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  1. petehalsted

    2 Meatloaves - 1 plain smoked, 1 Philly Cheese Steak Stuffed

    Thanks everybody. I did 2 slices of bread soaked in 1/2 cup milk + 2 eggs for 2 pounds meat . (Doubled that for the 4 pounds I did). I was worried about that giving the philly one to much of a meatloaf profile, but it is absolutely fantastic. Family in and out all day today, I am sure there...
  2. petehalsted

    2 Meatloaves - 1 plain smoked, 1 Philly Cheese Steak Stuffed

    Requirements for this smoke were no pork, no weave. Second smoke in new smoker. I asked a question about binders a couple days ago, no strong consensus, so I decided to use my base meatloaf recipe for both. Used 80/20 Ground Chuck They felt a little loose, think I got heavy handed with the...
  3. petehalsted

    Thanksgiving Cajun Smoked Turkey

    That is one pretty bird! How long did it take at that temp?
  4. petehalsted

    Baby Back - Couple of questions

    FYI, Thermoworks also has a needle probe https://www.thermoworks.com/TX-1002X-NP if you have a DOT or a SMOKE that makes it easier to get a "leave in" probe in the ribs. I actually like the needle probe better for most things, because it has a silicon wrapped wire instead of stainless, it is...
  5. petehalsted

    Help needed with a Full Packer Brisket

    Are you sure after a bit of trimming it won't fit in your MES 40? I thought a MES 40 was big enough for a full packer. If it is real close to fitting, I would consider just trimming an inch or 2 off the skinny end of the flat and saving that for some chilli,beans, etc.
  6. petehalsted

    First Smoke on new Rig - Leg Quarters

    Chile you nailed it with the Chicken gravy suggestion. Thank goodness I don't live on the coast anymore. You are a bad enough influence just on me as is! As I suspected one of the Leg Quarters didn't survive the night, but there was 1 lonely quarter left this AM. Pulled the chicken, ate the...
  7. petehalsted

    Baby Back - Couple of questions

    Meat side down in foil. Easiest way to get FOTB is adding time in the foil. I don't remember what Al's temps were for each stage but would say adjust the temp up for when you remove from the foil will get you there. BB, should be done closer to 4 /12 - 5 hours than 6.
  8. petehalsted

    Ground Beef Fatty - Binder?

    When I got them made yesterday they felt a little looser than I wanted, I think I got heavy handed with the milk I soaked the bread in, so wrapped in plastic and left them in the fridge last night to tighten up some. I plan B'd it with some Chicken Leg quarters, and will be doing the meatloaves...
  9. petehalsted

    First Smoke on new Rig - Leg Quarters

    Thanks everyone. The full width baffle makes for much easier temp management. Last time I played with fire, was quite a few years ago with an cheap offset, that was like being a 1 legged man in a butt kicking contest. Adjustments took so long to take hold, you kind to be a fortune teller, to...
  10. petehalsted

    First Smoke on new Rig - Leg Quarters

    Been playing with fire all week and finally felt I had things dialed in enough for my first smoke. You can see info on the new rig here I originally planned on doing 2 meatloaves, one stuffed, one normal. But they felt a little loose after I mixed them, so I decided to leave them in the fridge...
  11. petehalsted

    Ground Beef Fatty - Binder?

    Sorry guys had a bad experience with Turkey Bacon once, it ain't allowed in my house! Wife bought some when she got a wild hair to "eat healthier". Being the good husband I attempted to fry it up in my carbon steel pan, the "grease" that came out of the bacon promptly ate all the beautiful...
  12. petehalsted

    Ground Beef Fatty - Binder?

    Going to do a couple of Fatties as the maiden smoke with the new smoker. Doing one as a basic smoked meatloaf. The other one, I want to stuff with something, thinking about doing a Philly Cheese Steak version, so would stuff with cream cheese, provolone, onions and peppers. I can't use pork...
  13. petehalsted

    My New Rig - American Barbecue Systems All -Star

    After the above pics, I took a green scotch pad and scuffed up the entire exterior, paying close attention to the spots that had some surface rust. Wiped the residue off with acetone, removed all the stainless, taped everything else that needed it. Then used a can of high heat paint I picked up...
  14. petehalsted

    My New Rig - American Barbecue Systems All -Star

    Here's some pics first thing this AM, All cleaned before touch up painting. Original owner was a saucer, based on the caked on stuff on the grates, but that should be a surprise seeing as how it came from dead center of Missouri, and they do like their sauce in MO! I am guessing he also had a...
  15. petehalsted

    Slow Burn Honey BBQ Wings

    I thought they looked good after smoking, then I scrolled down and saw the money shot, WOW, those wings look fantastic!
  16. petehalsted

    Making A Rub

    As others have said, all to your taste, but for basic SPOG, its 1 to 1, is good starting point. One tip with talking Kosher Salt and Coarse Black Pepper, its 1 to 1 by weight. The brand of the Salt and the grind of the pepper can make a big difference in what a Tablespoon weighs.
  17. petehalsted

    My New Rig - American Barbecue Systems All -Star

    No pics tonight, will take some tomorrow, let's just say smoker is now clean, I am not. Really liking some of the engineering details on this smoker, can't wait to fire it up. Going to touch up the paint tomorrow AM, then it will be time to re-season and start playing with fire.
  18. petehalsted

    Smokin' the Dutch way!

    Looks like you don't need any help from us American's, seems you got things figured out pretty well. Can you share with us what your using for a smoker, wood, etc.
  19. petehalsted

    First time wings

    They look great. Here's a suggestion for you that might be a happy medium for you and the family. In Dallas last year I ate at a place that had Lemon Pepper buffalo wings, and I said what the heck I'll bite. OMG!! it took wings to a whole new level for me. They are basically just Lemon Pepper...
  20. petehalsted

    My New Rig - American Barbecue Systems All -Star

    Now that we have a semi-permanent summer spot for the RV, I can put a chunk of Iron on it. Craigslist find, it has the pneumatic wheels upgrade and custom cover. Just needs a good cleaning, touch up paint on a little surface rust, re-seasoned, and we she will be ready to go. All it took for me...
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