Recent content by medic 82

I've done several Prime Ribs on my smoker (BGE) - if this helps any... I usually fire my pit (BGE) up to 500. I rub the roast with olive oil and then coat with kosher salt, fresh coarse cracked black pepper and rosemary. Into the BGE is goes and I shut down the dampers and allow the pit to...

It says they are fully cooked- The label is somewhat scarce of info (these birds are a gift from my friend's employer - a bird processing facility) So, what I'm trying to determine is should I spatchcock these guys and if so, about how long would you guesstimate it will take them (pit at 250)...

Hi Everyone, Ok, here's the deal: I was just asked by a close friend to do some pulled pork for their daughter's college graduation party. They are expecting 100 people, no problem. They have asked me to also prepare (4) frozen turkeys they have as well. They are 'all ready smoked' (per the...

Welcome to SMF. These guys are great! I'm north of you about 50 miles - glad to see another Hoosier on here. Boiler Up!

Thanks everyone for the great ideas and suggestions! I always learn something here and I appreciate your input et ideas! Have a great Easter everyone...

Ok, thanks for the great ideas! I'm about to pull some flat iron steaks off the BGE now. After dinner we're going to tackle our first brisket! Stay tuned for QView! Thanks RP

Welcome to SMF! I've only been here a very short time, but these guys are great. Lots of knowledge and very very helpful. We RV a lot as well, not full-time yet (but we're hopeful!!). Life is great in the outdoors!

Ok, I wasnt sure about the mustard. Now what about the temps? I was thinking 225-250*, but what's a good 'rule of thumb' for time, temp to pull the brisket off the pit, temp to foil, etc? From a fellow Hooiser, thanks for the quick reply and ideas! Boiler Up!

Hi everyone... So we picked up a "1/2 flat boneless brisket' at Sams, right at 4lb. I've never done a brisket. So, I turned to the experts here at SMF and man, oh man, am I confused. Inject vs no inject. mustard rub vs. no mustard rub. marinate vs. no marinate, foil, pulling temps, .... you...

I've not done any boneless breast chix because I think they dry out too quickly, but I'd start at 250* et go from there!! I can't think it would take a long time since the boneless breasts usually arent very big. Just mho...

Happy Sunday everyone! As we embark on our entry into the competition circuit and some select catering events, we decided we needed a logo.. Makes sense, right? So, here it is!! Whadaya think?

I am a paramedic going on 14 years with the county EMS provider. I am also on the township fire department. I started Dj'ing in jr high and continued this thru high school and college. After college (broadcast engineering), I had the wonderful opportunity of touring with some big country music...

Welcome to the site! I'm a newbie here as well, but you will quickly find these guys are top notch! Go Boilermakers!

Hi Guys, The rig I had planned on purchasing is a Lang 84D, perhaps with the chargrill, but at least the 84 D. Wife and I are in agreement about the purchase, she just was surfing around eBay and found this. I agree, it's 'pretty' in a sense. It also does not appear to be a reverse flow...

Good morning everyone, Ok, so here's the deal.. last week I was prepared to write the check for my new smoker. I knew which one I wanted, etc. The wife is totally behind the project and 'approved' the funding . I had talked to the mfg and knew everything I needed to know about the rig...