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  1. supercenterchef

    New to the forum,, heres my bio i think and open for any suggestions or tips and tricks

    Thanks for the restaurant tip, Mick...may have to check that out.  I always thought that if I had a bbq joint, I'd call it WIL's... ...While It Lasts :D
  2. supercenterchef

    Wannabe inching closer

    Well, I finally pulled the trigger...I sent my check off today for a FEC100...it'll take several weeks to arrive, so I'll be studying this forum for tips and tricks (my last smoker was an electric, SM025)--any words of wisdom, just shout 'em out! I'm excited!  (...and a little scared the wife...
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    20130515_145937.jpg

    • supercenterchef
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    • Album: Memphis In May 2013
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    20130515_161825.jpg

    • supercenterchef
    • Media item
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    • Album: Memphis In May 2013
  5. 20130515_133327.jpg

    20130515_133327.jpg

    • supercenterchef
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    • Album: Memphis In May 2013
  6. supercenterchef

    Memphis In May 2013

    Mostly I was too busy eating...but I did manage to snap this ...and I got to meet some of my heroes... here's one of them...
  7. supercenterchef

    looking for a chili recipe using smoked pulled brisket?

    JJ:  Where can I buy your book!  ;)
  8. supercenterchef

    looking for a chili recipe using smoked pulled brisket?

    FWIW I use my standard chili recipe and substitue the brisket 1:1 for ground beef...it's amazing.  The texture is a bit different, and I've toyed with the idea of keeping some of the ground beef, but it's such a huge hit that I'm hesitant to mess with a good thing!
  9. supercenterchef

    Brisket Question

    Good solution for dry/tough brisket (we all have those we chalk up to 'practice') is brisket chili!  No one ever need know :D
  10. supercenterchef

    First attempt at spare ribs

    My first honest smile of the day: "Had to explain to my girlfriend what a smoke ring was and assure her they weren't underdone" How did she like them?
  11. supercenterchef

    Question about Prepping in Advance

    MrChuckieRock: the smoke penetration debate is a point of contention for many Q'ers...current studies appear consistent with the theory that, as SQWIB wrote, meat will take on smoke through the whole process (though many factors come into play...) Hope that helps!
  12. supercenterchef

    Take a look at our BBQ Comp Team's New Logo!

    Love the logo!  Do forum members get a discount? :D
  13. supercenterchef

    RED ALERT!!! RED ALERT!!!! ALL BBQ PIT MASTERS MUST SEE THIS!!!!!

    Sounds like you've found a good woman!  :D
  14. supercenterchef

    Question on labelling vacuum bags

    I posted this question in another thread, but it seemed OT there, so I thought I'd ask in a new one where more people might see it... So guys (and gals) I got my Vistaprint pre inked stamp this week, and they look great! Problem is...the ink is horrible.  Here's a pic after stamping my bag  ...
  15. supercenterchef

    Glad to be here

    Welcome to AR...and the forums!--always nice to meet a neighbor. I don't have the PG1000, but just sold my SM025 yesterday and am trying to build up the courage and order a FEC100...keep us up to date with your weekend adventure!!
  16. supercenterchef

    AS A NEWBIE HOW DARE I??

    KC--it seems, based on responses, that there are several ways to read your inquiry.  I read it as "What is the best way to provide experience appropriate education and support to our members along the wonderful and complex journey of mastering Q" If that was your intent, I think addressing it...
  17. Memphis In May 2013

    Memphis In May 2013

  18. supercenterchef

    Memphis In May 2013

    setting up...q view to follow!
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    20130515_122527.jpg

    • supercenterchef
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    • Album: Memphis In May 2013
  20. supercenterchef

    Reinventing the Wheel: Putting a Spin on Gyros.

    Great post man...thanks so much, and keep it coming!
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