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  1. forluvofsmoke

    Forums Lagging...Never Fully Loading... Can't Open Other Tabs

    Running FireFox on a 4-yr old Asus Notebook...works fine for me. I upgraded to Win-10 from Win-8 early last summer (only because MS won't support Win-8 anymore), but I still do not use MS Browsers. They're good for a one-time use...to download an open-source browser...one that works.
  2. forluvofsmoke

    Your Brisket Leftovers - share it here

    Thank you! I've got a few more waffles to make before I know what I know what temp to run it at, but it shouldn't take long. I'm not big on processed sugar, and especially corn syrups. After I read your post I thought about adding Stevia liquid to the batter...might not even want maple syrup...
  3. forluvofsmoke

    Spam...the e-mail kind.

    When was the upgrade? Not to sound like an idiot, I haven't been on here for months. My email has been getting slammed with garbage for the past 3 days. Yesterday alone I had 53 spam/scam/click-jack messages. Today, 15 or so, but the day's not over yet.
  4. forluvofsmoke

    Your Brisket Leftovers - share it here

    Hey everyone! I haven't been around much for a while and today I did a quick search for brisket leftovers just out of curiosity...not much showed up for hits. While I've done lots of dishes with brisket in the past, I usually posted them in a brisket thread. Others may be posting theirs as a...
  5. forluvofsmoke

    Filet Mignon, Marinated Asparagus & Baby Potatoes & Peppers: Blow-by-Blow Q-View on Weber Kettles

    Thanks, Dan! Oh buddy, I don't know how I'd live without my Weber kettles. I've had my OTG-18 for 6-1/2 years, after messing around with el-cheapo wally-world specials for a few years before that...no comparison, as you already know. My Weber OTGs will be the last thing to leave if I gotta get...
  6. forluvofsmoke

    Filet Mignon, Marinated Asparagus & Baby Potatoes & Peppers: Blow-by-Blow Q-View on Weber Kettles

    I finally made up another dish from leftovers again. I don't know why, but this was a dish that I wanted to take that extra step with, and I usually just freeze them for a day when we/I want something quick for a meal. This was a simple and easy use of leftovers from the tenderloin...
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  15. forluvofsmoke

    Filet Mignon, Marinated Asparagus & Baby Potatoes & Peppers: Blow-by-Blow Q-View on Weber Kettles

    Thanks, hey I gotta say, I enjoy cooking outdoors SO much more with my Weber kettles than anything else. The versatility is probably unmatched. I'd rather smoke in these than my WSM-18, unless it's a longer cook that otherwise would require multiple additions of fuel...and I've done a few of...
  16. forluvofsmoke

    Dry-Aged Prime Rib Roast & Steaks + Illustrations & Comments from Multiple SMF Members

    Tom, you just brought up several questions that, unfortunately, can't be answered, but it does bring things into a better perspective. As for price, the buffet was around $12 or $14 (seemed reasonable for the food that was available), while the PR to order was $18 or so for a 10oz, and around...
  17. forluvofsmoke

    Filet Mignon, Marinated Asparagus & Baby Potatoes & Peppers: Blow-by-Blow Q-View on Weber Kettles

    Thanks, Dan! Ah, yes, those potatoes almost look like they'd have an agenda. At least they don't leave you with blue teeth like artificially colored cake frosting, which I strongly dislike. So, do you eat Bleu Cheese? I can't get past all the funk in that stuff...tried it once when I was very...
  18. forluvofsmoke

    1st Mushroom/Swiss Stuffed Burgers - let the adventure begin: Q-View

    Thanks, yeah, I followed suit from my daughter and added a slice of Swiss to my second burger that night. These burgers were just so big that they did seem to be lacking a bit with fillings. Double the goodness...I'm with ya!!! Eric
  19. forluvofsmoke

    Dry-Aged Prime Rib Roast & Steaks + Illustrations & Comments from Multiple SMF Members

    Tom, I have a question about the possible cause for dry-aged Prime Rib to be overly tough, and somewhat dry. It's not directly related to home dry-aging, but may give some insight for what not to do when cooking and handling. This happened a couple years ago at a Hotel dining room, and came to...
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