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  1. tbrtt1

    Boneless Tomahawk & Turf!

    Very nice,
  2. tbrtt1

    Survived a week in Vegas,

    Been there done that. Literally. Well......, The trade show part. And the Vegas part. And the Tradeshow in Vegas part. And the food part (though I have had excellent food in Vegas as well). A punishment to rival death.
  3. tbrtt1

    Gotta hemi in ‘eir?

    Thanks. Much obliged.
  4. tbrtt1

    Never ending smoke

    Yeah, probably not really at 225*. If it is soft, then it’s probably ready.
  5. tbrtt1

    Gotta hemi in ‘eir?

    Just a quick post to signal that I am alive and still smoking. I pop my head up every now and again with a comment or two. But I scored a half of a brisket. Or approximately so. It was a nice point with a bit of a flat. I have lamented, and on this site more than once, about the price of beef...
    • tbrtt1
    • Thread
    • Replies: 8
    • Forum: Beef
  6. tbrtt1

    Ope! Howdy from Wisconsin!

    I’m it’s always the quiet ones. Lurking in the shadow, top notch setup and fantastic looking Q! Nice Wecome from Texas (where I live) and Louisiana (where I am from).
  7. tbrtt1

    I figured I should give a follow up since I posted it in the open forum (prostate biopsy)

    Best one luck, Doug and you have my prayers. I was a radiation therapist and medical Dosimetrist for ~7 years. I have been on the commercial side the last, well, couple of decades. PSA tests are easy to do, and does not require anything special. The same blood they draw for all the other...
  8. tbrtt1

    Osso Buco....my turn....pic heavy

    Outstanding. I love braised meat and I love shank meat. Port, beef, veal....I like it all. Braised shank?? Fahgitaboutit!
  9. tbrtt1

    Down for the count-at least two months.

    LOL. X-Ray techs generally know bones very well. Like........., not just know all the bones, but very specific parts of the bones. Knowing the anatomy well is how you determine if the x-ray is clinically acceptable for a radiologist to read and dictate a clinically accurate report/impression...
  10. tbrtt1

    Crispy Pork Belly "OMG" and SD sub buns with Pico de Gallo

    That is simply outstanding. Bravo. I love me some pork belly.
  11. tbrtt1

    Down for the count-at least two months.

    That is a total bummer. But 30 years has allowed for some advancements in surgery, hardward, and general rehabilitation. Having once been a real radiologic technologist (and a radiation therapist), I appreciate the pics of the radiographs. Looks like your fib has a spiral fx. Your tibia does not...
  12. tbrtt1

    American Country Style Dry Aged Bacon is done

    Wow. Epic. Really nice looking stuff.
  13. tbrtt1

    Bucket List Dino Ribs

    I loooooove beef ribs! Very nice.
  14. tbrtt1

    Jeff's Nduja Stuffed chicken Breast With Alfredo Sauce over Garlic Wilted Spinach

    👏 bravo!
  15. tbrtt1

    A New Orleans Icon - Homemade Version

    Thanks Chile. I seem to rotate between RB, shrimp and oyster when I spend several days back home. The Peacemaker is very good as well, with fried shimp and oysters, dressed, off course. For the uninitiated, dressed is lettuce, tomatoes, pickles and mayo. Hot sauce of some sort will usually be on...
  16. tbrtt1

    Brisket Flat-9+ hours?

    I have injected briskets, but it has been a while. I have used commercial projects with sodium phosphate and I found that they do help retain moisture, but they all impart a flavor of some sort. Even the plain sodium phosphate injections. Brisket is one think I prefer not to alter the flavor...
  17. tbrtt1

    Brisket Flat-9+ hours?

    Lots of factors that could be at play here, in my most humble opinion, and it appears several others. 1- The thickness of the flat usually has more influence on the cooking time as opposed to the weight. Imagine a 4 lb flat that is 1/2 inch thick but 2 feet long. I know, crazy example, but you...
  18. tbrtt1

    Happy New Year

    Love the pic of that plate. I would and could easily inhale the plate. And I mean, the plate, the food on it, and even a napkin or two. I am a pig and that is my kinda grub. Well, to be honest, most food is my kinda food. But I digress. Point.
  19. tbrtt1

    A New Orleans Icon - Homemade Version

    Thanks Steve.
  20. tbrtt1

    A New Orleans Icon - Homemade Version

    Thanks jcam22. I prefer the Cajun Crawtaters, which was the original flavor when Zapps first came out. If not mistaken, that was the only flavor (maybe plain too) in the beginning. A bit more useless trivia: Zapp's started in Gramercy Louisiana (half hour west of NOLA on Airline Hwy.) ~ the...
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