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  1. retread

    Pitched a doubleheader today.....

    Having dinner a couple of months ago with my dad, I mentioned that I smoked ribs.  He said, "I love ribs".  Dead shock....I mean, I lived with the guy for, basically, 21 years and I never knew that.  Wow, kick in the head time.  Anyway I filed that away and told myself "next time I make ribs, I...
  2. retread

    3-2-1 method - What are some alternatives to using apple juice as the liquid?

    I use a mix of apple juice and bourbon (1/2 and 1/2)
  3. retread

    Congratulations, Cabela's, you win!

  4. retread

    Congratulations, Cabela's, you win!

    BTW, my bride told me, "You forgot to tell them that I said, 'you dummy, go ahead and do it!".... I do love her.
  5. retread

    Congratulations, Cabela's, you win!

    I went to Cabelas.com so I could order some food grade lubricant for my new 11 lb stuffer.  When I got there, to find the lube, I entered the keyword "Sausage" into the search window.  It showed the lube, which i put into my shopping cart, but it also showed this...
  6. retread

    What a shot

    Reminds me of a couple of episodes of "Sons of Guns", where vets are featured'
  7. retread

    *sniff* *sniff* I smell smoke...

    Where is that, Yank, Malden?  I'm in Methuen.  
  8. retread

    Something changed........

    And now the "New Posts" option is back where it was!
  9. retread

    Something changed........

    OK, progress...but it will take getting used to.
  10. retread

    Grinder pro's / con's help please

    I have the exact same model (See his other thread, it is the 525W Professional 6). I have used it to grind and stuff Bratwurst for about 5 years. I make about 5-6 pounds at a time and have worn out one stuffing tube. I do understand what everyone says about it being a pain to grind and stuff...
  11. retread

    Something changed........

    Where did the "All New Posts" option go?  I used to open smoking meat forums, select forums and click "All New Posts".  Now, all I see the is "All Posts"
  12. retread

    Oh, the horror.... the horror!

    I was in our local Whole Foods yesterday, just looking and I happened to glance at the Baby Backs... They wanted $8.99 a pound for them!!!!  Mind you this is in Massachusetts where there was still 1 1/2 -2 feet of standing snow on the ground (Not that that stops me!)
  13. retread

    Posting Problems on Forum w/Firefox

    I use Firefox (3.6.13). I haven't had any troubles.
  14. retread

    Hope this turns out ok!

    @ RP RibKing, Hey RP if that was just a standard RediCheck 73, Try the new 732.  I used to have the problem of dropped signals a lot, but with the 732 it has been just fine!
  15. retread

    Saturday nights ribs

    Earlier, this thread asked if anyone was smoking anything this weekend. http://www.smokingmeatforums.com/forum/thread/103480/ready-for-the-weekend-anyone-smoking#post_594880 I responded that I had pulled a rack of ribs out of the freezer on Wednesday night. Here it is: Always before I have...
  16. retread

    Ready for the Weekend! Anyone Smoking?

    Pulled a full rack of spares out of the freezer Wednesday nite.  They're thawed now and I will rub em tomorrow morning for a smoke Saturday afternoon.
  17. retread

    restaraunt commercial smokers?

    If you're looking to open your own place, there was a big thread on one a few years ago.  Take a look at this: http://www.smokingmeatforums.com/forum/thread/51269/restaurant-search#post_15315
  18. retread

    The SNOW thread

    The mailbox on the left is over 4 feet tall.  The alternate mailbox on the right is 5 feet out from the curb.  Unfortunately, the storm drain is 5 feet to the right of th alternate mailbox, and back against the curb.  Welcome to north east Massachusetts....its been a "wicked" heavy winter!!!!
  19. retread

    Prime Rib (Tied with best one I ever ate)

    Bear, for this time it looks like you smoked the roast in the pan.  Is that correct?  I went to the link for your full method and it didn't say anything about it there.  
  20. retread

    Smoker racks

    I also have a GOSM Big Block and, like MoFo, I clean the racks I use after each smoke.  However, I only insert as many racks as I need.  It helps keep down the KP job, doncha know.
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