Recent content by the albannach

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  1. the albannach

    Velvetta and shells fatty

    my first fattie was a few months back.. it was deluxe mac and cheese with a beef/veal/sausage blend..it was also my first bacon weave ever.. it started pretty but it split at the end..guess i over did it.. ether way  nice job man!!!!
  2. the albannach

    Brisket & Burnt Ends - QView

    looks amazing.. good job for first shot.. I've done several and had great ones and bad ones!!!    none have looked that nice though!!!
  3. the albannach

    Bark??? can't seem to get it

    ranging from 250-275 depending on the sun.. its in the 90s all week this week.. i did some beef ribs yesterday and it was hard to keep it below 275.... needles to say the were pretty fatty cuts and the melted away to nothing.. not very good
  4. does anyone use store bought rubs or spice or BBQ sauce???

    does anyone use store bought rubs or spice or BBQ sauce???

  5. the albannach

    does anyone use store bought rubs or spice or BBQ sauce???

    a lot of people don't like him cause he's a food network know it all.. but Guy Fieri's sauces are really good. i usually make my own but ill use his from time to time. his hot wing sauce is killer  
  6. guy fieri barbecue sauces.jpg

    guy fieri barbecue sauces.jpg

    • the albannach
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    • Album: does anyone use store bought rubs or spice or BBQ sauce???
  7. the albannach

    Bark??? can't seem to get it

    sorry it took so ling to come back... i tried a few things in the smoker since the advice.. definite improvement but still lacking a bit... i think i don't have enough sugar in my rubs to caramelize properly.. i try to post some pics today..
  8. the albannach

    Brisket injections?

    i tend to get mad scientist with injections... getting ready to do one with au jus and Guinness stout, and a hint of garlic powder...
  9. the albannach

    Bark??? can't seem to get it

    thanx all!!! never thought of the water and steam thing... ill give that a shot.. i only foil ribs for the most part.. i have foil wrapped brisket but it didn't turn out to be my best work... thanx again.. illl report the results this weekend.. got an easter brisket to smoke..
  10. the albannach

    Smokey cauliflower with a kick

    the wife is insisting we make this  
  11. the albannach

    Bark??? can't seem to get it

    this is the smoker I'm using
  12. Bark??? can't seem to get it

    Bark??? can't seem to get it

  13. IMG_2813 2.jpg

    IMG_2813 2.jpg

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  14. the albannach

    Bark??? can't seem to get it

    ok.. I've been smoking a while now.. I've done bacon, briskets, pork shoulders to tenderloins, tri-tips to flank steaks.. the flavors are fantastic.. meat is always moist juicy and freaking delicious. But i never seem to get that nice dark bark on my briskets and shoulders. I have my own rub...
  15. the albannach

    Bourbon & Maple Canadian Bacon

    this sounds amazing.. must try
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