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first time for short ribs
finally found a local butcher that had some short ribs. been wanting to try them for a while now. got 2 slabs - one i trimmed pretty aggressively, the other i mostly left alone except to round off the corners a bit. salt n pepper rub for the first time - will experiment with more interesting... -
Thermometer probe storage
probes i haven't used yet live in my gun safe as well... draped over the hangers on the door. ones i use often hang through a handle hole on the back of a wooden chair in the kitchen.- netspyder
- Post #22
- Forum: General Discussion
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Help me decide
i use my offset under my carport both for grilling and bbq. have for years. the offset doesn't drop ash out of the bottom, so i don't think a wood deck would be in danger.- netspyder
- Post #19
- Forum: General Discussion
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Help me decide
so... here's my 0.02 worth, and since nobody has mentioned it yet, you might consider a horizontal offset. i don't have any experience with pellets or kettles... i bought that 'cheap' offset (char griller grand champ) from HD for like 5 bills, and loved the flavor and had no problems regulating...- netspyder
- Post #18
- Forum: General Discussion
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anyone near st louis mo want my old offset?
i say old ... but i've only had it for ... 8 months? got an upgrade yesterday and i can't see ever needing to run 2 smokers at the same time. it's seen a fair number of hours of cook time... and it has enough room in the main cook chamber to cook 2 medium briskets and a 15-lb turkey all at the...- netspyder
- Thread
- Replies: 4
- Forum: Charcoal Smokers
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What is a simple or ordinary thing that you can't do well.
paint. even, like walls and ceilings. i struggle with spray paint. also, it seems making good life choices is not among my skill list. i can't make a 'thumbs' up' with my left hand.- netspyder
- Post #131
- Forum: Blowing Smoke Around the Smoker.
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new pit
well, i finally pulled the trigger on this brazos i've been looking at. it doesn't have a charcoal grate in the main cook chamber, but i thing i can see to that without too much fuss. ugh. stupid baffle. get out. there. thats better. can't wait to get this guy seasoned and test him out!- netspyder
- Thread
- Replies: 3
- Forum: Blowing Smoke Around the Smoker.
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Doors for my cinder brick smoker?
following this - i'll be building a brick smoker this spring/summer. my plan was to fabricate them using 1/4" steel and maybe have them powder coated. buddy of mine used to weld professionally, so he said he'd put them together for me if i ran power to the garage for him.- netspyder
- Post #3
- Forum: Smoker Builds
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another rabbit hole!
that worked like a charm! surely there's some wizardry involved with this stuff. all bottled up. i feel like i should put some sort of labels on them warning folks - this is 100% habaneros. maybe "Mild" would be a good label. anyway - on a whim after i started this ferment i also started... -
another rabbit hole!
ordered some xanthan gum - thanks Steve for the tip! ph measured at 3.8, so that's right where i want it i think. into the fridge it goes to slow the ferment. will post pics when its bottled. -
planning for this year
soooooooooo ... i've caught the fermentation bug! i'm planning what to plant in my raised beds this year, and i'm looking for suggestions. jalapenos and cukes are a definite, but i still have some room ... what's good in a fermented hot sauce? cayennes? generic chilis maybe? looking for... -
another rabbit hole!
so, i processed the peppers monday evening, and jarred them waiting for a ph meter and bottles. now it's separated... should i give it a stir and bottle it up (and shake before using), or pitch the batch, or add something to prevent the separation? tried a little on some bread and it was... -
Chain Bbq restaurants.
i gave up on "bbq" joints quite a while ago -- most around here are pulled [insert meat here] and call it bbq. that being said, i stopped by a bbq place in waterloo IL while working at the PD, and that place - i don't remember the name of it, sadly - had brisket that rivaled my own. made me...- netspyder
- Post #65
- Forum: Blowing Smoke Around the Smoker.
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From Florida Wanting to step up the BBQ game
Welcome from StL MO! lots of friendly people on here. don't be afraid to ask dumb questions! -
what wood do you use to smoke?
... and... now i'm going to have to smoke a pie.- netspyder
- Post #39
- Forum: Blowing Smoke Around the Smoker.
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winter brisket!
and ... this is personal preference btw... i dry brined this one, which is the first time i've done that. i really like that - there's less chance to get it too salty (previously i did 1:1 salt n pepper and it tasted salty to me). my rub was 3 parts black pepper, 1 part granulated onion, 1... -
winter brisket!
i did - i tried to keep it around 250 but a couple reloads it spiked up to 280... but at that point it was 4am and i was like "this thing has stalled at 190 for 3 hours now i'm just going to let it roll", and an hour later when i woke up it was ready to pull. i now understand what folks mean... -
winter brisket!
well ... there are only 3 slices left of the 18 lb packer i cooked... those would be gone by the time you got here. will have to wait until the next one - probably in the spring. hey - if you do come by bring some of your leftovers! that looked great! -
My second brisket ever, trying Smokin'Al's method for this flat
looks amazing! nice smoke ring for a pellet smoker! -
winter brisket!
well... that went well. catnaps until 5am when internal temps hit 193*F then straight into the cooler. sorry, was too tired to get pics of that. turned out perfect! see for yourself - behold my meteorite! and, let's not forget the sides that everyone brought! potato salad, green rice...
