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Avatars and Usernames
mine is pretty simple. 28 yrs ago i went to work at local factory. nicknames were fairly common so charlie brown stuck due to the size of my punkin and most hats are on the last snaps. as i moved up one of my coworkers latched on to fathead and then the online stuff come onto the scene and i...- phathead69
- Post #104
- Forum: Blowing Smoke Around the Smoker.
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White lightning
bet everything you ate was tasty after that. lol- phathead69
- Post #5
- Forum: General Discussion
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finishing sauce
it is awsome served staight off the grill and lots of times that is how we eat it with side of grilled asparagus. just looking to live a little on the wild side- phathead69
- Post #20
- Forum: Beef
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finishing sauce
i like they way that sounds. is the sauvignon a dry wine?- phathead69
- Post #19
- Forum: Beef
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finishing sauce
if a feller reads enough between chef jimmi and civil he might just learn how to cook. thanks- phathead69
- Post #18
- Forum: Beef
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finishing sauce
no way, no how. few things but ranch falls under the nasty column- phathead69
- Post #17
- Forum: Beef
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Wet wood
my wood is stored outside in a 20' long x 3' tall rack with 24" tin roof. well seasoned but if it has been very humid for extended days or long soaking rains it will absorb some moisture and looks just like what you seeing. never a problem.- phathead69
- Post #7
- Forum: Wood Smokers
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finishing sauce
well i now know why. i know i did not go anywhere long enough. i bet 10 at best. thank you for the tip and recipe. got carpal tunnel surgery tomorrow so i will have two weeks to give some tries.- phathead69
- Post #14
- Forum: Beef
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Important brisket :)
watch like a hawk. probes tender pull and wrap in cooler. sure someone will reply but briskets can be held a long time.- phathead69
- Post #2
- Forum: General Discussion
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finishing sauce
- phathead69
- Post #9
- Forum: Beef
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finishing sauce
picked up five of these today. love these, rub some heat on it with salt pepper, smoke to 120F IT. move to super hot charcoal grill take to Med 130 or so. now i need help. i have taken the drippings from the pan after smoking and added mushrooms and beef broth to make a gravey. looking for...- phathead69
- Thread
- Replies: 22
- Forum: Beef
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Question about marking knives.
so call me a sucker, lol. it has been a point of contention at my house. had to break wife of dropping in sink and daughter cutting on whatever.- phathead69
- Post #23
- Forum: Blowing Smoke Around the Smoker.
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Question about marking knives.
find someone to etch it, sholdnt be to expensive. dont want to come off as a smart arse but $300 set of knives aint going in a dishwasher. i bought this knive almost 2 yrs ago and couple of old hickorys and a 15 deg asian paring knife all are over a year old. none have seen the bottom of a...- phathead69
- Post #19
- Forum: Blowing Smoke Around the Smoker.
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Cold smoking wings
this except since it usually me and wife i pile the coals and screaming hot table top grill and sear/grill for few minutes. then toss with sauce. crispy skin, smoke flavor- phathead69
- Post #11
- Forum: Poultry
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Is It Just Me...?
from the OP. i think cheese benifits from time without a doubt. meat i agree with most on the smoke flavor being more pronounced the next day. i will say i love beef the best straight from the heat source. even if im a little nose blind. it is just better freshly cooked. i will use the nuke...- phathead69
- Post #41
- Forum: General Discussion
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New to smoking and smoker build
weld's look pretty dang good. good looking smoker- phathead69
- Post #6
- Forum: For New Members
