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  1. fired up

    Whole ribeye info..

    Depends on the grade of meat. Prime, choice, or select? For select that would be a decent price, Choice would be a good price, Prime would be an outstanding price.
  2. fired up

    Greatest Smoke Ever

    The one I am most proud of would be my entry for an older fatty throwdown. My Gyro on a stick fatty. Here is a link to the post that shows the whole process http://smokingmeatforums.com/forums/...ght=gyro+fatty
  3. fired up

    Italian beef with bottom round

    I find that it is much easier to slice when it is cold. Also all of the fat drippings in the roasting pan will solidify, making it much easier to remove. Also make sure that you slice it against the grain.
  4. fired up

    Italian beef with bottom round

    I do mine as thin as I can and still get a decent slice, don't shred it with the slicer.
  5. fired up

    Italian beef with bottom round

    For sliced italian beef I cook it to around 120 degrees, let it cool overnight and slice the next day. Then reheat it in the Jus until cooked through.
  6. fired up

    n00b Smoker from Indy

    Welcome aboard from another Indy smoker! Send me a message sometime and maybe we can have a cookout. Or if you want to come over and see how I do things you are more than welcome.
  7. fired up

    Happy Birthday travcoman45, Meat Hunter, Div & Jerimiah

    Happy Birthday guys!
  8. fired up

    First time smokin salmon w/qview

    You should have entered it into the throwdown!
  9. fired up

    If I could pick the throwdown category it would be?

    Ok, thats 2 votes for fish. In case you guys did not notice, THIS months category is FISH AND SEAFOOD.
  10. fired up

    If I could pick the throwdown category it would be?

    Fish? What a great idea!
  11. fired up

    If I could pick the throwdown category it would be?

    Hi guys and gals, I thought it would be a good idea to hear what you guys would like to see as a category for upcoming throwdowns. And yes, there will be a fatty throwdown later this year.
  12. fired up

    Italain Beef and Sausage...

    Nice to see a real Italian beef, not that shredded stuff. Points!
  13. fired up

    Official SMF February Throwdown

    We are halfway through the month and no entries have been submitted. Guess I am going to have to get in on this one.
  14. fired up

    Dogs...What breed do you have and whats their name

    Here is our pup Banjo. He is Chesapeake Bay Retriever/Austrailian Shepard mix. Here he is at 8 weeks Here at 16 weeks (today)
  15. fired up

    What a great Valentine's present

    Awesome! I just got a copy last week. Now I need a grinder and stuffer lol.
  16. fired up

    Official SMF February Throwdown

    One entry per person. However, your entry could be a platter with many kinds of seafood on it.
  17. fired up

    Newbie from In

    Welcome aboard from Indianapolis!
  18. fired up

    In case you have not heard.

    Hey! There is a Fish and Seafood throwdown going on this month! Lets start seeing some entries! Only 18 days left and I have not received a single entry.
  19. fired up

    More burn for your buck

    I use a cheap cake pan for my wood box and use only chunks in it. Just cover with foil and poke a few hole in it.
  20. fired up

    Mexican Mole Sauce

    Authentic red mole has about 25 ingredients and takes over 3 hours to make. It would take me half an hour to type out all of the steps it involves. I suggest picking up a copy of "Authentic Mexican" by Rick Bayless. This is a great book for authentic Mexican cooking. It features several...
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