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Recent content by navionjim

  1. navionjim

    Back on line!

    Howdy Everyone, Ike hit us pretty hard here in Kingwood TX. Finaly getting things back in shape and I've smoked or cured everything that I had in the freezer! Hope you all are doing well especialy allmy Texas friends. Got lots of bacon now and smoked four brisketsa and a bunch of pork loin and...
  2. navionjim

    How much weight have you gained?

    Well over the last three years I'm down 234 pounds. Of course the RNY gastric bypass and abdomaplasti had something to do with it too...
  3. navionjim

    Sweet Honey BBQ sauce help

    Jim, I've had the same problem with Jeff's sauce tasting a bit "Ketchupey" it does help to cook it longer or just put it in the smoker fro a while, I always de-fat the pan juices from the brisket (I'm always doing a SmokyOkie brisket) and add some of that dark "fat free" juice to the sauce and...
  4. navionjim

    Needle Valve needed...

    I bought them. one each for the 170,000 BTU burners on my brewery, see my avatar. They were at Home Depot in the copper pipe compression fitting section. They work very well too. Jimbo
  5. navionjim

    Jeff's QUE Sauce Recipe

    I've made it four times now and found that different brands of Ketchup made a big difference too, Heinz was the best and Cattleman's took forever to cook the Ketchup taste off of it. The best result came from separating the juice from the brisket pan and adding that to the sauce, I think Rich...
  6. navionjim

    Have a good weekend!

    Twister, Y'all need to head on out to Montana and hoist a pint of Moose Drool, talk about a cool name.. Jimbo
  7. navionjim

    Difference between pictures & Q-View?

    Flash: Not only are you a hell of a photographer, you must have one hell of a good camera, your Qview shots are in high definition! I can almost taste that London Broil! Jimbo
  8. navionjim

    Building a Bubba Drum

    "Zinc burns with a blue flame. If you see blue "flares" you got hot enough for sure." Well not to get picky about it, but my pyrotechnic background forces me to mention this: Copper based chemicals burn with a blue flame. Sodium burns yellow, Strontium burns red, Barium burns green...
  9. navionjim

    My Recipe Featured In Bon Appetit'

    Great story if a little sad toward the end there, I'm with Rich on this one, points to you. Man a joint on the lake sound like a great idea too..... Jimbo
  10. navionjim

    Pig Candy, advice needed!

    Chicken fried bacon, saw that on the food network not too long ago and something I do wanna try next time in TX. I've said before and I'll say it again, Bacon. Quite possible the world's most perfect food! Why wait until you get down here? I make this for parties all the time, here's a link to...
  11. navionjim

    The Last Words He Spoke

    Remind me to send that one to my wife...
  12. navionjim

    How to keep boneless/skinless thighs moist?

    Damn sorry Geek/Josh! I didn't see your post before I jumped in there. What the hell he got the mayo thing from three sides now! Jimbo
  13. navionjim

    How to keep boneless/skinless thighs moist?

    This will sound wierd, but others will back me up, I think they will anyway. Slather those things with MAYO before you smoke em! It will seal the meat but still allow the smoke to get in. Makes a great color and you will never tast the mayo itself. Its eggs and oil after all. I use it on all my...
  14. navionjim

    BBB is done!

    That's actually Buckboard Bacon =BBB. But yeah it's made from butt. I prefer to use pork bellies but Boston butt makes a great bacon too, and its sure easier to get your hands on. If you look in the bacon forum I have a sticky on making bacon step by step and it works just great with butt. Once...
  15. navionjim

    Hello from Houston, Texas

    Cameron and Firemedic, Welcome to the forum, this is a great place to find all sorts of info on smoking damn near anything. Now how about this, I LIVE IN KINGWOOD! Nice to have some neighbors on the forum, maybe we can get together some weekend for some brisket. Jimbo
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