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  1. jetsknicks1

    First roast beef sammies.

    I wanted to try my hand at this so after finding a nice 4.5# top round roast at a great price and scrolling thru some threads here, I figured I’d give it a shot. I wanted to keep this one simple so I just let it sit in some Worcestershire sauce for a few hours, made some slits in the roast that...
  2. jetsknicks1

    The Classic Pastrami Reuben

    Looks amazing. Point! We are trying our very first pastrami for the Super Bowl, I can only hope it comes out like yours.
  3. jetsknicks1

    Sunday Thanksgiving!! Q-View

    Thanks guys. :cool:
  4. jetsknicks1

    Sunday Thanksgiving!! Q-View

    Lol, thanks Bear, you've spoiled us all on the ham. Quick question, the bird looks like it might be done early. I was planning on pulling it at 160* and tossing it in a hot oven at the end to crisp up the skin, if it's going to finish early, should I pull it at about 155* and store in a cooler...
  5. jetsknicks1

    Sunday Thanksgiving!! Q-View

    Thanks Gary.
  6. jetsknicks1

    Sunday Thanksgiving!! Q-View

    2-1/2 hours in and the bird's sitting at 120*, time to put the ham on under the basting pan.
  7. jetsknicks1

    Sunday Thanksgiving!! Q-View

    This is the day we do our Thanksgiving and it's absolutely my favorite day of the year, today we're doing a smoked and a fried bird and some double smoked ham, Bear Style, there wasn't a lot of fat on the ham so I'm adding some bacon to baste the meats. This bird was injected with Creole Butter...
  8. jetsknicks1

    Time to split some hickory..

    Wow, what a meal! Point!
  9. jetsknicks1

    Got after it this morning

    That's a long day lol. Looks awesome, point.
  10. jetsknicks1

    Smoking a turkey

    Looks great. Point!
  11. jetsknicks1

    Finished my first turkey!

    Great looking meal
  12. jetsknicks1

    My first smoked turkey!

    Looking good.
  13. jetsknicks1

    Smoked Turkey

    Good looking bird, I never thought of covering the legs, I'll have to take a look at that when I do ours on Sunday.
  14. jetsknicks1

    Thanksgiving plans....who's planning now?

    We do our Thanksgiving on Sunday. Got two 13# birds thawing, one for the smoker and one for the fryer. We also have a nice semi boneless ham that will be double smoked Bear Style. Plenty of Q-View to come this weekend.
  15. jetsknicks1

    Smoking a ham

    Hey everybody, I haven't been around for a while (life tends to get in the way at times) but Bear's double smoked ham is absolutely the only way to go. Definitely the best ham you'll ever have.
  16. jetsknicks1

    Draft Day burnt ends. Q-View

    Pulled them at about 180*, the smaller one got away from me and was at 195*, I hope it'll still cubes. Letting them rest for about 30 minutes and then onto the next step.
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    IMG_1265.JPG

    • jetsknicks1
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    • Album: Draft Day burnt ends. Q-View
  18. jetsknicks1

    Draft Day burnt ends. Q-View

    Thanks Rings. Hit the stall at 174 and it started pouring lol so I'm fighting temps now.
  19. jetsknicks1

    Draft Day burnt ends. Q-View

    2 hours in, just put the temp probe in the smallest roast and sit sitting at 144*. So far, so good.
  20. IMG_1263.JPG

    IMG_1263.JPG

    • jetsknicks1
    • Media item
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    • Album: Draft Day burnt ends. Q-View
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