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  1. reflect

    My Weekend Smoke

    I am sure there is ;). Take care, Brian
  2. reflect

    Bridge Day WV

    Made it out there a year or three ago, always a blast. Next spring I am taking the plunge, literally, and get trained. Picked out the school, budgeted all classes so when spring comes I will have the cash. Than after that base jumping and bridge jumping... can't wait. Wife thinks I am crazy...
  3. reflect

    what beef to use

    Make sure when slicing the brisket to cut against the grain, it will affect the texture of the meat. Good luck!!! Take care, Brian
  4. reflect

    which to buy???

    On moisture yes you are also correct. I own a large BGE. I had a few "crap" runs getting used to the new equipment. Most were wood to charcoal ratio issues and also damper positioning issues. Have fun and take care, Brian
  5. reflect

    GOSM & Smoke Ring

    cascadedad, It was, going from memory, Jim Minion who tipped me off on that. Take care, Brian
  6. reflect

    To rub or not to rub.

    I am getting ready to try that in September. Can't wait, my wife thinks I am insane (maybe she is a little right ;)). Take care, Brian
  7. reflect

    Pissed off co-worker :(

    Hi, I have started bringing in my cooking efforts for our team at work. It is a 12 person department. I get rave reviews for everything I have brought in. I had a co-worker ask if she brought me some meat would I smoke it for her. I explained that I have a large BGE and that grate space is...
  8. reflect

    Smoking cheese in the summer

    I do what Mossy does. However I use an electric starter. I make sure all three pieces of lump get touched by it. This will give me a Minion method sort of. Only a fraction of the lump is going at a time. I then put a wood chunk or two on top of the lump. I did this two weekends ago. My smoker...
  9. reflect

    Tender Quick?

    Thanks all!!! Yeah, I was wondering about the "pickle" myself ;). Take care, Brian
  10. reflect

    Tender Quick?

    Hi, So I was rapping with a person at the meat counter yesterday about smoking. She swears by a product from Morton's called Tender Quick. She stated it enhances the smoke ring. Here is what I found: "Tender Quick is a blend of salt, sugar and other meat curing ingredients formulated for fast...
  11. reflect

    Do I wrap a brisket?

    And make sure to cut against the grain. Take care, Brian
  12. reflect

    Big Green Egg Charcoal ??

    Going from memory I think the BGE lump is Royal Oak. I have to agree that it is worth teh money, little ash, long smoke. Now i will be testing this theory this weekend as my local dealer was out. I ended up with a no name brand that another smoking buddy recommended, well see ;). Take care...
  13. reflect

    This seems like cheating

    I use more than 3/4 chimney but the large big green egg amazes me also on burn time. I smoked for 18 hours straight without refilling. It's a nice thing eh? Take care, Brian
  14. reflect

    Questions

    Wow, good idea Deb. I normally get two or the lumps of charcoal going with a wood chunk on top. Less heat your way. I will have to try that. Take care, Brian
  15. reflect

    Brisket -- Round Two

    One thing that I keep hearing on tough brisket is the slicing part. You always want to slice against the grain. I hear that if you slice with the grain it can make a brisket tough just by doing it that way. I have never tested the theory as I always slice against the grain. take care, Brian
  16. reflect

    Smoked portabella mushrooms W/seafood dip and colby jack cheese

    Thanks for the guidance. I only used 1/2 last time so I will give the other 1/2 of the supplies a try tonight. Take care, Brian
  17. reflect

    See the World ... Smell the Smoke

    Well I guess I will jump first. This is from my new ceramic smoker the Big Green Egg (Mine is the large model). This is from my very first smoke with it. Also here is the whole smoke... http://67.59.143.91/images/big-green-egg-smoker/ Take care, Brian
  18. reflect

    Smoked portabella mushrooms W/seafood dip and colby jack cheese

    Hi, I tried this last night. They came out great but I do have a question. When prepping the port. mushrooms do you scoop out the insides and leave the cap only or do you just leave them alone? thank you, Brian
  19. reflect

    Got Jane Certified

    And here I thought you had the wife committed ;). You should have asked Paul Kirk if he was accepting resumes for pit bosses. Take care, Brian
  20. reflect

    The smoke is on!!

    I am over by plant/site 8 for Anderson's concrete. I work behind the airport. I wonder if work would let me bring my smoker in. I have "sponsored" lunch a few times, well I did the cooking part the group paid for the supplies. Take care and cherish that job ;). Take care, Brian
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