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  1. SCB3.JPG

    SCB3.JPG

    • superdave
    • Media item
    • Comments: 0
    • Album: SD's Sunday Smoke - Pastrami
  2. superdave

    8lb pork butt cooking too fast!! Please help!

    prosio33, did everything turnout alright? 
  3. superdave

    Canning smoked fish

    I love it as dip for crackers.  Some of my friends like to eat it right out of the jar or on salads. 
  4. SD's Sunday Smoke - Pastrami

    SD's Sunday Smoke - Pastrami

  5. superdave

    SD's Sunday Smoke - Pastrami

    My turn to put out some pastrami for World Series sandwiches tonight.  Just getting the smoker heated up so the show is about to get started.
  6. SCB1.JPG

    SCB1.JPG

    • superdave
    • Media item
    • Comments: 0
    • Album: SD's Sunday Smoke - Pastrami
  7. SCB2.JPG

    SCB2.JPG

    • superdave
    • Media item
    • Comments: 0
    • Album: SD's Sunday Smoke - Pastrami
  8. superdave

    Canning smoked fish

    Well, did the last of what was in the freezer to make room for holiday meat.  Made 15 pint jars.
  9. KannedKoke3.JPG

    KannedKoke3.JPG

    • superdave
    • Media item
    • Comments: 0
    • Album: Canning smoked fish
  10. KannedKoke2.JPG

    KannedKoke2.JPG

    • superdave
    • Media item
    • Comments: 0
    • Album: Canning smoked fish
  11. KannedKoke1.JPG

    KannedKoke1.JPG

    • superdave
    • Media item
    • Comments: 0
    • Album: Canning smoked fish
  12. superdave

    Ribs for work

    IMO, the "1" is not literal.  My ribs are essentially done after 3-2.  Like I said, 1 is done on the grill for marks and caramelizing any sauce.  Sometimes I don't even do the "1" and go straight to the table after 3-2. 
  13. superdave

    How many fatties for 28 people ?

    Cooked weight was probably close to 15 lbs and I was going to guess a 1/2 pound per person. 
  14. superdave

    Fresh Corn Fritters - the Perfect Side Dish!

    After thinking about it, all day, I've concluded that I want a small dollop of cilantro or chipotle ranch as a tartar sauce of sorts. 
  15. superdave

    First Time Smoking Short Ribs

    Sounds like it was a great day for you.  I've been working up the courage to try some beef ribs or short ribs if I could find the right price.
  16. superdave

    First Brisket, HELP!

    Monitor internal temp and you will be fine.  I've always wrapped with my briskets in the final stage until my 202 internal temp.  Once you have reached that point, let rest in an ice chest with towels and it will stay hot for a couple hours. 
  17. superdave

    Going to do another Pastrami

    I hate it when that happens.  If you feel like making a post on the "Fails" thread, just remember that there is always hash for breakfast. 
  18. superdave

    Smoking fails

    Just saying burn't nuts makes a chill go down my spine. 
  19. superdave

    Will 750 watt

    Bigtuna, since no one will stick their opinion in here, I'll say that only if it is the dead of Winter and you live in a cool climate.  There are a number of smokers on the market that only provide a 700W element and that is to provide heat for a hot smoke. 
  20. superdave

    8lb pork butt cooking too fast!! Please help!

    One of Jeff's posts about one of his best pulled porks was the time he stopped the cook when he pulled the meat to wrap and finished the next day.  When you are ready, don't be afraid to pull out of the smoker, foil wrap and finish tomorrow in the oven. 
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