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  1. i is a moose

    Marinated Tri-Tip

    Personally, I don't much see the point of rubbing down a marinaded tri-tip, it seems like all those flavors would just hide the meat. If you really want to put a rub on it, the best way to do it would be to blend your own using plain spices, and skip the salt. As far as smoking a marinated...
  2. i is a moose

    Prime beef brisket / Pork butt / RIbs = All nighter, cans of beer and Ancient Aliens.

    http://i1231.photobucket.com/albums/ee519/Trunk_Slamchest/giorgio.jpg Sorry, I couldn't help it! Edit: weird, the photo tool won't work. Sorry for the link! Very nice work, that bark is impressive, and it looks like your all-nighter was rewarding! As a long-time X-Files fan, I do enjoy that...
  3. i is a moose

    The Food Experiments - My turn in - Smoked Jerk Pork with Mango Salsa and a Smoked Garlic Sour Cream

    That looks and reads fantastic! Thanks for sharing!
  4. i is a moose

    Looking for a nice charcoal smoker!!!

    Brinkman smokers have heat management issues, stemming from problems with leakage, poor draft controls, issues with even heating out of the firebox, and poorly designed chimneys. That said, they're not bad, they just need alot of tweaking to get consistent results from. I think your best bet...
  5. i is a moose

    First attempt at smoking a shoulder, I think I did pretty well.

    That looks fantastic. It's different seeing a glazed butt, but that apple/ginger slather and pineapple/vinegar mop sounds like it made a really tasty shell, especially if a good deal of smoke managed to cling to that sugary glaze. As other have said, I wouldn't mind trying this on some ribs...
  6. i is a moose

    WSMx2 & Crazy Story

    That's impressive.
  7. i is a moose

    WSMx2 & Crazy Story

    you won't regret it, the 22.5 is a fantastic piece of hardware.
  8. i is a moose

    First brisket loaded in the MES

    It's pretty easy, you'll see it aftrer your first time. I would say that the best advice is to follow several people's tips, and then just carve your own path down the middle of what they said. Best of luck!  
  9. i is a moose

    First brisket loaded in the MES

    You did a fantastic job for your first go-round, the finished brisky looked perfect; like a meteor. All that bark made me want to reach in through the screen for it. FWIW, burnt ends are alot harder to master than they seem; don't give up, practice is the (delicious) way to go.
  10. i is a moose

    Brining Pork Butt

    This is definitely the most comprehensive summary on the matter I've read. Personally, I'm a fanatical briner, but that's just because I enjoy the resulting taste, I think the texture results range from negligible to negative, and it's painfully easy to over brine. that said, I try to keep...
  11. i is a moose

    Tacos Barbacoa

    this is actually for tomorrow's dinner, it seems kinda backwards to do it now, but it's a stew, and stews are always better the next day. I say this because I wanted a sample, but I didn't have everything ready, shoot, I didn't even have corn tortillas, onions, or cilantro, but I really really...
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  13. i is a moose

    Tacos Barbacoa

    Yay for updates! Here's the pot fresh of the smoke 4 hours later: Hunks o' meat separated out: and the remains of the liquid: From here, once the meat is cool, I will hand-shred it, and toss it with lime juice, the juices will have the fat skimmed off it, and then I'll puree it make...
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  17. i is a moose

    Tacos Barbacoa

    It's gettin' there, the mesquite/hickory combo's really working with the jalapenos in ways I never thought about. It's good to be back, guys, I missed being here, I surely did, and I missed smoking, it's good to be getting back to my favorite hobby, and the friends who share it!
  18. i is a moose

    Tacos Barbacoa

    Thanks guys! Barbacoa style meats are hard to find, in fact, that truck I mentioned is the only one I've seen, and I'm a taqueria nut; this guy also stood out because he also cooked lips (labio), tongue (lengua), and just "beef" which was probably rump or round. His barbacoa beats out any asada...
  19. i is a moose

    Tacos Barbacoa

    A recent addiction of mine is good barbacoa, which is a Latin-American braised meat method. There's this little taco truck in Woodland, CA that sells cachete barbacoa tacos that are out of this world. Well, I can't find beef cheeks easy, so I've settled for rump roast. Totally opposite end of...
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