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Recent content by vraiblonde

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  1. vraiblonde

    Angels on Horseback

    Update: I half-cooked the bacon and made the Angels.  Smoked them at 275 for 20 minutes and they were perfect!   
  2. vraiblonde

    Angels on Horseback

    It goes up to 275.  Your suggestion makes sense so the bacon cooks but the oyster stays juicy. 
  3. vraiblonde

    Angels on Horseback

    The other night I had the best appetizer - an oyster with swiss cheese, wrapped in bacon and fried.  I have this idea that they would be even better in the smoker (because most things are).  So I'm thinking take a fresh oyster, top with a sliver of cheese, then wrap in a half slice of partially...
  4. vraiblonde

    Monster Rib Eyes

    Those are gorgeous! I wondered if you could do thick ribeyes in the smoker, so now I'll have to try that this week.
  5. vraiblonde

    Brisket For My Honey

    That looks delicious and I am starving!
  6. vraiblonde

    First Pastrami w/q-view

    Looks tasty *yum* A story: Last summer I was trolling the meat case (I am fortunate to live near a real butcher shop who will do cuts on demand for me) and I came upon the corned beef. I asked the butcher guy if he thought a corned beef would do well in the smoker. He informed me that...
  7. vraiblonde

    Kalbi

    I'm terrible at taking q-views :(( Plus I read more than I contribute, so I'm just a poor member in general. *lol* But it was VERY good, so give it a shot.
  8. vraiblonde

    Finishing Sauce for Brisket

    Heh! You're my kind of guy! That sauce sounds fantastic and I'll try that next weekend.
  9. vraiblonde

    Kalbi

    I've done kalbi (Asian beef ribs) before on the grill, but today I decided to smoke them instead. My heavens! Talk about improving on perfection! Marinade: 1/2 cup tamari (dark soy sauce) 1/2 ripe pear, pureed 2 tablespoons finely minced garlic 1 tablespoon grated fresh ginger 3...
  10. vraiblonde

    What have you gained from SMF?

    Infrequent newbie here! I read more than I contribute because there are some serious smoking experts on here, and I gotta lot to learn. *lol* However, thanks to Jeff and the rest of you, I now make better ribs than any local pit house (thank you, 3-2-1) and my friends are constantly clamoring...
  11. vraiblonde

    Smoked rockfish

    Thanks, Huey! Tomorrow's the day! I'll let you all know how it turned out.
  12. vraiblonde

    Smoked rockfish

    Any suggestions as to how long and how much smoke? For those of you not familiar, a rockfish is a striped bass - here in MD we call it rockfish.
  13. vraiblonde

    Newbie with a new smoker

    Kevin, I have an ECB and it turns out some very tasty meat. As a novice, you're in the right place by coming on here with your questions. I don't know how many cows, pigs and chickens gave their lives so I could practice smoking their flesh through trial and error. *lol* The 3-2-1 Rib Method...
  14. vraiblonde

    Are These People Crazy, Or What?

    I actually have people bring me meat to throw on the smoker. I tend to have the same group of people for all of my parties, so they take turns. Since they're buying, I'll happily do the smoking - then whoever didn't buy the meat brings a side dish and all I end up paying for is whatever new...
  15. vraiblonde

    Atomic buffalo turds

    The turds were a huge hit! I made an enormous batch and they got gone like that *snap* Great recipe, low&slow!
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