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  1. up in smoke

    Live! 3/23 - First Turkey Smoke

    SmokeEater, remember the new internal temp is now 165° for turkey, but check inner most thigh too! Ya don’t want to dry it out!
  2. up in smoke

    saturdays smoke

    How big a brisket? 10 hours might be cutting it kinda close, especially if it plateaus (and it probably will)!
  3. up in smoke

    Just one pic!

    Goat…This is Foghorn Leghorn of the poultry police, we will be requiring the recipe for your stuffed chicken thighs for further study…puleeeeeeease!!! They look Awsome, and your bread pudding ainâ€8482t too shabby either…you da man!
  4. up in smoke

    Irish vs. English

    This is the transcript of the ACTUAL radio conversation between the British and the Irish, off the coast of Kerry in October 1998. Radio conversation released by the Chief of Naval Operations 10-10-01: IRISH: Please divert your course 15 degrees to the South, to avoid a collision...
  5. up in smoke

    Just one pic!

    Wish I saved more…
  6. up in smoke

    I never knew

    Welcome Tom, This is definitely the place to be for a great combination of experience, recipes, comraderie and just a real laid-back pleasant time, plus great food porn (photos). Glad ta meet ya!
  7. up in smoke

    St. Paddy's Day Humor

    Mmmmmm! Giblets and oatmeal! Not Me! Yuckypoo!
  8. up in smoke

    Weekend Catering for The Natures Conservancy

    Thatâ€8482s some fine lookinâ€8482 brisket ya got there!
  9. up in smoke

    Sunday's Smoking

    Forgive me Chris! I couldnâ€8482t help myself, especially as much as you smoke usually!
  10. up in smoke

    Sunday's Smoking

    Red Alert! I repeat Red Alert! Chris Harper did not smoke this past weekend…news at 11!
  11. up in smoke

    Just wondering

    You can go to the store and buy some rubs for different meats in the spice section that might wet your taste in a little more exotic manner, i.e. Cajun, Montreal, Jamaican, Southwest, and so on. See what you like, then make your own later. Oh, and you might put some rub on the night before and...
  12. up in smoke

    Ready to roll

    Skeeter, You may as well take a run to the store and grab a few fatties, y’now those plastic 1 lb. tubes of sausage you slice up into patties for breakfast, skin em’ whole, throw some rub on em and toss em into the smoker til they’re 160° and eat the heck out of them on biscuits, dinner rolls...
  13. up in smoke

    how does your favorite cutting board look?

    I went to a kitchen supply store (generally not opened to the public) and picked up a AB-NSF 15"x20"x3/4" plastic cutting board, I asked the guy how much, he said very unenthusiastically, I dunno give me $10…(I found out later they are like $30 bucks at Bed, Bath & Beyond) Done sez I! The...
  14. up in smoke

    Mrs. Meowey found a Rack of Baby Backs in the Freezer

    Looks like a puurrr-fect set-up ta me! Close to the kitchen door (that means you can tend your smoker in your underoos and bunny slippers!)…Oh, and thanx for the plate…it looks simply scrumptdiddlydoo! Uh oh, wrong plate…sigh!
  15. up in smoke

    Selling what you make

    tis the irish in me heart, me boy!
  16. up in smoke

    Mrs. Meowey found a Rack of Baby Backs in the Freezer

    Meowey probably has a 4 foot bone dry bare circle around his smoker!
  17. up in smoke

    Selling what you make

    I wonder what the legality is for accepting pre-determined donations?
  18. up in smoke

    Dried Beef recipe?

    That might have been deer ham…I have had it cured & smoked it and just smoked too! We would slice it paper thin and it was very good! Just do it like a ham, but don’t smoke it til it falls apart, ya need it to hold together so ya can slice it!
  19. up in smoke

    practicing

    My…my…my! Excellent job!
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