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  1. dadwith4daughters

    How to add wood? I know, silly Q.

    James B, you're right. I Googled Minion and got a bunch of stuff on the guy. Here's an article on Mr. Minion and how it came about. Sounds like a great plan. You can actually do a 6 hour burn without ever having to add more fuel. Brilliant! I can nap now!!! Gotta work perfect for over-night Q's...
  2. dadwith4daughters

    SoFlaQuer's Carolina Mustard Sauce

    I'll make it this weekend with my butts. Hey Debi...what's a pepper stick?
  3. dadwith4daughters

    How to add wood? I know, silly Q.

    Purfekt! Thanks all. I'll give it a try on Sunday with my first-ever butts. Hawg...I'll try and come up with some type of e'Q'uation on how to add so the temp stays consistent.
  4. dadwith4daughters

    How to add wood? I know, silly Q.

    So I've been thinking I was getting pretty smert! with this Q'g stuff and realized, looking through some other posts (think it was Okey's) that I might be adding a step to the Q process. Here's the question: Once you have the fire going (lump not wood) can you then add "cold" charcoal directly...
  5. dadwith4daughters

    Packer Brisket - Smokie Okie Style

    Mossymo, great looking shots. I tried Okie's method last weekend too. With my brisket-a-flamin, I flipped only to get a nice firey piece of fat landing on the top of my hand. Nice 1st degree burns for my first brisket. But here's my question to anyone out there...the crust was charred but the...
  6. dadwith4daughters

    question about searing

    Well, it came off at 195 degrees and I kept it wrapped in a towel in a cooler for about 2 hours. The Okie method said to sear till it's black and I did that, but I think it was too black. I also used some of Jeff's rub on it and I think the sugar in the recipe didn't do well burned. The...
  7. dadwith4daughters

    opinions please-my logo

    Crawdaddy, you're right on. If you plan on selling your shirts, a locator not only tells people where you are, it tells them where they've been. They're more likely to buy a shirt with a city/state than without one 'cause it triggers a memory. I've been down that road and learned the hard way...
  8. dadwith4daughters

    opinions please-my logo

    Gypsy, great looking logo. I'm guessing that since you're asking for feedback, you want some. I'm in the marketing side of things and know a bit about logo's. Here's just a thought...if you're going to reproduce this logo on shirts, etc, you'll need spacing between those letters so that it comes...
  9. dadwith4daughters

    question about searing

    Ohhhhh...then it must be ready now! LOL. That's a priceless reply, Pig. Oh, and didn't mean to call you Mr. Pig if you're not a mister. Don't want anyone calling me sexist.
  10. dadwith4daughters

    question about searing

    Great points, Mr. Pig. I also like the idea of pulling it off early. Regarding the right amount of "jiggle", I guess I'll just jump up and down and compare my own belly jiggle to brisket jiggle? Or should I get my neighbor who's belly hangs over 4" as opposed my measly 2"?
  11. dadwith4daughters

    question about searing

    I'm doing Okee method right now! I seared until the dang thing was on fire-literally. Got the battle scars to prove it, as my hand was a bit too close when I tried flipping it. But well worth it as I'm about 4 hours into right now. And yes, it's in a pan. I had the same questions you did but...
  12. dadwith4daughters

    Who's cooking Q 9/22-9/23

    Flagriller...I replied on your other thread. Wouldn't miss it!
  13. dadwith4daughters

    Florida Smoke Out

    I'm so stinkin' excited about this, that I'm rsvp'g now without talking to the boss. So I'll be there...with or without her.
  14. dadwith4daughters

    Another use for Jeff's rocking rub (or any ole rub)

    So I was dumbfounded a few minutes ago when I was making a nice smoked turkey salad for lunch. I opened the fridge only to find my salad dressing choices had gone from the usual 5 or 6, to a measly one. And it just so happended, that one was something called Raspberry Vinegarette. Stressed that...
  15. dadwith4daughters

    Who's cooking Q 9/22-9/23

    Wasn't plannin' on doing nothing except trying to get all of your addresses so I can come over and eat! Hey Jr. Bruin...what kinda chz you putting in yur fatty?
  16. dadwith4daughters

    You know you're in trouble when...

    Topsail Girl, could'nt agree with you more. But trouble just seems to find me. Thanks for the welcome. Mike
  17. dadwith4daughters

    You know you're in trouble when...

    Debi, went to your site and it's outstanding. Downloaded a few of your free books. Loved the Rub compilation. Your very generous with your site and obviously your time. Thanks. Mike
  18. dadwith4daughters

    BBQ'ISMS the philosiphy of smoking...

    Gypsy, it's 6am Orlando time and i'm now starving after looking at those pics. I noticed you had pans of liquid under your meat. Is that a must-do every time you Q?
  19. dadwith4daughters

    You know you're in trouble when...

    Dutch, I've done that before on chickens but never thought of it before on turkeys. Do you lay the bird upside down to keep the breast meet from drying out? Also, if I do the bird without spatchcocking it (great word-never heard that one before), I'm assuming I don't tie the legs like you would...
  20. dadwith4daughters

    You know you're in trouble when...

    Phil, 12 grand kids? The holidays must kill your bank account. Nice to know what I've got to look forward too.
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