Recent content by memphisbud

Been a while since I've posted, but had to on this thread.  USMC 1980-1984 Corporal 0411 and 0811 PI, Little Creek, Camp Lejeune (2nd Mar Div), Okinawa (3d FSSG), Camp Fuji and then 2d Mar Div again with 10th Marines. Respect to all (love you Navy guys also, my brother is a Nuke).

I've done that also, and it works good.  I've found that the make of the briquet has something to do with it also.  Kingsford tends to burn hotter, Royal Oak a little bit cooler.  I normally use no filler hard wood briquets that I buy at a charcoal warehouse (yes, Memphis does have some...

THAT looks awesome!  Good job.

Looks excellent!      I've not yet done beef ribs, but will have to try soon!

Looks excellent!  Have a pecan tree in the back yard, and cut a branch or two every year to cure.  Love that wood.

Awesome Job!  Looks droolicious!  My dad built a wood fired oven for his 1849 San Fran sourdough, Parisian french bread, and pizza's (yes, he has authentic mothers for both....been maintaining them for many years).  800 plus degrees makes for the best crust....AND PIZZA!

If you happen to dive south a little bit and roll through Memphis, definitely hit Central BBQ (pulled pork, ribs, brisket, wings, sauces on tap!!), One and Only BBQ, The Commissary (in Germantown...RIBS!) and Interstate BBQ.  All of these have world class Memphis style BBQ, AND they do other...

Excellent Job!  Looks outstanding!  Love me some mac/cheese, and it goes wonderful with brisket!

If pre ground, I use a lidded container and hammer (i.e. shake the hell out of it) it for a while until blended.  If using any fresher ingredients (black peppercorns, coriander, fresh cumin or dried peppers etc.), I have a coffee grinder dedicated to spices that I use, then refer to the first...

Agree with all of the above.  It's been my experience that only the most robust herbs (rosemary etc.) do anything except flash into ash, and I'm not certain that the flavor made it into the meat.  Stick with direct contact for herbs, and wood (or pecan shells mmmmmm) for smoke IMO.

Sounds like you don't have much control via the vents.  I would start with less charcoal, and add a few here and there until I get to the temp I want.  If you have a metal shovel, I would remove some for now, then add coal/wood as necessary to keep the temp where you want it, and then look for...

Sweet Baby Rays (sweet and some spice), Corkeys (a little more smokey), or doctored up Kraft hickory flavor (add sauteed onion, garlic, fresh jalapeno, more brown sugar and a little maple syrup!).

Love, love, love meatloaf.  Mom always did all beef, but I've played with 1/2 beef, 1/2 ground pork and also 1/2 beef 1/2 ground veal (this is REALLY good).  Done it with breakfast sausage and italian sausage also (both very good).   I sometime smoke them on the weber, and when I do, I just put...

Kind of joining the discussion late, but MAN!  Looks great!

LMAOROFL....Squirrel, that was brilliant!  Fun, Sexy, extraordinarily wonderful prose!  Whew!  Best post I've seen in a LOOOOOONG (;->) time!