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Tri Tip...help me out please
Why settle for just the tri-tip? Smoke the whole cow!!! One piece at a time... Sent from my iPhone using Tapatalk- welshrarebit
- Post #13
- Forum: Beef
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Dirtsailor's Mega Mother of all Cooking links index
Boy do I have a lot of reading to catch up on!!!! Thanks for putting it all in one place!- welshrarebit
- Post #15
- Forum: For New Members
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smoked amberjack
I think an amberjack is called a kampachi (or kahala in Hawaiian) and is a very tasty fish!!!! Nice smoke...- welshrarebit
- Post #3
- Forum: Fish
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Tips for my Mini-WSM build
If you make it into a mini-za it could be called the leaning tower of pizza!- welshrarebit
- Post #29
- Forum: Mini-WSM
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Memorial Day 2015KBB Sale at Big Box Stores
Home Depot just had a "spring black Friday" sale. Two bags of 17.6 lbs for $9.88! They also had the 2x20 bags for the same price...- welshrarebit
- Post #6
- Forum: Woods for Smoking
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Owens BBQ - Unsolicited Testimonial
I've tried the Tatonka dust and it's good stuff!!!- welshrarebit
- Post #5
- Forum: General Discussion
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Sausage of Pain silliness...
I'd try it!!! That actually sounds really good...- welshrarebit
- Post #2
- Forum: Sausage
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Keeping temp down in a mini WSM
I'm guessing that you have air getting in somewhere other than just your vents. Do you have the lid attached to the bottom of pot? Does it sit flush? Do you see any cracks where air can get in? If there is air getting in somewhere another smoke or two we seal it up and then just use the vents...- welshrarebit
- Post #5
- Forum: General Discussion
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Mr. T's "Easy Brined Pork Butt" W/Q View
Nice smoke Tom! Love the tropical touch... Points!- welshrarebit
- Post #9
- Forum: Pork
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2 pork butts on a 14.5WSM w/ QView
I'll be along for the ride! *insert arare eating thingy here*- welshrarebit
- Post #5
- Forum: Pork
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Need Help with St. Louis on a 14.5 WMS first rib attempt
Cut them...- welshrarebit
- Post #2
- Forum: Pork
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la caja china
After a couple of hours it might help to lift the charcoal screen and toss the ashes... 60 lbs sound like a lot of charcoal for three butts!- welshrarebit
- Post #19
- Forum: Pork
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Score!
We use those towels at work. Yellow for the kitchen and blue for the bars...- welshrarebit
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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Tuna Sausage
I would go with poke burgers! I've never seen anyone on this side of the island selling fish sausage...- welshrarebit
- Post #2
- Forum: Fish
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Another Easter Lamb
We do lamb chops with a mint/chimichurri at work and man is it good!!! Points...- welshrarebit
- Post #2
- Forum: Lamb
