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  1. geezer

    Cooked up an ABT fattie.

    Thank you, sir. :sausage:
  2. geezer

    Spring Brisket

    Low and slow, right? ;)
  3. geezer

    Cooked up an ABT fattie.

    Yep, it's a good combination. Thumbs Up
  4. geezer

    Baby back ribs on a lovely Friday afternoon.

    Thank you, gents. Luckily for me and my youngest boy they turned out well as we'll be having leftovers tonight. :biggrin:
  5. geezer

    New member that needs some advice on smoking ribs

    That how the wife likes them. :redface:
  6. geezer

    Spring Brisket

    :biggrin:
  7. geezer

    Wet T-shirt contest winner--PROCEED WITH CAUTION!

    Poor guy is probably a mile from the diaper bag too. Ugh! :biggrin:
  8. geezer

    Spinning birds

    Thumbs Up Awesome, Charlie. You and your boy had a great day obviously. :grilling_smilie:
  9. geezer

    Wet T-shirt contest winner--PROCEED WITH CAUTION!

    Ah gee. :biggrin:
  10. geezer

    Spring Brisket

    :ROTF There he is............get em! :hit:
  11. geezer

    Amount of raw P.P.

    Nice work, Gary. :ROTF
  12. geezer

    Spring Brisket

    No kidding! I'm not convinced now there even is a brisket. Commence the Spanish Inquisition!!! :devil:
  13. geezer

    Spring Brisket

    Wait, are you saying it's not on the pit yet??? :jedismily:
  14. geezer

    Full Packer brisket, flat cooking significantly faster only 1hr in.. thoughts/help/advice

    Yeah, probed for tenderness is a must, but I can't remember the last brisket that wasn't tender at 203 assuming it got a good cooler rest. I don't get too spun up about bark as long as it's there and flavorful. Shoot, I usually wrap in Saran-wrap. :biggrin: It's going to steam in whatever it's...
  15. geezer

    Full Packer brisket, flat cooking significantly faster only 1hr in.. thoughts/help/advice

    This is why I don't use two meat probes. Pick a happy medium between the two. Pull it at 203 and let it rest a bit wrapped in a cooler. It'll be great. Go ahead and have another brewski. Thumbs Up
  16. geezer

    Full Packer brisket, flat cooking significantly faster only 1hr in.. thoughts/help/advice

    Yeah, sounds normal, one is thicker. Drink a beer or 5 and relax, mang. :biggrin: Pull it at 203 IT.
  17. geezer

    Give me your best whole chicken process!

    Another way is to brine bird. Stuff with celery and a stick of butter. Put pats of butter under skin next to breast meat. Season to taste. Place in foil pan with about an inch or so of chicken stock and some more butter. Roast on grill at around 350 or a bit higher. Baste often with stock and...
  18. geezer

    Give me your best whole chicken process!

    Lots of good ways to do a chicken. One way is to take a fresh unadulterated chicken and brine it for 24 hours or a little longer. Two gallons of water. One cup salt. One cup sugar. Pepper corns and bay leaves if you like. Bring brine to a near boil and let cool to room temp. Brine bird...
  19. geezer

    Spring Brisket

    Where are my damned burnt ends?!? :wife: :ROTF
  20. geezer

    Go big or go home. First try at a fatty.

    Oh hey, that turned out great! Nice work my man. :drool :points:
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