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Smoke ring comparison
I meant to post this a few weeks ago and just now getting to it. Had a small get together with some friends. I decided to smoke a brisket and not to be out done, my friend decided to try his hand at smoking a brisket also. The dinner was at his place. He had just acquired an MES 30 and an...- jcbigler
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- Forum: General Discussion
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I need help!
Hi Nbednaz, I use a Chargriller offset. Check out some of my threads and pics. I have started using mini splits lately after I get the fire running with lump charcoal. But I started out using wood chunks and charcoal. I start my fire with two charcoal chimneys full of the hardwood lump...- jcbigler
- Post #11
- Forum: General Discussion
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A question about beef ribs
It sounds like you may be getting beef back ribs sometimes, IMPS124. You're looking for beef plate short ribs or Beef chuck ribs, which are listed as IMPS123A and IMPS130 (IMPS stands for Institutional Meat Purchase Specifications and is defined by the USDA). The plate short ribs, IMPS123A...- jcbigler
- Post #3
- Forum: General Discussion
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Worth the Money?
Yep, I've got an Ozark trail 30oz tumbler that I have been using for a few weeks now. I will often push my slushee from Sonic into the tumbler when I get to work. It stays cold and frozen all day. The only probably I have is that the ice doesn't melt fast enough to actually drink it at the rate...- jcbigler
- Post #17
- Forum: Blowing Smoke Around the Smoker.
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What is the hardest piece of barbecue to make?
What do you think is the most difficult piece of meat to smoke? Is there a piece of meat that is so temperamental or difficult that hardly anyone can get it right? Also, please don't say brisket, because it's not really that hard.- jcbigler
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Worth the Money?
I'd like to see that same test with the coolers sitting outside in 100 degree temps. I don't think the Yetis are inherently better, just want to see which performs better in an outdoor high temp situation.- jcbigler
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- Forum: Blowing Smoke Around the Smoker.
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FRIED PIES
Sounds like a good enough reason to eat more fried pies to me.- jcbigler
- Post #7
- Forum: Blowing Smoke Around the Smoker.
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Beef ribs, take 2
Next time I will definitely wrap in foil. Even with the butcher paper, these had a lot of juice and fat in the paper. More than with a large brisket. -
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