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  1. bigtrain74

    Chicken quarters

    Nothing wrong with that deal! I normally don't use chicken fat for much of anything. Not even for chicken sausage.  My shop has them for the same price this week too. But you have to buy 40lbs at a time.  Enjoy those quarters, if you haven't already. Hah
  2. bigtrain74

    New 22" WSM w / Custom Cart

    I know he was looking for a place because the lid is so damn big. I think this might be temporary until he pony's up for the hinge to attach it permanently.
  3. bigtrain74

    Beef Tenderloin

    Yep, that looks amazing!
  4. bigtrain74

    Tri Tip smoke for 50.

    Spread them out. Don't have them touching for proper air flow. They should all be done by then.
  5. bigtrain74

    Butt Advice...

    Personally, I have found that it may get too mushy (over cooked) if it's in the cooler for that long. The towels let out just enough heat for a super slow cool down. Again, this is all based on my experiences with cooking 100 pork shoulders in my life. 
  6. bigtrain74

    Butt Advice...

    If you can plan a 12 hour cook where you can take it out during mid-day and put it in a pan with tin foil, I do not foresee any problem. Even grab a beach towel and wrap it around the pan of meat. it will hold the temps longer for you. Pull it when you get back and enjoy. I would set the cooker...
  7. bigtrain74

    Butt Advice...

    What time are you golfing from/to?
  8. bigtrain74

    Pizza Fattie Tonight

    Looks amazing! Nice job.
  9. bigtrain74

    Tasso error?

    I am no tasso expert by any means. But in my experience, I do not think that they are normally cured. As long as you get it to a safe temp within 4 hours or so, it will not go bad on you. 
  10. bigtrain74

    Cash and Carry Brisket $2.77 per/lb

    I wish the locals would do that around here. It's been completely horrible to get a good priced brisket lately.
  11. bigtrain74

    New 22" WSM w / Custom Cart

      Looks great!
  12. bigtrain74

    Cross Rib (Chuck) Sammies w/ Smokey Au Jus

    looks awesome Duke. Nice work.
  13. bigtrain74

    Cooking Casseroles in Smoker???

    I do it all the time on the pellet cooker. The key would be to keep your temps up rather than the low and slow method. As if you were baking. I suggest also using a lighter wood like pecan.
  14. bigtrain74

    Tri Tip smoke for 50.

    It's hard to give you an accurate time when when we don't know the cooker, what temps your going to smoke at, what the size of the meat is, etc. I did a small tri tip previously and smoked it to med rare and it took around 2 hours using my pellet cooker on a fall day cooking at 230...
  15. bigtrain74

    How can you prevent smoke/ BBQ smell from leaving your property?

    Liberal America at it's finest right there!
  16. bigtrain74

    Aww crap my GFCI tripped

    Whats the brand of the smoker? How old is it? I know on my pellet cooker, if the hot rod is dying it will trip the GFCI every time until you either unplug it or replace it. I would try hooking up a vacuum to it because you know the vacuum drawn a lot more than the cooker does. If it trips, you...
  17. bigtrain74

    While I Was Bored Yesterday

    Personally, I like it just the way it is. Overboard? I don't think so. :) 
  18. bigtrain74

    While I Was Bored Yesterday

    Very cool. Do you like how it came out?
  19. bigtrain74

    Can you help me identify this wood?

    Nice score on the wood pal.
  20. bigtrain74

    3lb boneless butter ball turkey!

    Nice job buddy! Looks great
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