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Brisket number 2
It is now 2:30 in the morning the Brisket is still on the smoker. I put tin foil under is at 11:30 and then covered it at 1:15 AM with tin foil as Raichlen suggested I do at 4 hours. I am letting the charcoal left in the firebox burn down. There is still a lot in it. I was planning on bringing... -
Brisket number 2
It's 11:30 at night and Brisket number 2 has been in the smoker for 3 and 1/2 hours. The wife mixed the rub and paste. We collaborated on the mop. We are using a slightly modified version of one of Raichlen's recipes called Oklahoma Brisket. It looked good on the show so we decided to try it... -
Capicola Part 2 Holy Crap That's A Lot Of Pepper W/QVIEW
It looks good. One of these days I'll have to try something like that.... -
Capacola Part One W/QVIEW
I found a little information on Capicola. I am not familiar with it. My wife is probably familiar with it. It is extremely hard to find good italian meats in this part of the country. It doesn't sound like you are doing a true capicola but it should be good. I know (Pro-Shuut) as my wife... -
Art Of BBQ In Tulsa
Where are these events and where can I get the details of them? I would like to attend at least one of them.- haglered
- Post #5
- Forum: Upcoming/Recurring BBQ Competitions (KCBS or Other
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Capacola Part One W/QVIEW
Tell me more about this Capacola thing you are going for. I recognize the cust of meat as an Italian meat. What process are you putting the meat through? -
Anyone ever use Bradfor Pear?
Good what's the best way to cure it? Just cut it up and let it sit.... My pecan generally hangs in the tree until it falls. This tree I am cutting down. It lost a lot of limbs in the ice storm last winter and now my wife wants it cut down.- haglered
- Post #4
- Forum: Woods for Smoking
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Free Pecan wood in OKC
I cut up the limbs tonight and filled up a milk carton carrier and left about 5 logs about 5 foot in length I could of filled up another 2 or three milk cartons (you know the kind that hold 4 gallons of milk) I'm kinda resistant to having to pay 10 to 13 dollars. But if you will send the box...- haglered
- Post #5
- Forum: Woods for Smoking
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Another newbie from Oklahoma
I'm new here myself but I'm glad to see another okie, especially one from as close as Edmond. (I am in SE OKC.) There is a lot of good information as well as some good conversation to be had on these forums.... Welcome from another newbie. -
Free Pecan wood in OKC
I take it you are not a married man..... She aint that stupid.... I have done it without telling her (I forgit what happens last week sometimes, marriage does that to ya) She suffers (not seriously, just a little indigestion). I think there is something about pecan that just disagrees with her...- haglered
- Post #3
- Forum: Woods for Smoking
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Anyone ever use Bradfor Pear?
I have a bradford pear tree in my front yard that I am planning on cutting down and I am wondering if it would be a good thing to dry out use in my smoker. Does anyone have any experience with Bradford Pear wood?- haglered
- Thread
- Replies: 6
- Forum: Woods for Smoking
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Free Pecan wood in OKC
Does anybody who lives works or plays in and around the greater Oklahoma City area want any free Pecan wood? You see I have 2 very large Pecan trees in my back yard and they are constantly dropping limbs. They usually hang in the tree and dry out before they fall. I just had 2 limbs that broke...- haglered
- Thread
- Replies: 14
- Forum: Woods for Smoking
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Yikes! Ants!
I wonder if you sprayed the wood very heavily with white vinegar, perhaps even cut 1/2 with Water if that would get rid of them. I mean really soak the area. There is a gardner called Mike McGrath who has a show on NPR called You bet your Garden. I'll bet he could make a good recomendation. He...- haglered
- Post #21
- Forum: Woods for Smoking
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Show your dog
We don't really own any dog's We live in a house occupied by 3 of the most spoiled Great Danes you can imagine. Clide is the big face I use as my avatar, Shadow is the black girl and Aspen is the Black and White mix breed that puts up with the other two, he is the oldest.- haglered
- Post #116
- Forum: For New Members
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First Chuck Roast
I didn't trust the instant read. It said 130 or so, a second reading only went to 120. I did not want to overcook it. The meat was soft enough, but more like slow cooked roast beef, duh....that's what it was but I'm kinda thinking it should of been a little looser in consistency. I had never... -
My first ribs, not too bad....
I have been a griller up till now, never smoked anything (intentionaly) until last weekend's Brisket. I have been reading a lot on these forums, other websites and watching some TV about it (primal grill, Barbeque America, etc.) Thank's for the compliments, all of you.... -
My first ribs, not too bad....
Last weekend I thought I would not have anything to smoke this weekend, then a neighbor gave me a chuck roast. Hooray... I have something I can smoke. Then We got some money and went to Sam's We bought a pack of ribs and other things including hot dogs.... I had never every even thought about... -
First Chuck Roast
Change of Plan..... The wife said she thought we ought to use the marinade, so we did. We also inserted 7 cloves of garlic and cut up two small oninons, sprinkled S&P over all before smoking. I started it at 6:45 AM (A little earlier than I like to rise on Saturday) The smoker temp hovered... -
Jalapeno pepper recall?
I heard of this back when they were pulling tomatoes trying to figure out if it was the tomatoes or the jalapenos. I am growing them in my garden this year ...as far as I am concerned...it just goes to prove the way we grow the food sold in our supermarkets is just plain wrong and unsafe and...- haglered
- Post #12
- Forum: ABT's and all things Appetizers
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