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  1. xaugievike

    Cooking, saving, then reheating burnt ends

    Morning all -  In my department at work we rotate every week somebody bringing in lunch on fridays.  My turn is coming an I want to bring in some burnt ends. Problem is that my only option is to cook them the weekend prior.  So I'd have to cook, freeze, and then reheat them......and also NOT...
  2. xaugievike

    Preview my plan for my first Brisket

    All - just looking for a little confirmation and/or guidance on my first brisket that I have planned for the 4th. I've got me a delicious looking 14 lb whole packer......so In general terms throw her in to  an internal temp of 170, at which point I will pull it, wrap it, and continue on up to...
  3. xaugievike

    Lets brew an IPA

    I've got an IPA conditioning in bottles as I type this Actually the first IPA that I've made......and I love me some IPA. Hope I don't let myself down!
  4. Lets brew an IPA

    Lets brew an IPA

  5. A429A8B8-6B9B-498D-8C89-84A881070168-10678-0000084

    A429A8B8-6B9B-498D-8C89-84A881070168-10678-0000084

  6. xaugievike

    New Knife Sharpening System Article

    I have one of those sharpeners and it is - AWESOME! I've done some reading on the topic in other forums and there are some purists that say there is a better way, I'm sure they're right. But this thing works, it works fast, and it's simple. And I have the scars to prove it!
  7. xaugievike

    MES Smoke Stack?

    Here's my soup-can variant. The players....a tin can and the stock damper (the little handle has been lopped off) I riveted the can onto the remaining vertical flange from the old handle. This serves to hold the can on, but it also allows me to still open/close the damper by twisting the can...
  8. 29b8bc56420ee01ed5849f57caadbf58.jpg

    29b8bc56420ee01ed5849f57caadbf58.jpg

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    9754b79fdfaf6f9ad7e6ed0d7df3f5ee.jpg

  10. ff67018d0a3e0009b789363950d77374.jpg

    ff67018d0a3e0009b789363950d77374.jpg

  11. xaugievike

    MES Smoke Stack?

    I just did the soup-can version of this out in my garage (no pics yet, I want to add a rivet to hold it onto the now chopped "lever"). But I got to thinking. A lot of guys are talking about the condensation issue....I'm wondering if an idea from the RV world (my other hobby) wouldn't...
  12. MES Smoke Stack?

    MES Smoke Stack?

  13. a6c873dfed6a465b4ebfd62bcd9f0a08.jpg

    a6c873dfed6a465b4ebfd62bcd9f0a08.jpg

  14. xaugievike

    Tenderloin temp?

    Thanks again guys - it came out great!
  15. xaugievike

    Tenderloin temp?

    Yessir - thanks! For some reason I thought that number was 160 degrees. Thanks for the. Clarification
  16. xaugievike

    Tenderloin temp?

    All - Wife has a tenderloin marinating at home that I had intended to grill this evening....then this AM I got Todd's newsletter about the smoked tenderloin sliders (wonderful timing, btw) so I'm calling an audible. My question is on temp, I see the write up, and a few posts, say to smoke to...
  17. xaugievike

    Smoker Dolly/Stand

    Thanks guys/gals.  I appreciate the kind words.  it was a fun/simple little project, and it got used on Sunday for the first time.  I've got a couple tweaks in mind, I'll be sure to update...high on my list is a fermented carbonated beverage support and containment unit.
  18. xaugievike

    First shoulder - Q view

    I smoked at 230 (give or take). After foiling I went up to 260 to try and speed up.
  19. xaugievike

    First shoulder - Q view

    Well.....I guess Q is proving to be pretty forgiving. I took the shoulder out of the smoker at 198. I only let it rest 30 minutes. When I opened the foil packet this is what I saw So I went to dive in with a fork to "pull" the meat... And the thing just absolutely melted like butter!! It...
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    18f88453a57612d0cdb6e4549edbb5aa.jpg

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