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  1. dadwith4daughters

    First Brisket Smoke

    Jas, you'll really want to buy a wireless thermo for this Q. The secret to a timely Q is not peaking! I got mine from Lowes, I think it's from Boston Scientific. Bout $40. Also, you'll want to stick that in your smallest piece of meat as typically that piece will finish first. 6 slabs is a big Q...
  2. dadwith4daughters

    Reheating butts and ribs

    All great ideas and thanks for the link to the other thread. Need to get better at the search function (a good thread on that too recently). I like the rice cooker and the roaster pan. Will let you all know how it goes.
  3. dadwith4daughters

    Reheating butts and ribs

    I'm heading to a wedding in S.Carolina in two weeks and have been asked to partially cater the reception. I'm Q'g now and will freeze until it's time to serve. I've never reheated butts or ribs so am wondering what you guys have found to be successful? I imagine it's in the oven, wrapped in...
  4. dadwith4daughters

    Cheese Smoke

    Ron, that chz looks great. How long did you smoke it for? I think you said you had a couple extra hours so i'm assuming "a couple hours" (still got some brain cells working!). Gotta try that as I'm in Orlando and won't have the cool weather much longer. What do you think about filling a large...
  5. dadwith4daughters

    smoked meatloaf anyone???

    Man that looks tasty. I've never tried that but I will now.
  6. dadwith4daughters

    Any Tips on Smoking Boneless Skinless Turkey Breasts

    The first thing I do is have the butcher send them though a netter. This will create a consistent thickness in the form of a loaf. The problem I've run into with turkey breasts is that they're thin on one end and very fat on the other. Brining will certainly help, but netting them ensures it...
  7. dadwith4daughters

    Babybacks, or spare Ribs?

    I believe the majority of us do Spares for all the reasons above. Plus if you gotta feed a crowd, you'll need a 2nd mortgage to pay for it. I've had good luck at Sam's where you'll get 3 slabs at about 1.69/#. But either way, the other parts of the experience remain the same..you still smoke...
  8. dadwith4daughters

    New To Forum

    Hey Niniron...I noticed something that may cause you great concern. This comes from my own personal experience. Seems you may be a golfer(Nine iron?). I'm affraid golf and smoking don't mix as you're typically standing around the Q by 8a Saturday AND Sunday...with at least one beer in your hand...
  9. dadwith4daughters

    New in Michigan

    Ryan, seems Wolverines make great smokers! Sure is a lot better than some dang Buckeye. Welcome. And remember to take some pictures for the Q-view. And would certainly like to hear about what equipment you're currently using to make those brats, etc. Welcome.
  10. dadwith4daughters

    Cool Tri-tip in Michigan!

    Richtee, what do you do to bark'em up? High heat grill or in a pan?
  11. dadwith4daughters

    Chix breast netted/smoked Q-view: Part II

    This is continued from prior thread. Here's the boneless chix breast netted from my Albertson's butcher. I wrapped one in bacon, but all three I brined for 2 hrs and rubbed overnight. This shot is about 3 hours into the Q. After about 5 hours (had the first 2 hours at about 270 with...
  12. dadwith4daughters

    Novice Sausage maker-What to look for in a stuffer.

    Good idea, Fireguy on ebay. Didn't know the gears were nylon. Glad you're having good luck with it. I'll go for the Grizzly.
  13. dadwith4daughters

    Howdy from Florida

    Welcome Got-Smoke. Sounds like you've already got some things to add with your experience. Just remember, take pictures! We all enjoy the before and after Q-view.
  14. dadwith4daughters

    Chicken breasts jet-netted: Q view

    Yup, that's how they do the deli meat. The netter that my Albertsons has is smaller than what you see in the deli counter, but it works fine. You will have to call around to see who's got a netter. This Albertsons just got one about 6 months ago. You'll get strange looks the first time you ask...
  15. dadwith4daughters

    Cured Tender loins

    Glued, these look delicious. Just curious on your slicing technique. Looks perfect. You've just given me my plan for two weeks from now. Can't wait. Thanks for sharing.
  16. dadwith4daughters

    Novice Sausage maker-What to look for in a stuffer.

    Well there you go, proof that I'm a novice. Thanks Desert. I'll check out grizzly.com.
  17. dadwith4daughters

    Chicken breasts jet-netted: Q view

    Am getting ready for a big Q tomorrow. Have 20lbs of ribs and 8lbs of chix breast. Went to Albertsons to get it netted (on sale for 1.68/#). Each "loaf" is 2 whole breasts, halved, and rammed through the netter. Just brined them in sugar and water for 2 hours and then rubbed them. Will keep them...
  18. dadwith4daughters

    Novice Sausage maker-What to look for in a stuffer.

    I've searched the forum for ideas on how to select a stuffer. I've never made sausages before but there's enough great q-views on this site to make anyone want to do it. So i'm looking for any ideas on what I should be looking for when buying a stuffer. I've read that the motor needs to be big...
  19. dadwith4daughters

    Jeff's Naked Rib Rub....

    Jaynik...I'm with Glued, BUT you won't be disappointed. It's outstanding no matter what you put it on. Pancakes anyone?
  20. dadwith4daughters

    Jeff's Naked Rub questions

    The recipe is Jeff's very own and he sells it to support this site. Nobody will give it away which speaks to the integrity of the great ppl on this site. One thought on storing rubs. I double ziploc them and put them in the freezer. I've kept some for months without any noticable loss of flavor.
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