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  1. redclaymud

    No Fatcap Brisket?

    Lots of stores sell bacon scraps in 5 lb packages, but even so, talk to your meat manager and he might be able to sell you a big hunk of fat for pennies..   
  2. redclaymud

    Whole hog on a spit.

    That's a fast smoke in most smokers and yours was wide open in front.  That must have been one very hot fire.  Any tradeoffs that you saw or tasted in the results?   If you were to do it again, what would you change? We have a guy in Fairbanks that builds his pit on site.  He comes in with a...
  3. redclaymud

    Need help defrosting briskets..

    New Braunfels isn't all that far from Austin.  I spent a great deal of my summer off Lake Travis in Spicewood.  So you're a Texan.  That explains why you chose brisket. I've never done 4 briskets at once, but if I did I would allow a few hours extra time . . . maybe 4-6 hours, just in case they...
  4. redclaymud

    Need help defrosting briskets..

    With a keg of beer and a Margarita machine, will anyone notice food?  Best thaw I know of is the sink.  Cold water only.  Set it to drain just as slowly as the water is going in, since even cold water is a lot warmer than the big ice cubes you're trying to thaw.  If you have a huge stock pot...
  5. redclaymud

    Tri Tip

    I wish you guys would stop doing this.  My mouth is watering.  
  6. redclaymud

    MAK Sausage Day

    In my mind, any sausage that doesn't bite you back and tastes good is worthy of good dining.  That's when you layer the sauteed veggies on your hoggie buns and bring out your premium mustard blends.  I'm betting these went well with homemade potato salad and maybe a bit of spicy horseradish...
  7. redclaymud

    First smoke of 2012 w/ Qview

    There has been lots of smoking activity going on over the winter, though I suspect much of it is from electric smokers.  I bought my smw last fall and smoked three times with it until the snows fell.  I wasn't yet ready to give up smoking so purchased a porch model electric to carry me through...
  8. redclaymud

    Am I the only one that trolls the supermarket for discounted meats?

    I used to hate going grocery shopping with my wife.  Hated pushing the cart up and down the isles and all the combat shopping for sale items.  I started smoking for my family about a year ago and now I do all the shopping.  Those 15 isles they have in the store?  Who cares?  Give me produce...
  9. redclaymud

    Whole hog on a spit.

    My last experience with a full hog (not mine), they wrapped the hog in chicken wire and let me tell you, the pig pickings off that chicken wire, once they removed it from the hog were pretty tasty.   Good luck with your smoke.  I'm anxious to keep on reading about it.
  10. redclaymud

    Q-view of my Last smoke " A Brisket"

    It's a process that works.  My brother's prep cook explained it to me a bit differently but it's still similar. It's more of a flavor theme than anything and let it carry over into everything prepared.  Use your flavor profile lightly in your slaw and heavier in baked beans, macaroni & cheese...
  11. redclaymud

    MES40 1st Smoke (Q-view incoming)

    I'm totally impressed.  Great job on your first smoke with a new smoker. I see they relocated the interior light to a more functional position.  Some may argue the point but I think it's great to be able to look in without opening the door.  The main thing is it gives us reason not to open the...
  12. redclaymud

    Poor Man's Prime Rib?

    I would love to do a full boneless prime rib eye but the budget just doesn't allow for it.  I've got a big family gathering coming up in June.  I'm wondering about Prime Rib alternatives.  Something that looks like prime rib, quacks like prime rib, but doesn't cost as much as prime rib.  We...
  13. redclaymud

    I commited Hiway Robbery today!!!

    Love huge chicken breasts because can do so much with them.  Great presentation.
  14. redclaymud

    First smoke of 2012 w/ Qview

    Crap.  I'm quoting myself. I skinned the chickens.  They were small and still had bones.  There wasn't much room to insert cheese into and I'm wondering if you added cheese chunks or slices as you wrapped the chicken in bacon.   couldn't figure how to keep the cheese in there.  Is it the bacon...
  15. redclaymud

    First smoke of 2012 w/ Qview

    One thought I need to add, regarding adding cheese to the chicken.  Store bought shredded cheese has a light wax coating that keeps it from clumping together.   Cheese you shred yourself and individually wrapped slices do not.  In no way am I suggesting that one is better for you than the other...
  16. redclaymud

    First smoke of 2012 w/ Qview

    You rock man.  Love what you did with the chicken.  The kids insisted I clean out and organize the freezer today.  Found myself with 7 packages of chicken, two chuck roasts, 2 Boston pork roasts, and bags of fat for the chuckies.  Not too bad except it's a small freezer. I've got the bacon and...
  17. redclaymud

    Masterbuilt smoker vent position?

    Sorry for your frustration.  
  18. redclaymud

    AC Sticks

    Oh man, I love this stuff.  It looks wonderful.  Just give me 3 or 4 sticks on a plate with a bit of spicy honey mustard dipping sauce and wheel me over to where I can watch the sun set.  A person's day couldn't end any better.
  19. redclaymud

    Pastrami (with Q-View)

    Why is it that some make it look so easy?    Fabulous looking Pastromi.  I love the slicer.  I've got to get one, if anything, just for pastromi. Sams club has corned beef on sale this week.  I'll order my slicer to arrive just when it's just ready to slice. I noticed that you load your AMNPS...
  20. just a thought2.jpg

    just a thought2.jpg

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