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  1. jwbtulsa

    Brisket virgin here...

    Hope it tasted as good as it looks! I have one about to come out of the heat in fifteen minutes. After my reply to your post, I had to pull out a 9# Prime packer for myself!
  2. jwbtulsa

    Brisket virgin here...

    There is an alternative cooking method that you might take a look at. It's the SmokyOkie Method for briskets. I refer you to the Beef section of the Forum. There's a sticky detailing the method. I have had several USDA prime briskets and they lend themselves well to this method. Great beefy...
  3. jwbtulsa

    Brisket virgin here...

    IT of 285? Seems a little high. Mine are off the grill after hitting 190. Wrapped and into the cooler to rest for a couple of hours. They generally continue to raise in temp to about 200F. Super good stuff. Glad yours turned out well.
  4. jwbtulsa

    ET 732 readfing too high in meat.

    I recently had a sudden similar problem where my brisket cooked nice and slow to 165 then in then minutes the ET732 read 300! No way it could have happened. Emailed maverick and they quickly replied, offering an exchange on the probe. It took a couple of weeks but the new one seems fine. I too...
  5. jwbtulsa

    Stoker or homemade temp control??

    Yeah. What he said. Don't need to know how it works. Just want to spend the money on the technology for my own convenience. I'm linked to my iPhone 24/7 due to my job in the ER. Would appreciate the opportunity to take advantage of it when I am smoking good eats. Cool graphical and control...
  6. jwbtulsa

    Tacos Barbacoa

    So, I don't see the finish line here. Let me try to piece this together: Meat rested, cooled then pulled, tossed with lime juice Pureed everything else (excluding the orange rinds I assume). Mixed it all together then reheated, serve on corn tortillas, cilantro, white onion, whatever else...
  7. jwbtulsa

    "Best of the West" Mesquite Charcoal

    I tired this a couple of times from Sam's here in Tulsa but the quality was just OK. Lots of unusable stuff in the bottom.
  8. jwbtulsa

    Looking for a Basic Butt rub.

    Can't send a link with my iPhone but search for TasunkaWitko's post on Greek Spareribs. I tried his recipe on a pork top loin roast and we really liked it. Pretty simple. Equal parts of everything.
  9. jwbtulsa

    Grilled Shrimp Enchiladas with Jalapeño Cream Sauce

    dang. im hungry. shouldn't have read your post until AFTER lunch! looks tasty
  10. jwbtulsa

    Greek Sparerib Barbecue

    Used the rub recipe on a top loin pork roast with your tzatziki on the side. Man it was killer. Thanks for your submission. Looking forward to the rib version
  11. jwbtulsa

    Beef Chuck mock tender roast??

    We used to buy mock tenders at the commissary. Cooked them in a crock pot for six hours with whatever we had in the fridge. The fell apart as if you pulled them. Tastes like chuck
  12. jwbtulsa

    The smoke ring mystery

    http://foodsoftheworld.activeboards.net/smoke-ring-in-barbeque-meats_topic2373.html TasunkaWitko posted this rather informative link in his thread Greek Sparerib Barbecue http://www.smokingmeatforums.com/t/128225/greek-sparerib-barbecue
  13. jwbtulsa

    Greek Sparerib Barbecue

    Thanks. just curious. always looking for new techniques and flavors. can't wait to try it.
  14. jwbtulsa

    Please Help me Congratulate Alesia (SmokinHusker) in Her New Role

    Thanks for your efforts to allow the rest of us to enjoy the SMF community. You all do a really great job. I think I may become a premier member so I can give you folks some support.
  15. jwbtulsa

    Greek Sparerib Barbecue

    Well done! I have just added another method to my list of food I want to try. Nice idea of trying it on pulled pork for gyros. I wonder if you could use the same rub recipe dissolved down to make an injection. My thinking is that I would like to get that same flavor deep and throughout the butt...
  16. jwbtulsa

    Bone-less chicken thighs?

    Man, they were killer. I didn't even heat them up for lunch. Ate them like I was eating an apple. My next evolution would be to put them on a stick and deep fry them in batter! After all, the fair is in town!!!! My belly and my family appreciate your contribution
  17. jwbtulsa

    Hog eats man!!!!

    Dude, that is too freakin' funny!
  18. jwbtulsa

    Hello from Oklahoma!

    Welcome from tulsa! These guys and gals have been a wealth of knowledge and support for me. Got my first offset this summer without knowing anything about it other than I like to eat. I have learned more in the last 5 months than I ever knew. Smart and friendly folks indeed.
  19. jwbtulsa

    Mobile device version of SMF

    Any update on a mobile version or an SMF iphone/ipad app?
  20. jwbtulsa

    Question for all you smart phone users. . .

    I use Tapatalk frequently on my iphone. It allows me to keep up on the forum. There are a bunch of posts related to Tapatalk and it crashing, especially with SMF. I have found htat Tapatalk's cache can quickly filll, perhaps given the amount of traffic in the forum (?). The quick remedy is to...
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