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  1. loosechangedru

    Top round roast and overnight pulled pork

    I have a Weber Smokey Mountain 18.5" and ran it with a full water pan, I forgot to mention that. Edited :)
  2. loosechangedru

    Top round roast and overnight pulled pork

    Started a couple of boston butts last night on my 18.5 WSM, and had plans for a top round to join them in the morning. I was a little lazy last night, I did not prepare the beef until the morning. Lit chimney @ 10pm, temp stable @235* with applewood, water in the water pan, and butts on by about...
  3. loosechangedru

    Hello from Florida

    Nice, Brass Man! I'm in Gainesville. You'll find loads of info on this sight. Ribs looks great, good luck with the tenderloin :)
  4. loosechangedru

    How hot you got? Also, some wings

    Thx for the like, Al! Your wing posts were very helpful in getting me going. First year I've ever done wings.
  5. loosechangedru

    How hot you got? Also, some wings

    Thanks for the feedback. Turned out great! I overestimated my heat tolerance with my spices, but it's worth it. I'll check out that post by Disco.
  6. loosechangedru

    How hot you got? Also, some wings

    I've got these in at 350* holding steady with a FB100. 2 more hours or so and and I'll have some more qview, but in the meantime....Can/Does anyone do 400* for chicken, parts/whole? I've forgotten each time to try it, it's always halfway through or after a cook. Just seems like sure-thing...
  7. loosechangedru

    Newbie from Florida!

    Welcome, Michael! TONS of good information here, and everyone is real helpful.
  8. loosechangedru

    Sous Vide Prime Ribs for Christmas Eve

    Holy crap, ALL the showstoppers! Yardbird, crownroast, prime rib...where's the homemade turducken??? Everything looks great, never tried SV. Glad you had success!
  9. loosechangedru

    Weber Mastertouch vs. Smokey Mountain

    That's exactly what I just did. Found a new-in-box Weber 18.5" One-touch Gold (discontinued because it's basically the mastertouch with only the bells and whistles I need, and a much lower price) on LetGo for $40. Someone's always trying to get rid of one for some silly reason, which keep your...
  10. loosechangedru

    Breakfast and Dinner Fatties

    They reheat perfect, btw. Bacon is still as crisp as when it came out of the smoker. I vacuum seal after refrigerating, or even par-freezing. That way I dont lose any juices. I like the idea if doing as many fatties at once and then sealing and freezing. Then I can have a fatty any moment I...
  11. loosechangedru

    Breakfast and Dinner Fatties

    Happy to - From frozen, they travelled in a cooler with ice for 6 hours to a fridge, then stayed there overnight. By the next day dinner time, it was mostly thawed. I heated it at 275 for about an hour and it was hot enough. I basically wanted to simulate smoker conditions. 1.5 hours seems...
  12. loosechangedru

    Breakfast and Dinner Fatties

    Big hit at Christmas! I'll be making that breakfast fatty again. Definitely.
  13. loosechangedru

    Breakfast and Dinner Fatties

    Thar be fatties! Thing is...I can't open them til Christmas! :emoji_tired_face::emoji_sob: But at least they turned out nice. Thanks for looking, and I'll post an update come serving time Monday and Tuesday.
  14. loosechangedru

    Breakfast and Dinner Fatties

    Ya'll, thanks a lot! I've got to credit my Other for that picture, Chile. Walking by at the right place, right time.
  15. loosechangedru

    Breakfast and Dinner Fatties

    Lookin pretty good so far. Smoke for a couple hours at 235. I want it a little darker, so I bumped it up to 250 and I'll give it a half hour or something.
  16. loosechangedru

    Risked help!

    I've recently discovered that dry flat makes excellent chili meat. Great way to make a mistake taste good again :)
  17. loosechangedru

    Breakfast and Dinner Fatties

    Thanks, Scott!
  18. loosechangedru

    Breakfast and Dinner Fatties

    For me, not too different from how sushi mats work, just with saran wrap. Bacon's the rice, sausage is the seaweed. They even use a ziploc bag in this video. Just dont squeeze as hard with the fatty, its obviously a lot more fragile than the rice. I wrap it tight like a tootsie roll, and then...
  19. loosechangedru

    Breakfast and Dinner Fatties

    Got a couple of fatties on now. Going to my Other's family Christmas, and I'm going prepared with vacuum sealed, frozen fatties (they are several states away). One has sauteed peppers, onions, mushrooms, and garlic with provolone. The other is a blueberry pancake fatty I've seen going around...
  20. loosechangedru

    3 Fatties

    Whoa! I've got a couple fatties on right now, and I wish they were both Jambalaya fatties! Looks delicious!
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