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  1. loosechangedru

    Smoking Pork Chops

    I've done reverse sear for thick porkchops and steaks, oven to cast iron on the stove. I basically undershoot the temp I want by about 35 degrees, then sear for about 60 seconds each side on a hot cast iron. So, I do IT 90 for a NY Strip or Ribeye then sear it on the stove as said, and I get...
  2. loosechangedru

    Chest freezer outside?

    Thanks for everyone's input! I'd like to make this freebie last. I might try to tarp the front of it loosely where there are no vents to keep out elements but to allow airflow. I'll update if I find a new solution worth mentioning.
  3. loosechangedru

    Beef barbacoa tacos a la Co4ch D4ve

    Thanks, everyone! Honored to be featured on the carousel!
  4. loosechangedru

    Weber Mastertouch vs. Smokey Mountain

    I've had the 18.5 wsm for several years. Wish I'd gotten the 22, but for the most part it gets the job done. Only trouble I have is getting a full packer on it. I don't think I can get 2 full racks of uncut spareribs on, but I do st louis style anyway and that fits just fine. A couple mods and a...
  5. loosechangedru

    Beef barbacoa tacos a la Co4ch D4ve

    I saw this recipe by Co4ch D4ve the other day, and Aldi had a decent sale on chuck roasts, so I picked up 7 of them - 5 for the freezer, and 2 to see what those pictures tasted like! This was also the first chance I've gotten to run high heat in my WSM with no water pan. Worked great. A little...
    • loosechangedru
    • Thread
    • beef barbacoa pulled beef tacos
    • Replies: 10
    • Forum: Beef
  6. loosechangedru

    wsm - cold smoke modifications

    That looks FUN! I've wondered about coldsmoking on WSM. Can't wait to see how it turns out.
  7. loosechangedru

    Chest freezer outside?

    I think chest freezers fall under the sub forum "equipment," but please feel free to move this if it's in the wrong place. I recently got my hands on a ~18 cubic ft chest freezer for FREE, I just had to pick it up. Lightly used, I plugged it in last night and it seems to be working great. I...
  8. loosechangedru

    Hello from Florida

    Congratulations, and welcome from Gainesville! My other and I camp in Marianna a few times a year on our way to visit her family in Mississippi. Hope you enjoy the MES :)
  9. loosechangedru

    Family Bowl Ideas?

    On top if that, maybe make one of the appetizers the king of the others? Roll a fatty the night before, and then do little apps to support it.
  10. loosechangedru

    Rec Tech RT700 Ordered

    Congratulations! That looks like a serious rig - I have a WSM, but I was just thinking about pellet smokers. When does it get in?
  11. loosechangedru

    Spare st Louis cut + Burnt ends

    Other than not straightening out completely, they tasted the same. It only broke the bark a little bit. I tried to make sure they didn't touch as they spiraled, so that they'd have as much smoke contact as possible. Still, if I'm ever doing 6 racks on here, I'll know how I'm doing them!
  12. loosechangedru

    Overnight brisket with Flameboss

    Al, it was bugging me, and I woke up still wondering: why not use a full pan of lava rock only? I might be missing something here...
  13. loosechangedru

    Overnight brisket with Flameboss

    Thx, Bear. That link makes the anatomy a lot clearer. Doing it after the meat has been smoked just takes practice, I suppose.
  14. loosechangedru

    Overnight brisket with Flameboss

    Brie and beef...yep, still go together.
  15. loosechangedru

    Overnight brisket with Flameboss

    All done! All in all, pretty decent job. Took it off at 204 and it seemed right. Smoke ring is present, everything tastes good, but: 1) I think I need to research trimming before the smoke. Definitely too much fat left behind. 2) I had a lot of trouble telling where to separate the flat...
  16. loosechangedru

    Overnight brisket with Flameboss

    Al, that's super helpful - also live in Florida, so that's one less variable. I've read different brand fans seal better than others (flameboss being "others"), and some people even order replacement BBQ Guru fans for Flameboss controllers for that reason. Why the lava rock/water combo? I just...
  17. loosechangedru

    Overnight brisket with Flameboss

    Thx, Chris, stale smoke was a concern, but thankfully turned out to be a non issue, at least when I was watching last night and this morning. I think the smaller top vent means finer adjustments for the flameboss.
  18. loosechangedru

    Overnight brisket with Flameboss

    Man, love this setup. It's really working well now. I checked at 8 am, and my temps were solid! Not messing with it. I still had what looked like 1/4 load of charcoal left to go, but I topped it off anyway to make burnt ends after pulling the meat from the smoker. Call me frugal, but I recently...
  19. loosechangedru

    Overnight brisket with Flameboss

    Brisket is on and smoker is puffing away with hickory at 240*. It was too big for the grate, so I stuck a chunk of wood wrapped in foil under it. I decided to give it one more try with the suggested setup from the manufacturer - 2 bottom vents closed, and top vent halfway open.
  20. loosechangedru

    Overnight brisket with Flameboss

    A few weeks ago I bought the flameboss 100, and it's been very useful. Even without the wifi, it was worth it. It'll definitely burn up fuel, though. It's also recommended by the company that you choke the top vent of a wsm, since the are leaky. I've got gaskets on mine, so it's not as leaky...
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