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  1. the dude abides

    Guys, need a little advice.

    I don't have an answer for you, but the bacon looks great!!!
  2. the dude abides

    It's Pastrami Time in Tahiti - UPDATE plated pastrami pics

    JPT that looks fantastic.  Waiting on the finale.  Funny about the charcoal ring.  I almost did that once.
  3. the dude abides

    Cheese Steak Fattie an Pig Balls...

    Well done Ellymae.  You had that egg working overtime.  Everything looks great!
  4. the dude abides

    Meadow Creek Grilled Bologna

    Looks good to me.  Kind of like a SPAM the way it starts to open like a flower as it heats up.
  5. the dude abides

    Pastrami from the begining, update It's finally done!!

    That is awesome Al!  Congratulations on this labor of love.  I just noticed this thread has 150 replies.  This has to be some kind of record for a thread that was started just a few days ago.
  6. the dude abides

    Master Forge Double Door and brisket

    Hey Darryl.  I don't know your smoker so I wouldn't be able to say.  Was the internal temp over 140* at the 4 hour mark or before?  If not, you should consider tossing the meat as not to get anyone sick.  Are you sure your internal meat thermometer is accurate?  This isn't making a lot of sense...
  7. the dude abides

    Maverick et-732

    Can you just drill a bigger eyelet?
  8. the dude abides

    Unbelievable garage sale find

    Great score!  Good to hear from you again.  Can't wait to see you pull off your first low and slow on that Weber.
  9. the dude abides

    Did Someone Say Dudestrami? I Got 2. Plus Some Other Stuff W/ QView

     
  10. the dude abides

    liguid meat tenderizers

    Not sure.  I know a lot of corned beef briskets I by from the store have a "tenderized with papian" line on the label.  So it must be a fairly accepted practice.  It didn't turn the brisket to mush.  But then again it would likely take a lot to turn a brisket to mush.  Might depend on what you...
  11. the dude abides

    Cold smoked Chile de Arbol Salsa

    Awesome.  But I'd expect nothing less from you rich.  Good job outta you!!!
  12. the dude abides

    Weber Kettle venting question....

    Awesome psot!  Pulling off a brisket in a kettle is surely no simple task.  How long did it take? How often did you have to load new charcoal?
  13. the dude abides

    Did Someone Say Dudestrami? I Got 2. Plus Some Other Stuff W/ QView

    I'll add this smoke to the long (and fine I might add) list of other smoked Corned Beef Brisket threads celebrating St. Patrick's Day.  I picked up two CBBs.  One was a hair under 5lbs and the other was a little under 4lbs.  I started by soaking them for six hours in cold water and changing the...
  14. the dude abides

    One Char Siu & One Chili Rubbed Pork Top Sirloin Roast With Q/View

    I think all of the above look great
  15. the dude abides

    6 Racks, 3 Rubs, 1 Funky Way To Create Space In My 18" WSM With Lots of QView

    Thanks Paul.
  16. the dude abides

    Japanese Smoking Brother Update: He and his family are OK!!!

    Ditto! Unfortunately it looks as though the worse is still yet to come.  Be safe CT!  
  17. the dude abides

    Dateline: St Pete. Florida. PASTRAMI DOUBLE VISION

    got a couple on the WSM myself! Paid $2.99lb at Target.  I think I'm starting to like shopping for groceries there.
  18. the dude abides

    Cured uncooked ham on WSM, UPDATE it's done, sliced & bagged.

    Al this looks awesome.  Love the self basting idea.  I'll be watching this one.
  19. the dude abides

    Shirts/Hats

     That's funny.  I went to that url and it is stuff for the "Sarasota Medieval Fair".  I think we should have OTBS stuff too.  All of it would be on everyone's Christmas wish list.
  20. the dude abides

    6 Racks, 3 Rubs, 1 Funky Way To Create Space In My 18" WSM With Lots of QView

    No problem gotarace.  Rock Fest looks like a good time.  I'm a product of the 80's Hair metal bands.  A lot of that looks right up my alley. Gary, You need to check with your Post Master.  I'm sure I sent that to you.
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