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  1. bigal

    Todays QView, 12 hour cook!

    NICE!!! VERY Nice!!! Wish I were an in-law!
  2. bigal

    Butt going on at 9°

    MOVE SOUTH!!! I thought it was cold at 24*! Follow the birds, they are smart!
  3. bigal

    .. who else knows the One Finger Smoker Salute!..

    I've never done that ......on my finger anyway. Forearm looks like I was in a gang though.
  4. bigal

    Vinegar and Aluminum

    You worry too much. Throw it in there and go! That won't kill ya, the beer and smokes will. .....And I'll be right behind ya. Quit worry'n ya Nancy! you should be done by now anyway!!! PS wheres the pix?
  5. bigal

    Stuffed Portabella's

    Thats good Zapper, real good.....and evil! This last one I did I thought I over did it. Looked like hell. It was done right. All I did was add some McCormick garlic and onion stuff after I sprayed w/some 'pam' type stuff w/butter in it. laid some bacon over it after it had smoked a while...
  6. bigal

    Ribs & a bird

    40 min and I think it's time to take foil off. Added some bacon wrapped chicken breasts to the mix also. Must be hotter on the right side, I really should rotate it to cook more evenly shouldn't I? Anyway. Final step. so far 3 in smoke, 40min in foil, and now.....maybe 1 hr to firm and...
  7. bigal

    Stuffed Portabella's

    Dang!! But the bacon fits so nice in there!
  8. bigal

    Stuffed Portabella's

    Xcap, YES. Good taste'n mushroom for sure, but not steak by any means. I'm do'n one "steak" style right now. Gotta have bacon w/it. Well, you'll see the bacon on the smoker. This is just before going on the smoker.
  9. bigal

    Ribs & a bird

    Ready for foil. A squirt of aj/apple cider vinegar mix on the ribs then wrapped in foil for ........???? 1/2hr - 45 min. Heres the pic
  10. bigal

    Stuffed Portabella's

    Mine did NOT taste like steak. Onions may have covered it, but no steak taste here. I've heard all those stories and I was excited, then let down. I have enough to try alone also. I guess we'll see. I'll let you know.
  11. bigal

    Best kind of wood for smoking chicken?

    I have a pellet smoker and the pellets are about 60% flavor and 40% alder or oak, so take this for what its worth. I like mesquite or pecan and I've mixed them. People bag on mesquite, but I like it. Maybe it has to do more w/the smell from the smoker, I don't know...but that is a very...
  12. bigal

    Stuffed Portabella's

    Wife didn't like them, Cole doesn't like mushrooms and Haley was sick. I didn't think they were too bad, but I really don't know what all the "to do" is about them. I'm gonna try some sliced in butter & garlic today. Anyway, good but not a "wow". Worth a try though, something different and...
  13. bigal

    Ribs & a bird

    Thanks Alan, it's not done yet though. I still can screw it up.
  14. bigal

    Ribs & a bird

    I call glued2it, "IT". He's a computer stud in my book.
  15. bigal

    Stuffed Portabella's

    Try'n a pic on the thread. Close up. And another Thanks to IT and WD, IT's knowledge and WD's cry'n
  16. bigal

    Ribs & a bird

    slow learner here. Thanks Steve
  17. bigal

    Ribs & a bird

    Gotta thank IT for the great info! Thank you too Steve, hope ya like it.
  18. bigal

    Ribs & a bird

    Gonna try it Steve, here goes. And another Ok, lets see what this looks like on the forum.
  19. bigal

    New Guy from Wylie, Texas

    Welcome to SMF!!! A good brisket is a good brisket, don't care how ya do it, prefer smoke though. Ribs are tough to get. 3-2-1 is just a guide, mine are usually 3-.5 to .75 then 1 to 1.5. Ribs need attention, that is what I've learned anyway....and I learned it here. Your at the right...
  20. bigal

    First Q-view

    Looks good! keep'em comming!
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