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  1. dadwith4daughters

    Gettin' Scary

    My first question is why not freeze? Here's a post you might want to consider depending on when you'll smoke. http://www.smokingmeatforums.com/for...427#post203427 As for length of time in the fridge, I'd be ok with 4 days, but if you're going to keep it in there that long, you might as well...
  2. dadwith4daughters

    Rib Eye Roast - Q-View!

    You just got me all excited about...well, goin' into my freezer. Dang, look at all the stuff here. Chicken, t-bone, 5lbs of Mahi (caught fresh from Marathon Key) and what's this??? Something called Edamame. Soy beans? Has anyone smoked any soy beans before. HA! Dave, thanks for the freezer...
  3. dadwith4daughters

    Olive wood smoked shrimp

    Cowgirl, I've been watching the way this forum reacts to your posts and q-view. All i can say is BE CAREFUL. You're gonna find one morning you've got 600 guys sleeping in your front yard waiting for some of that Q. Very creative as always, Cowgirl.
  4. dadwith4daughters

    Reheating ribs

    Try this thread which I had started for the same question you had. http://www.smokingmeatforums.com/for...ad.php?t=16084
  5. dadwith4daughters

    Reheating ribs

    I just did this a couple of weeks ago and, as Richtee had said, they're not the same. Unfortunately, they don't taste nearly as full as they do right off the smoker. Here's the yang of that ying, your munchers will never know as they are still VERY good after a reheat. For reheating I kept them...
  6. dadwith4daughters

    Spreadsheet for those big Q's

    Crock...neighborly thing for sure. Wanted to get my feet wet first and no better place than with your friends...i think? :)
  7. dadwith4daughters

    Qview Chicken Thighs # 2

    Krusher, thighs are my favorite! You'll find after 3 or so hours most of the fat renders off and all that's left is lip-smacking smoked chicken. I'm with Ronp on the brine too. Gotta brine.
  8. dadwith4daughters

    Spreadsheet for those big Q's

    Not only is it a better mousetrap, but it's got moving parts that I haven't seen before. Very nice. And definitely looks like the shrinkage on the butt is off. That spreadsheet has it at 45%. Thanks for sharing.
  9. dadwith4daughters

    I need a miracle rub for ribs...

    You should check out Jeff's rub (moderator of this site). http://www.smoking-meat.com/jeffs-na...ub-recipe.html Not only is it the best (and can be adjusted to your specs above) but you help keep this site up and running for all of us. Good luck!
  10. dadwith4daughters

    Spreadsheet for those big Q's

    So I've got my first catering job, cooking for my neighborhood July 4th party. 120 adults/80 kids. I put this excel doc together to help me figure it all out. Here are the details (step-by-step is on the spreadsheet) 1. Accounts for 3 different meats and two types of ppl (adults/kids) 2. You...
  11. dadwith4daughters

    off premise catering ny

    I just checked out the link from Sweet Intense and he's not asking for advice, rather he's advertising. He's a chef in NY who wants to sell off site catering. Dang, and I thought he wanted some help.
  12. dadwith4daughters

    Substitute For Mustard?

    I agree with Gridiron. I've never used anything but the moisture in the meat. I actually rub the night before and wrap in plastic. By the morning, it'll be nice and sticky. Throw some more rub on before you put on Q.
  13. dadwith4daughters

    it's all Bob's fault......lol

    Oh man, this wait is killing me. Q-view...Q-view...Q-view!!! It's Christmas Eve all over again...I want presents!
  14. dadwith4daughters

    off premise catering ny

    Funny you should mention that, as I just signed on to to my first event. I'm cooking for our neighborhood July 4th picnic: 120 adults/80 kids. Luckily, I'm in the convention hotel business so I have access to some outstanding chef's who are helping me calculate lbs, etc. If you've got some...
  15. dadwith4daughters

    Finishing Sauce?

    One more thing...if you can, fire up the sauce outside on another burner. That vinegar takes a life of its own, turning your house into a really bad salad.
  16. dadwith4daughters

    Finishing Sauce?

    They actually don't sell that in my neck of the woods (Orlando) so I usually add 1 tablespoon of what ever rub I put on the pork.
  17. dadwith4daughters

    Fathers Day Smoke! Good Meatloaf!!!

    Vlap, never has the phrase "a picture says a 1000 words" been more appropriate. In fact, my stomach is still talking about it. My big take away (besides the recipes-thx for that) was the basket. Man that's just what I've been looking for.
  18. dadwith4daughters

    Has anybody ever used the Smokepistol?

    Great info, Rich. I have just come across it so you saved me $50 and hours of expletives.
  19. dadwith4daughters

    Has anybody ever used the Smokepistol?

    Looks like it would be good for cold smoking but not sure about regular bbq'g. Anyone got one? http://www.smokepistol.com/smokepistol.html
  20. dadwith4daughters

    Cold smoke mods for a char-griller

    That's just the ticket! thanks Texas!
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