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  1. petesque

    Salted Steak

    Thanks, I love it when a plan come together Pete
  2. petesque

    Salted Steak

    Thanks for the reply. Can I add some spices like garlic and CBP? Pete
  3. petesque

    Salted Steak

    OK new one for me. I was reading about smothering some steaks in either kosher or course sea salt for an hour and then rinsing them off, drying and on the grill. I have read two ways to salt the steaks and I am not sure which way to go. It's simple but should I salt both sides or just one? I...
  4. petesque

    Goose breast

    I have done goose boobs several times and they turn out well. I use them for appetizers when we have company. I use cream cheese and horseradish to taste for dipping. As for the smoking I also just use a rub. Sorry I buy Belly cheer on the internet from porky's. I then smoke them at 225 to 250...
  5. petesque

    Planned outage.

    What JIMR said!!!!! Pete
  6. petesque

    Cured Chops with Jalapeno-Cornbread Stuffing

    That was lunch!!!!!!!!!!!! Hell, whats for dinner? You are killing me. That looks real good. I am down for the TV show to. Who do we call Pete
  7. petesque

    Webber vs ProQ vs UDS ????

    Check with all your friends. I looked for barrels for my big baby double for a long time and couldn't find one. Looked on the net and saw the same stuff you did. I started asking my friends and Jeff who does surveying and travels around here allot knew right were a pile of barrels were. This guy...
  8. petesque

    Design team needed.

    We all have seen the posts on the UDS. I am thinking of an accessory. I have some friends that do allot of hunting and like jerky. I have an idea. The problem is it takes allot of effort with the amount of meat to make jerky with only two American harvest dehydrators. Also no smoke. Idea...
  9. petesque

    Smoked eggs

    +I was at smoking temps of 225 to 250 so ir would talk longer. Also a nice trick question. Smoked eggs? Pete
  10. petesque

    Building a Smoking Pit.

    http://www.wedlinydomowe.com/photo_galleries/names.htm Lots of designs here Pete
  11. petesque

    Building a Smoking Pit.

    Google Wilber D Hog for that pit. He has some lessons learned that may help. Pete
  12. petesque

    Smoked eggs

    I have only done them a few times. Cooking ribs at 250 or so. Yes raw eggs straight from the fridge. I haven't really messed with times but about 2 hours. Makes for a nice snack. Pete
  13. petesque

    Smoked eggs

    Anyone ever smoke an egg? I did some time ago. Just got some eggs from the fridge and put them on the grate in my smoker for about 2 hours. The smoke penatrated and the eggs were good. Pete
  14. petesque

    What is the Ideal Height?

    I think the expanded metal with a plate would be the ticket if you convert to a grill at times. As to the plate it is the same idea as the baffle I installed on my SNP so the radiant heat didn't to the food closest to the fire. I got this idea because a video mentioned the fat cap down on a...
  15. petesque

    What is the Ideal Height?

    What would happen if you put a metal plate on top of the charcoal basket that was just a little larger that the diamitier of the charcoal basket? I don't think it would interfere with the air flow but reduce the radiant heat from the charcoal and create some turbulence making the heat more even...
  16. petesque

    To burn or not to burn.

    The wife says I have enough smokers and cookers. Some here have said their is never enough and I agree. With that said it is true I am doing pretty good in this dept but I can't resist the tinkering bug. I am going to build a UDS this summer and starting my design plans. When I built my bib baby...
  17. petesque

    **unofficial 3am check in thread**

    Its not ovens that cook food its people that cook food. Pete
  18. petesque

    Weber lid mod complete (almost)

    Where do you find old weber grills for this mod? Pete
  19. petesque

    Does anyone have one of the Kingsford kettles?

    Also Weber has a new 26 inch kettle grill. A little pricey but they last forever. Pete
  20. petesque

    Dry rub for the dear departed

    I agree. With all my friends drinking a brew.
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