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  1. old golfer guy

    Brisket vs. Tri-tip

    My choice to TT is season, smoke for 90 mins. then Sous Vide for 2 hrs at 125 and finish with a hot sear.
  2. old golfer guy

    Flat brisket question

    Have always done full packers on my Kamado and have had success. I have a 4.5 lb flat that I want to do Sun. but am concerned about it drying out. Plan on seasoning then smoking for about 3 hrs, in the bath for 24 hrs and finish on a hot grill. Do you think it should be injected to keep it moist...
  3. old golfer guy

    Meater

    Any body tried this product yet? It might have to go on my XMAS list if it is any good. One probe to give you booth meat and smoker temps. I like the idea. Dale
  4. old golfer guy

    Rookie curing question

    Want to cure and smoke a whole ham for Fri. after Thanksgiving. Was supposed to pick the fresh leg up tomorrow, butcher just called and said his whole seller can't deliver until next Tue. the 14th. I think that is enough time to inject, brine and smoke. First timer here so I am looking for you...
  5. old golfer guy

    Ribs on the smoker, winter 3-2-1

    New guy here. Ribs look great. But what sort of work do you do? Looks like a space shuttle launch to me. Dale
  6. old golfer guy

    How do you make pork tenderloin medallions moist and juicy

    If you have one a Sous Vide water bath will get you exactly what you want. Season, vac seal, in bath at 150 ish for about 90min, then sear on the grill or in a hot pan. dale
  7. old golfer guy

    New toy

    Visited a friend in Wash. last week that has one of everything and two of the things he really likes ( except wives). It was the first time I had seen a Ken Onion Work Sharp knife sharpener. Looked it up on line and said the bride should buy me one for XMAS. I only have 5 sharpeners now that I...
  8. old golfer guy

    Leftover Spare Ribs

    berrya, this is where a Sous Vide circulator really shines. We use it all the time for reheating. Any way you try to reheat you stand the chance of over cooking. Not with SV. Take the frozen or thawed meat and put it in a SV bath at what ever temp you want. The meat will not go beyond that temp...
  9. old golfer guy

    BBQ mats??

    Thanks for the input guys. I think I am going to buy the mesh mats and use in the smoker for burgers and poppers. Will use on the grill for fish and vegetables. Dale
  10. old golfer guy

    Hickory Smoked/Reverse Seared New York Strips

    I don't understand why process of tying into circles. Don't you lose smoking surface by making them round? Looks great and the rings will be tried here soon. Dale
  11. old golfer guy

    BBQ mats

    Any body use these? Friend has them and loves them-- get grill marks, even cook and little clean up! Looking on line they have mats and mesh. Any body use them??/ Dale
  12. old golfer guy

    BBQ mats??

    A friend had these on our last RV trip and really liked them. He said you still get grill marks and things cook evenly but you don't have any clean up on your grill or smoker. Any body use them? Mats or mesh? Dale
  13. old golfer guy

    Porterhouse, my best yet w/ Q-view

    sky monkey, try the same thing with Prime Tri Tip from Costco. Turns out great!!! I have smoked then froze the TTs, put them in the RV freezer, give them a bath and quick grill and feed 40 people. Dale
  14. old golfer guy

    reheat frozen smoked ribs

    If you have a Sous Vide machine that is the way to go. Set thawed or frozen meat in the water bath at any temp you want and you don't lose any of the moisture or flavor. I have done this with Tri Tip, ribs. pulled pork and chicken and turns out great. Check out the SV threads. Dale
  15. old golfer guy

    Propane or gas?

    Kurt, does the A-maz-n smoker wrk with a gas smoker also? Dale
  16. old golfer guy

    Propane or gas?

    Thanks guys. I already have a Kamando #7 that I use for my long low and slow smokes, plus a Weber kettle and a TEC gas grill. Want the MB for things like making sausage, chicken, poppers, maybe some smoked cheese and do pork and brisket if cooking for a large crowd and my Kamado is full. With...
  17. old golfer guy

    Propane or gas?

    Thanks Al MB makes a low temp attachment to do cold smokes, is that only for electris smokers? Dale
  18. old golfer guy

    Propane or gas?

    Posted this in propane also. getting a smoker for my birthday but gas or electric?? Electric easier to control temps but not as much smoke at lower temps? Please share your thoughts Dale
  19. old golfer guy

    Propane or gas?

    The lovely bride said I could have a smoker for my birthday present--- so which one gas or electric?? Went to Amazing Ribs and Meathead says electric is the one he likes the least, not as much smoke flavor and not good at lower temps. Any thoughts form you long time smokers? Dale
  20. old golfer guy

    Brisket Questions

    Going to smoke brisket for about 30 people this Sat. Mostly older folks--60 to 80 years old. I am planning on 1/3 to 1/2 lb./ person. I was planning on smoking the whole thing but as I get more  into this it seems you guys and gals like to separate the two pieces to make burnt ends. I thought...
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