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  1. prplptcrzr2003

    Fatty

    Yea, I hear ya, Earl. Well if I can just manage to stay away from this website while I'm at work, I might actually get some more done instead of sitting at my cubicle dreaming and drooling about what I'm gonna smoke next! LOL
  2. prplptcrzr2003

    Texas Style Pork Ribs

    Thanks, Earl! =)
  3. prplptcrzr2003

    NY Style Pizza Crust

    Scott, I will DEFINITELY try this recipe. Hailing from Brooklyn, NY and now living in GA (almost 20 years) has me yearning for that delectable pizza made with that beautiful, lightly crispy and airy crust! Thanks for sharing it and I'll let you know how it turned out for me.
  4. prplptcrzr2003

    Fatty

    A friend of mine gave me 4 fatties (JD original) and I am going to smoke them bad boys this coming weekend! Earl - that gravy recipe looks real good! I think I may try that with some biscuits! Geez, I just ate lunch and I am already hungry again!
  5. prplptcrzr2003

    Texas Style Pork Ribs

    Cajunsmoker, u crack me up! srmonty, Sweet Baby Ray's IS awesome! When you sprinkle a little cayenne over it - woo-wee! Good stuff. Thanks for the kind words, friends. See you around!
  6. prplptcrzr2003

    Texas Style Pork Ribs

    I forgot to mention, that they were smoked with oak! Very nice!!!
  7. prplptcrzr2003

    Texas Style Pork Ribs

    Well, here it is...a pic of the ribs I made today. I made 2 racks and they were done using the 3-2-1 method. Needless to say, there is very little of this meat left over. But because of a time crunch and lack of some of the key ingredients, I didn't use Emeril's recipe for his "Rootbeer and...
  8. prplptcrzr2003

    Texas Style Pork Ribs

    Greetings fellow meat smokers! In order to really enjoy some of the World Cup soccer action on TV with friends and family this weekend, I am preparing a feast (as I type this message) consisting of texas style pork ribs. (Yumm-o!) Interestingly enough, I was looking on the web for some glaze...
  9. prplptcrzr2003

    beer can chicken

    Thanks George. I am going to try different liquids - maybe a dark beer or one of those honey wheat beers...that sounds like it might be good. I am going to try blue cheese under the skin, though. That sounds awesome! Sorry about the name - I am a proud owner of a purple 2003 PT Crusier and I...
  10. prplptcrzr2003

    New addition to my family

    Thank you, Earl. I still can't believe my wife found it and then asked me if I wanted it! It felt like Christmas morning.
  11. prplptcrzr2003

    London Broil

    Thanks guys. Earl, speaking of breakfast, I always try to save some for the next morning - about 2-3 slices of the london broil with a couple of eggs...oh man!
  12. prplptcrzr2003

    beer can chicken

    I did a beer can chiken yesterday - used Classic Coke. I brined the chicken, then did absoluetly nothing but smear some softened butter mixed with tblsp each of parsley and fresh rosemary, a couple of pinches each of salt and pepper in between the skin and meat. Then using a few sprigs of...
  13. prplptcrzr2003

    1st timer -- looks AWFULLY dark

    Thanks for that tip Scott. I am going to invest in an injector. Seems like it would be quicker than spreading butter in between the skin and body of poultry. I never had much luck with skinless, boneless poultry - always comes out dry for me. Any suggestions? (anybody?)
  14. prplptcrzr2003

    London Broil

    Thank you, Ranger and Monty! Ginger?? Sounds yummy! I will have to try that!
  15. prplptcrzr2003

    1st timer -- looks AWFULLY dark

    One very important detail I forgot to mention - Go ahead and make a little more of the butter mixture and use a fresh rosemary brush as you get closer to the meat being done - I'd say about an hour or two before it's done. You don't want to use the same butter and brush you used when you 1st...
  16. prplptcrzr2003

    smoking chicken legs and thighs

    Hi KenY, We at our home absolutely devour legs and thighs cooked outdoors! But I don't really smoke them all the way, per say. Basically, you can use whatever dry seasoning you prefer; I use garlic powder, salt, black pepper, spanish paprika and then I stick them in a baggie and pour about a...
  17. prplptcrzr2003

    1st timer -- looks AWFULLY dark

    Hey Val, I use Steve Raichlen's secret whenever I cook a turkey or chicken (whole or just breast). I whip a stick of softened butter, mixed with a couple of cloves of minced garlic, a tblsp of chopped rosemary, a tblsp of chopped parsley until creamy. Then pry the skin loose from the body of...
  18. prplptcrzr2003

    London Broil

    Here's a pic of some London Broils I did for this past Memorial Day weekend......can you all say "10-derrrrr"????
  19. prplptcrzr2003

    New addition to my family

    I forgot to mention a bunch o' ribs went through this baby!
  20. prplptcrzr2003

    New addition to my family

    Well, I know it took me a long time to come back and join you all here in the forum, and I promised I would post pics (see my latest entries in the photo albums), so here is a pic of my "baby". After almost a year, she's a beaut and works wonderfully. To date, I've smoked 3 pork shoulders, a...
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