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  1. chris_harper

    Brisket?

    If I could buy just the point, not corned, I would use it for chili verde.
  2. chris_harper

    Brisket?

    Like was already said, the "brisket" is a packer. Butchers sell the "flat" and the "point" separate. Here, you can buy a packer or a flat. You can get flats, and points, cured for corned beef. I always buy a packer, in the 8 to 12-lb range. I smoke mine to 195°, measured in the flat. I slice...
  3. chris_harper

    SoFlaquer

    I asked this same question a couple of months ago. Dutch gave me a good answer, but I forget what it was now.
  4. chris_harper

    Hello from Texas

    Welcome to the SMF, from a fellow Texan. Where 'bouts in Tx are ya? I'm in Waco.
  5. chris_harper

    Speaking of Spam...

    There is a few things I will not eat, because of having to eat it so much when I was growing up. Spam used to be on that list, until I smoked a can. Now I like to smoke a can every now and then, just to eat as a snack.
  6. chris_harper

    Smoked worms!

    I have thought of starting a thread like this one before. I don't why I didn't though. I just have a smart-a$$ mouth sometimes, and have a sense of humor to go with it.
  7. chris_harper

    Just made Jeffs BBQ Sauce...

    Here you go, try this.
  8. chris_harper

    Just made Jeffs BBQ Sauce...

    I bought me a plastic funnel (the kind you use to add oil to a car). I washed it in hot soapy water, and it stays in my "BBQ drawer" in the kitchen. I use it for one thing- pouring Jeff's sauce into my container I bought just for that sauce. The container is a 2-quart bottle, with a pop-up...
  9. chris_harper

    The Genie and the Texdan (It's only a Joke)

    Now that is a good one!
  10. chris_harper

    Jeffs rub and sauce recipes....

    Whenever I smoke spares, I never trim them first. I remove the membrane, apply the rub, and smoke 'em. Come out good to me. And the wife. And the baby.
  11. chris_harper

    Char-Griller offset smoker

    That is what I did. I took a 55-gallon drum, and bought the fire box for the char griller and put it on it. I have no problems gettting to 350° smoker temp. See sig pic, or go to the galley, and click on my album.
  12. chris_harper

    Purchasing meat...

    I have bought briskets, butts, and ribs from Wal-Mart- with no problems. I prefer my big grocery store, but I will get it at Wal-Mart if in a hurry- or the grocery is out (has happened).
  13. chris_harper

    HELP! My wife is doing Weight Watchers!!!!

    A long time ago, I started working out with weights. My goal was to reduce body fat percentage, while maintaining my weight. I started my own version of the Atkins diet- low carbs, high protein, didn't pay attention to fat levels. I drank alot of protein shakes (Myoplex Deluxe); ate alot of...
  14. chris_harper

    Jeffs rub and sauce recipes....

    When in school, I took "home ecnomics" in the 8th grade. We were taught that for brown sugar you always pack it. For the rub, I use turbinado sugar instead of brown sugar.
  15. chris_harper

    Did you survive New years eve?

    Man oh man. We had vodka; some stuff in a bottle that is blue- made with 151; jaggermeister; red bull; orange juice; bud light; and wine coolers (for the wife). But, I am still here. I do not even have a hangover. I fell asleep around 1 a.m.
  16. chris_harper

    just a thought

    We have a 1.5-quart that we use for chili con queso; and a 7-quart that we use for everything else. I use it for Chile Verde. My wife put in some pinto beans last night- we are about to eat, as soon as the cornbread is done. For the pinto beans she does this: Brown and drain 1-lb ground beef...
  17. chris_harper

    Rib Time

    Mmmmm, I loves me some ribs. What kind you doing? Will be waiting for the Q-vue.
  18. chris_harper

    Happy Birthday, Glued2It!

    Happy Birthday, Jeremy!!! Hope you have many more.
  19. chris_harper

    First meatloaf and ABTS!

    Looks good. I love smoked meatloaf, but the wife doesn't like it. I need to do one just for me.
  20. chris_harper

    SoFlaQuer's Chili Verde Piggie Style

    That looks good, Ron. I finished off my chili verde today. We have fresh tomatillos here year round. The only thing I can't find here is the green chili powder. That is kinda funny, eh.
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