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  1. dad of four

    Buttermilk Brine Survey

    Has anyone tried this recipie? http://www.smoking-meat.com/november-10-2011-smoked-buttermilk-brined-turkey.html
  2. dad of four

    Question on smoking a Turkey

    http://www.smoking-meat.com/november-10-2011-smoked-buttermilk-brined-turkey.html
  3. dad of four

    I need advice on a 15lb Butt

    Are you positive it is a 15# butt? If its anything like Sam's club, you will find it is two 7-1/2# butts crammed into the same vacuum pak If it is truly a 15# butt, here is a possible answer...
  4. dad of four

    Stubborn butts

    IIRC, the Butts at Sams are labeled, "minimally processed" If they are injected with a liquid, it is usually clearly labeled (in small print)
  5. dad of four

    Question about Smoking multiple butts - how to calculate the expected time on the smoker

    Assuming there is adequate spacing between the two butts, Scenario #1
  6. galleryimage1474796023-nov-8-2011-600x748.jpg

    galleryimage1474796023-nov-8-2011-600x748.jpg

    • dad of four
    • Media item
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    • Album: Speaking of Cats
  7. Speaking of Cats

    Speaking of Cats

  8. dad of four

    Speaking of Cats

    We just adopted 2 kittens, and I am looking for an online forum for cat-owners, or more specifically Himalayan cats? p.s. that's not me, its from awkward family pet photos
  9. dad of four

    Smoker Cleaning Question

    I have a MES 40.  When I am through smoking, I soak an old bath towel(s) in water, fold it to the size of the rack, and and put it on top of the rack(s) I fire it back up to 275 and let it start steaming for an hour to loosen all the crud
  10. dad of four

    smoking 2 9.5 lb shoulders....

    I'd get a seconds tank for the following reason: Say you know it takes 5lbs of propane to smoke for 10 hours (this is a made-up figure) If you have a single tank with 3 pounds left, you will need to get it refilled before you even start. This will waste your time, and possibly money as most...
  11. dad of four

    No Foil Pork Butt - shortest smoking time for me!

    Can you explain: set temp 275, and cabinet temp of 250   Is your MES off by 25 degrees? I routinely put an oven thermometer in my MES, and the set temp & oven thermometer are pretty spot-on
  12. dad of four

    Pre-heating the Faux Cambro

    Just wanted to add that for the OCD people, I love using this product to pre-heat the dinner plates before I serve up food. There is nothing worse than taking piping hot fried-eggs, or scrambled eggs, etc. And then putting them onto a plate that is at room temperature.  The plate zaps all the...
  13. dad of four

    Pre-heating the Faux Cambro

    I'm not a geologist, so I am not sure. I looked at the wikipedia entry for granite, and it contains elements of aluminum & iron. This is probably what reacts with the microwave to heat the granite http://en.wikipedia.org/wiki/Granite
  14. dad of four

    Pre-heating the Faux Cambro

    I saw that review, and took it with a grain-of-salt. I have used my about 4 times per week for the last 10 years with the same microwave. YMMV
  15. Pre-heating the Faux Cambro

    Pre-heating the Faux Cambro

  16. dad of four

    Pre-heating the Faux Cambro

    I bought this item 10 years ago at a Close-out store. I use it every day for meals as a Trivet that also keeps hot food hot. It is essentially a small slab of granite that you can heat in your microwave It gets nice-and warm after 3 minutes in the microwave, and then it slowly releases its...
  17. 51xoBdIuj1L.jpg

    51xoBdIuj1L.jpg

    • dad of four
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    • Album: Pre-heating the Faux Cambro
  18. dad of four

    Need advice on First "Multi-Butt" smoke

    It should go without saying, but I will say it.. Try and make sure there is a minimum of 2" of spacing on all sides of your butts. (Top, Bottom, Sides x4)
  19. dad of four

    Couldn't just cook ribs for the in-laws. Had to do a prime rib too!

    Looks yummy! I think, however, I just felt another artery close-off. Funny thing, when you eat Prime Rib in a darkened restaurant, you don't quite see all that fat 
  20. dad of four

    Help me out with my rib fail

    If you allow your ribs to sit overnight with a salty rub, then the salt will draw the moisture out of the meat. I apply my rub, and then let them sit in the fridge for an hour.
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