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  1. redclaymud

    Meatloaf

    Nope, that's the bad thing.  I'm always looking for a reason to fire up the smoker and if I don't do it three or four times a week, I don't feel like I'm cooking often enough. I found an old chuck roast and enough saved fat in the freezer to do a chuckie.  It's about one hour on the smoker now...
  2. redclaymud

    Soaking wood is a NO NO

    I'm done.  I'm convinced that either way is just another process in the creation of great bbq.  Neither is more right than the other is wrong, since it is a process we are allowed to disagree on and either way gets great results.. I've just fired up my smoker and started a chuckie.  Same way I...
  3. redclaymud

    Pastrami from sirloin and pastrma from filet

    Incredible.  I have so much to learn.
  4. redclaymud

    Looking forward to this experience - still trying to figure it all the navigation out. Here's some b

    Great start.  Bring it on.
  5. redclaymud

    Would you eat this?

    I heard on the radio today that it is cheaper to pay retail and eat a hamburger at McDonalds than to prepare your own.  We're only talking hamburger. but the report was suggesting almost every burger McDonalds had on the menu.  You and I can't make them for less than they do.   We've all seen...
  6. redclaymud

    Afraid of Brisket

    My best answer to that is, either go with the challenge or take your family out for bbq.  Personally, I would rather serve my family great brisket at 10pm than to admit defeat and head to some fast food bbq joint at 6pm.  The family will be more than anxious to wait once you prove yourself...
  7. redclaymud

    Soaking wood is a NO NO

    Now that's another county heard from.  Where have you been hiroller173?  Just when we think we are ending this conversation you throw another log in the fire.
  8. redclaymud

    Diners, Drive-ins and Dives

    The turkey was excellent.  Guy couldn't get over the flavor and moistness and probably had three sandwiches throughout the day of shooting.   That man can put food away.  Earlier comments about him being rude might seem true since he's all business when not on camera.  They basically write the...
  9. redclaymud

    Afraid of Brisket

    Never fondle a brisket.  Your grocer may call the cops if he sees you doing that. Four hours at 225 seems like a nice start.  Four more hours at 225 may be a nicer finish . . . if it doesn't stall, and depending on the brisket, they often stall.  If yours is nicely trimmed it may not take as...
  10. redclaymud

    Diners, Drive-ins and Dives

    Needless to say, I'm proud of my brother and his bbq business in Alaska.  His claim to fame is "Northernmost Southern BBQ" and the troops from Fort Wainwright, Eielson Air Force Base, Fort Greely and Clear Air Force Station don't argue.  It's the first place they take their families when they...
  11. guy and guys.jpg

    guy and guys.jpg

    • redclaymud
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  12. redclaymud

    The Secret To Good Sliced Brisket Defies Conventional Wisdom

    I'm of the mind not trimming fat is beneficial to the moisture of the Brisket.  I've seen pictures of trimmed briskets with the fat resting on the grate above and wondered "why?", since the fat is just going to drip down in a less efficient manor than if it was still attached to the meat.  I...
  13. redclaymud

    A question for the butchers

    I believe both come from the bottom sirloin.  The Tri Tip is more of a small roast while the Sirloin Tips are further processed into marinated steaks or thin fajita strips.  That's as far as my knowledge extends, other than to say it's a challenging meat that can be made tender and flavorful...
  14. redclaymud

    Soaking wood is a NO NO

    Try this:  http://en.wikipedia.org/wiki/Volstead_Act Neither the Volstead Act or the 18th Amendment were good for home BBQing since they basically delayed the development of the BBQers favorite accessory, the red plastic cup.  I can't imagine sitting back and relaxing while the blue smoke rises...
  15. redclaymud

    Meatloaf

    On my last meat loaf I made the mistake of cooking three instead of just one.  We ate the one and loved it.  We'll eat the other two and love them, but they will be reheated and not fresh out of the smoker.  The fun is in the smoking.  My thoughts about that?  Invite more people over next time...
  16. redclaymud

    Black Angus Flat

    You're one up on me.  I still haven't figured out what a fattie is, but I will someday.  Too many other good things to smoke before then.  On this board we love to see pictures.  We call them Q-Views.  Send us some of yours.  We would love to see them.
  17. redclaymud

    Soaking wood is a NO NO

    MasterCraft recommends "pre-soak wood chips in water for at least 30 minutes. - Applies to models 20070211 and 20070311 ONLY", so it doesn't apply to most units.  I think what we have learned in this discussion is there is a preference that many smokers swear by and it's nothing more than a...
  18. redclaymud

    Need Some Help.

    That's a great thread teeznuts (you''ve got to get a better name).  Thanks for sharing.  I've never seen such great looking meat.  
  19. redclaymud

    Pastrami

    You're going to love that 22.5 WSM.  Had not I done my grocery shopping late today I would have fired mine up for the first time in months, the weather is perfect for it and I've got the ribs, but it's late.   I tend to defer to the 40" Mastercraft when there's snow on the ground, but given a...
  20. redclaymud

    Where in NC are you hailing from?

    Welcome Dan.  I've been in your area many times, back when I worked for a living.  I'm looking forward to you sharing some of your dutch oven recipes . . . with Q-views of course. Ron, Barnardsville, NC  
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