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  1. smoke_chef

    First batch of dried peppers and garlic

    This is an awesome thread. Thanks for sharing. Looking for to the grand finally.
  2. smoke_chef

    New Plow Disc Wok

    Hey Scarbelly...    Great looking grub there.    So, I agree with Princess. It looks huge. How big is it? Can you measure the diameter for us? Thanks, Smoke_Chef
  3. smoke_chef

    2 nights dinner and tomorrow's lunch w/Qview, more pic's to come later

    I see tonight dinner... where is tomorrows lunch? Good looking Q there. Thanks for sharing.
  4. smoke_chef

    Injecting pork butt

    I've never done the Dr. Pepper thing either but from what I understand besides the flavor it gives... it has an advantage having something to do with the carbonation. Thus, beer, sprite... what ever would have the same effect with yet a different flavor. Hopefully some science type will chime in...
  5. smoke_chef

    Got roast beef?

    Great deal on that slicer! Very nice!!
  6. smoke_chef

    First batch of dried peppers and garlic

    Awesome... I look forward to the rest of the pics.
  7. smoke_chef

    Breakfast Video

    How about just coping and pasting the you tube link and we can watch it that way?
  8. smoke_chef

    pork.......kinda!

    Wow... Spam huh?!?!? Well... Ummm... Thanks for the q-view. Enjoy that.
  9. smoke_chef

    Smoking in Japan 1 year later

    Awesome job with the smoker. You've got some good Q there! I've never been to Japan but I have had the good fortune to travel internationally with business. I know shopping for things we take for granted here can be a challenge abroad. I sure miss traveling though!
  10. smoke_chef

    Got roast beef?

    I want one too! That looks awesome! Just out of curiosity. What brand/type slicer do you use?
  11. smoke_chef

    Q View: Thighs, Keilbasa, X1 Fattie, w/ ABTs & Crostini

    Awesome! Thanks for the explanation. I'll give it a try.  
  12. smoke_chef

    Q View: Thighs, Keilbasa, X1 Fattie, w/ ABTs & Crostini

    Great looking smoke but I have a couple of questions about the bird. With the chicken being covered the first 45 minutes, how much smoke flavor does it pick up? I've always thought that early on is when you get the good smoke flavor. And what is the point of covering it? To keep it from drying...
  13. smoke_chef

    Got roast beef?

    Wow.... looking good. I have some roasts in the freezer. I may have to get them out to thaw.
  14. smoke_chef

    NEW! last weeks pulled pork w/ modded ECB Qview!

    great mods.... great looking grub!
  15. smoke_chef

    Smoker from Arkansas

    I too am from Arkansas and a die hard Razorback fan. Ribs on game day "honors" the Razorback. It does not insult it. At least that's what we've decided. Welcome to the site! Go Hogs... beat bama!! 
  16. smoke_chef

    Year old frozen ribs and hot links

    I'll do the penny thing too... good idea.
  17. smoke_chef

    Last Weeks Cook with Q-View [PICS FIXED]

    ahhh... some many pics... but I can't see any of them. All red x's for me?
  18. smoke_chef

    Prime Rib vs Rib Eye

    Thanks eman... Thanks Pops... Thanks to 357 for getting this thread started. It was a good one! I look forward to posting my q-view of a boneless ribeye / prime rib.
  19. smoke_chef

    Pitmasters Finale Tonight

    I had the same thought. In fact, in LeeAnn's episode, when it first came on, I figured it was a rigged deal and she would make it to the end for sure. When she got cut... I thought well... okay, maybe it's on the up and up. However, last night I thought they would give it Johnny for sure. Then...
  20. smoke_chef

    Year old frozen ribs and hot links

    Well... a new baby may be one the few excuses acceptable. Congrats on the addition to your family. Now, throw out the old meat. Run to the store and get some new ribs. Every one year old should have a BBQ bash for it's birthday party. Don't forget the q-view.
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