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Smoked Pork Chops
Thanks Lavern, I thought that was a great article and appreciate your ideas and thoughts. I'm still trying to learn from guys like you. Thanks Again, Scott -
Quick Safety Note - High temp smoking
- sarnott
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Quick Safety Note - High temp smoking
David/FWI, Thanks. I'm using an older Perfect Smoke with a cheap mod to keep the smoke/heat in - an old metal frame-clamp. One of these days, I'll buy a new one but, I figure this one is still smarter than the cook! I'm the one that is still learning. Chicke pictures later. :-) -
smoker.jpeg
- sarnott
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Quick Safety Note - High temp smoking
Just a heads-up from a ROOKIE! I am smoking a beer butt chicken (more on that later) but based on all the comments about smoking chicken at higher temps for crisper skin (in my case 285-290*). I'll post a string later about the chicken (seems to be coming along great) but, I heard some noises... -
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Bacon Turtle Burgers?
You gotta love creativity! I never would have thought of these but, if I get asked to any cooking for a kid's birthday party, I WILL! -
Alone with a few birds...
Nothing better than hanging out with my dog (or him with his human, I'm not sure), smoking a yard bird, brisket or anything else that smells good, and drinking beer! Look forward to pics of the new assistant. -
Birthday Burger Dogs!!!
Sorry, Was "IN" Germany! Your post hit a nerve that many here understand, I know. -
Birthday Burger Dogs!!!
DS, What a great idea! I imagine your son was over the moon. Great job and pass our congrats for his birthday! Enjoy him while he's there! They grow up, put on uniforms and are sometimes thousands of mile away (although, both of mine grew up with a Dad that was often on a different... -
Alone with a few birds...
Webowabo, Now I know what I'm doing wrong. I only have one assistant chef! -
Alone with a few birds...
- sarnott
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2013-05-27 Asst_Chef.jpg
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Now I understand what all the fuss is about brisket
That looks great! If you have any left after Disco's, can I have some? Scott -
That's Brisk-et baby! w/q-views
I do it two ways. One way is fat cap up the whole time, second is fat cap up over a drip pan for about half the time, then fat cap down in the drip pan. To be honest, I still think brisket is a black art and every piece of meat has a mind of its own. I'll post later tonight but my last one, I... -
Smoked adobo steak fajitas - Jeff Phillips meets Bobby Flay (QVIEW of course)
I like Matt's comment! This creative and, with your permission (or maybe without!), I'll copy it. Great job, thanks for the awesome idea! Scott -
Qview of Turkey Smoke
I've never smoked a turkey but that makes me want to try! Looks great. Scott -
Boston Butt, GA style-ish
That looks awesome! I swear by my Maverick thermometer, it was a learning experience to pay attention to temperatures vs time. Your pork looks perfect, I saw you refoiled at 200, what temp did you pull it and how long did you rest it? Scott -
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Triliciuos Tri Tip!
Dave, I live in Virginia and can find TriTip at Costco's (not all the time but some of the time). I don't know if they ship different "stuff" to Virginia and Georgia but, that's the only place I can find it here! Cheers, Scott
