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  1. buck wheezer

    Some Like It Hot - Growing Hot Peppers

    Coyote, Thanks for the article and the subsequent discussion. I'm genetically predisposed to kill any kind of vegetation. So I must live vicariously through you folks who can actually grow chiles and be content buying from the supermarket, getting the occasional chile offering from friends...
  2. buck wheezer

    how to go from tree to smoker

    Just shootin' from the hip here, but I believe that the point of seasoning wood is to ensure its ability to burn effectively (better heat, more complete fuel consumption, and less residue in the chimney). If it's the primary fuel for your heat, then sure, you're going to want to season it, lest...
  3. buck wheezer

    So my Momma called..

    Let me get this straight. You're offering brisket, and grilled pineapple is the selling point? No offense to grandma, but that's just wrong. I mean, I can understand that quiche might be a deal breaker, but with brisket on the line?
  4. buck wheezer

    Rib City review- Fairfield, OH (North of Cincinnati)

    Jungle Jim's is my "Mecca." When we lived in Cincinnati, we would visit every other week. If you're looking for great produce and some foreign ingredients, it's the place to go. You can also find some pretty exotic meats as well: emu, kangaroo, rattlesnake, gator, bison, etc.; it's usually...
  5. buck wheezer

    First Fattie - Breakfast Fattie with q-view

    Oh yeah! Very nice! Garlic and herb cream cheese? Who'da thunk it? Kudos!
  6. buck wheezer

    Jalapeno's name reflects hotness?

    A jalapeno is a jalapeno. However, I've been told, and I've found it to be true so far, that jalapeno's with blunter/rounder ends are milder than those with pointier ends. If you want something a bit milder, try a poblano. I believe that's the go-to chile for rellenos. I've had some that taste...
  7. buck wheezer

    Monday's Dinner, Day from hell!

    I thought I had a joke about digit amputation in my illustration file, but I "couldn't put my finger on it." Looks Good! I'd give it at least 1 1/2 thumbs up.
  8. buck wheezer

    First fatties & ABTs w/Q-View

    But did she hold? The photos looked like the "kids version," how did the "supreme" turn out? This is worth perfecting. For the sake of the team, I'm going to give this a whirl as soon as I can.
  9. buck wheezer

    First Fattie and First Q-View

    Tis a thing of beauty. Truly.
  10. buck wheezer

    How many smokers do you have?

    Here's the gang: From the left: a "no name" charcoal bullet; a Rival KC smoker/roaster; and my clay pot electric (ala Alton Brown). I'm in the market for a 55-gallon drum to make my own UDS. Got a lead in downtown Detroit, but I'm waiting for the RedWing celebrations to end....
  11. buck wheezer

    First Fatty - Not a confession... (Pics)

    I'm not exactly sure why, but I'm just a little uncomfortable announcing that I've rolled and smoked my first fatty.... I was inspired by my buddy flyin'illini who brought a nice cheddar fatty to a church breakfast--mighty fine! I used Bob Evans Hot & Zesty and rolled in some sauteed onions...
  12. buck wheezer

    Memorial Day - Brisket - Pepper Spray

    In addition to a Boston Butt and a couple of chickens, I smoked a brisket for about 40 Memorial Day guests. Sorry no pics. I had read about oak in Cheryl and Bill Jamison's "Smoke & Spice" that "what it does to beef brisket is probably against the law in some states" (p. 20). So naturally, I...
  13. buck wheezer

    Memorial Day - Boston Butt

    I stuck my neck out last week and went public with my fledgling smoking skills. My wife and I invited the staff and elders (as a minister, they're my bosses...) and their families from our church for a picnic, and 40 of 45 showed up. With all those folks coming over, I decided to start early...
  14. buck wheezer

    Hey! Smokin' in Livonia

    Got turned on to this site/forum by my buddy "flyin'illini" Glen. Been trying for the past couple of years, but haven't had much opportunity to smoke much of anything. I live vicariously through BBQ episodes on the Food Network, Travel Network, and anywhere else I can find it. Equipment: an...
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