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  1. kansasqueball

    Ever get tired of cooking to other peoples tastes?

    For the most part I cook to my tastes. That's probably a big reason why I do most of the cooking in our house. The only thing that I need to be mindful of is watching the heat level with spicy dishes. My wife and 6 years old daughter can't stand the heat, but me and my 9 year old daughter...
  2. kansasqueball

    Skirt Steak Confusion

    I've also seen "flat iron" steaks. Are those the same as skirt steaks?
  3. kansasqueball

    First run at Hot Smokey Hens

    First things first. I have to apologize for the poor photo quality. We had been at our daughters horse show yesterday, and noticed almost all of the pictures came out blurry. We're needing a new camera. So, I took the pics for this post with my camera phone, and they didn't really come out...
  4. kansasqueball

    Leftover Beer Can Chix...Ideas???

    Make yourself a chicken kickasserole!!!
  5. kansasqueball

    THe build of the Smoked Colossal Hawaiian Burger w/Qview

    Man oh Man, I gotta quit looking at the posts on this site. There is only so much I can eat, but I keep getting new ideas for things I just got to try. This is one of them.
  6. kansasqueball

    Today's Smoke - PP and other stuff

    Freakin' sweet lookin' pulled pork. Real nice bark. Good job!!!
  7. kansasqueball

    best beer for BBQ

    Being a Kansas City dude I prefer the home town brew; I like Boulevard Wheat or Pale Ale. Free State Brewery in Lawrence, KS is really good too if I can find the time to drive into Lawrence and pick up a couple of growlers.
  8. kansasqueball

    Three Little Chickys All In A Row [Qview]

    Looks great. Doing my first attempt a whole birds tomorrow. Going to beer can smoke them too. This post was an inspiration. Going to have do a search for the slaughterhouse brine.
  9. kansasqueball

    Basic Brisket Smoke

    Planning on doing my first brisket soon, lot's of good info here.
  10. kansasqueball

    New Smoker from PA!!

    Welcome to the club, Hobo. It's the start of a long, strange trip.
  11. kansasqueball

    GOSM maiden voyage w/ Q-View

    O.K. I know that I said I was done posting pics for this smoke, but somebody wanted to see a smoke ring. Unfortunately, the sausage is in me and my family's bellies, and of the ribs that didn't get eaten by me and mine last night, the rest were given to my next door neighbor. However, here is...
  12. kansasqueball

    First Tri-Tip qview

    mmmmm..... Tri-Tip, my favorite cut of beef. So tender, so flavorful. They used to be cheap, but now that folks are catching on the prices are going up.
  13. kansasqueball

    Third Smoke First Chuckie with Qview

    Man, those are looking good so far. I liked the bacon wrapped shrooms. I'll have to make some of those next weekend with the chicken I'm planning on doing.
  14. kansasqueball

    GOSM maiden voyage w/ Q-View

    They came from the butcher counter trimmed up St. Louis style. They were on sale. I like the new smoker way better than the old MES. The MES was too darn small for one thing. Another problem was that I just couldn't produce a smoke ring. Bark formation was also a problem with the MES. The...
  15. kansasqueball

    Cousin's wedding present with Qview

    That pork loin is awesome! How'd you do that?
  16. kansasqueball

    GOSM maiden voyage w/ Q-View

    O.K., here are the final Q-View pics for this post. The ribs were pulled out of the smoker after six hours: These ribs represented several firsts. First time to not use the 3-2-1 method, first time using St. Louis style spares, and first time to not get any pull back on the bones. I really...
  17. kansasqueball

    Baby Backs qview

    good lookin' ribs.
  18. kansasqueball

    Hello everybody

    Hey there Beer-b-que. I live in Olathe.
  19. kansasqueball

    GOSM maiden voyage w/ Q-View

    Here's the sausage chub: Going to make some biscuits and gravy in the morning.
  20. kansasqueball

    GOSM maiden voyage w/ Q-View

    lol keg_0069, I'm enjoying some of Kansas City's finest: Boulevard Pale Ale. It's cold, and it's good, and I'm starting to get good and damned buzzed. I'll post a pic of the sausage next. It's out of the smoke.
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