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  1. the dude abides

    4 BIG Slabs Ribs In The MES Using the AMNS 6X8 For Smoke...

    Great looking ribs Paul.  Congrats on another sucessful smoke!
  2. the dude abides

    Beer Battered Fish Tacos

    Yeah baby! Those look awesome
  3. the dude abides

    can't post

    Still able to reply and a pic. Still not able to start a new thread and add pic Running Windows XP Pro and IE7
  4. the dude abides

    Any other Brine?

    Hey Lubbock, It's the salt that makes a brine...a brine.  So no, there's no real replacement.  Sorry.  I would suggest a good rub that doesn't involve salt but a lot of other flavors.  Look into the Mrs. Dash family of salt free spices. They have several marinades that might suit you well...
  5. the dude abides

    WSM people

    JPT, That's a mighty long burn but I'm not surprised.  I said I get 10 easy.  Often I can do a butt in 13 hours without a reload.  Sounds like you get really particular with loading up the lump.  I usually just dump in 10 lbs and dig a hole out of the center to dump my lit chimney. Just goes...
  6. the dude abides

    Chuckie Vs Eye of Round Question

    I agree with the guys above but depending on what you're end product is expected to be.  With chuck, I prefered them pulled. There's a lot of connective tissue in them that really benefits from a long low and slow smoke.  If planning to shred/pull (which I think is more preferrable for this cut)...
  7. the dude abides

    Corned Beef for use as a "Regular Smoked Brisket"?

    Hey Hotburn, While these are the same cuts of meat and both very awesome smoked...they are not at all interchangeable. Smoked Corned Beef Brisket becomes pastrami.  Uncured brisket becomes..well just tasty awesomness.  Both are wonderful but not even close to the same flavor profile.
  8. the dude abides

    can't post

    I can only reply. I can't start a new thread.
  9. the dude abides

    Digital Thermometers Necessary?

    You can use any thermometer you want. A couple of things for you to consider though... You must make sure that whatever you use is calibrated to make sure you're getting an accurate reading. Because of the cost, digital is usually more accurate. But not always true. The other consideration...
  10. the dude abides

    Smoked Cheese Using the AMNS Batch #1 Using Cherry

    Nice work Paul.  I'll be down to pick up some.  :) Can't wait to hear about the flavor.  Love me some smoked gouda.
  11. the dude abides

    2 Racks of Ribs with a Cooking Test. Plenty of Qview

    Thanks everyone.  I smoked a bunch of ribs this weekend, but can't seem to get a new thread up and running.  I'll post it when I can. Here's a teaser...
  12. the dude abides

    Moink Loaf With Plenty of Qview

    Thanks gang.  Smoked meatloaf is awesome.  None of my kids like meatloaf.  But when I smoke it, they like it. If you haven't yet, give it a shot.  It's an easy and fast smoke.
  13. the dude abides

    Help!!! Brand new to smoking!

    Welcome to the SMF. I got to agree with Tyrotrain.  Since you're a fan of good BBQ I think you'd be happier with the flavor of a charcoal burner like the WSM (Weber Smokey Mountain).  It's a little more work than the MES (Masterbuilt Electric Smoker), but after you use it a few times and get...
  14. the dude abides

    Anyone NOT wrap their ribs?

    I've done no foil ribs for two weekends in a row now and I'm sold on this method.  It's true that it leaves a little more chew to the meat, but then again I'm in the camp where I don't like mushy ribs. 
  15. the dude abides

    Posting pics and text in new threads...new problems for past 2 days

    Hey y'all. Been trying to start a new thread.  I'm not able to import photos or even to be able to "Submit" or "Preview" a new thread. I can however import a pic in a reply as proved below.  sure wish I could post this smoke.  It was a dandy.
  16. the dude abides

    WSM people

    I can get 10 easy on my 18 with a quality lump and a full water pan using the Minion method with a full chimney of lit lump.
  17. the dude abides

    At what temp. does meat absorb smoke.

    The meat will continue to take on smoke the entire time it is exposed to said smoke. There is a point where the smoke ring will stop developing. So keep it in the TBS through the entire smoke and you'll be rewarded with some tasty Q. I would recommend always starting your smoke with cold meat...
  18. the dude abides

    Pulled Pork Vinegar Sauces - Three Varieties

    I smell a mix of East meets West in my future. Thanks for the recipies
  19. the dude abides

    Bacon....Sushi with Q

    Sounds great. Wish I could see the pics.
  20. the dude abides

    Kings ford competition briquets

    I've used the Kingsford Comp on and off for about a year now.  Usually because I can grab it at the grocery store.  It's not bad.  But I still prefer a good quality hardwood lump. Just my $0.02
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