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  1. navionjim

    Flaming Smoky Okie Brisket & Fatty.

    I did get to smoke over the weekend and planned to Q-view everything but my camera broke before I could get the finish shot! Actually just the LED screen broke and I could have taken the shot but I didn't realize it then! I got the before shots though and the flaming brisket you see is folded...
  2. navionjim

    Preserving jerky

    Sure it does Ken Salt itself is a curative agent. And not only is the liquid half soy sauce there is also that 1/4 cup of non-iodized salt added to it. Anything would have to be hearty to live in such a brine. Jimbo
  3. navionjim

    Preserving jerky

    I'm going to publish my personal manifesto on jerky making in a few days, but in the meantime I've got to wade in on this, and ask that some of the hotter tempers out there just relax a bit. No one is ever 100% right when it comes to this hobby, there are several ways to skin (or smoke) a...
  4. navionjim

    Free wood????

    Pine makes great charcoal for pretty fireworks, lots of cool sparks, useless for anything els.
  5. navionjim

    Firebox Thermometer?

    Yeah Rich, either pine or Kingsford...
  6. navionjim

    Firebox Thermometer?

    Rich: I think he's talking about real coal, like what a steam train uses for fuel. I think anything smoked with bituminous or anthracite coal would taste pretty nasty though. Not that I have any experience with it.
  7. navionjim

    Brisket and Butts on Sale in Texas

    Vlap, I guess this story didn't make it to Florida, its a bit long-winded but possibly plausible. (Or maybe just good for a good yarn around the smoker!) Check out the link for more information. http://www.smokingmeatforums.com/for...handed+brisket Read and let us know what you think. Maybe...
  8. navionjim

    Brisket and Butts on Sale in Texas

    For all of you with a Randell's, Kroger, or Heb in your area, and that would be anywhere in Texas. Check the add sheets for this week! I just Bought six nice soft and LEFT HANDED briskets from Randell's for .98 cents a pound. Then I saw Kroger's has them on sale for the same price too! I went...
  9. navionjim

    Firebox Thermometer?

    I've checked mine just for the hell of it. I used an infrared laser thermo, the point and shoot type. But its easier to just look at the fire and judge from that, the numbers were mostly useless data. Jimbo
  10. navionjim

    Dry Rub Recommendations??

    Jeff's rub is the best thing to use on anything pork. For beef however (and no offense Jeff) if your fond of Texas style BBQ, nothing beats Zack's Brisket Rub. Available in all stores here in Texas or by mail at the site below. Their prices for sausage mixes and various rubs beat almost all...
  11. navionjim

    A Short Discourse on Preburning Wood

    Obviously you make some strong points here Rich for which I will gladly provide your rateings with another for your research and insight. All this conjecture being a wonderful thing, in another life I used to make my own charcoal for a completely different hobby of which you are well aware. And...
  12. navionjim

    Breaking in Ol Bud

    Yep! The positioning of the keg wasn't lost on me either, nor the cold one in the cozy. Looks good no matter what Steve. What do you use to cut your ribs St. Louis style by the way? I haven't got a meat cutting band saw handy.
  13. navionjim

    The 12" Weston

    YEP! I agree getting the meat out of "the ditch" below the blade was a ***** until I broke out my #2 phillips and pulled the three screw holding the blade on. With the food tray and blade removed its a snap, or at least a whole bunch easier to clean. The blade is easy to remove too. However: BE...
  14. navionjim

    Left Handed Brisket?

    Dang Cowgirl, that sort of disrupts the theory, ruminant stomach being on the left or otherwise. But seeing as how your a medical professional, couldn't you give your neighbor some cream for that? Jimbo
  15. navionjim

    My first cure...

    Andy, My hats off to you, your bacon looks great. I use a slightly different method and it can be found as a sticky under the bacon section on this site. I have not tried the paprika bacon nor have I ever tasted it before, I'm sure RichT has! Do you think it is something a non Hungarian might...
  16. navionjim

    My first cure...

    Andy, My hats
  17. navionjim

    brisket and beans

    A point for you Chris! Just because that looks great to me, and really oddly it was almost EXACTLY what we did at my house over the weekend too! Jimbo
  18. navionjim

    How many smokers do you have?

    I have a NBB vertical. A NB horizontal. A home welded monster made of pipeline pipe by some Texas roughneck long ago. And a fridge smoker in the works. Jimbo
  19. navionjim

    Left Handed Brisket?

    Well I carefully picked out a 16 pound flexible left handed brisket on Friday and smoked it for 22 hours from Saturday morning to Sunday morning. Now the problem is I'll be damned if I'm going to buy a "suspect" right handed one to compare! This one was excellent and I'd hate to smoke something...
  20. navionjim

    Baby Ray's

    This is a recipe I've been using for a while. Brush it on several times in the last hour and you'll have a nice thick sticky glaze: GWF's Peach Rib Glaze 2 lb. can peaches, drained 1/2 c. dark brown sugar 1/2 c. Honey 2/3 c. catsup 2/3 c. cider vinegar Dash pepper 4 tbsp. soy sauce 4 cloves...
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