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  1. jwbtulsa

    Vancouver, WA

    Welcome to the forum and Happy Holidays. I have family in Langley, BC. We came up to your part of the country this time last year. Beautiful land indeed.  Spent two weeks for Christmas up at Whistler.  So much fun, I could do it every year if my job would let me! The folks of SMF have been a...
  2. jwbtulsa

    skinless, bacon wrapped, jap cheese stuffed, red cherry yogurt marinated thighs

    Terrific job. My current favorite is to wrap a thigh around an ABT then cost in my rub. Wrap it all up with some bacon and let them smoke for a couple of hours. I always eat too many!!!
  3. jwbtulsa

    Snow Pictures.... You got any...... Let's see them.....

    What is this thing called percipitation you speak of? If it doesn't rain soon in Oklahoma, we may go back into a burn ban. Bad news for us stick burners.
  4. jwbtulsa

    Sad news in a CT Elementary School today. (probably shouldn't have posted this)

    Yep. Bad day. Wish I could have been there to help.
  5. jwbtulsa

    SmokyOkie/ Chef Jimmy J brisket with a COLD start

    Rank, it work out fine. Thank goodness for Chef JJ.
  6. jwbtulsa

    Giveaway from SMF Sponsor Burnt Ends!

    I'm in, just in time!
  7. jwbtulsa

    SmokyOkie/ Chef Jimmy J brisket with a COLD start

    Hey dirtsailor, do a search for SmokieOkie method. There is an older newsletter published by Jeff Phillips regarding the cooking method. I think it was back in 2008. You will enjoy it. I'm always conservative with my sear. Don't want to over-sear and get charred product. I'm sure there are...
  8. jwbtulsa

    Todays Smoke!! Scotch Eggs for "the game"

    Ha ha ha. My six year old son just asked if the shell was crunchy or soft! Of course I said it all depends on how long you smoke them!!!!!! Great job. Looking forward to trying them.
  9. jwbtulsa

    SmokyOkie/ Chef Jimmy J brisket with a COLD start

    Thanks. Kinda like my beef to taste like beef.
  10. jwbtulsa

    Brisket-- Something doesn't seem right...

    Hey Rank, Here is a link to my newest post. http://www.smokingmeatforums.com/t/132019/smokyokie-chef-jimmy-j-brisket-with-a-cold-start Thanks a lot for sharing. This time, it all worked out fine. I may even have too much au jus! I'm sure glad CJJ replied to your post in regard to the au jus...
  11. jwbtulsa

    SmokyOkie/ Chef Jimmy J brisket with a COLD start

    WInd chill yesterday morning was 11F. Not my idea of an enjoyable smoke. Oh well... Lots of Ozark Oak and a pile of mesquite stand by. My stick burner is rather heavy steel so it does hold temps. well even in cold air, just have to be aggressive with first fire, then all is good.   I chose to...
  12. jwbtulsa

    Brisket-- Something doesn't seem right...

    Check this out: I will post a new thread in Beef tomorrow to explain all the details! SmokyOkie method combined with Chef Jimmy J's Smoky Au Jus recipe. Awesome 4.5 cups before skimming fat. Yummy... Thanks for your post. I learn so much from the SMF community. All 4.5 cups of it!
  13. Brisket-- Something doesn't seem right...

    Brisket-- Something doesn't seem right...

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  15. jwbtulsa

    Brisket-- Something doesn't seem right...

    Thanks. I thought about that. Using a SOB method on the brisket this morning. It. Was 18F this morning and I really am not prepared to tend to my stick burner today. Everything will get foiled at the four hour mark and then into the oven to finish it up. I made my own broth without additional...
  16. jwbtulsa

    Cain's BBQ Spice

    Walmart Neighborhood Market. 81st and Sheridan, Tulsa, OK. 12 oz, $4.38.
  17. Cain's BBQ Spice

    Cain's BBQ Spice

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  19. jwbtulsa

    Cain's BBQ Spice

    I've seen Cains BBQ spice at Reasor's in Tulsa and Jenks. The market in Jenks had a large assortment of Cains spices.
  20. jwbtulsa

    Brisket-- Something doesn't seem right...

    I too am curious about your Au Jus issue. I am going to start on a USDA prime packer in the morning. I want to try Chef's au jus recipe for the first time. Of course I am doing a smokyOkie cook method. I use a stick burner with Ozark Oak and mesquite splits. I'll qview the process and then let...
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