Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. sawyerrt10

    Lasagna Fattie

    Ok here we go with the QVIEW.. The Cheeses The meats The noodles and sauce Construction a layer of mozerella lasagna noodles marinara sauce mozerella cheese riccotta cheese parmasan cheese Wrapped up tight Hot off the smoker First cut The plate up
  2. sawyerrt10

    Lasagna Fattie

    Well, I know is not a Fattie in the truest sense of the word, but it was delicious. I used Italian Sausage, Procutto, Lasagna noodles, ricotta cheese, mozzerella and parmesan cheese. Qview will be up shortly.
  3. sawyerrt10

    And without further delay~

    :PDT_Armataz _01_37: Congrats to all the new OTBS members!
  4. sawyerrt10

    They need to outlaw Costco... w/ QVIEW

    Nice looking Tri-Tips! I ahve the same problem at our local $ams club.
  5. sawyerrt10

    Smoking in Italy?

    Are you going to Aviano or Ghedi? If its Aviano, drop me a line., It's been a long time since I was there but I spent 5 years there. Can tell you a little about it. Congrats! As far as shipping a smoker and such over, contact TMO ASAP. It will need to be spotless clean if they allow it...
  6. sawyerrt10

    Brisket and sausage are on!

    Thanks all, it was awesome!
  7. sawyerrt10

    Brisket and sausage are on!

    Ok Here we go with the Qview! Let's start out with the making of the ABT's Here are the ingredients... Ready to be wrapped Wrapped and sprinkled with brown sugar The brisket (flat and point cooked separately) turned out awesome due to the fajita seasoning on the point, We cut it up for...
  8. sawyerrt10

    Brisket and sausage are on!

    Things are looking great! Stalled out for a while, but the temp is rising nicely now. Just threw some ABT's on with some shrimp to follow toward the end.
  9. sawyerrt10

    Brisket and sausage are on!

    It's a beautiful day here in SC. Temp in mid 50's plenty of sunshine. Just dropped a brisket on the chargriller and threw some sausage on the brinkman square vertical. Gonna make some ABT's later to throw on as well. Pictures to follow. Did something a little different with the brisket this...
  10. sawyerrt10

    music

    Classic Rock, Country and Jimmy Buffett!
  11. sawyerrt10

    Hi from SC.

    Welcome to the smokering! Where abouts in SC? From Florence here.
  12. sawyerrt10

    How would you smoke Orca?

    Make sure you brine it as well!
  13. sawyerrt10

    Last weekend in February, Whats Smokin'?

    Brisket, ABT's and shrimp are on the menu for Saturday, Weather will be cool in the 50's but sunny!
  14. sawyerrt10

    Belly Bacon question

    Thanks for the info!
  15. sawyerrt10

    Belly Bacon question

    Well 8 lbs curing and 9 lbs frozen for later. pictures to follow in about 10 days!
  16. sawyerrt10

    Got It!!!!!!!

    Nice!!!
  17. sawyerrt10

    Belly Bacon question

    Thanks Piney! That's the answer I needed! I got it all cut up into 8 managable (little over 2 lbs per piece) and vacuum sealed. Will probably freeze half and make half.
  18. sawyerrt10

    Belly Bacon question

    Just picked up about 17 lbs of Pork Belly to make some bacon. I got the curing process down, but I have a few questions. If I don't want to cure it all at the same time, can I freeze the pork belly and cure it later? If I cure it all now and don't have the capability to smoke it all right now...
  19. sawyerrt10

    Is this a good deal?

    this is only the second brisket I have ever bought, the first was a CAB flat from Piggly Wiggly cost me $45.00. It turned out awesome. I just happened to find this one yesterday in Wally World. It was the only one they had out and figured what the heck, i'll give it a try!
  20. sawyerrt10

    More Bacon (Qview)

    Man that looks awesome!
Top Bottom
Back
Clicky