Recent content by pigeyex

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  1. pigeyex

    Nothing Fancy, Just Grilled Porterhouse

    AWESOME looking steak!!  And you just gave me a GREAT idea -- using my Jenn-Air gas grill's side burner to fire up my charcoal chimney!!  Pigeye  
  2. pigeyex

    Ribs & Beans w/ Q View

    You do real nice work!!  Quality; meticulous.  I like it!!!  Pigeye  
  3. Photo Feb 05, 4 30 24 PM.jpg

    Photo Feb 05, 4 30 24 PM.jpg

  4. Photo Feb 05, 1 55 37 PM.jpg

    Photo Feb 05, 1 55 37 PM.jpg

  5. smoking pork butt and chicken wings

    smoking pork butt and chicken wings

  6. pigeyex

    smoking pork butt and chicken wings

    Shea, I never brine my wings. I just coat them in some EVOO and sprinkle a rub of paprika, onion powder, garlic powder, chili powder, salt and pepper.  I usually put them in at the end of a rib smoke (when I put the ribs in the oven for the middle "2" of a "3-2-1-" smoke), so the smoker's...
  7. pigeyex

    SoFlaQuer's Finishing Sauce (For Pulled Pork)

    I also tried this yesterday, and it was outstanding!  Made a couple of adjustments, based on some other comments and since we're not real vinegar-y types.  Did 1/2 cup apple cider vinegar, 1/4 cup apple juice and 1/4 cup Key Lime juice, and doubled the brown sugar to 4 tbsp.  Wasn't able to wait...
  8. pigeyex

    Brisket Process with QVIEW (Steps 1-3)

    I'm thinking the mustard did him in. Pigeye  
  9. pigeyex

    GrillGrates

    Here, from last nite's pork chops, you can see the great grill marks you get with the GrillGrates: Mmmmmmmm  . . . . meaty goodness! Pigeye  
  10. pork chops2.JPG

    pork chops2.JPG

  11. pork chops1.JPG

    pork chops1.JPG

  12. GrillGrates

    GrillGrates

  13. pigeyex

    GrillGrates

    Has anyone used these things yet? They are AMAZING! I asked for the starter kit as a gift for Fathers Day, after reading about the product on AmazingRibs.com (a great site, btw).  I love them so much I just bought a 3rd grate from them, to expand the surface area that I have. They produce...
  14. pigeyex

    Internal temp chart for the "Reverse-Sear' ??

    Thanks all!  I guess I'll experiment with 100-110, considering we both like them medium (me) to medium-well (her), and adjust accordingly.  Can't wait to try it, and wondering if this OAK-GRILLED flavor might be what I get at a fine steakhouse (since they grill over oak grills), that is...
  15. pigeyex

    First Smoke in the Rib Category

    c'mon, every pic is BONE-SIDE-UP???  Are you trying to TEASE us???  Pigeye  
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