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  1. rowdyrawhide

    Amateur Comp in Topeka sept 7th and 8th

    Thought I would post a little notice over here for this too http://www.smokingmeatforums.com/t/126178/amateur-bbq-comp-topeka-ks-sept-7th-and-8th Thanks  Aaron
  2. rowdyrawhide

    Amateur BBQ Comp Topeka KS Sept 7th and 8th

    Hey just thought I would let anyone know in the area that may be interested about this.   It is back on after the gentleman that ran it last year had to step down, they finally found a replacement for him.  This comp is very low key, if you have ever wanted to do a comp but may have been...
  3. rowdyrawhide

    Hello from Wichita KS

    Welcome and be sure to come over and join the Kansas group under the community forum.
  4. rowdyrawhide

    Looking for Great BBQ Joints

    If you go through KC one of my favorites when I lived there is Oklahoma Joe's.  They now have three or four locations in the KC metro area, but the original is in a gas station, I do suggest going to that one if you go.  There are many other household names that are good as well.....KC...
  5. rowdyrawhide

    Ribs on WSM: What am I doing wrong?

    OOOOOOOH! I gotta git me one of those!
  6. rowdyrawhide

    Ribs on WSM: What am I doing wrong?

    These guys have you pretty squared away on the rib cook times, and suggestions.  I try to leave my st louis style, and BB ribs whole and kind of bend them in a crown fashion and leave them on end in my 18.5 WSM, I can get five racks in on the top and bottom grates.......I do have to cut one in...
  7. rowdyrawhide

    Just Ordered Jeff's New Book - But a 3 month wait????!?!?!!?!

    yikes! glad i ordered and received mine about three weeks ago.
  8. rowdyrawhide

    Maverick Schmaverick

    Because for some reason they know were everything is supposed to go.  I, like you, wonder where they get this special level of clairvoyance.    
  9. rowdyrawhide

    Another Reverse Flow Build!!!

    that looks great!  that is also one hell of a job with a torch on the hog.  you got skilz brutha! very nice build
  10. rowdyrawhide

    Engineered Smoke - High Quality Electric Smoker

    This a cool idea.   Pellets are good, another idea here would be to contact Todd and see if he would entertain the idea of contracting with you on the final product and just use AMNPS for your smoker instead of reinventing the wheel.  The only downside is it is not automated which may not work...
  11. rowdyrawhide

    St Louis Style Rib Smoking Issue

    I agree with S2K9K, those seem awful small for spares.  I saw a post here a few weeks ago about some ribs someone recieved that were supposed to similar to what some restaurant serves.  It seems they too cooked very fast and were small IIRC.  I wonder if these may be same, they had some fancy...
  12. rowdyrawhide

    Another Reverse Flow Build!!!

    Lookin great so far, hope you are saving your back while you are lifting everything too. LOL
  13. rowdyrawhide

    Follow my trailer/ smoker/ grill/ griddle/ range build! (lots of pics)

    By the way just look at many views your thread has. Over 1150 views and only 26 posts, people are interested, but probably just know nothing about building a smoker o don't get too discouraged.
  14. rowdyrawhide

    Follow my trailer/ smoker/ grill/ griddle/ range build! (lots of pics)

    Jake, awesome build so far. I see you have two looong pipes, but what if you cut them in half and had four exhaust pipes. You could stagger in the other two just to the outside of the other ones, and make them a step (pipe width) lower as well. Then it would kind of match the contour of the...
  15. rowdyrawhide

    Brining a frozen turkey?

    So far the only turkey's I have done have been enhanced and I still use tips slaughterhouse brine as it is posted here minus the celery seed.  They have all turned out fantastic.  I usually try to thaw first but I have put a couple of what I'll call 60-70% thawed in brine for 72 hours, and they...
  16. rowdyrawhide

    Olympic Opening Ceremony Party

    Man everything you put up looks like professional food photos.  And everything always looks fantastic!
  17. rowdyrawhide

    A.B.T. wraped in chicken

    Those look fantastic!
  18. rowdyrawhide

    Smoking - Fixed time, what temperature?

    Hmmm, I was under the impression it was a reverse flow type smoker, with RF plate filled with water.  I'll have to look into that.  However if you are cooking a butt at 212* she is not gonna get to 195* (slicing temp for most so we will use it for now) in six hours......just don't see how it...
  19. rowdyrawhide

    Smoking - Fixed time, what temperature?

    The water may help with keeping the meat moist, but that is even arguable because I have dried out plenty of brisketts in my early days on my WSM.  The water is more of a heat sync to help prevent temp spikes.  Myron says he uses the water smoker for the moisture.  Trust me, I can get my weber...
  20. rowdyrawhide

    Brine recipe and amount

    Yes you can use a Ziplock bag, if you have a market with a bakery go by and ask them if they have any icing buckets the are about 2 and 3 gallon and are food grade usually I can get them with a lid.  After you use them and fill them I mark them on the outside at the 1 and 2 gallon marks with a...
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