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We Lost a Member, I Lost a Friend
Yes Bob, thre Brethren, and the Fast Eddie Cookshack forum, shares in the SMF loss. One of Scotts most recent passions, was experimenting with pizza. Both grilling and regular cooking. He has posted plenty here on his pizza adventures. In his honor, I'm now gonna try to make some of his...- willkat98
- Post #4
- Forum: For New Members
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We Lost a Member, I Lost a Friend
Gonna try and contact Earl to make this a sticky here, at least for a few weeks. Scott in KC, also known as KCquer on other forums, died yesterday of an apparent heart attack at 41 years old. He was OTBS number 19, I believe, but more importantly, he was my friend. I have known Scott for...- willkat98
- Thread
- Replies: 41
- Forum: For New Members
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bar-b-chef offset smoker
I just noticed we have another user Medic, who just posted in the welcome forum about his wedding gift, which is the same smoker as yours. So it looks like shortly you two will be our resident experts on the bar-b-chef!!- willkat98
- Post #9
- Forum: Charcoal Smokers
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y 2 state champs???
This one slipped by me. State champion competitions are a "qualifier" for the mother of all championships, the Jack Daniels National Championship (I think I got this correct, and not the Great American Barbecue) Anyway, the only way you get an invitation to the Jack is by winning a Grand...- willkat98
- Post #2
- Forum: General Discussion
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My first brisket today
Just gave my smoked cryo sucked flat to my BIL as he left. Outlaws in town this weekend. So next weekend, brisket for Labor Day -
Best paint for side smoker box
It works very well Manifold paint at Autozone, same temp rating.- willkat98
- Post #11
- Forum: Charcoal Smokers
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Pork Barbecue Sauces
Can't believe I haven't seen this thread before now. I love a light sauce. I don't care for mustard sauces. I don't care for vinegar based Southern sauces. So I have a challenge for all SMF pulled pork smokers out there. I got turned on to a mustard and vinegar based sauce (very thin) that...- willkat98
- Post #24
- Forum: Sauces, Rubs & Marinades
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I need some marinade injection lessons please...
Chit We're going to Red Lobster tonight. Do you think they have ham? CS, put a pinch of ground cloves in beef stew. (just a pinch, for its strong stuff)- willkat98
- Post #13
- Forum: General Discussion
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I need some marinade injection lessons please...
Cajun, Just to clarify, I never meant to classify ham footballs as "crap" Bacon, loins, ribs, hams,,,,, they're all pork. Pork is good. Ham footballs are awesome. Why? They're pork!!! I'm actually gonna start smoking these, based on this thread. I know they are already cooked, but I love...- willkat98
- Post #11
- Forum: General Discussion
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I need some marinade injection lessons please...
Frozen Turkeys, check the packaging. If it says "Packed in a % solution" or similar wording, it is brined. No need to re-brine. Hams, Try Tony's C's ham injection. Jalepeno Butter is NOT hot. So don't overlook the regular Creole Butter Tony C's (again, NOT hot either). I also inject the...- willkat98
- Post #8
- Forum: General Discussion
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I need some marinade injection lessons please...
couple thoughts I can get a full 18oz bottle of Tony C's into a large 18# bird. I prefer the Jalepeno Butter, but the regular Creole butter is good. (I've also used plain maple syrup with good results) I shoot that thing up every where. But there is a method to it. Let me see if I can...- willkat98
- Post #4
- Forum: General Discussion
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VMware ESX Server 2.5.1 (1 cd)
Love to take you up on your offer discounter, but I'm really getting into this Herpes Dating thing from the last spammer- willkat98
- Post #2
- Forum: General Discussion
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pulled pork
Great job Shelb Smoke some bratwurst (I know unless its your own, it will be American bratwurst and not German) and she might like that too -
First try at ribs
Trophy, Check the first link in the SmokeMack link in my post. Pictures of lot of the Silver mods. Search the net for "Tuning Plate" rather than a baffle to get rid of the hot spot. You need a tuning plate -
My first brisket today
Myst I'm not sure, but I cannot think of no better leftover BBQ than brisket chili. I have a half a 7# flat (which is probably 2# cooked) cryosucked and waiting for chili. Brisket chili is one of my favorite meals. Have I mentioned that chili with leftover brisket is very good? -
First try at ribs
It looks like (and I'm only guessing) from the 2nd to last picture you have not done the chimney modification I am not speaking from experience, for I don't own one of these horizonals, but I heard that if you lower the chimney dow to grate level, you can retain more heat in the smoker, thereby... -
Plum wood chunks
I have not, but at the same time, I have always paired other fruit woods (apple, pear, cherry) with turkey with great results. This was in the "Guide" in Dutch's post from the top of this forum: SWEET FRUIT WOODS - APRICOT, PLUM, PEACH, NECTARINE - Great on most white or pink meats, including...- willkat98
- Post #2
- Forum: Woods for Smoking
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Turkey breast, foil and cooler???
I use bacon alot on my whole turkey breasts, but for some reason, they never make it al the way to the end of the cook. They seem to disappear about 4 hours into the cook. Then they leave a line on the skin, where the smoke could'nt get at the turkey at the beginning of the cook. I can't tell... -
Thighs
Another variation on the double cook method (not to steal these thigh's thunder, cuz they look awesome!) is smoke for 2 hours, roll in flour, then drop into the fryer. smoked fried chicken is pretty good too. Now, let;s get back to these thighs. Yummmmmmmmmmmmmmmmmmm................
