Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. redclaymud

    Smoked Tri Tip

    Excellent looking meal. That ceramic dish certainly did it's job.  I'm just guessing, but do they heat up like heat stones, but with sides to catch the drippings?  Were the drippings salvageable to make a gravy or au jus?  Most of all I'm eyeballing that you set your tray on the lowest shelf...
  2. redclaymud

    Porterhouse Steaks & a Pizza

    Porterhouse Steak with a perfect char and grill marks.  A better presentation could not be offered.  I'm sure it was tasty.  Bravo.
  3. redclaymud

    First roast

    Au jus or not, I sure wish that was my dinner plate tonight.  Nice job.  It looks beautiful.
  4. redclaymud

    smoked chuckie and potatoes for dinner final shots

    I apologize for my unkind remarks to your craft Rick.  I've never been a good wordsmith in disagreeing situations and getting my thoughts down without appearing judgmental is often impossible.  Please accept my apology. I'm an opinionated old bbq buff who has put mayo on his fries for the last...
  5. redclaymud

    Skoking corned beef question

    Good for you.  I had the same concerns as Alelover when I read your message.  Was afraid you would be in for a surprise if you were looking for traditional corned beef.  I figure the mark downs will start tomorrow and plan to pick up three more just to have.  One will become pastromi by next...
  6. redclaymud

    Doing up a brisket q-view

    The brisket looks outstanding.  Love the bark.
  7. redclaymud

    What's the BEST Brisket Rub?

    The best rub I've found is the one I made the time before.  It's not an easy call.  I love a bit of heat in my rub, so that it bites me back a bit.  I also like the crispy bark, so I add a great deal of white and light brown sugar. But here you go.  The best rubs for brisket . . . ...
  8. redclaymud

    Biggest Brisket for me yet, Burnt End Question

    Wow, lots of learning opportunities here.  I found a brisket link:  http://www.virtualweberbullet.com/brisketselect.html
  9. redclaymud

    Biggest Brisket for me yet, Burnt End Question

    I'm taking notes.  Some good ideas here.  
  10. redclaymud

    Lowes Dual-door Master Forge Smoker to natural gas

    Kitbashing is a great thing when you have the skills to do it, but I wouldn't recommend this modification for inside a restaurant.  Too many things that can go wrong and the worst is a fire your guests won't be able to write home about. Restaurants have their own rules and they are for the...
  11. redclaymud

    Brisket and Burnt Ends from Yesterday

    You totally nailed it.  Nice job.  The perfect slicing of the brisket tells the tale even better than you described it.  If there is room for improvement, I don't see it. Bravo.  We should have a ribbon for this guy.. 
  12. redclaymud

    this one's for you red mud!

    If cows looked this cute we would all be vegetarians.
  13. dog.jpeg

    dog.jpeg

    • redclaymud
    • Media item
    • Comments: 0
    • Album: Default
  14. redclaymud

    this one's for you red mud!

    What's not to love about skirt steak?  Lots of flavor and when thinly sliced it puts other cuts to shame. I've never tried skirt steak in the smoker but certainly will one of these days.  You held back on the sauce, which I'm a big fan of holding back on.  Better to use it as dipping sauce in...
  15. redclaymud

    smoked chuckie and potatoes for dinner final shots

    Sauces are the good enough of bad barbeque.   Grrrrrrr.  You've struck a nerve. Sauces are the good enough of bad barbeque You've come to the right place though.  You can learn here. Take that same cut of chuck and make a fat chuckie out of it.  It will slice and taste like the best prime rib...
  16. redclaymud

    Meatloaf

    Outstanding presentation.  Meatloaf is the world champion of delicious comfort foods.
  17. redclaymud

    More Beef Ribs

    I ate the same at my house yesterday but I would have been just as happy to have dined with you folks.  The ribs look great!.  What were those great looking side dishes?  Great documentation.  Thanks for sharing.
  18. redclaymud

    Beef Ribs . . . rare to find at my store. I had to try them.

    Looking forward to it Harley.  My family says, do it again, and so I will.  I still haven't learned how to cook yet.  That involves stoves and pans and things that burn.  Not sure I want to get into that kind of grub fixing.  
  19. redclaymud

    Beef Ribs . . . rare to find at my store. I had to try them.

    To tell the truth, my method was probably as close to a 3-2-1 as it was a 2-2-1.  Once I put the meat in I didn't start the clock until the smoker got back to temperature.  
  20. redclaymud

    Beef Ribs . . . rare to find at my store. I had to try them.

    I'm glad it's finally posted.  Not sure what was holding me back.  Probably the reboot I did at the end. Anyway, here's the money shot.  enjoy, drool, the meal was excellent and I got to try out my new slicer for the salads.  
Top Bottom
Back
Clicky