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  1. v8trdude

    Thanks to everyone for everything

    Best of luck in the comp..
  2. v8trdude

    Women and smoked meat

    My missus won't start it, but she does always volunteer to help with the prep and has offered to keep an eye on it since I got the maverick. She calls the smoke-aroma an aprodisiac... haven't used my gas grill in about 8 months.. 
  3. v8trdude

    4 First Fatties

    " Duelling Fatties "          sounds like a great way to spend a day...don't think you will run out of volunteer taste testers looking at those...Very nice
  4. v8trdude

    Safe and Happy Memorial Weekend

    Just want to stop in and wish all my new friends south of the border, a great weekend. Unfortunately, we had our long weekend last weekend, which in my opinion should not happen. History books have told us that at times we have had a Hatfield/McCoy type relationship, but there are many more...
  5. v8trdude

    TBT!!!!

    Beautiful looking steaks..love my t-bones, but they really hammer us on the price up here. 13.99/lb is the cheapest regular price i see. Sometimes get lucky and get them on sale for 9.99. Very rare though. Sorry to digress. Better than restaurant quality you got there.
  6. v8trdude

    Cheese steak fattie

    That looks awesome..very nicely done..
  7. v8trdude

    When it's hot it's hot

    hard to find something else to add to that SQWIB...You summed it up perfectly
  8. v8trdude

    Boneless Leg of lamb

    Have to agree with both the times and the wood. I haven't done one in awhile, but the last one I did at Christmas was with cherry, and done at 215-230*. 7# boneless and if I recall was about 5 1/2hrs. Pulled  at 140, but didn't use a reverse sear because I was just starting to experiment with...
  9. Boneless Leg of lamb

    Boneless Leg of lamb

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    IMG_00000106.jpg

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    IMG_00000105.jpg

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  12. v8trdude

    hey who's from Canada besides me,hey

    Brampton, Ontario.
  13. Show Yourself

    Show Yourself

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  14. v8trdude

    Show Yourself

    We had a wicked ice storm that rolled through here and left us without power through Christmas. Fortunately, I was able to improvise
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    IMG_00000102.jpg

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    IMG_00000150.jpg

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  17. v8trdude

    Ribeye & Taters Reborn (Leftovers)

    Very nice. Never done that...on the few occasions I have been able to set some aside, usually slice it nice and thin and stuff it in an omelet with some leftover sauté mushrooms, and pepperjack. Then dice the taters and fry them up with the leftover fried onions...i think your way is a lot easier.
  18. v8trdude

    Chicken Cordon Twist Fattie???

    Thanks...I'll take for a first attempt Thanks...Yes..didn't leave big chunks, and came out like steamed broccoli, not mushy
  19. v8trdude

    First spatchcock chicken on Weber 22.5 Kettle Grill.

    I use that one once in awhile as well. It is a little strong for some of the tastebuds around home. So now when I want to use it, I put it in the brine instead. Still get the flavour, but not the burn. Nice job
  20. v8trdude

    Thanks SMF

    Hope I never know everything about smoking, learning is way too much fun..Thanks Thank-you...I'll keep that in mind Thank-you.
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