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  1. phreak

    TQ question

    That's why this forum rocks. You ask one question, get the answer within minutes, and then get more helpful info as well. Thank you!
  2. phreak

    TQ question

    Thank you!!!!
  3. phreak

    TQ question

    I'm making some beef jerky this weekend and for the life of me can not find the ratio of TQ to meat on here. Please help, the bag has it listed in grams and I don't have a scale. Thanks
  4. phreak

    Skewered Gulf Shrimp

  5. phreak

    Hello From Florida

    welcome Scott...you've probably buzzed by me when there's a descent swell.
  6. phreak

    Smoked Scotch Eggs

    somebody on here had a thread calling them Armadillo eggs, they looked good so I made some...they were great...wrapped the egg with homemade breakfast sausage and smoked for an hour or so Actually I just remembered the one pictured that's cut I first wrapped the egg with a piece of american...
  7. phreak

    Guilty pleasures with food

    Doritos, I literally crave for them alongside my sandwich for lunch sometimes. I'm pretty sure there's some sort of addicting drug in the "cheese" powder they use.
  8. phreak

    BBQ and Q@-VIEW thread for the weekend of 24-26 APR 2009

    Winn Dixie has picnic roasts on sale for .99/lb right now, so I'm going to be doing a couple of those. I'm not sure on the sides I'll do yet. weekend weather outlook Tampa area: 86-87 degrees and mostly sunny
  9. phreak

    Weber One Touch Lid

    I painted mine with the standard high temp black spray paint and it's holding up better than the side of my UDS. If it was like mine you will probably want to sand it a bit, the original paint is quite glossy.
  10. phreak

    Earth Day Contribution

    Don't listen to this guy. Everyone and anyone that cares and does something about it needs to keep up the good work. We can make a difference for future generations (SCIENCE IS PROVING IT) Quote: Originally Posted by...
  11. phreak

    Who is to be called a pitmaster?

    That's a good question I've wondered about myself. It's probably like the term "chef". I used to think you needed some sort of formal training to be considered a "chef". But it seems anyone in charge of a kitchen is called a chef, so maybe if you are in charge of a pit at a restaurant or...
  12. phreak

    Overdoing it

    ^^^I agree...I would put the captain morgan in my belly instead of in a spritz. I can't imagine why you would need to use a spritz with a butt, they have soo much fat that keeps them juicy. edit:to each his own though...If you want to rub,spritz,finish,sauce etc I'm sure it will be good. I...
  13. phreak

    UDS benefits

    18 hour steady burn with 1 load of lump cost to build < $50 oh and I heard all the cool kids have one.
  14. phreak

    Old Bay Seasoning

    perhaps the PM'er didn't see that you used a sugar cure and and assumed you were using the old bay as the cure...
  15. phreak

    rerun on Jerky Meats

    Great info! Thank you! I nominate this thread for sticky status.
  16. phreak

    Need help from a green thumber

    google "bonsai air layering"...bonsai enthusiast know their trees that's for sure.
  17. phreak

    tried buying a pork butt today :(

    I understand that wild hogs are becoming more and more of a problem in Michigan. Soon you'll be able to shoot your own for free. BTW Sweetbay in the Tampa St Pete area has picnic roasts for .99/lb right now.
  18. phreak

    Home coffee roasting

    woohoo! I have a whirley-pop popcorn maker. I'm going to give this method http://www.sweetmarias.com/stovepopmethod.html a try(I especially like the fact that is says, "This is a conduction method, and produces a roast close to drum roasting (just more smoky since there is no air flow")...
  19. phreak

    Quail, Catfish and Wild Rice Smoke

    I need to start bringing an extra shirt to work...I keep getting drool marks down my front everytime I look at your posts!
  20. phreak

    Pulled pork for the lazy man

    You could probably get away with it in Michigan. Down south that would be grounds for dismissal. Seriously though, why not just stick it in the crock pot from the beginning with a whole lot of liquid smoke. OK dead serious this time...You're probably not going to get many on here saying that...
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