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  1. retread

    My Memorial Day Butt - first time for foiling

    I really miss the crusty bark, but a 7.8 pound butt was done in 12 hours.  The other really good thing was that a lot of the "pan gravy" was held in the foil.  I added that to the leftover meat, once I pulled it and my bride hasn't stopped raving.  I'm torn. I like em both. To everybody else...
  2. retread

    My Memorial Day Butt - first time for foiling

    Actually started several months ago when I got a good deal on a butt.  Kept it in the freezer for an "opportune time" and friday evening I decide this was it so I hauled it out and started the defrost in the fridge.  Sunday night, I had this: built my rub: I don't use mustard so this is...
  3. retread

    GOSM Paint bubbling?

    I've got the same on my GOSM big block.  I don't think it's bubbling paint, though, because it smells really smokey. My guess is that it's creosote or some kind of condensed byproduct of smoke.
  4. retread

    Lump Charcoal question

    There are complaints about Cowboy Lump, but, I use it and haven't had bad experiences.  Yes, I do see pieces that have been run through a shaper and look like pieces of molding, but I have never seen any with stain or shellac or any chemical treatment. It works for me!
  5. retread

    Best in smoke

    No, I mean the chefs are required to do their job in 4 hours in this episode. I gotta admit the first thing that came to my mind was ABT's
  6. retread

    Best in smoke

    Four hours!!!!???????
  7. retread

    Broiled Shad Roe (with Bacon)

    Ditto,,,,(but I hope he doesn't see this) {From Chef Willy} I dunno, I'll eat anything that doesn't eat me first and that I'll give a run for its money!  {Except, maybe, for lima beans}
  8. retread

    Spice barn

    We store our main stocks in the freezer, here at chez Retread
  9. retread

    First time RIBS!! W/QVIEW thanks for all the advice!!!!!

    When I foil, the liquid I add is a 1/2 apple juice 1/2 bourbon mix
  10. retread

    It's been a long while

    I followed the whole thread of your build and  my bride and I came down and ate there (reasonable drive down from Methuen).  It was an afternoon, so no performance but good food.
  11. retread

    It's been a long while

    If anyone is interested, his restaurant is in Brighton, Massachusetts (close suburb of Boston), 351 Washington Street.
  12. retread

    GOSM Big Block

    There was a thread about this in January.  I did a search with Primo and gasket and found it.  here's the link: http://www.smokingmeatforums.com/forum/thread/101028/gosm-big-block-door-gasket-mod-results I have not done this mod myself (though I am still thinking hard about it) What I do...
  13. retread

    round 2 lol (pork loin chops}

    Please tell me your thermometer reads in celsius!
  14. retread

    Smokey's first smoke...

    To Smokey, Great job!, you will love being around here! To all Obviously, the hook is set and we've got him!  Heh heh heh!
  15. retread

    Best Spice Grinder

    Coffee grinder labeled "SPICES" in permanent magic marker
  16. retread

    Target/Archer Farms/Penzeys

    When we want spices, we always drive the 30-40 minutes to go to Penzeys just outside of Boston.  It is really worth it.  We like the quality of the bulk spices there, and the people are really friendly, too.  If there is a spice you are not sure of, quite often they will have a small sampler...
  17. retread

    Happy Birthday Pops6927!!!!!

    -$1  (That's me, a day late and a dollar short!) Happy Birthday, Pops!
  18. retread

    Cash and Carry Lazzari Mesquite Lump

    Nor in Methuen (on the other side of the country, although we have a Bellingham, too
  19. retread

    need some prayers fast guys..........

    Prayers sent for a speedy recovery (from another rider)
  20. retread

    Pitched a doubleheader today.....

    We did wind up with leftovers, and dad is welcome, anytime!
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