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Red's Reverse Sear Ribeyes - 1st on the New Pellet Pit
Red...my steak mentor once told me...'if they want medium, cook them medium rare and dim the lights...' :D- supercenterchef
- Post #27
- Forum: Beef
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Memphis In May 2013
Only a few days away...hope to see many of you there!!- supercenterchef
- Post #24
- Forum: Upcoming/Recurring BBQ Competitions (KCBS or Other
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Smoky greetings from College Station, TX
Welcome WWH1...I sure miss College Station, used to race motorcycles there Keep us up to date, and don't forget the QView!- supercenterchef
- Post #6
- Forum: Roll Call
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The Continuous Reverse Sear Thread!
Looks good, Doung--I agree 100% with Dave ...since you're a 'steak guy'--I've found the hotter and shorter you can sear, the less 'target middle' your steak will have. At 900-1000* I sear about 30 sec per side, but have to go 50-60 sec on 700-750*- supercenterchef
- Post #44
- Forum: Beef
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20130509_130648.jpg
- supercenterchef
- Media item
- Comments: 0
- Album: I love the bags from Vacum Sealers Unlimited!!! Pics included!!
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20130508_210713.jpg
- supercenterchef
- Media item
- Comments: 0
- Album: I love the bags from Vacum Sealers Unlimited!!! Pics included!!
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I love the bags from Vacum Sealers Unlimited!!! Pics included!!
...just a bit OT... 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 And here is a pic after waiting 18hours (giving it a fair chance to dry) and running my finger across the ink...- supercenterchef
- Post #176
- Forum: Slicers, Grinders, Tools, Equipment
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How did you come up with your screen name?
2165TurboRail...that's some beautiful work, you may need to visit http://www.smokingmeatforums.com/t/137486/what-do-you-drive :D ...would love to see more...- supercenterchef
- Post #728
- Forum: For New Members
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I love the bags from Vacum Sealers Unlimited!!! Pics included!!
...btw dougmays, just ordered my logo stamp...should be here in a week, I'll let you know how it works. I just hope their ink is as good as that found in a Sharpie!- supercenterchef
- Post #173
- Forum: Slicers, Grinders, Tools, Equipment
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Old Timers Police reunion (Texas and Arkansas)
Sounds like a blast...have fun and take some QView!- supercenterchef
- Post #2
- Forum: For New Members
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My First Official Catering Job was a SUCCESS
I'm so proud! That's great, man!! Considering your avatar, I'd love to see you get a bumper sticker that says "you can pry my BBQ from my cold, dead fingers" :D- supercenterchef
- Post #26
- Forum: Catering & Large Group Gatherings
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Rookie smoker from Los Angeles waiting...and waiting...and waiting...
Great story man, glad to have you aboard! Just remember, those that have said BBQ is 'easy' have usually spent a good bit of time working out all the details...so while it's not difficult, it is certainly involved But considering your location and history, it sounds like you could quickly...- supercenterchef
- Post #6
- Forum: Roll Call
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Bark that'd make Michael Vick beg...
the original post looks great...other than that, my lawyer advises me to have no comment... :D- supercenterchef
- Post #15
- Forum: Pork
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Hahahhahaha what a great deal!!
instead of donating...I've been spending my extra money on Mandarin lessons ;) ...jk...- supercenterchef
- Post #9
- Forum: Blowing Smoke Around the Smoker.
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The Secret Ingredient
just advertise: "Now Iron Fortified!"- supercenterchef
- Post #8
- Forum: Blowing Smoke Around the Smoker.
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Should personal integrity trump a loophole in the rules?
I don't know anything about golf--but as a comment on personal responsibility... I think, if he was truly "ignorant of, or confused by the pertinent rule" then the penalty is appropriate and he cannot be expected to police himself when the rules seem so silly (to us non golfers--I'm thinking of...- supercenterchef
- Post #12
- Forum: Blowing Smoke Around the Smoker.
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Hello from Murphy, Texas
Glad to have you aboard, neighbor!- supercenterchef
- Post #7
- Forum: Roll Call
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Pork Today ... Pulled Tomorrow
looks good, I'm sure they didn't mind waiting!- supercenterchef
- Post #21
- Forum: Pork
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Pork Today ... Pulled Tomorrow
eek! still planning on a 1500 dinner?- supercenterchef
- Post #12
- Forum: Pork
