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. geek with fire

    apple Juice

    Not trying to poop in the punch bowl here, but it's my honest opinion that different liquids in a water pan won't significantly enhance the flavor of the cook. It would perhaps enhance the skin, just like when you mop or spritz. With that said, changing what's in the pan can effect the boiling...
  2. geek with fire

    BBQ Pitmaster show on TLC tonight

    Yea I saw that. It's what actually led me to look for the quote. What I was trying to point out is that Mixon actually initiated the request to the KCBS to be disqualified.
  3. geek with fire

    BBQ Pitmaster show on TLC tonight

    Can't find the original source, but saw this on another forum a few months ago. Not a confirmed source, so take it for what it's worth. "The KCBS Board is hereby requested by Myron Mixon of Jack's Old South competition cooking team, whom upon discovering an inadvertent error in registering for...
  4. geek with fire

    BBQ Pitmaster show on TLC tonight

    Makes sense since they mentioned Pablo Diablo was 47th out of 47th and now only 46 are listed. I'm guessing that will be an angle on the next show.
  5. geek with fire

    BBQ Pitmaster show on TLC tonight

    A 9 pound Wagyu packer brisket will run you about $200 (packed and shipped; approximate). I think this is the main reason he can cook them high and fast. Try that with a wally world brisket and I'll bet it's chewey.
  6. geek with fire

    BBQ Pitmaster show on TLC tonight

    I could do without the bleeping (and the underlying reason for the bleep) but it sure was nice to see a show on TV with people who know what they are talking about and never once mentioned "killer grill marks". I'll watch it again, though I can't imagine what they will do for an entire season...
  7. geek with fire

    Simple Savory Spritz/Sprays for Turkey?

    Dr Pepper and Rum will add a bit of sweet and keep it dark.
  8. geek with fire

    Geek's Idahoppers

    To all of those interested, I've been playing with a few things and have streamlined the process a bit. I picked up a piece of 3/4" copper pipe and 3/4" oak dowel from the local hardware store. I cut the pipe to about 6" and the dowel to just slightly longer. Then I took a file and sharpened one...
  9. geek with fire

    Don't forget to calibrate

    It's also important to note that most people's probes are thermistor sensors which are (for the most part) non-linear. I bring this up because you could be off 4 degrees on one end, 2 degrees off on the other end and dead on in the middle. This make calibration tough. If you cook a lot of...
  10. geek with fire

    Butterfly Turket Breast

    I debone my turkeys down to the legs and wings. Cook them flat on the drum and they cook evenly and fast. As far as carving goes, it's the only way to fly. Split the 2 breasts and remove from the rest of the biard. Lay flat on a cutting board and carve straight down across the grain...
  11. geek with fire

    Computer Crash!!!

    Yep, it's the reason why I use snapshot in my shop. You can make a live image of the machine you are working on (I do it remotely across the network at work. It runs the background, and the user has no idea it's running). You can then restore the image to a new drive. If the partition sizes...
  12. geek with fire

    Computer Crash!!!

    I've been screwed by both on multiple occasions. When it's possible, I only work with Seagate.
  13. geek with fire

    What Wood to use for Turkey? Time?

    I like to use just cherry, for 2 reasons: 1.) Poultry will take in smoke easily and you can over smoke them really quick. Cherry, like most of the fruit trees apply a light smoke. 2.) The cherry will give you a nice deep red color on the bird's skin. Can't help you on the time, too many...
  14. geek with fire

    Gah! Half frozen turkey..

    I think I'm missing something here. I'm not suggesting that you submerge an unwrapped bird in water. But I can tell you that a bird in a sink full or bucket full of water will thaw more quickly and more evenly than just under running water. It's the convection that is created by the moving...
  15. geek with fire

    Computer Crash!!!

    Hey, if you get this before it's too late, go to the following web site: http://www.drivesnapshot.de/en/ Drive snapshot is a lot like Ghost. It will very quickly make an image of your hard drive to a single file. It's a single file so doesn't require install and you can run it on the live...
  16. geek with fire

    Gah! Half frozen turkey..

    Probably too late for you on this shot, but in the future, a 5 gallon bucket (clean please) in the bathroom tub works really well for quick thawing out a bird. Just make sure you always use cold water. Warm water will get you in the danger zone and keep you there.
  17. geek with fire

    ECB caught fire today!

    I'm one of those guys who advocates never cleaning a smoker so of course I feel obligated to respond ("dared" might be a better term ). I've never had a smoke 'n grill, so I'm not sure where grease would build up, but I can see this happening with this design. While I still don't think it's...
  18. geek with fire

    I have question about turkey and pork

    the time will be less on the turkey, of course. Just make sure the poultry isn't above the pork. Pork drippings won't hurt the bird...as if pork drippings could hurt anything (except my bloodwork)
  19. geek with fire

    How to adjust temps?

    It's still pretty rough, but I have an article on my web site on basic temperature control. Recognize that I am a geek, so it may have been overcompliated.....I have that gift. http://www.geekwithfire.com/Articles...7/Default.aspx If it helps you, great. If it made it worse, let me know what...
  20. geek with fire

    info needed in belgium

    Then they will be the best ribs you have ever had! Good luck. Just cook them at a low temperature until you can grab 2 bones and easily tear apart the meat between them. Anything else is just an enhancement.
Great deal on LEM Grinders!
Top Bottom
Back
Clicky