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Recent content by pthefree

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  1. pthefree

    Why is Franklin BBQ in austin so good?

    Aaron is the nicest person too.
  2. pthefree

    Mixed brisket results, What was the difference?

    It has been my experience that cooking to temp as opposed to tenderness will produce inconsistent briskets. I switched to the probe test and have turned out the most amazing briskets since. Starting at 185° I will probe the flat. If there is resistance to the probe, keep checking every 20...
  3. pthefree

    How did you come up with your screen name?

    In 2003 when I was in Iraq I wanted to email my best friend. The thing was I for got my username for my yahoo account. Everyone calls me P because of my last name and at the time I only had about 4-5 months left of service. That meant I would be free. Pthefree became my new username for yahoo...
  4. pthefree

    First Brisket on my new Old Country Wrangler Smoker

    It turned out really good. It was a pain to figure out how to maintain a temp using only wood. It was my first cook on the pit. I really like the pit. Learn to control the temps and you'll have outstanding food.
  5. pthefree

    Chicken along with some BB's, Brats and Salmon

    Indeed you are flirting with danger. Salmonella dies at 167°. it's possible that you may get a chicken one day that is carrying the bacteria and 157° will not kill all the bacteria the meat may be carrying.
  6. pthefree

    Smoked Beef Enchiladas with Queso Blanco

    I made a sauce with sour cream and poblanos. It turned out great. I give you that tip because I made the mistake of not and the bottom of some of the tortillas came out tough.
  7. pthefree

    beef tongue

    Beef tounge cooked the right way is pretty good.
  8. pthefree

    RF Build In Slow Motion (Sinks are done!)

    Oh how these pics told a most glorios story. I am now inspired to take welding classes.
  9. pthefree

    Smoked Beef Enchiladas with Queso Blanco

    Quick tip, heating the tortillas on a pan will take longer, bit will result in almost no breakage. Also spooning a thin layer of sauce on the bottom of the pan helps create a tasty bottom side of the enchiladas. Looks good though.
  10. pthefree

    Thinking of purchasing a Oklahoma Longhorn horizontal smoker

    Bill is correct about the Weber Smokey Mountain. That was my first smoker and is super easy to use and I still have and will always keep it around. I got the horizontal smoker to give stick burning a try. I will say that I love both, they have their ups and downs.
  11. pthefree

    Thinking of purchasing a Oklahoma Longhorn horizontal smoker

    For that price, you can go to your nearest Academy and.buy the Old Country Pecos Smoker. Built well, the smoke is already grate level. And it comes with an already installed heat baffle. I spent 100 dollars more on the Wrangler model because it has thicker steel. I absolutely love it for the price.
  12. pthefree

    Brisket - where did I go wrong?

    I have been a cook to temp Guy for as long as I have been smoking briskets. I have been reading more and more about the toothpick test that begins right around 185°. I will try that on my next one. I will say that none of my briskets have ever come out bad. Well there was this time that I had...
  13. pthefree

    How do I treat a Russian Hog hind quarter?

    Fresh
  14. pthefree

    How do I treat a Russian Hog hind quarter?

    Well a buddy of mine brought over a hind quarter for me to smoke. I have never smoked a ham. Do I treat it the same as a shoulder? Wrap sometime after 160 and pull off at 205? Any help would be outstanding. Thanks
  15. pthefree

    First build

    Can't speak for iPhone, but my galaxy allows me. There should be a pic icon right above the block to type in
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