Recent content by pernox
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whiskey injected chicken Q view
Just wanted to say that I have these birds on right now with a mess of ABT's. Thanks for the recipe! =) -
Mesquite chili! W/Qview
Thanks! It took a little trial and error to make the grill work for me, but I can get it cranking pretty good now that I've got some practice under my belt. I'm still looking to build something more conducive to smoking soon, though. Thinking a UDS. Then I can have fresh grilled veggies to go... -
Mesquite chili! W/Qview
Well, as I said, I was inspired by SOB and his smoked chili meat... So I had to do my own today! Unfortunately, some of the ingredients came out of a can (the tomatoes and kidneys) but the flavor on this ground beef (85/15) MORE than made up for it! At least I got to use my own onions, right... -
smoked chili meat
A work of beauty. I'm going to make smoked chili this very day. You sir, are an inspiration. :) -
First chubbers.
The beef did stay moist enough for me, but that might have had to do not only with the bacon wrap, but also the stuffings. I had one with ketchup inside, the other with fresh onions inside, and both had a healthy dose of cheese. I also made sure to pull them @ 154*F before putting them under the... -
First chubbers.
Holy wow.. The taste on these things was FANTASTIC! They went over very well with the family, and will definitely be done again. Things I learned, and what I'd like to try next time... 1) I need to get a real smoker built. Too hard to regulate the grill... It was about 40* out, and I managed... -
First chubbers.
I'm in the Pitts! Here are some progress pics. They're in the oven now, getting crispy! -
First chubbers.
Today is the day I roll out my first two fat boys. Both ground beef (85/15) seasoned with a shot of Cayenne, and equal parts Adobo, ground cumin, and ground black pepper. One is getting garden-grown onions, fresh cooked bacon bits, and super sharp cheddar. The other gets bacon, cheddar, and... -
New guy checking in.
Hi there! Name's Dan, been lurking here for a while from my desk in cold Western Massachusetts. Over the last few months, I've figured out how to use my four-burner gas grill as a serviceable substitute for a "real" smoker after developing an interest in the Art of Smoked Meat. Since working...
