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    DSC02054.JPG

    • 63falconht
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    DSC02051.JPG

    • 63falconht
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    DSC02050.JPG

    • 63falconht
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    • 63falconht
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    DSC02046.JPG

    • 63falconht
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  6. 63falconht

    custom built train bbq - what should i do with it?

    This belongs to my mother n law.  been sitting in a corner of her cousins property for the past 10 years.  I was livid by the time i got this 350lb monster home that i didn't stop to open it up and check it out.  Gonna take a bunch of work. Thought i'd restore it to good working order for her. ...
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    IMAG0421.jpg

    • 63falconht
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  8. 63falconht

    Doing a turkey today now with QVIEW

     I always think about that as i'm doing it.  I was covered in turkey juice when i thought about it and didn't wanna wash my hands for the 17th time in 2 minutes.  Admittedly I had to pose the turkey this way for the photo cause i'd already been picking at it with my fingers. This thing made an...
  9. 63falconht

    Doing a turkey today now with QVIEW

    Extremely happy with how it turned out.  great flavor plenty juicy.  pulled at 167 in the breast.  a little darker than i wanted.  should have covered it better but it didn't hurt it in the end.  Glad i rubbed seasoning under the skin.  got the bones cooking down for stock now.  First time for...
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    IMAG0322.jpg

    • 63falconht
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  11. 63falconht

    Doing a turkey today now with QVIEW

    140* rotating and covering it.
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    IMAG0321.jpg

    • 63falconht
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    IMAG0320.jpg

    • 63falconht
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  14. 63falconht

    Doing a turkey today now with QVIEW

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    IMAG0318.jpg

    • 63falconht
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  16. 63falconht

    Doing a turkey today now with QVIEW

    was digging through the freezer cleaning it out last weekend.  Found a turkey we bought at xmas.  Decided this would store better in my belly then it would in the freezer. it's been soaking in 1/2 gallon apple juice 1/2 gallon vegitable stock pepper corns thyme rosemary sage and sea salt...
  17. 63falconht

    Superbowl eatz -

    well the flavor on the ribs was good.  maybe a bit oversmoked.  they were definitely over cooked.  i'm still a temp chaser for sure.  but the pork was a winner.  i think i'm starting to figure it out.  the pork shoulder is a much more forgiving piece of meat than the ribs for sure.  Fried some...
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    IMAG0281.jpg

    • 63falconht
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  19. 63falconht

    lump coal for fuel

    Used the Royal Oak today.  it seemed to go a lot farther and the size was more consistent.  wasn't a bag full of shavings.
  20. 63falconht

    Superbowl eatz -

    a bit of a change for me.  I traditionally would let my ribs go sealed in the overn at 225 for about 3 hours then run em on the smoker and mop them constantly.  this was new to me.  they look kind of dry.  we shall see tho.  cooked faster than I thought they would.  may end up being ribjerky.
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