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  1. masondixon

    Hey

    Good to have you, welcome from the Old Line State
  2. masondixon

    Hey

    Welcome Ghost. What area you hail from
  3. masondixon

    New member Bryan Graham

    Welcome Bryan, glad to have you
  4. masondixon

    Maryland group forming come join us

    Maryland Summer Fun just around the corner!
  5. Maryland group forming come join us

    Maryland group forming come join us

  6. IMG_0311.JPG

    IMG_0311.JPG

    • masondixon
    • Media item
    • Comments: 0
    • Album: Maryland group forming come join us
  7. masondixon

    BBQ plans foiled by Civic Duties

    Well I was off work today and super excited to try and smoke my first porketta. I had been thinking for a couple weeks about what to stuff with and settled trying to do a fusion "Porketta El Pastor". Started yesterday afternoon prepared the marinade and roast. Just as I finished prepping...
  8. masondixon

    Porkapolypse 2017 begins today!

    Safe and succesful hunt to you cranky. Can't wait to see the results
  9. masondixon

    Cold smoked salmon during the chilly weather

    That looks amazing :points:
  10. masondixon

    Smoked Shrimp

    Good job Groucho
  11. masondixon

    Smoked Shrimp

    Do tell, any Q View?
  12. masondixon

    Winter Jerky

    Duke what temp did you smoke at and for how long? Also I will be using jerky racks rather then hanging if that makes any difference. Will be doing my first batch of jerky within the next two weeks. Thanks!
  13. masondixon

    At least I learned something

    Thanks guys. I think your suggestions for pulling at a slightly lower temp is spot on. I have always just done spatchcocked whole birds before and have pulled at 160 to ensure the dark meat is properly cooked. Obviously don't have to worry about that with just the breast and no bones in the equation
  14. masondixon

    Debunking Beer Can Chicken

    Everything I searched seemed to point towards Groucho original explanation. According to the Oxford English Dictionary the term was originally used by the Irish in the late 18th century. And began as a shortened version of the phrase "dispatch the cock"
  15. masondixon

    Debunking Beer Can Chicken

    Am I the only one who still chuckles internally like a teenage boy every time I hear the word spatchcock? Maybe I'm just dead set on proving correct my wife's theory that I am a 14 year old trapped in a 36 year's old body.
  16. masondixon

    Fillet Mignon (Getting my Money’s Worth)

    Man that looks way better then what I had. They look beautiful. IMHO rare is the only way to go for tenderloin
  17. masondixon

    At least I learned something

    Well wasn't planning on smoking anything today but 70 degrees and sunny in February convinced me otherwise. The only thing ready to go was some boneless, skinless, chicken breasts my wife pulled out of the freezer the night before. I had reservations when I pulled them from the pack and saw how...
  18. masondixon

    Beautiful Half Chickens

    Wow! Those look fantastic
  19. masondixon

    Lobster Tail,Bacon wrapped Asparagus

    Nice job and points for trying something new. Looks like you used warm water lobster. Try it with cold water lobster if it's available in your area. They are usually smaller but I find the meat much sweeter.
  20. masondixon

    First Ribs!

    Beautiful color. Looks like your first Rib cook was a success, congrats
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