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  1. m1tanker78

    Spare ribs, cross-cut beef ribs, split chicken, salsa, and a pot o'beans w/QVIEW

    Thanks Dude; I got the mayo idea from 2 or 3 posts here on SMF. It seems to be kind of a standard option. At least that was my feeling about it. I tried it one day and liked the result so if I have the time and patience, I do a mayo and rub mix and slather that on the chicken. It really helps...
  2. m1tanker78

    Leftovers, sausage, corn, quesadillas w/ QVIEW

    Good one Laurel; Thanks. ;) You're too kind Rivet. I appreciate the compliment. Tom
  3. m1tanker78

    Can it be? Another Pastrami thread? You better believe it.

    I was afraid to open up this thread because I knew my gut would start growling and I'll end up eating dinner again, LOL. Very nice pics, they seriously got my mouth watering. for a job well done. Thanks for sharing, Tom
  4. m1tanker78

    The beginning of my smoker

    Man, smoker builds get me fired up (no pun intended). Looks like you're well on your way. What equipment do you have at your disposal? Keep us posted. Tom
  5. m1tanker78

    just about finished my sausage smoker(pics)

    Very nice rig DownUnder! I'm assuming it's about 4' tall and around 20"wide. You could get away with fabricating a deep rectangular box that would fit at the bottom. Let's say minimum 8" deep. You can then set a coal grate inside the box 2 or 3 inches down from the top. Cut some slots/holes...
  6. m1tanker78

    Smokey Cheesy Hashbrowns Caserole W/Qview

    Hey Ron, you did a good deed in the name of science. I think some cream of mushroom will balance things out and give you the result you wanted. So Carol gave it a thumbs down??? So it came out a little dry???................ Ron, this has 'fatty' written all over it... How 'bout it?? Take...
  7. m1tanker78

    Brisket fail

    GL, sh*t happens, friend! I hope you didn't toss it out. It can be sliced/cubed and made into a killer stew. There's a multitude of other things you can do with "tough" brisket - just use your imagination. Next time, I wouldn't put that much faith in a thermometer - I don't care what brand it is...
  8. m1tanker78

    Leftovers, sausage, corn, quesadillas w/ QVIEW

    Today's lunch was yesterday's leftover spare ribs and cross cut beef ribs, corn on the cob, cheese sausage, and quesadillas. Here are some pics.... Lunch in the smoker: Sausage done: Yesterday's leftovers done: Corn on the cob done: Quesadillas, crispy outside, soft inside -...
  9. m1tanker78

    Spare ribs, cross-cut beef ribs, split chicken, salsa, and a pot o'beans w/QVIEW

    I smoked/grilled everything straight through - no foil. The salsa is comprised of onion, cerrano and jalapeno peppers, tomato, beer, and salt. All mashed with a beer bottle - good stuff. My raw materials: Split chicken quarters slathered in mayo/rub mix: Checking on the spares a few...
  10. m1tanker78

    Beef Barbacoa (tongue & cheek meat) Tacos w/ QVIEW

    Thanks MG. This is the first time I hear of such a thing. I can't even imagine putting cheese on BBCoa. Like putting ketchup on ice cream! Now, every once in a while I'll mince some radishes and mix it in with the onion and cilantro. That's about as far as I'll deviate from the traditional...
  11. m1tanker78

    Beef Barbacoa (tongue & cheek meat) Tacos w/ QVIEW

    Continuation...... BL goes great with barbacoa (with almost anything, actually)... After pulling/slicing up.... Taco consists of barbacoa, onion, cilantro, lime juice, salsa, salt, & pepper. YUM! I realize it may look nasty to some but you have to believe me, this stuff is a...
  12. m1tanker78

    Beef Barbacoa (tongue & cheek meat) Tacos w/ QVIEW

    I finally got around to making some smoked barbacoa the other day. I was inspired by another post a few weeks back (Mgwerks, I think) although I made it differently. I normally make it in the crock pot but my family had been nagging me to try making it in the smoker. The smoke yielded quite a...
  13. m1tanker78

    Beef Ribs Vertical Style

    All-around awesome, point-worthy beef rib thread man. I've been meaning to do some smoked cabrito hung in the smoker. Thanks for inciting a severe hunger right before lunch, Tom
  14. m1tanker78

    Meatloaf beetloaf I used to hate meatloaf

    Well, if you don't want the meatloaf, you can express it to me w/ some dry ice But seriously, it looks like it came out great. I'm sure the pork and veal mixed in gave it some character. Thanks for sharing the pics, Tom
  15. m1tanker78

    I miss you guys!!! *sniff* *sniff*

    I've never been away from SMF this long (only a week or so but seems like an eternity to me). I've been busy with the new baby and entertaining family and guests from out of town. In spite of all the commotion, I've managed to fire up the smoker 2 or 3 times - just haven't had time to post the...
  16. m1tanker78

    Cut the umbilical cord again - w/ COO VIEW

    I'm baaaaaccccck! Man I have a lot of catch up reading to do. Mrs. Tanker and I brought our 2nd son home last night. Fun times ahead ;) We're just as excited and happy as we were the first time around only this time a little less scared. Here's a couple of pics...... Me holding the newest...
  17. m1tanker78

    Hello All

    You fell off the wagon, huh? Couldn't stay away from this place too long Welcome back, Tom
  18. m1tanker78

    Hey Ooooo

    Welcome to SMF; nice smoker you all acquired! I'd take a wire brush to the grates to get as much loose rust off as I can. Slather some lard of the grates then warm 'em up in the smoker. All the while keep a foil pan with lard in it heated in the fire box to deposit a thin layer of grease...
  19. m1tanker78

    invalid avatar file

    Works for me now Tom
  20. m1tanker78

    Half a small brisket, do the same rules apply?

    Welcome to SMF Papoo. I'm assuming that the part you'll be smoking is the flat or a portion of the flat. I'm also assuming that it's "super trimmed" or "market trimmed". If that's the case then you've got 2 or 3 negatives going for ya. It's not anything to worry about. Just that if you try to...
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