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  1. just a thought.jpg

    just a thought.jpg

    • redclaymud
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  2. redclaymud

    A question for the butchers

    I'm not sure where this brings us, except to confirm tip meat is pretty much from the same larger area of the cow  I don't know enough to say which cut is less tender.  My experience at a grocery store level is that tip meat may be processed into hamburger meat.  The fatness or leanness, I...
  3. redclaymud

    Thoughts on a people's choice entry

    I have tried this in the past and it's a tough recipe to cook if you don't get everything just right.  Best thing a I can imagine is you fedex a hot plate of the dish to me so I can do an evaluation.  Could you maybe send 12?  I'll be having guests over that night and I'm sure their input would...
  4. redclaymud

    Rump Biltong / it is a success w/Qview

    Time now for another peek.  Show us the process as you check on the meat. Many of us don't have the cooling cellar but some do and some will want to try this dish.  Keep the tread moving.  Thanks.
  5. redclaymud

    Which size Amaze n smoker

    I've struggled with it.  I have the three bin pellet tray.  The biggest problem is with keeping the smoke ingited.  Sometimes it works, sometimes not.  If I remember to leave the Masterbuilt wood chip pan halfway pulled out and the wood chip tray not quite fully inserted and the door slightly...
  6. redclaymud

    Small Flat

    I've never seen a brisket sliced as beautifully and I'm guessing you sliced after it cooled down some.  Lake Norman is in for a treat.  I've been out that way many times, but only to repair computers.  For my Austin Texas buddies, Lake Norman is a dam lake just like your damed Lake Travis.  The...
  7. redclaymud

    Steak on the Grill

    Be careful.  If you get good at this, people are going to start asking for instruction. I particularly love my steaks marinated like you do but rarely do steaks anymore.  Love my bbq more. Did you do anything special for the corn or just roast it?  I've found two ways I love to do ears of...
  8. redclaymud

    Masterbuilt smoker vent position?

    I'm sorry.  I'm looking and re-ran the video three times but just don't see it. The sheet of metal from my old chip box was from the bottom of the chip box.  Same goes for the new one and I didn't notice any differences in the video.  If you find your bottom tray going in under the heat coils...
  9. redclaymud

    Small Flat

    That still looks like a big flat to me . . . . .and no harm done, a bigger flat smokes better, I hear. I was eying up some much smaller flats at Sams Club and decided no.  I still need the crutch of a fat cap on top.  Just don't feel secure enough to do a flat as is.  Someday, maybe I will,  I...
  10. redclaymud

    AC Sticks

    I sure wish you lived next door.  I would bring the brews.
  11. redclaymud

    Rump Biltong / it is a success w/Qview

    I had to go back and look at your first pictures.  It looks like the meat slices have swelled to almost steak size for the moment.  Looks wonderful.  Looking forward to seeing how you serve the dish.  I truly miss my old cool cellar.  Every home should have one.
  12. redclaymud

    My first smoke on the new MES 40

    I can't begin to imagine home grown beef.  I knew there was a reason my dad didn't allow me to have a cow growing up, but always figured it was because we lived in a second floor apartment and who would walk the cow while I was at school?  It's not like we didn't have the room.  My older brother...
  13. redclaymud

    OK, this is gonna sound sorta dumb... need some advice here

    If you love brisket you've got to love a bit of fat to it.  It's not a lean piece of meat.   It's a tough piece of meat to cook to perfection because of it's toughness and fat content.  What you like may not be what another family member likes, etc.  But the bottom line is when you do it right...
  14. redclaymud

    Happy smoker today. Brisket, Ribs, Beans, and ABT's w qview.

    Putting that all together took great planning and execution.  Nice job.  Invite me over next time you do this and I'll say more nice things about you.
  15. redclaymud

    OK, this is gonna sound sorta dumb... need some advice here

    You're all right.  A full packer is an animal of it's own.  A truly worthy beast that many have ridden but fewer have conquered . . . outside of Texans.  Texans can cook a brisket with a single wet match and the cardboard from a used up roll of toilet paper.  To this day I'm not sure how they do...
  16. redclaymud

    OK, this is gonna sound sorta dumb... need some advice here

    We all certainly make mistakes. but better the meat done four hours too early than four hours too late. No, I wouldn't have pulled it.  Just cook it normal, pull it when done, wrap and let it rest.  You can always bring it back to temperature later.  My brother does 10-15 of these things every...
  17. redclaymud

    Masterbuilt smoker vent position?

    You must have a chip tray different than my old one.  My old tray is about half the width of the tray and no extra piece of metal to remove . . . adding chips to the right side would cause them to fall right on top of the heating element. I've wondered about that, since the slide-in tray looks...
  18. redclaymud

    Quick Question on Brisket

    I think I've tried this recipe before and it was great.  My biggest problem was the juices drying out in the catch pan, but once the broth is added, after the first hour, every drop of flavor fallin into that pan made it so much tastier.  Bravo Chef JimmJ.
  19. redclaymud

    Quick Question on Brisket

    That's great advice and it's the classic way of doing a brisket.  You can't go wrong.  I'm thinking for your first time, keep it simple.  I prefer Wild Turkey over Jack Daniels, but that's only to prep the cook.
  20. upgrade 3.jpg

    upgrade 3.jpg

    • redclaymud
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