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  1. bimmer

    Scarbelly Wings (Buffalo Style)

    Dude, SERIOUSLY DUDE! Those are some fabulous looking wings. My hot wings have always been fried. I dry them...add Tony Chachere's to the flour and dust em in the flour and then fry em. My sauce is a spin-off of Hooter's. It's Half Louisiana Hot Sauce and Half butter. I'm am DEFINITELY going to...
  2. bimmer

    Smoked Rainbows

    This should wet your whistle for awhile. At the one hour mark now. Flipped each one and basted with the marinade. Temp holding at around 280. I would have rather used Apple wood but I happened to still have this Pecan.
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  4. Smoked Rainbows

    Smoked Rainbows

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  5. bimmer

    Smoked Rainbows

    Welp, no replies yet. Bet everyone is out smokin', fishin' or watchin' preseason football! So I decided to do some more scouting around and this is what I came up with. Going to fire up the smoker and use some pecan logs that I've chopped down a bit to fit the smoker pan and soak them in water...
  6. bimmer

    Smoked Rainbows

    The wife and I just came home from the lake with 8 Rainbow Trout that are 12" -15". At that size is it better to brine or not brine and if the answer is to brine, any suggestions? Thanks!
    • bimmer
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    • Forum: Fish
  7. bimmer

    1st Spare Ribs w/ gradual Q-View

    Those are some pretty good lookin' ribs. Question I have is did you remove all the sheathing from the back side of the ribs? This takes time and I do it with a sharp knife to start it and then use a paper towel to grip the sheath with and pull. Again, it will require an additional half hour or...
  8. bimmer

    Brinkmann Smoke N' Grill

    I only use "lump charcoal" in my brinkman. I start the charcoal in a separate "chimney" that you buy at the hardware store for about $10.
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    • bimmer
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  16. bimmer

    Thanksgiving Do-Over!!! With Q-View!

    Well, some of you may remember yesterday I had to toss (2) 13# turkeys since the brine stayed too warm too long. So Thanksgiving morning I went and bought two more turkeys and thawed them in the tub. By evening they were thawed and ready to brine. The brine I simmered briefly and then cooled by...
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    DSC_0304.JPG

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