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  1. navionjim

    Cures & Brines

    Hay thanks Guys, that looks cool, I'm still watching all the VHS tapes I made of "Great Chefs" years ago... I'll set up the TIVO box as soon as I get home. Oh and pull that butt and the brisket out of the deep freeze for this weekend's smoke...
  2. navionjim

    Simple brisket question.. i think

    Try using the search feature on this site, there is more information on brisket here than you can imagine. Look for Smoky Okie's brisket method (searing) do some research on the threads here and and you will learn more than you ever thought there was to know about the subject. NavionJim
  3. navionjim

    Garlic Beef Susage

    Curing salt is Insta-cure #1, AKA Prague Powder #1. All the large sausage making supplies carry it. You may also be able to use Morton's Tender Quick possibly available in your local supermarket depending on where you live, or available on line, but you would have do some math and use it in...
  4. navionjim

    Hot Dogs

    I've tried it several times with mixed results, used Rytec's book and my Kitchen Aid processor. Honestly I didn't think it was worth the trouble. There are some gourmet frankfurters available out there that were just better than mine were.
  5. navionjim

    got my dentures today

    Not to be picky Rivet, but I think that was Dr Zell in "The Marathon Man" with Dustin Hoffman. "Is it safe?" Yeah that freaked me out too. Jimbo
  6. navionjim

    Cures & Brines

    Hate to admit I've never seen one of his shows, I'm in Houston and have cable, anyone know when and what channel it will be on?
  7. navionjim

    My New Toy !

    Nice toy, I'll bet that was expensive.. Jimbo
  8. navionjim

    Brisket and a turkey

    Mustard on pork, then the rub (Jeff's) Nothing on Beef except the rub (Zack's) Brine first then Mayo on birds. (no rub) Thats what works for me anyway. Jimbo
  9. navionjim

    someone tell me if this is grounds for divorce...

    Divorces are too messy, do you own a gun?
  10. navionjim

    Refurbing the smoker: Day 1

    Nice job, point for you too, nice effort! Jimbo
  11. navionjim

    Garlic Spray?

    Dlites is right on the money, I've been to the Garlic Festival in Gilroy and its a great time to be had by all. That said the neighboring Artichoke Fest in Casterville is also something to behold. Now to put on over the top, I just returned from Breaux Bridge La yesterday. The wife and I decided...
  12. navionjim

    Cedar Plank vs. my fence?

    Steve, That's not how the Indians do it, the fillet is cut with the skin on. The skin side goes against the plank / board whatever, and is tied in place with string. The board is stuck in the ground at a 5-10º angle with the exposed meat side toward the fire, it's not that hot, and it smoke...
  13. navionjim

    Does it matter if I finish brisket in the oven?

    DAMN JOE! I'm giving you a point just for the tirade! Well spoken even if I have occasionaly stuck one in the oven myself. God I loved reading that! Jimbo
  14. navionjim

    Cedar Plank vs. my fence?

    Ya know Steve I think its really just as simple as this, the Indians used planks to lash the fish to so they could shove them in the ground around the pit and position the fish close to the fire and smoke. It takes a few hours to cook a salmon this way. They used cedar simply because it splits...
  15. navionjim

    New Double smoker firebox question

    Man I look the look of that tank, might be a bitxh burning the diesel out of it though. Have you thought of connecting the firebox with standoff pipes to each tank and installing a damper / shutoff valve in one pipe side so you could smoke on one side only for smaller cooks? Just a thought, but...
  16. navionjim

    Cedar Plank vs. my fence?

    Oops! you got me there Geek! As far as roofing materials go I'm told the "modern" shingles are indeed treated with a fire retardant. But not so with fencing materials. How else can they sell that stuff for a buck or two a fent? If I was just going to lean a board over the smoke at a 10º angle I...
  17. navionjim

    Cedar Plank vs. my fence?

    Nope! You don't need to reinvent the wheel here folks, I worked in the woods and numerous saw mills for years as a kid in Oregon. We cut plenty of cedar fence boards, bolts and shakes and nobody ever "treated" them with anything because it's completely unnecessary. That's exactly why roofs...
  18. navionjim

    first smoke

    I sure like the looks of that trash can smoker too. Jimbo
  19. navionjim

    Saturday Smoke will be Gator

    I'm going to watch your thread too, plenty of gator in this part of the country but like someone else mentioned low and slow equals rubber. Even over frying lizard meat can make it rubbery. Cooked just right its the best though and I for one don't think it "tastes like chicken". I'm also giving...
  20. navionjim

    I'm beginning to hate Youtube

    Everybody dies of something.
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