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  1. jokensmoken

    Beet Pickles ~ Foamheart

    Thanks for the tip...I'll definetly give that a shot...I usually slice up some onion to put in mine anyway...I like the cocktail onion idea.
  2. jokensmoken

    Beet Pickles ~ Foamheart

    Man I love pickled beets... I always do a few jars around the Christmas holidays... Your pictures made me want some now...lol...in fact I just updated my grocery list to include a few pounds of beets... If I get on it I can have em done by my 4th of July smoke out.
  3. jokensmoken

    Need help with how to make a sauce with these ingredients.

    I'm actually surprised how many orange based bbq sauce recipes along similar lines there are...the ingredient list you posted is a bit more elaborate and makes a much larger quantity but the ingredients in the recipies I quickly scanned over all look to make something of a similar flavor profile.
  4. jokensmoken

    Need help with how to make a sauce with these ingredients.

    In fact I just followed my own advice and Guy Fieri from the food network has an "orange bbq sauce" recipe with many of the same ingredients and he uses 1 cup OJ but his ingredient quantities look to be about half of what youve got listed...
  5. jokensmoken

    Need help with how to make a sauce with these ingredients.

    Right...kind of guess work... You might consider googling other bbq recipes with oranges and see what others do.
  6. jokensmoken

    Personal best Brisket for the holiday

    Brisket wasn't my origional plan...I had four racks of ribs pulled Friday when my daughter and niece both ambushed me and said "Brisket pleeeeease"... I dont know if that means my ribs are that bad or brisket that good but when the ladies ask for brisket...they get brisket... I wish I had a few...
  7. jokensmoken

    Need help with how to make a sauce with these ingredients.

    Just a thought...OJ concentrate? Solves the pith and pulp problem ~maybe ~ thoughts anyone.
  8. jokensmoken

    First brisket, some issues and looking for advice

    Spot on advice from everybody... I definetly inject flats and even smaller packers...say the 10-12 pound range... I usually use some quality beef base with bit of Worcestershire sauce but Al mentioned onion soup...that sounds like a perfect flavor profile to me and I'm going to try it out on...
  9. jokensmoken

    Personal best Brisket for the holiday

    Great looking meal all around but it looks like you hit it out of the park on the brisket. I can almost taste it from here.
  10. jokensmoken

    Memorial day brisket

    Lol...I was lucky to scrape up enough scraps for my own sammie... I turned my back for a second after I sliced it up and looked back and it devoured...good thing the fat was good...that's about what I got...
  11. jokensmoken

    Memorial day brisket

    Hahaha...I didnt get any plated pics because I turned my back for a second and turned back and it was half gone...lucky there was a slice left to get the one picture I did.
  12. jokensmoken

    Memorial day brisket

    Had this little 12.5 lb prime in the freezer Trimmed up nice... Smoked on my 18" bullet at 230°~240° with KBB and hickory chunk...was probe tender in about 13 1/2 hours.
  13. jokensmoken

    Need help with how to make a sauce with these ingredients.

    I posted a great vinegar mustard recipe in the sauces section a couple weeks back that came from my sisters grandmother in law from S. Carolina that, IMHO, will knock your socks off...took me a dozen years to worm it out of her. Walt
  14. jokensmoken

    Ain't this the truth

    I almost spit my teeth out laughing when I saw this and had to share.
  15. jokensmoken

    Group question

    Welcome...I'm a Michigander too...near Ann Arbor. Be sure to join the Michigan smokers group under the "groups" heading in this forum and introduce yourself. This is IMHO the very best meat smoking forum on the net... So much free information, great advice, top notch recipes and all round...
  16. jokensmoken

    Wanted WSM 22

    Yeah...facebook, craigslist and ebay...I've found a couple, always right after they've sold...lol...
  17. jokensmoken

    Ain't this the truth

    My body thinks I'm 29 My humor suggests I'm 12 While my mind mostly asks "Are you sure you arent dead yet"?
  18. jokensmoken

    Wanted WSM 22

    Anybody? I'm looking for a WSM 22... I'm near Ann Arbor but am not opposed to traveling a bit. Condition isn't real important as long as all the pieces are there...I dont mind cleaning. If you've got one or know of one let me know... Thanks folks Walt
  19. jokensmoken

    Weber Smokey Mountain: Brand New

    I guess everybodys techniques differ a bit... Unlike gmc2003 I open my bottom vent about 1/8 inch...a bit more than a crack... Then I use the top vent to control temps...I'll only fiddle with the bottom vent if my top vent is 3/4 open and I'm still running cool... But I do tend to stay to the...
  20. jokensmoken

    Can someone give me some direction for Turkey Jerky ???

    I do use prague... I follow the exact same per pound recomendations for beef... However, I've made it without also...the jerky just doesnt have the same longevity and needs to be refrigerated. I have noticed that without prague you lose a bit of that "old fashioned" jerky flavor...its hard to...
Great deal on LEM Grinders!
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