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  1. ejbreeze

    Big ol 13 pounder brisket! With Q-View

    Excellent.  What kind of smoker?
  2. ejbreeze

    No smoke today so I took the time for a corner makeover.

    That's right.  I cleaned the offset, the performer and the gas grill.  Bought some new mats and organized my smoking chunks.  Chopped up some of the chunks into smaller pieces and placed them in a new pan.  It's not as trick as some BBQ areas I have seen but it's clean :)
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  7. ejbreeze

    A Salmon kinda weekend (Q-view)

    Outstanding.  Some homemade tarter sauce and I could eat it all.
  8. ejbreeze

    I finally figured out how to smoke ribs!

    Thanks!
  9. ejbreeze

    Brinkmann Trailmaster LE

    Schmitt I just saw your question.  The basket can not exceed 12 x 12 x 7 3/4 deep if you want it to sit on the bottom and still have the lid close.
  10. ejbreeze

    I finally figured out how to smoke ribs!

    What's blue front?
  11. ejbreeze

    I finally figured out how to smoke ribs!

    Al how much sauce did you use per rack?
  12. ejbreeze

    Mussels with Chorizo Q-view

    Africanmeats I used a Mexican Pork Chorizo.  It's a soft chorizo.  Deep red/orange in color.  Most chorizos found in local stores are made up  from Pork Salivary Glands, Lymph Nodes And Fat, Paprika, Soy Flour, Salt, Vinegar, Spices, Red Pepper, Garlic, Sodium Nitrite.  All the good things in...
  13. ejbreeze

    Smoked Shrimp & Sausage Corn Chowder: Q-View Deluxe, Methods, Ingredients (major drool factor)

    Okay my mind will be thinking about this all night.  Clam juice is a must.
  14. ejbreeze

    Mussels with Chorizo Q-view

    Moikel I would like to see that.  Thanks.
  15. ejbreeze

    Smoked Shrimp & Sausage Corn Chowder: Q-View Deluxe, Methods, Ingredients (major drool factor)

    This recipe is over the top.  Do you think something close would work for a seafood chowder?
  16. ejbreeze

    Mussels with Chorizo Q-view

    Thanks for looking guys.  Bear are you allergic to shellfish?  JC and Venture get a good chorizo and don't forget to remove the outer skin on the chorizo.  When the chorizo melts into the butter you get a great sauce that really isn't to spicy, just very flavorful.
  17. ejbreeze

    I finally figured out how to smoke ribs!

    Al I just tried this recipe.  I followed your instruction with the exception I didn't have any turbo sugar so I just left it out.  I did add just a tad more BBQ sauce to Chef JJ's foiling sauce along with the vinegar.  You really couldn't taste the vinegar but it helped cut the salt from that...
  18. ejbreeze

    Mussels with Chorizo Q-view

    I cooked the chorizo on the smoker for about 1/2 hour then finished it up in a pot on the grill. I then removed the chorizo and added mussels and about 1 1/2" of white wine. After about 15 minutes the mussels open and I added a stick of butter, salt and pepper and put back the chorizo. Mixed it...
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