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  1. indygreg

    Pellet Smoker Fridge Conversion

    Coolest Smoker EVER! i really like this. as my son said, "a work of art".
  2. indygreg

    Last years tailgates (i finally got around to posting)

    My wife and i went to IU, i live in a big red house and have a dog named Indy...it took me 6 months to be able to wear the purdue shirts without getting a rash.
  3. indygreg

    Last years tailgates (i finally got around to posting)

    i might! i put about a million hours into this van so far (we call it "the ark" - we go 2 x 2). one way or another i am finishing it this summer. here is the inside so far.
  4. indygreg

    Last years tailgates (i finally got around to posting)

    yeah good point about the brown sugar. originally the recipe was in cups but i normalized it to a full bag so i didnt have to measure. i don't think we had fosters but i know these were full of cans when i left home and came back empty.
  5. indygreg

    Last years tailgates (i finally got around to posting)

    we take our hobbies seriously :) the worst part is my wife and i went to the arch rival school. what we do for our kids huh? fosters sauce for the pancakes Fosters - 8 servings 8 bananas, sliced 1 1/2 sticks butter 1 bag brown sugar 1/2 cup dark rum 3/4 cup banana liqueur 1 1/2 tsp cinnamon
  6. indygreg

    Last years tailgates (i finally got around to posting)

    ok i know this is from last fall and this isn't all smoking but i thought someone might like this. We have 2 boys and years ago my wife told me that she wanted to be the house that all the kids come to. soon we figured out that teenagers are like wild animals - if you put food out they all...
  7. indygreg

    Anyone with experience holding pulled pork in a heated cambro

    thanks a bunch. i figured there must be some pro's on here that have experience with these things. i am seeing people say they wrap the butts in saran wrap then foil to hold them in the oven. i might try that in the cambro.
  8. indygreg

    Anyone with experience holding pulled pork in a heated cambro

    yeah i cook at 225. but the post i linked said he held pp all day in the oven at 180 by not pulling it first so i figured if i had a proper cambro that would not take the meat over 165 i might be able to hold it for some time.
  9. indygreg

    Anyone with experience holding pulled pork in a heated cambro

    i went and bought myself a cambro upch400 heated carrier. we will use it for a number of things but saturday i get to break it in doing pulled pork for my son and 80 of his friends. i will have to cook the pp in two batches so i am wondering if people have experience with the heated cambros...
  10. indygreg

    Starting up a chuckie smoke (with QView)

    Finished.  pic attached in the pan.  will take one when we pull it.  got more broth than expected.  didn't need to add the emeril beef broth perhaps but it is very good.  i removed the fat from the broth, mixed in some fresh pepper and poured it back over the beef.  had a sandwich with some...
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    IMG_0415.JPG

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  12. indygreg

    Starting up a chuckie smoke (with QView)

    10 lb chuck cut into two pieces. started at 6:15 am. 3 hours on smoke (traeger makes more smoke at 180-190 smoke setting) then bumped to 225. noon the larger half reached 165 and i added emeril organic beef broth and foiled it. stalled at 167 (probably bringing the additional broth up to...
  13. indygreg

    Starting up a chuckie smoke (with QView)

    ok i figured a picture was in order.  the least i can do is provide a little eye candy.  greg
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    IMG_452.jpg

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  15. indygreg

    Starting up a chuckie smoke (with QView)

    Thanks Johnny. I keep wondering because I have alsways thought cooking something slower would be better but I read several chuckie threads that said they cooked them warmer, 240-250, so that they didn't dry out. People said that beef dries out at lower temps. That seemed backward to me. Greg
  16. indygreg

    Starting up a chuckie smoke (with QView)

    Picked up a 10 lb chuck roast to try smoking tomorrow. I cut it into two pieces to minimize time in the danger zone and I thought I would get more smoked flavor when I pulled it. Does cutting a large piece into two smaller ones have any effect on tenderness since it will not cook as long? I...
  17. indygreg

    Dino ribs were terrible. what makes them tough?

    I had a maverick et-732 witht he probe in the center of the grate to tell me the temp.  i am leaning toward the meat being from a weight lifting cow.  when i cooked it more it got better but still not great.  greg
  18. indygreg

    Dino ribs were terrible. what makes them tough?

    i used a temperature probe and temps looked ok.  i have the new maverick.  and everything else i have made has come out great.  bb ribs, spares, prime rib, brisket.  Maybe it was the piece of meat.  Flash - the traeger has a smoke setting which makes maximum smoke and runs about 180.  i use it...
  19. indygreg

    Dino ribs were terrible. what makes them tough?

    sure, here are some pics.  i have a traeger so it smokes at about 180 (first 3 hours) then i turned it up to 225 for the 2 and the 1.  greg
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    IMG_1247.jpg

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