Smoker.
