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  1. petehalsted

    Nearly Perfect Brisket - Missed it by that much....

    I have had this 15.84 pound Costco Prime Brisket in the freezer since the beginning of July, waiting for me to get enough time in with the new All-Star. Today was the day. Last night I preloaded the All-Star, and the chimney with Royal Oak Briquettes and some chunks of Pecan, Apple and Cherry...
  2. petehalsted

    Another dry brisket thread... details and questions

    Look through some of Bear's Step by Step. He uses it with twice smoke hams, not sure if he has done one with brisket. Pretty simple. Take foil pan, poke some holes in the bottom, put the trimming in the pan, place pan above the brisket and as the fat renders it will drip down and baste the...
  3. petehalsted

    chicken breast loaf

    I slice mine long ways, in fact if you think about it that is normally how you carve a turkey in the first place.
  4. petehalsted

    Another dry brisket thread... details and questions

    Agree with others, leave a bit more fat on it. You can always remove fat when craving if you don't want it, but if I am at the table, put it on my plate please!. You could use Bear's "Drip Pan" with the trimmings above dripping on it, and cook fatside down, and have both sides "protected"...
  5. petehalsted

    squeeze burger with cheese (Q view)

    I have a 2 burner campchef, with Griddles for both sides, Love the thing. I will definitely give these a try, I love me some toasted cheese! I have been doing "Ultimate Smash Burgers" on mine, what I love is how quick they are to make, once you have a bunch of 2oz, balls made up you can crank...
  6. petehalsted

    Just A Heads Up, Not Sure How Long This Will Last!

    Got mine yesterday as well. Computer geek in me won out over smoker geek, and I played all day with hacking the thing. First as promised, a bit of info on how to see it from wifi, across town, state, universe. Info is Android based as that is all I use. You need a screen sharing app/Phone...
  7. petehalsted

    Lamb Loin Chops, got no idea what I am doing

    Takes PABEEF, I am feeling much better, going to be a while before the infection is completely cleared, but its going the right direction at least! No that you mention it, I don't know that I have ever had Lamb other than Australian, the only other times I tried it was during a trip to...
  8. petehalsted

    Any tips for this smoker?

    cool that is perfect for smoking, but if you want to use it as a grill also, you need a grate that will go the whole width so you can spread coals across the whole thing.
  9. petehalsted

    Any tips for this smoker?

    Sean, just want to make sure you aren't planning to just put briquettes in the bottom of the grill. You need a grate in the bottom to lift the briquettes off the "floor" a bit so air can get under them, and ash can fall down and not choke them out.
  10. petehalsted

    Any tips for this smoker?

    Lots of options for sealing, from nomex to Red RTV. I use this
  11. petehalsted

    Any tips for this smoker?

    Sounds like you are on your way! I can't give you any tips on pork tenderloins, I have only done loins. But as for smoke, what most folks use with charcoal are 2 to 3 inch chunks of hardwood. Don't soak the chunks use them dry, soaked they give off "bad" white smoke. You want them to burn...
  12. petehalsted

    Chucky dons a disguise kicks my butt yet again...

    Thanks for all the support and kind words, I knew my smoking brothers would understand my struggles. Yes the final meal was good, but I know it shouldn't be that hard to accomplish, I think Chucky is going to drive me to SV before its all over. Several have let me know over the past weeks, I...
  13. petehalsted

    3 Fatties

    Wow, now that fatty has my name written all over it!
  14. petehalsted

    Just A Heads Up, Not Sure How Long This Will Last!

    Correct, the simplest way is by using a screen/share control app. There are ones that work phone2phone, pc2phone, etc. Depending on the actual thermometer app, there might be more elegant ways to do it as well, once I get a chance to play I will let you know.
  15. petehalsted

    Boneless leg of lamb/ this weekend

    Don't mind me, I am just here to eavesdrop on the conversation, for the next time our Son request lamb.
  16. petehalsted

    Just A Heads Up, Not Sure How Long This Will Last!

    For $25 I grabbed one as well, I am sure it won't replace my Thermoworks Smoke as my primary, I also have a DOT. But there have been a few times when a couple of extra probes would come in handy, so for that price why not! Just an FYI, what some folks do with BT devices, is use an old phone, to...
  17. petehalsted

    Finally, a brisket everyone liked!

    That is definitely a thing of beauty. Congrats. Nice job on both the uniform slicing and photo skills, all around fantastic job!
  18. petehalsted

    Chucky dons a disguise kicks my butt yet again...

    That's right, the bullying continues :(:( I wanted to do beef ribs one last time this summer, only thing at Costco were Boneless Beef Ribs. Didn't take me long on my favorite smoking forum to discover I had let my Arch Nemesis Chucky sneak in the back door. I got a late start Sunday, I have...
  19. petehalsted

    Lamb Loin Chops, got no idea what I am doing

    Kris, Sounds like we have similar taste. I always say I like my meat to be meat and fish to be fish. Salmon seems to be confused about what it is. Not quite a meat profile, but not a fish profile either. I also love Gyros! Alton Brown's Gyro meat recipe is 100% ground lamb, but I have seen many...
  20. petehalsted

    Tri Tip Questions

    That is some good info no boundaries, I love reverse seared over a greek salad, But I might have to give 2 and 3 a shot, the next time we travel to an area where Tri-Tips are more common. #2 really blows me away, I would have thought it would be tough as heck, I guess all that moisture in...
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