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  1. Brisket sliced.JPG

    Brisket sliced.JPG

    • chris_harper
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  2. chris_harper

    Brisket, pork ribs, a fatty, ABTs

    Here are the ribs, sliced up. I had to take a few test tastes. :) These are stacked in the foil pan. The bottom right corner they are not stacked. They are just thicker ribs in that corner. Brisket pics tomorrow!
  3. Ribs sliced up.JPG

    Ribs sliced up.JPG

    • chris_harper
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  4. chris_harper

    Kansas City trimmed spareribs out of the smoker

    Here are the ribs sliced up. Now waiting for the brisket to hit 200°. I have a thread in the beef section for it and the ABTs and fatty.
  5. Ribs sliced up.JPG

    Ribs sliced up.JPG

    • chris_harper
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  6. chris_harper

    Kingsford charcoal

    The Wally World closest to my house has that Kingsford deal alot. I buy that 2-bag deal all the time. I use it to get my fire going, then it is straight mesquite wood.
  7. chris_harper

    My first shot at hotdogs!!! with Q view

    Those look so good. I will take mine on a hot dog bun with a line of Jeff's sauce down the middle instead of mustard. Or mustard is fine as well.
  8. chris_harper

    First brisket - need additional information :)

    Your smoker is a vertical? Smoke one fat side down and see how it comes out. I always smoke my briskets fat side down. Keep the smoker 225-240°. Use less wood. A couple of small pieces at a time should do it. You are using the wood for smoke, the electric part takes care of the heat. For a rub...
  9. chris_harper

    Brisket, pork ribs, a fatty, ABTs

    Just foiled the ribs, added some apple juice with teriyaki sauce in it. Put the temp probe in the brisket- it is reading 164°.
  10. chris_harper

    Brisket, pork ribs, a fatty, ABTs

    Here are some teasers. :)  
  11. Brisket_ribs in smoker.JPG

    Brisket_ribs in smoker.JPG

    • chris_harper
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  12. Fatty sliced.JPG

    Fatty sliced.JPG

    • chris_harper
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  13. ABTs.JPG

    ABTs.JPG

    • chris_harper
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  14. chris_harper

    Brisket, pork ribs, a fatty, ABTs

    Got a packer today, just a hair over 10-lbs (10.08 if I remember right). Got two slabs of Kansas City trimmed spares also. They should have been $2.97/lb, some were marked at $2.48/lb. Got two dozen ABTs stuffed with ColbyJack cheese, and a Sage fatty. All in the smoker right now. Put the ABTs...
  15. chris_harper

    appetizer ideas plz for 50 high scool seniors

    ABTs are a finger food in my book.
  16. chris_harper

    Ok..got a smoker..got a rack of ribs...

    Harper is fine, lol. So you have a horizontal offset. That is the only smoker I have used. First a homemade one, and now I have a Char-Griller smoker.  You have the Duo Jr? I looked at one when I bought my Char-Griller. My oldest brother has the Char-Broil Duo, the big one. I prefer the 3-2-1...
  17. chris_harper

    Ok..got a smoker..got a rack of ribs...

    What smoker you have? What kind of ribs? An $89 smoker can be a good one. Might have to do a few mods to it, but that is the case with almost any store bought smoker.
  18. chris_harper

    Typical Newbie Brisket Questions

    My opinions:  I smoke mine fat side down. I use Jeff's rib rub on my briskets. Slather some yellow mustard on it and put the rub all over it. I have never marinated or injected a brisket. You can foil or not. If you foil it once it hits 160° it finishes quicker. I usually put mine in an...
  19. chris_harper

    Got my seeds started in the house

    Heya Rich! I do have a heating pad, but don't think I need it. I checked yesterday and the tomatoes already have sprouts! I just started them like last Wednesday.
  20. chris_harper

    Got my seeds started in the house

    LOL, I don't have any of the canning tools yet. Mushy is not my thing either. The only ones I eat from the can, or jar, is the nacho rings. Otherwise I prefer fresh. I have been reading in the canning section, reading all I can on canning/pickling peppers.
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