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HOLY CRAP! MY BABY ISN'T EVEN THAT BIG!!! IMHO the task set before you seems daunting at best. I don't personally have anything new to add here except that you can turn any chunk of dead animal into something sublime with a huge scoop of TLC. You may also want to put Johnny, Waylon, Willie...
Well then you probably saw me waving from Oxnard. I've been kinda curious myself to see what neighbors we have near us...or at least the neighbors that have been slacking on the map. maybe we could work out a west coast SMF gathering sometime
This may clear some things up as far as the etmology of the word Chipotle:
The word chipotle, which was also sometimes spelled chilpoctle and chilpotle, comes to English originally from the Nahuatl word chilpoctli by way of Mexican Spanish. The Nahuatl word chilpoctli means "smoked chile"...
Stupid food coma I had another entry that I wanted to post from my Saturday smoke (8# brisket, 2 beer butt chix, and 43 ABT's...woulda been 44 but one dove off the plate before I got to the smoker).
Anyhow good luck to all and may the best cook win!
I did an 8# butt this weekend as well and got a plateau for a couple of hours...the temp even dropped several degrees. On the plus side, I took this into account and started my smoker up at about 2AM on saturday, had the butt on around 4AM and it was done by 6PM.
In the future just account for...
wow, a friend with a smoker that still asks favors? Thats kinda like going to your neighbors house to borrow a cup of sugar only to request that they bake your cookies for you.
It's my dream to own a full custom set of Shun blades. Alton Brown backs em so they have to be freaking bad...butt. Plus they're purdy.
But the knives I DO have are an old set of Henkles that were passed down from mom in law to the wifey. They're good but we wanted better so we've been...
If you try it on beef, try a dijon and crushed peppercorn crusted ribeye.
just take the ribeye and cover in mustard and coat the mustard in the peppercorns. then it goes straight onto a rocket hot grill for a few minutes. My wife says its HEAVEN and she hates Dijon.
Not just caps and t's, we need aprons. If somebody can get aprons with the SMF logo on em I'll be one of the first to buy one, maybe even 2 in case one gets dirty or I have a helper .
Just goes to show ya that no good deed goes unpunished. I agree with the whole "give a man a fish..." analogy. Invite your coworker(s) over for a BBQ and insist they help with the WHOLE THING be it over night or up at oh god thirty. Give them an appreciation for the effort you lovingly put in...
I could act as a middle man if you want. I have gmail (no message size limits) you could send me the lot and I'll zip em up and throw em at Jeff.
P.S. I hope one of the ones is a drool smiley. we need a drool smiley.
As I don't have an upright smoker, I can't try the under the meat method. However you do it though, those beans will most likely be the best you've ever had. Personally I just put mine in the smoke, stirred every time I turned the meat or basted and they were wunnerful! I'm making a double...
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