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  1. geek with fire

    Geek's Barbequed Fettuccini

    Was in the mood for a little experiment recently. Enjoy: Geek's Barbequed Fettuccini Pasta Recipe: 2+ Cups flour 1/2 tsp Salt 1 tsp Basil 1 tsp Chili Powder 1 tsp Garlic Powder 1/2 tsp Paprika 1/2 Cayenne Pepper 2 eggs 1/3 cup water 1 tsp Olive Oil (not EVOO) Instructions: Wisk together the...
  2. geek with fire

    Whats the best way to bbq sauce up pulled pork?

    As mentioned above with others, I never use a sauce. I let the fat and the gel from the drippings separate. Add the gel to the pork and make a gravy out of the fat. The gravy usually gets added to the pork on a sandwich.
  3. geek with fire

    Unusual smokes

    There was a rumour that I cold smoked chewing gum, but I'll never admit to it. But hypothetically speaking, it didn't turn out very well.
  4. geek with fire

    Smoked Almonds

    That looks like a fine recipe. One thing though, have you tried replacing the butter with bacon grease? I have a recipe that I use mainly for mixed nuts, but also works for almonds. Seems like the bacon grease adds another dimension. But, as has been mentioned before, bacon makes everything better.
  5. geek with fire

    memphis ribs are grilled over high heat?

    Also depends on the type of rib. I'm not fond of baby backs for this reason. Compared to spares, they are too lean in my book. You could get away with grilling babybacks, but spares need low heat and time to break down that connective tissue.
  6. geek with fire

    Dial Thermo for Center Grate Temp

    Nice setup. I do have 2 questions: 1.) How will drippings effect the temps 2.) Will the metal bolt in contact with the probe effect temps? I've never used one of those probes before, but my thermocouples don't like metal mounts. I have to insulate them with a rubber gromet.
  7. geek with fire

    Hey All UDS Builders..

    Doesn't reduce your overall temps, it just keeps thinks like dripping grease from over fueling the fire and causing temp spikes. It's thin enough that it doesn't act like a heat sink, so no major loss of efficiency.
  8. geek with fire

    Strombolis...

    Fantastic! That looks great. Especially that thin crispy crust. What temp did you cook at?
  9. geek with fire

    Hey All UDS Builders..

    I am a strong advocate of a heat shield between the flame and cooking grates. I rest a piece of 16 gauge steel on the charcoal basket. No white smoke in my cooks (OK, that's a lie. Sometimes I get sloppy.)
  10. geek with fire

    Pizza Fattie …with Crust

    What is the texture of the cooked dough? I would think it would be soft; I'm guessing like biscuits under hash. Good concept. Might give that a try.
  11. geek with fire

    Today's Primal Grill with Steven Raichlen?

    That's what it was because it used the sawdust pucks.
  12. geek with fire

    Smokin Deal on Woot.com today

    Was just thinking the same thing. Good thing I searched first.
  13. geek with fire

    first pork loin

    Pork Loin is very lean. So, like chicken, you want to cook it at a bit of a higher temperature. I go around 300. I cook to internal temp of 155. Stuffing them seems to allow them to cook more even, which is the hardest part to cooking a loin. Slightly related, I cut the ends off of each...
  14. geek with fire

    Ongoing long burn tests

    One thing (and I may have mentioned this already....I visit too many forums to remember what I say and where): I place a 16 gauge piece of plane old weldable steel (not galv) over my basket. This does a few things: 1.) Avoids drippings causing a grease fire which will increase your temps or...
  15. geek with fire

    Need A New Laptop? W/Qview

    Might change this year, but I recall around Missouri that the tax free periods excluded computers. I'm sure each state is different.
  16. geek with fire

    chuck rub ?

    I'm sure there are better, but this is what I use. Should be noted that I like my chuckies sweet and spicy: Geek's chuck rub 1 1/2 Cups brown sugar 1 TBS red pepper 3 TBS chili powder 1 TBS black pepper 1.5 TBS dry mustard 1.5 TBS garlic powder 1/2 tsp cini.
  17. geek with fire

    Skinless chicken

    If it's not a health related deal, you can rub the chicken and then put a couple strips of bacon around it keep it lubed. Another method which most people either hate or love is to coat the chicken with Mayo. Mayonase is basically thick oil (egg product) so it keeps the chicken lubed well. I...
  18. geek with fire

    Ongoing long burn tests

    To your later point, Cowboy is junk. Pick up Cowboy and another back of lump the same size. You will feel the difference; Cowboy is full of air. The only other thing, and hard to tell from your pics, but it looks like your basket is pretty wide. Not saying that's wrong, only it's larger than...
  19. geek with fire

    Butts-----Mustard before the rub or no?

    As mentioned, the mustard helps the rub adhere, but it also helps you put more rub on. As a result, the bark can be thicker.
  20. geek with fire

    How To Grill with Charcoal?

    Simplified, temperature is a direct product of volume and airflow. If you want higher temperatures, add various combinations of the 2. Meaning, if you know you are getting good ventilation, add a second chimney of charcoal. You can also place unburned coals on top of the burned ones, but you...
Great deal on LEM Grinders!
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