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    A tale of two pork butts...I think that title has been used before (q-view)

    It was used by dirtsailor2003; however, his was grammatically incorrect as he used so IMO, it's fair fodder!? Those look nice and barky...should've called the Post "The tale of the croupy pork"...Croup = a barky cough (associated with an acute viral infection)...on second thought, your title...
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    April Throwdown!!!!!!!!!!!!!!!!!!!!!!

    Let's see...um, I love peppers and I love smokin'...I might get in on this one? I've got some real good ideas (Usually they're just voices!).
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    Kitchen Equipment Suplus in NM

    http://www.publicsurplus.com/sms/all,nm/browse/cataucs?catid=8 True refrigerator: http://www.publicsurplus.com/sms/all,nm/auction/view?auc=882600 All kinds of Commercial SS Kitchen equipment: http://www.publicsurplus.com/sms/all,nm/browse/cataucs?catid=6
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    Questions about Todd's Pellet Tube

    You could always make a "mailbox" mod? I know it's more work, but if you're just wanting the smoke??? I know gas grills aren't sealed very well, so getting the right draft might be tricky (a computer fan?). Good luck with project...seems we sometimes spend more time adjusting and modifying our...
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    The hard facts, another eggxperiment

    HUh...never thought of smoking an egg to a "hard" state!? Cool experiment though? ~Brett
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    Smoker finished and "smokin"

    I like the additions...very useful! Use some nice cobble stones for a patio! ~Brett
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    Questions about Todd's Pellet Tube

    Dave, Howdy sir! The AMNTS is ~2" diameter and 6.5" long! Having an 18", 12" and the 6" I've run them all and in a hotter environment they burn much faster! Hope this helps? ~Brett
  8. Got beer!

    Got beer!

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    Got beer!

    I've not had most of the beers mentioned in this post...I tend to stick with a few select breweries for a short period, then move on. One I've tried recently is the Kona Brewery KOKO Brown ale...just the right amount of sweet! My favorite of all time is Fat Tire from New Belgium Brewery out...
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    First Time Andouille (An-Do-WEE)...Lots of pics

    Thanks guys (and gals)...it's truly awesome being able to make some of the stuff I ENJOY eating...My buddy is totally stoked about getting his share (I'm doing as a nice gesture as I love to share my cookin', but he offered some good beer as a trade? I will most likely take him up on a sixer!)...
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    First Time Andouille (An-Do-WEE)...Lots of pics

    And the results are in... OMG, I hope you like garlic, these are sooooo good. I dipped my tester in a brown mustard...just the right amount of heat! Now to let them 'bloom'
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    First Time Andouille (An-Do-WEE)...Lots of pics

    I should mention that the grinding, stuffing, tying and drying were all started on Monday (4/1/13). After a 'cool' hang for 48 hours, they started the smoke bath today (4/3/13)! I'll have a few more pics to post in a few short minutes...IT at 152*. ~Brett
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