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  1. pacnwsteve

    1st beef chuck shoulder w/q vue

    Sorry it didn't pan out keith. Thanks for sharing, and you'll do better next time. Just think how good that meat will be in a December stew!
  2. pacnwsteve

    Jack Shipley

    Welcome from a WA State neighbor. If you keep coming here, you will have many ideas and many successes! I recommend you invest in a blue or brown tarp very soon---makes smoking during the ten months it isn't raining up here possible!
  3. pacnwsteve

    Fatty Throwdown??

    OK. BBQGodess, I have to admit, you are a formidable opponent and I am not one who is much for competition anyhow. I have been truly impressed with your smokes and rubs and q-view since I joined, and I mean it--such terrific creativity! Still, if time is on my side, I will do a fatty for the...
  4. pacnwsteve

    Fatty Throwdown??

    OK, so you propose a throwdown? I have seen what you can do, and I know it is amazing, so from the NW, where we just had about ten whole freaking days of sunlight before it clouded up again, I say, have at it with the rest of the folks coming here! As an amateur ECB smoker, I can admit that I...
  5. pacnwsteve

    Too much time on the forum?

    So, I've been absent for a couple weeks, not that y'all missed me . Still, over the fourth weekend, my girlfriend (living together five years--no ring just yet!) told me I was spending way too much time on the forum--she got mad at me when I came to post q-view when we had guests over, but you...
  6. pacnwsteve

    Smoked Salmon with Qview

    Wow. I have yet to take on smoked salmon despite the fact that the buggers run from time to time in all the streams around me and in Puget Sound, and that I fish for them when I can. It looks like you had great success and a great smoke. Congrats!
  7. pacnwsteve

    Belated Happy 4th to all!

    Welcome back from the swamp. Thanks for the photos. A great reminder of why we are free!
  8. pacnwsteve

    First Briskets

    Northwet, looks like you are going to make it through all right after all. You put in your hard work today, got some good advice from the SMF, and now, all you have to do is wait and enjoy. I just finished a dinner of seconds from my brisket from yesterday. Best left overs I could ever hope...
  9. pacnwsteve

    2nd brisket attempt - rubless

    sumo, nice looking brisket, and great job on the sear. Looking forward to seeing some q-view of the brisket when you're done. Enjoy!
  10. pacnwsteve

    First Briskets

    Northwet, it looks like you are well on your way to some good grub. Glad to see the rain isn't holding you back. The skies unloaded on my side of town yesterday afternoon for a good thirty minutes or so but I made it through, as you saw. Looks like you will as well. Can't wait to see the...
  11. pacnwsteve

    Stick a fork in me, I'm done (with q-view)

    Goofed my earlier post. I hope this doesn't post twice. Did a nice brisket today with some ABTs, dutch's beans, and lots on the side. Here's some q-view before I head in for some pie. Happy 4th! Getting Started: Rubbed and ready! The finished product: Dinner!
  12. pacnwsteve

    two shoulders in my ECB?

    Hey Jeff, I think you shouldn't have a problem doing two in the ECB, but I bet you are going to see temps drop off a bit (I am an ECB user and have that problem on longer smokes). I don't know if it matters if the big one is on top or not. I will be interested to see responses. Good luck!
  13. pacnwsteve

    Working on a Decent sized Butt today..

    Abelman, looks like you must be enjoying it now because you're off line. I bet it tastes as good as it looks. Great q-view. Thanks for sharing. Maybe a dumb question for a newbie like me, but please explain the piece of wood sitting on the temp probe. You just holding it down there, or do...
  14. pacnwsteve

    Another Rotisserie Turkey Q-View!

    That is such a beautiful bird! Excellent q-view. Smoked turkey just can't be beat for value or flavor. My best successes on my ECB have been turkeys, and they have been amazing. Does the rotisserie really make a difference with the smoke circulating in the smoker anyhow? Thanks for...
  15. pacnwsteve

    First Brisket Questions.

    Looks like an Oly love-fest here on the SMF. I'm in Oly myself and glad to see some locals around here still eat meat. I'll be keeping my fingers crossed that the rains hold tomorrow. Northwet, like you I'll be doing a brisket, this my second, and will also be following Dutch's sticky. I've...
  16. pacnwsteve

    I've been CHALLENGED!!! (Help?!?)

    I've lost all cred here when it comes to spicey food, but I think there have been some good suggestions. My suggestion would be to mentally prepare. Focus on the WINNING of each contest, the next level up, because that's what matters most, and that will get you to the end. Take it step by...
  17. pacnwsteve

    Who Created The Fatty?

    Judging by the kids in my neighborhood, I'd have to say McDonalds created the fatty.
  18. pacnwsteve

    Is this forum getting to go belly up!

    I guess I missed all the fuss and I am glad I did. Internet anonymity comes with its risks and if what's going on is going on, it will pass and folks like me and so many who have posted on this thread will continue to learn, share our successes and failures, and post pictures of great looking...
  19. pacnwsteve

    First Butt, It's On!

    Northwet, you're in my neck of the woods and I think I can smell your great looking food from here. I hope you're (finally!) enjoying the 90 degree weather as much as I am. I'll be grilling tonight, but bustin out the smoker big time next weekend.
  20. pacnwsteve

    Quest for the perfect Ribs w/Q-view

    Hey there fireguy, I can get farmland up here and prefer their product, but I am a regular browser of meat isles for good deals. I won't discriminate on brands if the meat looks good and it's a good deal. As for your smoke, it all looks great. Hope the ABT's weren't too hot for ya! (I really...
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