Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. bbq engineer

    Best slaw for PP sandwiches???

    The best slaw is spicy slaw, that isn't drowned in sauce of any kind. I also think the best slaw dressing is Marzetti's slaw dressing (just google it). I always add diced jalapenos to my slaw, and I prefer red cabbage. Then I take and add a couple of teaspoons of Chipotle powder to the...
  2. bbq engineer

    Going to KC, need some bbq recommendations.

    Warden, They closed. Check out this article... http://blogs.pitch.com/fatcity/2009/...gAAawAAAIB5AgA=
  3. bbq engineer

    A new puppy.

    Half Austrailian Shephard and half Chespeake Bay Retreiver??? He looks more like 100 % "Skillet Licker" to me! I have a couple of those skillet lickers, and they make it fun to come home. You are in for a great ride. Is this your first pup?
  4. bbq engineer

    The Best Cinnamon Rolls You'll Ever Eat

    Here is the complete recipe: Rolls: Note: If you are making whole wheat rolls I use 2 cups of whole wheat flour and 2 cups of white flour. 1. 1 1/4 ounce active dry yeast (1 packet) 2. 1 cup of milk - warm to 105° - Add ~1/2 Teaspoon of sugar and let the yeast "bloom". 3. 1/2 Cup of...
  5. bbq engineer

    Plain ole Italian sausage qview

    Hey Oneshot, Good looking sausages. I am surprised at the 400°...I didn't know the traegers could stoke that high?? It looks like I have to go back to bed now, because I have learned my one thing for the day! Good work.
  6. bbq engineer

    Winter project for the back yard

    I see a couple of things that come to mind immediately. First, the vertical chamber would probably benefit from being raised up a bit like you mentioned. I don't know the size of this but it might be a long way for the smoke / heat to draw.Also, for the second drawing you have removed a smoke...
  7. bbq engineer

    My experiment with Hanging Tenders and Clod Tenders

    Dude, I asked about these a week ago, and post #5 from this thread is the best explanation I got. Thanks to Pops who really knows his stuff! http://www.smokingmeatforums.com/for...ad.php?t=85575
  8. bbq engineer

    My experiment with Hanging Tenders and Clod Tenders

    I picked up some Hanging tenders and Clod tenders at Restaurant Depot because I was unfamiliar with them and wanted to give them a go. They were really cheap too...The hanging tenders were $1.89 a lb and the Clod tenders were $2.54 a lb. They were pretty scary looking but trimmed out pretty...
  9. bbq engineer

    Pitmasters Episode 3 is starting

    I agree with you Alex. I am up all night tending my smoker, and adjustments are made as I slide the air intake damper further open or closed. It is unaided and honest to goodness bbq and I am really proud of what I do. I have considered getting a stoker for some of the stuff I do at home on my...
  10. bbq engineer

    First Q View post-- smoking in the snow

    Hey CXB, What do you want to do with the Chuckie...slice or pull? Is the ham pre-cooked or are you actually cooking it? The chuckie I'd take to ~160 ish, and then into some foil and braise it with a bit of liquid for a while until it hit ~200-205° internal temp. Then I'd rest it and then shred...
  11. bbq engineer

    Be Prepared

    I vote for your very own version of the beautiful and talented Mrs. Engineer to snuggle up with. I do live a little way out of town, and I always have a full pantry of things to cook...simply so I don't have to make an emergency run to town. I also have a bunch of charcoal, camp stoves...
  12. bbq engineer

    ShooterRicks Smoke-N-Butts T shirt design

    Good looking shirts...I give my vote of confidence. I take XXL Rick...I'll PM you my address! As a side question, I am looking to get some printed for my team as well...do you have a supplier identified that you would be willing to share? Just curious.
  13. bbq engineer

    Breakfast Fatty w/qview

    Man that looks fantastic. Love wild cherry wood too. It is a meal in a single slice. Now you just gotta get the wife tending the fire when it's cold...you can tell her that is where newbies should start! on a great looking fattie that made me hungry this morning.
  14. bbq engineer

    Pitmasters Episode 3 is starting

    One thing I can't understand is how Lee ann has a rig like that and doesn't have a generator to power the rotiserie. If they came up to me and said that power was going to be cut, my reply would be "go ahead, 'cause I got this super awesome generator right here that is aching to be run". She...
  15. bbq engineer

    Smokin Chickens

    What temp are you using? What flavor wood? Bring on the Qveiw Dan! Can't wait to see it.
  16. bbq engineer

    My Wife Confesses: YES!!!

    Wow Ray, I feel for you on this one. Mrs. Engineer is as unmechanical or structured as they come. It would never work out trying to instruct her how to smoke something, because first of all she would bristle because "I am telling her what to do"! A big big no-no around here if you know what I...
  17. bbq engineer

    Going to KC, need some bbq recommendations.

    I have to tell a little story about my Arthur Bryants experience... We went down there and I ordered a sandwich. They slammed a piece of white bread down on the plate, dipped into a grease filled tub of meat, and slammed a big pile of that on the first slice. Next they topped it with the second...
  18. bbq engineer

    Anyone have experience with hanging tenders or clod tenders?

    Thanks Pops! That was exactly what I was after. I'm going to give them both a try and hopefully feature some Qview. for the detailed reply.
  19. bbq engineer

    Early CHRISTmas presant!!

    And here we all thought you were on the bad boy list . Congratulations, I know I'm jealous.
  20. bbq engineer

    First Smoked sausage

    Oh come on now! If it fails, it makes you look...well...normal like everyone else. I guarantee I have not had amazing success with every smoke. That is how we all improve. Mrs. Engineer is still gagging at the meatloaf I destroyed. Now that was a disaster. Hope the sausage turns out great...
View older results
Great deal on LEM Grinders!
Top Bottom
Back
Clicky