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Roast Beef - Sliced...
That's what I'm waiting to hear back from the Doc on, whether it's cold meat in general or the processed stuff that you can buy. She likes hot beef sandwhiches, but has been craving cold meat... Any inputs on the type of roast to use? Sirloin? Top? Bottom? -
Roast Beef - Sliced...
That looks amazing. I have a slicer just waiting to be used and a freezer full of beef from a 1/4 cow that we just picked up. Trying to figure out if cold meat, in general, is something that she isn't supposed to have, or if it's the store deli meat that probably has preservatives or something... -
Roast Beef - Sliced...
Can someone point me in the right direction of making my own sliced roast beef for sandwhiches? Thinly sliced, like you would purchase from a store? I have a slicer but have yet to try any sort of beef on my smoker. Since my wife is prego and cannot have cold meat sandwhiches, at least the... -
Finding Amatuer Cookoffs???
I'm also interested in this and would be willing to give any information about contests that I come across as well...- heyer5
- Post #22
- Forum: Upcoming/Recurring BBQ Competitions (KCBS or Other
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Friday night pork butt smoke!
- heyer5
- Album
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Friday night pork butt smoke!
Hey everyone! I threw on two butts Friday night, 16 pounds total. They hit the smoker at 250 degrees at 8 pm, averaged 280 for my temp and went no foil the whole time. With my trusty Maverick by my side, I was notified the IT hit 198 at 5:30 AM! I took the meat off the smoker, loosely... -
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- heyer5
- Media item
- Comments: 0
- Album: Friday night pork butt smoke!
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- heyer5
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- Album: Friday night pork butt smoke!
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20130928_052557.jpg
- heyer5
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- Album: Friday night pork butt smoke!
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- heyer5
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- Album: Friday night pork butt smoke!
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Pulled Pork Smoke Time Poll...
5 PM is 17 hours from midnight, 2 8#ers, 2 hours a pound, 16 hours. Start the pit early, get the meat on by 10 PM, and give yourself some wiggle room the next day. -
New 2014 WSM, No Mods Needed.
Number 5 is the shelf rack on the inside of the smoker. **Editing because this has already been said, my bad!- heyer5
- Post #10
- Forum: Charcoal Smokers
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What's your occupation?
I'm an insurance agent, spent 5 years working for Nationwide Insurance and have since transitioned into the agent role as of April 2013.- heyer5
- Post #1,031
- Forum: General Discussion Sticky
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North Carolina! Home of the worlds best BBQ! And you know it!
How about a picture or two of the smokers that you build! -
HELP!!! Homecoming Backyard Bonanza
Looks like a lot of food for 60 people! Smoke the pork butt early and reheat it the day that you serve it. Heck, make some of your chili with some of the cooked pulled pork in it, it's amazing. Good luck on the large cook, take pictures, enjoy your time with family, and tell your brother... -
My uds build
More like crappy reality TV ;) Just kidding! I'm along for the ride...minus being at work.- heyer5
- Post #455
- Forum: UDS Builds
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My uds build
This has to be one of the most epic threads on SMF. 447 posts with few pictures and tons of conversation! Pretty entertaining and I have to admit, I've read the whole darn thing!- heyer5
- Post #448
- Forum: UDS Builds
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300g Tank
Depends if it's running with a 396, 454, or charcoal and wood!- heyer5
- Post #13
- Forum: Reverse Flow
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300g Tank
Good reference! As a Chevelle lover, and hopefully one day a Chevelle owner, it made it to be a really good comparison!- heyer5
- Post #11
- Forum: Reverse Flow
