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  1. stealthchef

    First try at burnt ends, with a question.

    Great advice, everyone. Thank you all very much.
  2. stealthchef

    Simple is the best sometimes.

    B-one, WV definitely has some gorgeous scenery. It's easy to take that for granted living here. What we like about the cabins in Ohio is being able to physically get away from everything. The trip is less than 3 hours each way, so it's easy to get to. The scenery right around the cabins is nice...
  3. Simple is the best sometimes.

    Simple is the best sometimes.

  4. stealthchef

    Simple is the best sometimes.

    Every year or so my wife and I try to rent a cabin for a couple days in neighboring Ohio. We like a couple days with no kids and some time to decompress. With our baby daughter's impending debut a month or so away, we figured this was our last chance for a while. We always make it a point to...
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    surfnturf3.JPG

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  8. First try at burnt ends, with a question.

    First try at burnt ends, with a question.

  9. stealthchef

    First try at burnt ends, with a question.

    Finally got around to doing a brisket on my new offset smoker. For all intents and purposes that went over quite well. My real reason for doing this one is that I've always wanted to try making burnt ends, and finally had an excuse to do so (all it really took was my wife saying "I've never...
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  12. stealthchef

    3-2-1 or no foil for baby back ribs? (want firm bark and tender center)

    That looks great bud! You don't need our advice.Looks like you need pats on the back more than advice. Roll smoke buddy!
  13. stealthchef

    3-2-1 or no foil for baby back ribs? (want firm bark and tender center)

    Here is my $.02. If bark is what you're focusing on I would not  wrap them. Reason being is when you wrap you're creating a bit of steam action, which is good for, say, a pork butt hitting the stall period. I like to wrap mine with a little butter, brown sugar, and honey (which I learned on...
  14. stealthchef

    First smoked pork butt

    A picnic roast isn't so much for pulled pork as-is. If you cut the skin off and trim it, you'll be in good shape. Don't throw away that skin though. You can make awesome pork cracklins from those to snack on while you roll smoke on that shoulder! 
  15. stealthchef

    1st Fatty

    Sauced: I didn't actually get it on the grid till about 7:30. It was kind of windy so temps stayed to the lower side of my 225-250F range. I could have pulled it off earlier, but my wife is pregnant, so I tend to put a little extra doneness to things. Paranoia. MyManSmokinAl: That's a charity...
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