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  1. hoser

    Facebook

    Yeppers...I'm on facebook too. http://www.facebook.com/profile.php?...&id=1443745685
  2. hoser

    How long to smoke Thighs on my MES with ribs

    I'm with oneshot....internal temp is everything. Don't even think about the time...smoke em to 165 so you're safe.
  3. hoser

    Gosm

    My gosm is fine with the colder weather, actually I have more problems in the summer keeping temps low enough. I would try just a wind break first if I were you, then the welder's binkie if that doesn't do it. Good luck!
  4. hoser

    Dudestrami with Qview....my first try at the /Dude's specialty

    The emergency was actually resolved easier than anything else, so...I guess I am truly grateful. Thanks for checking out my Qview folks.
  5. hoser

    Dudestrami with Qview....my first try at the /Dude's specialty

    I've had that Waring Pro for about ten years. One of the best investments I ever made....as long as you don't try to overload it....no problems. I can slice 15-20 pounds of meat no sweat. I think you can still pick up a comperable model for around 69 bucks.
  6. hoser

    Honey and Brown Sugar CB with QVIEW

    You'll love it Willy....I've done my belly bacon with the honey cure, and it's great. My current favorite is brown sugar and grade B maple syrup...ohhhh...to die for. Can't wait to see how this one comes out.
  7. hoser

    Fresh Kielbasa & Italian Sausage

    Nice job Hunter!
  8. hoser

    Dudestrami with Qview....my first try at the /Dude's specialty

    Actually, it was not nearly as bad as I feared. The smaller brisket(on slicer in pic) came out just a tad on the dry side, but tasty. The larger of the two briskets came out perfectly...overall I'm quite pleased, and will definitely made some more when I will not be interupted. My thanks to...
  9. hoser

    Breakfast sausage question?

    I agree whole-heartedly with Hank. Have your butcher special grind a butt for you, or you may not have enough fat content to make a nice sausage. If you let him know a little ahead of time, he can have it waiting for you when you get there. Good Luck!
  10. hoser

    Bactoferm F-RM 52 use question

    I would absolutely go with the package instuctions as opposed to the book. Better safe than sorry.
  11. hoser

    Forum Login is funky

    I just auto-login. Have never experienced any problems at all...can't you do that and muti-task? Seems to work for me.
  12. hoser

    Dudestrami with Qview....my first try at the /Dude's specialty

    Well, gave those briskets a good soaking, then a rub, vac-u-seal and an overnight rest. Basically the Dude's rub...with a couple minor changes Fired the gosm up early...it was about 20 degrees out...loaded her with apple wood and away we go. Maintained between about 215-230 for the next 4...
    • hoser
    • Thread
    • Replies: 12
    • Forum: Beef
  13. hoser

    finishing sauce question

    I like to serve mine warm, or room temp. If you're making a vinegar based sauce, you should be able to keep it in the fridge almost indefinitely....depending on what else you put in it. Hope this helps...have a great smoke!
  14. hoser

    Who Cooks In Your House???

    I do it all in my house....the little lady is allowed in my kitchen only to help clean up. She does have a couple rare specialties she makes, but it's like once or twice a year thing.
  15. hoser

    Won't believe what I saw at Sams Club today!

    ROFLMAO! Had to happen sooner or later...poor Ron turned into Yoshida
  16. hoser

    What's everyone cooking this weekend?

    Not sure about the weekend yet, but I have two Dudestramis in the GOSM as we speak.
  17. hoser

    Smokin salt info...

    I do mine in my GOSM gasser with kosher or sea salt....set it in a cookie sheet in a thin layer so it will take the smoke nicely. Usually let it go for about 90 minutes at the lowest temp where I can still generate smoke.Be sure to give it a stir every now and then.
  18. hoser

    First Belly Bacon with Qview!

    Looks like you are well on your way. I love the maple bacon...it's my go-to recipe now.
  19. hoser

    Rice

    I think I'd go for smoking the raw rice rather than the cooked. Just like smoking sea salt, or spices, paprika etc. It usually picks up the flavor nicely.
  20. hoser

    Need a laugh? This might be the funniest thing ever.

    OMG...had tears running down my face. What a hoot! I'd love to have a couple of brews with that guy some time
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