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  1. m1tanker78

    ShooterRick's Copperhead Snakebite Chicken LegQuarters w/QVu

    Nice score Rivet; the CLQs look delicious - especially the snake bite ones. Thanks for posting the link to the rub recipe. Tom
  2. m1tanker78

    12 bCloves Of Garlic Stuffed Leg Of Lamb - Early Easter W/Qview

    Ron, I was waiting for the follow-up on this one and it looks delicious. to you for making my stomach growl right before bed. Thanks for sharing, Tom
  3. m1tanker78

    Smoked Then Seared Beef Fajita Tacos w/QVIEW (pic-heavy)

    I appreciate the kind words guys. Jeanie, Ron, and TXbbqMan, thank you for the generosity ......... Don't feel bad man, we get snow here too! It's a phenomenon that occurs every 120 years. LOL But seriously, I hope the weather gets better for you all. It's a bit akward and at the same time...
  4. m1tanker78

    Sunday Pulled Pork w/ Q-View

    POINTS to you BT. Those are some good pics man. I especially loved the one that's freshly unwrapped - with the steam and all. Nice setup with the PP center piece. I'd sure like to have been sitting at that table.....hehehe Thanks for sharing the QVIEW, Tom
  5. m1tanker78

    Smoked Then Seared Beef Fajita Tacos w/QVIEW (pic-heavy)

    You got that right! LOL ;) Tom
  6. m1tanker78

    Smoked Then Seared Beef Fajita Tacos w/QVIEW (pic-heavy)

    If this had been a planned smoke, I would have done exactly that. The good news is that I have another 4# in the freezer.
  7. m1tanker78

    Great Forum!

    Welcome Buffalo; nice to have experienced folks join us and add to the knowledge pool. You found a gem here! Tom
  8. m1tanker78

    Smoked Then Seared Beef Fajita Tacos w/QVIEW (pic-heavy)

    --==++CONTINUATION++==-- The results: The foil pouch: Smoked tortillas: An ice cold refreshment: The taco!: I hope you all enjoyed the pics - I didn't realize I'd taken that many. The family and I really loved the grub. Thanks for checking in and enduring my QVIEW, Tom
  9. m1tanker78

    Smoked Then Seared Beef Fajita Tacos w/QVIEW (pic-heavy)

    This was kind of a spur of the moment smoke. To be smoked was:Approximately 2# out of a 6# pack of beef plate skirt.Foil pouch containing onion, chives, jalapeño, and carrot.Flour tortillas for the tacos.I changed up my usual beef marinade a bit and liked the outcome. I mesquite smoked the...
  10. m1tanker78

    Carnitas!

    Dooood..........Sweeeeet!!!!! POINTS! Tom
  11. m1tanker78

    Did I buy the wrong thing?

    Yep, you bought a portion of the flat portion of a brisket alright. What you look for when you're at the store is a 10+lb pack of brisket known as a 'packer'. Don't buy the 'super trimmed' or 'market trimmed' ones. You want a good fat cap and marbling on the cut. Personally, I'd hit that flat...
  12. m1tanker78

    how big for the exhaust

    Hi Kris, in my opinion (and own experience), it's almost impossible to build an exhaust that's too big. On the other hand, too small of an exhaust can have devastating consequences (creosote flavor). Another thing is that it depends on what type of smoker it is, how big the cooking chamber is...
  13. m1tanker78

    1st spare ribs w/ Q'Vu

    Nicely crafted ribs there Scoob! POINTS to you for that early afternoon stomach growl. FREEEEEEEEEEEDOOOOOOOOOMMMMMMM!!!!!!!!! LOL
  14. m1tanker78

    Bird, Ribs, Chops, and peppers - Lots of Qview

    POINTS for that beautiful QVIEW BBQE! Everything looks outright delicious. Thanks for sharing that with us, Tom
  15. m1tanker78

    invalid avatar file

    I get the same "invalid file" message when trying to upload a GIF that's 75 x 75 pixels and just over 1Kb. I even tried all other formats and same error message. It's probably toward the bottom of Brian's list since it's not a critical component of the forum. I also see that we're back to the...
  16. m1tanker78

    Smoked Snake Bitten Chicken Wings

    Way to go Dawn; the finished wings look intensely flavorful. Tom
  17. m1tanker78

    smoked chickens seem "mushy" - any diea why?

    Been there before, how frustrating it is! It's the brine. Simple as that. Ever since I stopped brinning, I've never ended up with mushy chicken. One thing that I noted back in the brine days is that if your brine is hot or even slightly warm when you dunk the chicken in, it WILL turn out mushy...
  18. m1tanker78

    Barbacoa!

    POINTS from one fellow South Texan to another. Most of the 'real' barbacoa that I've made has been from lengua (tongue meat). I hit it with a combination of smoke & steam. Tongues also come out great in the crock pot with fresh herbs. In Northern Mexico and around here, barbacoa is a traditional...
  19. m1tanker78

    pecan wood

    Way to go Tank! I got ahold of a bit of already seasoned pecan wood last fall and used some of if for my TG turkey smoke. Nothing like pecan on poultry man.... Tom
  20. m1tanker78

    It's Here!!! My 12 inch D.O.! -view

    Congrats Guvna, CI pans and DOs are some of the only items left in existence today that you'll probably hand down to your children or other loved ones. My greatest present this past Xmas was a set of 3 CI Pans with matching CI lids that my Mother-In-Law gave me. They're strictly mine and are...
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