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  1. geek with fire

    Butt injection recipes

    Here's an old one, but a good one from one of the best in the business. Myron Mixon doesn't like him, so that has to be worth something: Chris Lilly's Six-time World Championship Pork Shoulder Recipe By : Chris Lilly of Big Bob Gibson's Amount Measure Ingredient -- Preparation Method --------...
  2. geek with fire

    Jacks old South Cooker

    When I read (from his website) "These cookers have no cold or hot spots" and see that the firebox is a full tray that sits under the smoke chamber, it makes me wonder how that's possible. It's going to cook down unevenly and you will have to rake the coals to maintain even temperature, right...
  3. geek with fire

    photobucket alternatives

    I am a photographer (not that it carries more weight, but might explain why I need something different). I have used www.fotki.com for around 10 years. In fact, there's where I keep my customer's proofs for them to review.
  4. geek with fire

    What gauge metal CGSP vs 55 gallon drum?

    I have a UDS and a chargriller. While I haven't measured them, I think they are roughly same thickness (though I could be wrong). The problem is, it takes quite a bit of reinforcement when you split a drum down the middle to make it sturdy and leak proof. Personally I'd go with the...
  5. geek with fire

    moppin suace?

    I won't argue the case of it keeping the meat moist (though I don't completely agree) I will say that it's a primary factor in the forming of a good bark; and the smoke ring, if you are in to that sort of thing. A mop, different from a spray, a spritz, or a glaze, allows you to get large...
  6. geek with fire

    WalMart MiniMe Brisket Question

    Also, if it still has some fat on it, I would cook it fat down in a small foil pan. Still do the bacon on top. The pan will keep you from losing any of the juice and it will keep the meat more moist. Plus, when it hits about 170, foil the top of the pan and continue until 190-195. Remove...
  7. geek with fire

    Suggestions for a BIG turkey

    I second this suggestion. I spatch them all these days; no matter the size. That way if the breast comes to temp before the dark meat, snip the skin, pull the breast and wrap it with foil. Keep everhting else on the heat until they are done. It's the only way to fly.
  8. geek with fire

    when to use water in drip pan or not?

    First, I don't have an electric, so take this for what it's worth, but here are a few things to think about: 1.) Water in the drip pan won't make the meat more moist. It may aid in steaming the outside, but adding liquid to the meat it will not. 2.) You really don't want anything making contact...
  9. geek with fire

    Walmart Packers

    I'm a bit ashamed to admit this, and at the same time hope none of the locals are reading", but I go to Walmart almost every day over lunch. I check the dates of the packers and can pretty much tell when they are getting ready to mark one down. I typically get them around $1.29 a pound and...
  10. geek with fire

    Are coat hangers safe for meat hooks?

    Not saying this would pass the USDA's suggestions, but if it were me, I'd lay them on some hot coals for, I dunno, an hour. Anything too bad for you will be gone. But I agree with the post above, skewers are cheap.
  11. geek with fire

    Forum Login is funky

    EDIT: never mind, I misread your post. I guess I should put my glasses on this morning.
  12. geek with fire

    'net thermometer?

    I've been playing with several options over the years. I hear ya on USB, but it's the cheapest solution at this point. You can get more information about what I'm doing at www.geekwithfire.com (I'm not selling anything, btw) but basically I just use Phidgets (www.phidgets.com) Thermocouple...
  13. geek with fire

    St Louis Style Ribs - What to do with the extra meat??

    I put mine in a pot with extra rub and beer. Cook them while the ribs are going. Then chop and add them to the beans.
  14. geek with fire

    lookin for spicy bbq recipe..

    I take Sweet Baby Ray's Honey BBQ and cut it with Tabasco and more honey.
  15. geek with fire

    Cleaning the smoker

    As I've always said the only cleaning tools I use on my smoker is a brush and the handle of a large hammer. Wack the box with the handle to loosen anything up and brush the grates. What I didn't mention and caused someone a problem is that I also scoop any soft grease that has collected...
  16. geek with fire

    Tuning Plates suggestions

    Awesome design. Points.
  17. geek with fire

    Quick brisket question

    When I reheat brisket I always use a crock pot. Dump the juices in there an you will never over cook it. Seems like it's even better the second time.
  18. geek with fire

    Wagyu Brisket

    Trimble, MO, eh? Who'da thunk it. That's just 2 hours away from the Geek's house. I think I'll have to hit them up on a road trip sometime. Though, I think for a smaller cut as the brisket is just too ruch for my blood. I'm one of those guys who goes to walmart every day waiting for the...
  19. geek with fire

    itty bitty tenderloin

    Personally, I'd butterfly that sucker and sear it for about 3-4 per side. Longer smoking will only take away from the great quality it started with.
  20. geek with fire

    Homecoming 2009

    Aint God cool! From another MO guy, welcome home! If have family in St Charles, so that's just a hop, skip and a jump away. Nice area. Hope all goes well for you my friend.
Great deal on LEM Grinders!
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