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  1. meandmytwodogs

    Isn't the Minion Method Contradictory?

    I've read so many posts and heard so much opinion on pre-heating coals v/s throwing in the un-heated coals and I thought the verdict was that you should pre-burn your coals before throwing them into the smoker. So isn't it a contradiction of this to place unheated coals into the smoker to...
  2. meandmytwodogs

    shoulder clod

    I've never done a clod but can say for certain that chucks are awesome! I think they even taste better than brisket. AND I LOVES ME SOME BRISKET! The other good thing about a 3-4 lb chuck is that you can get them done in 8 hrs or less. Great pulled for sammies. We like to make french dips. other...
  3. meandmytwodogs

    Oddest Thing found in a bag of Lump

    I figured you got the special edition Michael Jackson tribute bag-o-lump. Dave
  4. meandmytwodogs

    Italian Fatties w/ Q-view

    Well i saud I was scheming up a fatty for the weekend and I think you just changed my mind for at least one of em.I have to do this! Great idea. Not the cheapest fatty I'm sure, but definitely a tasty looking creation. I'm makin it! Thanks for the great idea. Think I might even use spicy...
  5. meandmytwodogs

    4th of July...whats everyone doing?

    Woo Hoo! The long weekend is here! My cousin is bringing over a case of riblets. I'm scheming up a couple ideas for a few fatties too. We'll be sippin sweet tea vodka w/ lemonade. We call 'em John Dalys. At dark we'll be watching the fireworks over the lake and shootin off our own too. This will...
  6. meandmytwodogs

    Oddest Thing found in a bag of Lump

    I use Royal Oak strictly. I've found lots of rocks, something that looked like cooled molten metal or something, and fiberglass insulation. I even found a hunk of insulation about the size of a nerf football once. If you let R.O. know you are finding weird stuff, they'll hook you up. Dave
  7. meandmytwodogs

    How To: Keep Smoke Thin and Blue

    I use an OK Joe Longhorn with a side fire box. I like to push the coals to one side and just place a single chunk of wood next to, but not right on the coals so that the wood heats up to the point where it slowly starts to burn. This has been working very well for me recently. Dave
  8. meandmytwodogs

    spring time maintenence on those cookers

    Nice work on the restorations B.G.C.! REDUCE...REUSE...RECYCLE! You sir, are the man. Dave
  9. meandmytwodogs

    What kind of wood is a smokehouse?

    What about placement of the s.h? I mean should I take prevailing wind directions into consideration, or is it not that big-a-deal? Dave
  10. meandmytwodogs

    Frankensmoker

    Very nice build. Dave
  11. meandmytwodogs

    What kind of wood is a smokehouse?

    I've been giving a lot of thought towards building myself a modest sized smokehouse for cold smoking and hanging. My current smoker is a horizontal and I aspire to hang some salmon, sausage, birds, bacon (man do I wanna do some belly!). So now that the wife and I have gone rural and have the...
  12. meandmytwodogs

    2 Chuckies/Smoked Japs Q-view

    BTW. What you doing with all the smoked japs? Just eatin 'em or you got something else planned? Dave
  13. meandmytwodogs

    2 Chuckies/Smoked Japs Q-view

    Ooooooh I love the chuck. Better than brisket imho. Those look like pretty big roasts. Nice price too. Good job. Dave
  14. meandmytwodogs

    Brisket, sliced Point & pulled Flat ?'s...

    I've only done a half dozen or so packers but I believe that a com mon method is to smoke it whole (point and flat together) until 160 or 170 and then separate the point from the flat. The flat then gets foiled and when reached 190 or so is sliced. The point gets left to reach 205 and is pulled...
  15. meandmytwodogs

    Foil wrap or foil pan???

    My last few chucks I've done I've been putting it into a pan of au jus w/ mushrooms, onions, carrots and potatoes. Then it gets up to 200 or 205 and becomes the greatest roast dinner in the (my) world. Pulling is great too, but recently (last 3 chucks) I've sliced or just cut into chunks and...
  16. meandmytwodogs

    Roast Beast Question

    Sounds like a plan. I figured on pulling the roast at 130 to keep it nice and red and then letting it rest for a few, then I'll cool it down over night before slicing. Can't wait! Dave
  17. meandmytwodogs

    Roast Beast Question

    All the recent threads about eye of round for roast beast lunch meat has got me pretty revved up to give it a go for myself. I picked up an eye of round roast today weighing in at just over 4 lbs. I want to keep as much of this as rare as possible, so my question is this: Should I cut the roast...
  18. meandmytwodogs

    20 lb shoulder

    Nuff talkin! Let's see this BEAST!! Dave
  19. meandmytwodogs

    Got my smoker back from the painter....need a name.

    Whoa Dude, Right away I thought "What a Sweet heart". So My vote is in for "Sweet Heart". Hope that's not too lame but man.. nice job on the smoker! And you're right. The holes in the ABT rack will need to be much larger. Sincerely Jealous, Dave P.S. Either that or " Big Kick A$$ FU&^%n...
  20. meandmytwodogs

    R.O. Lump Vs. Kingsford Comp Briquette

    I regularly use R.O. lump and was wondering what performance differences there are between that and the new Kingsford Comp. briquettes. Does the KF burn longer? Hotter? I haven't tried it yet just cause I'm so fond of the R.O. but I'm living outside of the city now and I can get to the KF about...
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