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  1. chef willie

    Tri-tip and Brisket pic with hot hot hot hotlinks

    LOL...hot is a relative term.....looks good, money shot on the TT??....gotta be careful with those....u make those links??......Willie
  2. chef willie

    Maverick probe

    yes....meat probe is longer & pointed for piercing. Pit probe is the stubby one.....however, stick that one through a potato or onion and place on grate.....wa la!!.....Willie
  3. chef willie

    HOT!!! Habanero Summer Sausage with Lava Jack

    BINGO......all looks legit except that Keystone <grin>.......a good hab cheese SS deserves better, no? So, funny, but that hab SS is on my short list to do. Have a recipe I'm sitting on to try out and just need to pull the trigger on it. The money shots look terrific and nice to see you like a...
  4. chef willie

    London Broil 6/12

    yes, that can be a fairly dry cut for a long smoke. I use that cut a lot for making jerky since it has very little fat in it. Perhaps try a chuck roast?.....
  5. chef willie

    First time smoking St. Louis pork ribs...thoughts, tips, advice?

    all good advice above.....spot on, actually. I never foil anymore, unless a wild hair needs satisfying. I did some recently in my pellet pusher and IMO were some of my best ever....250 degrees, meat side down first and flipped at about 3 hours in, no spritz, no foiling with just a dry rub...
  6. First time smoking St. Louis pork ribs...thoughts, tips, advice?

    First time smoking St. Louis pork ribs...thoughts, tips, advice?

  7. 5-11-15 009.JPG

    5-11-15 009.JPG

    • chef willie
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    • Album: First time smoking St. Louis pork ribs...thoughts, tips, advice?
  8. chef willie

    FIRST R F SMOKER (THIS YEAR)

    wow...heck of a scrap pile....great job.....soon to be seen on Pit Masters smokin' up some briskets?......Willie
  9. chef willie

    Rec-Tec or Louisiana Grill?

    Sorry, I know zip about Louisiana but have heard nothing but good things on Rec Tec. I seriously considered one for myself but decided on the Char Griller pellet pusher since I could pick it up avoiding the ship charge. Seen Red has one on it and should be along shortly to comment....Willie
  10. chef willie

    smoked mac and cheese

    many, many recipes on here for M&C.....use the search bar and peruse the numerous results for one that you think you & the fam would like. Some have numerous ingredients and different cheeses.....simple or involved is up to you....HTH, Willie
  11. chef willie

    Masterbuilt Dual or Not?

    propane much easier to work with....charcoal gives you that hands on feeling that can get old tending to it almost constantly. I had a Master Forge double door gasser and had decent results with it. Often difficult to maintain consistent temps with it though, especially in winter. There will not...
  12. chef willie

    Lean_ish Sausage Part One

    I wouldn't think you'd have any problem with hog casings but perhaps you have a butcher locally that could sell you a length or two b4 buying a whole hank. For an alternative you could try using corn husks like for tamales. I did after watching an episode of DDD and they came out really good and...
  13. chef willie

    St. Louis Ribs w/ Q-View

    fat bong??? ribs, beer, girlz, fallin' off the bone meat.......having flashbacks here.....now, where did I leave my lighter.....sighhhhhhhh
  14. chef willie

    Surf & Turf (Bear Style)

    beautiful, buddy...even got some broc on your plate!! u may wanna submit that plated shot to Bon Appetit or something....well played.....Willie
  15. chef willie

    Smoked Tri Tip Roast

    well done...love me some TT.....me thinks I'd pull at about 120-125, then wrap & rest for 30 minutes or so.....I def prefer TT on the 'rare' side of MR...but that's me.....the other half is a semi-cannibal too so it works....Willie
  16. chef willie

    GMG vs WSM

    I've got a regular grill in the arsenal and a Smokin' It electric and then I could not resist the call of the pellets. After seeing the GMG's up close at a feed store I decided to go with a Char Griller pellet pusher from Lowes at about half the cost (when I got mine last year) for $450 and IMO...
  17. chef willie

    overnight packer

    sounds good....believe I just saw a Pitmasters episode where they used beef broth & wooshy as the base inject with some seasonings added...looked legit.....Willie
  18. chef willie

    Porketta Sausage

    another fine batch of something different for you....well done.....Willie
  19. chef willie

    Italian Bread..... Second loaf after overnight in the fridge.....

    Morning Dave....yeah, KA is da bomb for flours & such. I hate wal-mart, however, the store by me has many of the KA products as well as Daves Red Mill stuff...another fine product. And, you're correct...bread making, especially using a sour dough starter, can become as addictive as smoking...
  20. chef willie

    How to clean a pizza stone?

    my understanding is hot water & a stiff brushing, never use soap as it gets into the pores http://www.ehow.com/how_2093859_clean-pizza-stone.html
Great deal on LEM Grinders!
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