Recent content by snakehead

OMG, thank you! Yes, that would help a lot! LOL I have not actually, but he actually built this smoker and it was too big for him and Tracy, but I had 2 kids and a girlfriend so thought it would work good for me. It did, but then my kids grew up and moved out and I broke up with her, so now...

It's in great shape and can hold quite a bit of meat as I've used it to make pulled pork sandwiches to feed over 200 homeless in Austin. Add your wood or lump charcoal in the lower compartment and use the the propane adaptor and the vents to help regulate the heat. It is 24" wide, 18" deep...

I personally think I'd like your recipe better mixed with the beef, so that is what I'm going to try as well. I think I may be going to San Andrés this summer! :)

Hey everybody! I know I've been away for quite a while as I've been quite busy, and as of June 1st of last year, Im happy to say that I've completed the acquisition of TexaFrance, a food manufacturing facility (a co-packer) where I make BBQ sauces, hot sauces, drink mixes, salad dressings...

You got me so interested in this I had to do some research as I both love cooking / smoking, and I love Colombia which I've been to many times, but only to Bogota and Medellin. This looks amazing, and from my research, it looks like traditionally they just used pork butt and pork jowl as I saw...

Welcome @rickkidd , I ventured out to curing my own bacon and making sausages and salamis as well with the help of my good friend @tx smoker and recently have delved into making Biltong which actually came out pretty darn good! You'll find lots of great posts here and recipes too so feel free...

Sorry for the delay and not posting it the first time, but I've added the money shot! :emoji_yum:

I was inspired to make these Brisket Bombs by my good friend @tx smoker. They came out amazing! Left over brisket with peppers & onions, mozzarella cheese and XXX hot New Mexico green chile along with some BBQ rub, all wrap inside biscuits and baked in one of my smokers. Amazing!!!

Thanks!

My bad, I screwed up and totally understand.

Wow, what great looking entries. My photo's (entry #7) don't really do that dinner justice as the dinner was amazing. The smoked jalapeño cheddar sausage wrapped with my home-cured cajun beef bacon was probably our favorite, followed by the smoked Hatch Green Chile & beef bacon mac & cheese...

Brisket cooking low and slow in this Texas heat! 🥵

Looks dd Looks fairly similar to mine but I add cream of mushroom soup and I never use tomatillos for anything as I don't like them and think they overpower the awesome taste of the chile's. LOL

Take a look at my food blog, have several recipes there made with Green Chile such as my green chile stew, enchilada's and more since I'm from New Mexico, near Hatch actually! :)

Definitely looks like Habaneros to me too!