Recent content by thedood

I think I am going to start it now. Ive never separated a roast like that. Going to head out and fire up the smoker. Thanks!!

I bought what I thought was two butts but after looking at it I realize it is one huge shoulder just under 21 pounds. I want to serve dinner tomorrow night at 6pm or so. Should I cut it in half? Keep it whole? Start the dang thing this evening? Ive never cooked a piece of meat this large and not...

LOL Will be coming this weekend when I do the cook!!

I am planning my cook session for the weekend and one of my favs is some good old yard bird. One thing I have taking to doing is brining my yard bird and I do it every time if possible. Since I am planning this out we will have a good 24 hours of brine time and for these two recipes more brine...

Those are some beautiful looking birds. Chicken is one of my favorite dishes. Kudos on a great cook!

@dirtsailor2003 Thanks for the tip. Do you log any of your cooks?

Thanks! For those making cheeseburger fatties I really recommend the pickles. The flavor and crunch really added something in my opinion.

I'm looking around my computer for recipes and I have them scattered everywhere. I have been looking for a decent open source (free) tool for those of us hard core grillers and smokers and have found nothing that really does what I want. Here is what I want: The ability to store and categorize...

Here is how we finished up. The cheeseburger fatty had no seasoning. I did put home made barbecue sauce on it at the finish. The rice fatty was dusted with slap ya mama cajun during assembly and slathered with the same sauce at the finish. Both came out great but I did over cook them. Something...

Update: The first fatty is a cheeseburger fatty with mushrooms, onions, swiss cheese, and pickles. Pickles: Fatty here we go: Here is the sausage with dirty rice fatty, we will start with the weave:

Ok here we go. Lets start with our libations. First is from a local brewery called Reinstone. I have never had their beers. This is a Rye IPA in a 22oz bomber bottle. Next is a 6 pack of Two Brothers Red Rye Ale, another I have never had before. Now we start getting to food. My first bacon...

@redheelerdog I will start posting pics later this morning. My smoker is a modded oklahoma joe highland. I put in the tuning plate, sealed the firebox with rtv, and have door gaskets on the cc and fb. Also added a couple of grate level gauges.

@bmudd14474 I'm really liking these breakfast fatties so I will be making one soon. Yours looks outstanding.

I appreciate all of the suggestions. Ive decided to go with ground pork filled with dirty rice made with andouille sausage.

Here is an oddity for you. I have Welsh/English genealogy.  I prefer English ales. I love IPAs, porters, stouts.  My wife has german genealogy and she has an affinity for Belgium and german beers. She likes bock, Hefeweizen, pilsner, and lager. Go figure.