Recent content by pit 4 brains

After further inspection, it's 10 lbs. with 4 bones. I can't wait to put this on the Reccy. Thanks for all, I'll set it up for dry aging tonight and cooler my beers.

That's why I was thinking about busting it out naked in the air. I may have mislead you'all with the packaging but it's just on the foam plate and plastic wrap around. Not the best environment IMHO. That looks absolutely vac sealed and devoid of air. I would not have a problem if it were like...

Got my 8 lb. 4 bone roast at Food Lion today. I get one every year but never this soon. I doubt they slaughtered the cow yesterday so I know the meat is on the clock. I have done the fridge "dry aging" for 2-3 days before but I'm a little skeptical about doing it for 6 days. My thoughts; Season...

I second this. I have a Reccy and it is 100% better than the other pellet smokers I looked at to include Traeger, Pit Boss and even the Weber to my dismay, because I am a Weber die hard. IMHO it's probably beyond economical repair. Unless you have a unique model that is worthy of...

Well my thought was it would be just a bragging right thing. Non the matter. Most everyone besides my neighbor has other plans. Less for me to deal with and I have to work Monday morning anyhow. We'll have a good time no matter what.

I replaced the the rods and the bearings on the foosball table. The pool table is a Connely that the previous homeowner left. I gave him a grand for it. I used to rule the foosball table in the Corps and now my sons make me look like a fool. I still dominate the pool table though.

For what it's worth, this is my front room..

Hey Brian! Been a while.. I think it should be a good time.. I maybe just going with some simple brackets on a white board. This is why I was thinking of the pot luck deal. Bring your ribs, wings, etc. I'll have my WSMs churning out some ribs and the kettle ready for wings, depending on RSVPs...

Just wondering if anyone out there knows how to set up a tournament. I have a nice foosball table, a pool table and a nice regulation dart board. I was thinking of having the guys and wives at the house for some games, beverages and of course, BBQ. My thought is to have a sign up for best...

Yup. Marcado Atlas 150. I just happened to pull it out and set it up before I came across this thread. My daughter and I are gonna make a pasta dish tomorrow, my only hang up is she doesn't like tomato or shrimp..

I'm gonna jump in with an electric can opener, a pasta press / cutter and a drying rack..

Welcome to smoking briskies overnight.. If you need to nap, put a few splits on the downhill side of the fire. It won't hurt to let the temps rise up to 280 - 300 degrees for a little while. Just remember to get back up and be ready to explain why your tipping a beer at 0445.

A sailor, a pilot, a musician, a song writer, a lover of tequila blends, and a damn fine human being. A LEGEND. The volcano blew and he changed latitudes.

Those look great. I love the vortex and IMHO, I think it makes the best thighs, legs and wing by far. I used to struggle grilling thighs on the gasser and the vortex changed all that for me.

What kind of smoker are you using? Briskets, IMHO, must be done overnight in order to serve the next day when you want to. Sidede box offset, don't plan on sleeping much. UDS or 22 WSM, set it and forget it. I like the cooler resting method myself simply because the brisky will generate its...