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  1. frijole smoke

    Cutting up my first pig.

    Looks like good work to me.  It's nice to know exactly what you have, and the only way to get that is to do like you did and dig in. Good job.
  2. frijole smoke

    I'm Baaaccckkk!!!!!!

    Glad you are back.  I've reached that point in my life where I am much more appreciative for good health.  When I hear stories like this I'm always amazed at the strength so many have when facing adversity.  So kudos to you and your family for finding that strength to kick this thing in the butt.
  3. frijole smoke

    First down flow build Has been started

    Nice build and good craftsmanship!
  4. frijole smoke

    Jalapeno peppers

    Are you serious??
  5. frijole smoke

    Seasoning my smoker

    If it's just surface rust I would get off what you can, oil that thing down, and get some smoke rolling through it.
  6. frijole smoke

    First Smoke; Pulled Pork using Jeff’s Rub Recipe w/QView

    First time uh?  
  7. frijole smoke

    Seasoning my smoker

    I see people burning out drums and propane tanks...but my assumption was that this was to burn off any chemical or petro nasties that existed in the previous life. If its just rust you have and aren't worried about the nasties, I would wipe down the interior with vegetable oil and get some...
  8. frijole smoke

    New to the forum and Colorado Springs.

    Welcome to southern Colorado! I've been getting my supplies from the new Bass Pro.  They have a wider version of my Masterbuilt Dual Fuel that I've had my eye on.  For meat, my in-laws have been loyal to Andy's Meat market on Platte...for good reason. Be sure to head out to Rudy's for...
  9. frijole smoke

    Red Salsa recipe

    Ya, I'd give that a go.  I like the red salsa they have a Chipotle. We were thinking tonight we should make some pulled pork soft tacos...I bet this would be good on those. Thanks for sharing.
  10. frijole smoke

    Inaugural smoke on the 40in. MES, Snack Sticks

    So question on stuffing technique... I love eating my own snack sticks.  I've been stuffing mine with a jerky canon.  But I've found that twisting and tying string is the the biggest pain in the butt.  I like to use the string and hang them because I can fit so many more in the smoker. I would...
  11. frijole smoke

    Testing out the LEMon squeezer

  12. frijole smoke

    Spring Forward Smoke

    Thanks guys!
  13. frijole smoke

    15 lb. corned beef brisket

    That's a good looking plate there.
  14. frijole smoke

    New guy from Austraila

    Welcome!! It's a great place to learn and at the same time share with a great group of folks that have the same passion.
  15. frijole smoke

    Brisket Score with Q-View or Split Packer in an MES 30 with Q-View

    Question if you don't mind.  So when you split it...do you put the flat without the point on later in the smoke...or take it off sooner and then it gets a longer rest than the bigger piece?  Just curious how you handle that.  I too can't fit a full brisket in my smoker.
  16. frijole smoke

    Spring Forward Smoke

    Thanks guys!! Weshrarebit...I smoked them for 2 hours around 130, and then bumped it up to 170 for the remaining.  On my first go with them a few weeks ago, I got impatient and got them too hot.  What happened is the fat started rendering out and when they cooled off they were a little greasy...
  17. frijole smoke

    Starting my first Brisket, Fajita style

    I bet those fajitas were amazing!  We've been using left over smoked meats to put in the wok for stir fry dishes.  The smoked meats re-cooked like that are fantastic!  Good work!!
  18. frijole smoke

    Spice Rack & Organization

    Guys!! This is exactly the inspiration I needed. We have a narrow cabinet next to the stove, and I've thought about the small Lazy Susans, but it seems things always fall off and get caught in the dead space corners. I like your builds wyphoneman, stickyfingers, and dirtsailor.  The DW put a...
  19. Spring Forward Smoke

    Spring Forward Smoke

  20. frijole smoke

    Spring Forward Smoke

    I put the snack sticks together on Saturday night.  I used 8 pounds of 73/27 ground beet and 2 pounds of ground pork.  For seasoning, I used LEM Backwoods and tried spicing it up with some Cajun seasoning I had.  Unfortunately, the extra seasoning made them pretty salty.  I should have just ran...
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