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  1. dadwith4daughters

    large smoke for Memorial Day - Q-view to follow

    Dr, at 21 adults and hotdogs for the kids, you might just be fine. But Ron has something. Leftovers are never a problem. Running out food with all those people sure could be. Ugh!
  2. dadwith4daughters

    First time smokin' bird.

    IMHO, you can't do bird without a brine. Do a search on here for some brine recipes. I like to keep mine simple: 1/2 cp each of sugar/kosher salt to a quart of cold water (double as needed). The size of the chicken will determine the amount of time. Whole chix 4-6 hours, parts from 30 mins...
  3. dadwith4daughters

    New Guy!

    Hey Mikevoch...welcome to the forum. Sounds like you'll be buying a Chargriller with SFB. Do a search for Chargriller mods to see the options you have to really rev up your smoker. tons of stuff. Oh, and don't forget the Q-view (pictures of your before/after results). We all love Q-view!
  4. dadwith4daughters

    How to keep boneless/skinless thighs moist?

    I'll do some testing with a complete Q-view. I love brined birds, so NOT brining will be hard for me. But the mayo, miracle whip, bacon, or nuttin at all will be a fine test. I may just have to get some more bird. Thanks for all the comments. And NavionJim...no such thing as too much mayo...
  5. dadwith4daughters

    soflaquer's finishing sauce

    Got-Keep the sauce for after the thaw. The vinegar (acid) will make the meat mushy during the freeze.
  6. dadwith4daughters

    large smoke for Memorial Day - Q-view to follow

    Drlouis...Sounds like a par-tay! Regarding the numbers, I think you should be ok. You may have to stretch the servings a bit, depending on how many kids you have coming. I usually plan on 1/2 lb per person fully cooked. You usually lose anywhere from 15%to25% in the process, that leaves with...
  7. dadwith4daughters

    Another brining question.... spicy brine?

    Yea, what jts70 said. Brine is really a reaction to salt, equalizing the salt on the outside of the bird to the inside. Having said that, I'd be interested to see if you can replace a portion of the brine with an equal part of hot sauce like tobasco? I wouldn't try to do more than 25% of the...
  8. dadwith4daughters

    1st Canadian Bacon with Q-view

    OK, so you got me thinking about doing my own "first" canadian bacon. I've never used the Morton's product Tender Quick. What exactly is that and do you use it in anything else?
  9. dadwith4daughters

    Big smoke this weekend, one question though...

    1chaos...sounds like a big ole party. Re: Chicken skin, I might recommend a two-step fridge session. As the fridge is actually a great dehumidifier, I always brine, pat dry, and leave in the fridge uncovered for at least 24 hours. You will need to dry the plate a couple of times during that time...
  10. dadwith4daughters

    Bossman's video for Foodnetworks "Grill It" with Bobby Flay

    Bossman, looks great. Can smell it from here in Orlando. And that grill is one fine piece of equipment. I voted for you. 5 all the way.
  11. dadwith4daughters

    How to keep boneless/skinless thighs moist?

    Geek, I probably SHOULD have bought these for health reasons, but I bought them purely due to ignorance. Maybe it's that I get so dang excited in the meat section at Sams. Anyway, nice touch on the mayo. I may try that with a few of 'em and will report back. Now for your brining challenge. You...
  12. dadwith4daughters

    Turkey Smoked on the Rotisserie - Q-View!

    Dave-what a bird! More impressive (at least for me it is) was that you did that on a gas grill. I've got a rotisserie for my gas grill but couldn't come close to getting enough smoke. I read your post above but still can't see it. And how often are you adding wood? Similar to a charcoal fire?
  13. dadwith4daughters

    How to keep boneless/skinless thighs moist?

    Seems I wasn't thinking when I bought the 10lbs of thighs from Sams last weekend. Not too sure how to Q these without drying out. My first thought was a bacon wrap with a brine. Any thoughts?
  14. dadwith4daughters

    Water/Sand in Offset w/SFB

    Drowzy, my impression of the pan has always been to regulate heat. With your well-placed tuning plates, my vote would be to go without. Having said that I still use an empty pan to catch the mess I make.
  15. dadwith4daughters

    Cinco de Mayo: An interesting twist on Jeff's finishing sauce

    Phil, I actually tried that with the first batch. It actually tasted horrible in the sauce. As a shot, tho, it worked wonders!
  16. dadwith4daughters

    Cinco de Mayo: An interesting twist on Jeff's finishing sauce

    Heading to Hilton Head for a big party tomorrow. Q'd 4 butt's for Monday's Cinco de Mayo party. Did a little research online and noticed that organges are a standard part of Mexican-style pulled pork. So, thought I'd pass this along as I just finished making the finishing sce and it's delicious...
  17. dadwith4daughters

    Newbie here...

    Hi DG, good to meet you. There are some real pro's here who spend considerable time helping out us 'less than pros'. Make sure you do a search on the best modifications to make to your Chargriller when you buy it. That's a popular model and there are some easy-to-do mods that are pretty...
  18. dadwith4daughters

    Thermometer mods

  19. dadwith4daughters

    Thermometer mods

    Jlans...I took a regular drill bit and put it right through my chargriller. No big deal. I picked a bit that was large enough for a cork and then took a meat thermo and pushed it throught the cork. It fits perfectly in the hole. I put mine in the middle below the crappy one that comes with it...
  20. dadwith4daughters

    First Brisket Smoke

    And just to prove how friendly this forum is, you should know I was raised in Ann Arbor. Go BLUE!!!
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