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  1. geek with fire

    Dutch's Stuffed Pork Loin

    Here's the new link: http://www.smokingmeatforums.com/for...ad.php?t=50137
  2. geek with fire

    Smoked Cabbage

    You had me at bacon....you had me at bacon.
  3. geek with fire

    Thermoworks Thermometers?

    They are the best. I buy all of my thermocouple probes from them. Very very well made. I also own the plug type thermapen, which is also very good (as long as you don't put it in your back pocket and sit down....don't ask). Also, the guys and gals on the other end are great to work with. I...
  4. geek with fire

    Wine Substitute

    diging up the way back machine, I recall that you can sub diluted vinegar (3 parts water to 1 part vinegar) for wine in a cooking recipe.
  5. geek with fire

    Mac & cheese me please

    As usual, Meowey is the man. Here's one of his greats: http://smokingmeatforums.com/forums/...ad.php?t=52921
  6. geek with fire

    Need Turkey Help

    I can't help you too much on the rub, other than to say that Sage, Rosemary, salt and pepper seem to work well for me. For the birds, if they are totally skinless, I think you are going to find it difficult to keep from drying out. I'd get a couple packages of bacon and lay strips all over...
  7. geek with fire

    No heat Jalepenos.

    Man, I was so ready to disagree with you as I've always heard about cross pollination with chilies. But after some research, I bow to your knowledge. Here's an article that I found supporting your response: http://faq.gardenweb.com/faq/lists/p...742030439.html nice call. Sorry for doubting...
  8. geek with fire

    Lomo al Trapo....part Deux.

    Very good point. That would be a good solution.
  9. geek with fire

    Lomo al Trapo....part Deux.

    Mostly from the hip. The stud and stuffing is something I've done before in an oven roast. The salt and towel portion was from a Primal Grilling with Steven Raichlen....I'm sad to admit. If you google it, you will find that it's origins are Columbian. Kind of a local special. I'm sure they...
  10. geek with fire

    Lomo al Trapo....part Deux.

    After my last failed attempt at Lomo al Trapo, I knew I had to try it again. For those who missed it the first time (yea), this is a beef roast, traditionally center loin, packed with salt, wrapped with a clean towel, trussed and cooked over hot embers. The last time I had too small of a...
  11. geek with fire

    Is there a fast way to CBP?

    I have always used the coffee grinder. Works very well on the cheap. But, it should be noted that once used to grind spices, you will never want to use it to grind coffee beans. I use mine mostly to grind onion flake into onion powder, which pretty much means that onion will be stuck to the...
  12. geek with fire

    Pork Loins $1.38 lb at SAMS today

    Sam's seems to always have great deals on loins, and chuckies for that matter. Everthything else in the meat department, at least in my area, seems to be way over priced.
  13. geek with fire

    brisket - the land of the unknown

    Not discounting what anyone has said here, but I think it's hard to beat a nice brisket with just salt and pepper; seared, SmokieOkie style.
  14. geek with fire

    Food network

    There have been a couple of threads on this forum using that method. Here's one: http://www.smokingmeatforums.com/for...ad.php?t=55115 It actually does work. But seriously it's a small drum smoker. I agree that ceramic is more efficient on the thermal side, but the poor seal between the 2...
  15. geek with fire

    where can I buy wood chunks?

    Ditto that, but I'm from the Show-me state as well. Can anyone outside the mid-west confirm Ace Hardware (Weslakes, around here)?
  16. geek with fire

    Nasty Grease Fire

    Crisco works well too. And, it doesn't stink as much.
  17. geek with fire

    Galvanized steel wood chip pan??

    From "the Man" himself: 1.) http://www.osha.gov/doc/outreachtrai.../weldhlth.html The first paragraph in this document talks about zinc oxide being produced from heating galvanized metals 2.) http://www.osha.gov/dts/chemicalsamp...CH_277005.html This document tells you what zinc oxide can do...
  18. geek with fire

    Galvanized steel wood chip pan??

    I'm one of those who tends to push it when it comes to galvanized stuff in my cookers. If you are talking the smoking chamber, then would say not a problem. But, I draw the line when it comes in contact with the heat source. Never a good idea. You'd be much better of with a cheap disposable...
  19. geek with fire

    11hrs, perfect temp, wet bark ??

    Also, if you suspect your mop being the issue, don't reduce the mop, just add a more sugar based product near the end of the run. Something like Applejuice seems to work well.
  20. geek with fire

    11hrs, perfect temp, wet bark ??

    What kind of rub did you use? If you had any quantity of sugar in the rub, it should have been very crispy for that amount of time. Also, did you spritz, mop, or otherwise?
Great deal on LEM Grinders!
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