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  1. old golfer guy

    Hatch Green Chiles

    Wife just came home with a big bag of Hatch Chiles. Have any of you made poppers with these?? Need to make any changes? Taste? Thanks
  2. old golfer guy

    Pricing out Brisket - Yeesh

    Just went to Costco. Prime brisket $3.29/lb In Calif.!!!
  3. old golfer guy

    Tri-Tip tips

    X2 on the carving guide. It's like a brisket, grain runs two ways. Kamado is looking great, I'll try to get a pic of my handle for you today.
  4. old golfer guy

    Pork Shots

    The recipe I used was Jeff's. He mixes a rub into cream cheese and fills the little bowl to the top then adds chopped onions and tops it off with rub. Worked pretty good for me.
  5. old golfer guy

    Menu help

    As usual you folks are the greatest! Just thought of a side I haven't done for years, red onion cut in half, beef bouillon cube, pat of butter and brown sugar placed on top, wrapped in foil and on the Q for about 45mins. Then a salad, either watermelon, cuc. tom. or coleslaw. Think you guys were...
  6. old golfer guy

    Menu help

    My birthday is on Mon. and what I like to do is cook ( smoke ) for my friends. Planning on Jeffs Bacon Shooters, cheese and crackers for starters. D. W. is doing dessert. I will smoke Costco beef ribs. Question is what to serve as sides with the ribs??? Smoked mac & cheese, cole slaw, potatoes...
  7. old golfer guy

    Pulled Pork help

    I have an Ivaton remote that gives grill and food temp and a BBQ Guru that keeps the heart steady. Also check the meat with my Thermapen. Thanks guys, I'll try the crock pot or maybe even S. V.
  8. old golfer guy

    Brisket reheat

    bergent, I've got 2 S V set ups so capacity is not a problem. How long and at what temp? Also I am thinking about 3/4 lb. per person of raw meat. About right? Thanks
  9. old golfer guy

    Pulled Pork help

    Put 2 8lb butts on the Kamado at 6:00AM expecting to eat at 6:PM Thankfully the dinner was cancelled by noon. The pork was not done by 11:00 that night!! Never got to 170 degrees so I wrapped in foil and thru in the oven for awhile at 350 then shredded it. Flavor of meat is OK but very dry and...
  10. old golfer guy

    Pulled Pork for a Party.

    Thanks xray. I was thing along those same limes but I might take the temp ur a little higher.
  11. old golfer guy

    Pulled Pork for a Party.

    xray, I am planning to do P. P. for 30 people on an RV trip in Sept. just as you are. My question is at what temp and how long in the S. V. ? Like you my birthday present is to cook food for friends and family.
  12. old golfer guy

    1/2 lb/ pereson?

    Thanks everybody. Had plenty of brisket for 15 people, with enough leftovers for at least 2 meals for us. Best brisket I have cooked so far. This was my 5th. Happy Birthday America
  13. old golfer guy

    1/2 lb/ pereson?

    Thanks for the quick replay. Football players of 50 years ago ----maybe. HAPPY BIRTHDAY AMERICA!!!
  14. old golfer guy

    1/2 lb/ pereson?

    Doing a brisket on the 4th. Is 1/2 lb / person of trimmed prime brisket enough for 15 seniors? Thanks
  15. old golfer guy

    Brisket reheat

    I have taken smoked ribs and froze, then SVed to reheat at 155 to serve a crowd while RVing with decent results ( thanks to all your input). Not as good as just out of the smoker but OK. Thinking of doing the same with a brisket in Sept. for about 30 people. Has any body done this? any...
  16. old golfer guy

    Reheating smoked rib temps in SV

    You folks are the greatest! I'm going to try 160 for about an hr this time. Will look into the bags also. Thanks
  17. old golfer guy

    Reheating smoked rib temps in SV

    I have smoked BB ribs in the freezer. After defrosting at what temp and for how long would you SV? I have done this at 120 buy thought maybe 140 to 160 might be OK. Any thoughts? Thanks
  18. old golfer guy

    Tomahawk ribs

    chille, a rough idea of how long to smoke?
  19. old golfer guy

    Tomahawk ribs

    That's some pricey burgers!!
  20. old golfer guy

    Tomahawk ribs

    D.W. brought home a big ass Tomahawk steak from Costco for our 25th tomorrow. Need some ideas of how to cook-- smoke this monster. I have a MBP, Kamado, Sous Vide and 22" Weber. Any ideas? Thanks
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