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  1. davidlsi

    To pull before or after reheating is the question... (Q-View with the answer now added)

    BINGO, we have a winner, man that was a great sandwich. I even a got a thumbs up from my wife.  Red Zone and pulled pork, a wonderful way to spend a Sunday with no Bear's game. SeeYa DavidLSI
  2. davidlsi

    To pull before or after reheating is the question... (Q-View with the answer now added)

    Well at the time of this posting there is a 50 - 50 split between two voters.. I am going to reheat and then pull.  Results to follow....
  3. davidlsi

    To pull before or after reheating is the question... (Q-View with the answer now added)

    I smoked a pork shoulder yesterday. I wrapped in foil at 165 and pulled from the heat to rest this at 202 degrees.  After resting in towels and in a cooler until the temps dropped to 140, I took the meat out of the cooler and towels,  I placed the foil wrapped hunk of goodness in the...
  4. davidlsi

    Kalbi or Korean Short Ribs

    I have made beef ribs several times now but could not find what I see as Korean Style.  I found two styles that are called this, I wanted the one that have the little bones slices on one side.  While at the Sam's Club on Thursday I spotted them, I picked out a nice package and started thinking...
  5. davidlsi

    Rolled and smoked my first Fatty......

    Good advice I will give that a try next time.   That seems to be true as the tomatoes started raw pretty much cooked down to nothing.  Texture was missing in the stuffing.
  6. davidlsi

    What came first ?????

    I love the idea of adding the noodles.   Your creations looks very tasty, tanks for the idea It make the hum this song while reading your post.....  I guess that dates me.
  7. davidlsi

    Rolled and smoked my first Fatty......

    I will do the insides differently next time.  The taste was great but I think the texture of bite will be improved with the onions, garlic and mushrooms not quite cooked some much ahead of time.  And I will mix in some corn meal or maybe some cheese.   But overall the tips and threads I read...
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    PA310044.JPG

    • davidlsi
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  9. davidlsi

    Food Saver Handheld deal

    Mine arrived with the extra bags I ordered.  So far I am saving a hunk of cheese and half the pumpkin seeds I roasted earlier.. Thanks for pointing this out. David
  10. davidlsi

    I hit my first homerun today......

    Sure thing.... I seasoned it with salt, pepper, onion powder and garlic powder. Then marinated it over night in soy sauce, terriyaki and some red wine I have an electric Brinkman and plugged it in about 5:30 am I have a cast iron smoke box that I filled with apple chips that soaked in water...
  11. davidlsi

    I hit my first homerun today......

    More Sweet than tangy.
  12. dave fire.jpg

    dave fire.jpg

    • davidlsi
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  13. davidlsi

    I hit my first homerun today......

     Good question...  Why as in????    Store bought, basically I am trying to learn this smoking and low and slow cooking in steps.  Once I get the feel for good results on the meat I will think about creating my own sauce. or This Brand/Flavor, We have the advantage of  a Jewel grocery store by...
  14. davidlsi

    I hit my first homerun today......

    I was up before the sun and put this boneless chuck roast on the smoker.  One full smoker box filled with soaked apple wood. Smoked it until around 1:00pm and then let it rest for about 45 minutes.   During the third quarter as the Bears were losing again we enjoyed the tender juiciness sliced...
  15. Smoked Chuck Roast for sandwiches (3).JPG

    Smoked Chuck Roast for sandwiches (3).JPG

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  16. Smoked Chuck Roast for sandwiches (1).JPG

    Smoked Chuck Roast for sandwiches (1).JPG

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  17. Smoked Chuck Roast for sandwiches (4).JPG

    Smoked Chuck Roast for sandwiches (4).JPG

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  18. davidlsi

    muffin thighs and a spatchcock

    I am going to have to try that, that was some great looking chicken.  Made my mouth water...
  19. davidlsi

    Inspired to smoke a rainbow trout...

    I was inspired this morning by Ikrus's post and when I saw the Rainbows lined up in the fish case I picked one up. http://www.smokingmeatforums.com/forum/thread/94422/smoked-first-trout A little over two hours with a constant 206 degrees, and one go at the smoke of wet apple wood chips. ...
  20. Smoked Trout (5).JPG

    Smoked Trout (5).JPG

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