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  1. IMG_1436.JPG

    IMG_1436.JPG

    • kanealmond
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    • Album: Thursday Night Wings w/QView
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    • kanealmond
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    • Album: Thursday Night Wings w/QView
  3. kanealmond

    Brisket and burnt ends w/QVIEW

    Burnt ends are just brisket candy! One of my favorite things that come off a smoker. Not to mention they're always a crowd pleaser.
  4. Brisket and burnt ends w/QVIEW

    Brisket and burnt ends w/QVIEW

  5. kanealmond

    Brisket and burnt ends w/QVIEW

    We decided to do a brisket and burnt ends yesterday. My buddy found a 13lb prime packer for $40 at our local butcher, that was hard to pass up! Trimmed it up nice and rubbed it down with my brisket rub: Ran it at 225 over pecan logs to switch it up a little: 4 hours in and time to wrap...
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    • kanealmond
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    • Album: Brisket and burnt ends w/QVIEW
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    IMG_9939.JPG

    • kanealmond
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    • Album: Brisket and burnt ends w/QVIEW
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    IMG_1403.JPG

    • kanealmond
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    • Album: Brisket and burnt ends w/QVIEW
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    • kanealmond
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    • Album: Brisket and burnt ends w/QVIEW
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    IMG_1397.JPG

    • kanealmond
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    • Album: Brisket and burnt ends w/QVIEW
  11. kanealmond

    What's your occupation?

    I.T. Technician for a school system. Love my job and my schedule. I'm a lucky man.
  12. What's on the menu for the long weekend and Holiday?

    What's on the menu for the long weekend and Holiday?

  13. IMG_1397.JPG

    IMG_1397.JPG

    • kanealmond
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    • Album: What's on the menu for the long weekend and Holiday?
  14. kanealmond

    What's on the menu for the long weekend and Holiday?

    13lb brisket here. Slicing and doing my burnt ends to practice for a big comp coming up in a few weeks. All day cook tomorrow! Happy Easter everyone.
  15. kanealmond

    Pulled Pork - To Foil or Not

    I can't tell a difference in my bark wrapped vs. unwrapped. I wrap when the meat hits 160 degrees. It's not taking on any more smoke at that point and the foil helps it power through the stall. When it hits 195, I unwrap it and put it back on the cooker til it hits 200. This dries that extra...
  16. kanealmond

    Spatchcock Chicken

    I did a whole chicken yesterday (check my latest post for the finish pic). I smoked it at 250 because I also had a rack of ribs on. I wanted crispy skin too so I experimented with a melted butter basting process and it was awesome. Basted every hour after the first hour and man it was just as...
  17. kanealmond

    Problems with Meadow Creek - Paint and rust

    I agree, I don't have one of those cookers but have used them before with great results. This sounds to me like they may have changed the quality of their paint/finish. I would call them tomorrow and email them some pictures since it's so new. I bet they'll take care of you. Good luck!
  18. kanealmond

    Competition Rib Presentation Practice QVIEW

    Thanks Al! Just mixed up some chicken salad following The Pioneer Woman's recipe. Man is it good!
  19. kanealmond

    Jeff's smoked salmon filet mignon

    Wow I need to check that recipe out, those look amazing. Great job!
  20. kanealmond

    Competition Rib Presentation Practice QVIEW

    Thanks guys, I appreciate it. I'm confident in our rib recipe. Can't wait to see how we do in the comp. We all have careers and just really enjoy outdoor cooking, so we don't even care if we place. But if we do, well that's just icing on the cake!
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