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  1. badmoont2

    Kitchen knives

    Victorinox is a good combination of quality at a reasonable price.
  2. badmoont2

    Win a prize a day from A-MAZE-N Products - enter here every day through 6/23!

    If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke pork butts this summer.
  3. badmoont2

    Brisket Cutting/Cooking Time Question?????

    Nice knife work, you're off to a great start.
  4. badmoont2

    Win a prize a day from A-MAZE-N Products - enter here every day through 6/23!

    If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke brisket this summer.
  5. badmoont2

    Smoked Meatloaf on the UDS

    Yum, great job. Something else to try, thanks for posting!
  6. badmoont2

    Question - Brisket & Burnt Ends

    I separate the point and flat, wrap the flat in foil and put it in the cooler. Then I prepare the burnt ends and put them back on. In 1.5 to 2 hrs I pull the burnt ends. The flat will be still hot and will have benefited from the rest. I used to inject when I did a real close fat trim but I...
  7. badmoont2

    best bbq sauce for pulled pork?

    I like a little of this vinegar based finishing sauce. http://www.smokingmeatforums.com/t/49892/finishing-sauce-for-pulled-pork
  8. badmoont2

    Bratwurst Fattie

    Love the color on your ABT's and pork shots, I'll bet they tasted as good as they looked! I did about 1/2 pork shots 1/2 ABT's at work one day when we had a crawfish boil. As you say they were a big hit. No jalapeno on my shots but a little Parmesan and a  piece of cheddar like yours, that way...
  9. badmoont2

    Bratwurst Fattie

    Love that name! I like to load up my smoker when I build a fire. ABT's are perfect for filling up the nooks and crannies around the main course, and like a lot of things they are at their best hot right off the smoker. If you don't like hot they can be made with little colored sweet peppers...
  10. badmoont2

    Weber Charcoal Smoker - 18.5" ; Inconsistancies, and Novice Issues - Please Advise!

    I use an 18.5 WSM. Weather makes a difference, I sometimes have trouble keeping up temps during cold windy weather, the wind can suck the temps right out of the smoker. For higher temp cooks or cold weather I don't use water but instead use a terra cotta flower pot saucer covered in aluminum...
  11. badmoont2

    TBT (Throw Back Thursdays)

    My grandfathers store circa late 40's Another in the mid 50's Me Easter Day 1952
  12. TBT (Throw Back Thursdays)

    TBT (Throw Back Thursdays)

  13. 50TimHayes3.12.51.jpg

    50TimHayes3.12.51.jpg

    • badmoont2
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    • Album: TBT (Throw Back Thursdays)
  14. 200MartinCabanyStoreCALate50s.jpg

    200MartinCabanyStoreCALate50s.jpg

    • badmoont2
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    • Album: TBT (Throw Back Thursdays)
  15. 100MartinAtStoreCa40s.jpg

    100MartinAtStoreCa40s.jpg

    • badmoont2
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    • Album: TBT (Throw Back Thursdays)
  16. badmoont2

    Bratwurst Fattie

    Thanks Case! Learned about the spiralizer here from Leah-Elisheva, thanks Leah. I wanted to smoke something but didn't feel like driving to town so I used what I had. When a man's gotta smoke a mans gotta smoke
  17. Bratwurst Fattie

    Bratwurst Fattie

  18. badmoont2

    Bratwurst Fattie

    I decided to try a Fattie using bratwurst meat for the ground meat. Filling is spiral cut zucchini,  Parmesan Romano  Asiago blend grated cheese. Used some Slap Ya Mama Hot for spice and Wright thick cut bacon. I removed the brats from their casings and assembled the Fattie using the standard...
  19. FattyOff.jpg

    FattyOff.jpg

    • badmoont2
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    • Album: Bratwurst Fattie
  20. Sliced.jpg

    Sliced.jpg

    • badmoont2
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    • Album: Bratwurst Fattie
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