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  1. chorizodahitman

    I bought a Cook's Shank Bone In ham from King Sooper's (City Market or Ralph's depending on your are

    will probably use my roaster oven, but curious how many of you have smoked a ham similar to this and how you did it.  Did you use a glaze?  Coke or Pepsi or Dr. Pepper for the fluid?  What kind of wood chips?  Curious about if I will smoke it or not.  I love ham, and want something awesome.
  2. chorizodahitman

    1st run with my MES 40... Eureka! ...Now with Q-View added!

    Ok, I'm going to buy that smoker this weekend.  I need it.
  3. chorizodahitman

    INDOOR DEEP FRIED TURKEY - Q-VIEW

    thank you.  I might have to get one.  I am buying a turkey fryer for outside but not for frying but for a wok to tailgate with.  The indoor fryers seem much safer.
  4. chorizodahitman

    INDOOR DEEP FRIED TURKEY - Q-VIEW

    How much was the fryer?  Dang that looks good.  I want that!
  5. chorizodahitman

    Who likes the McRib sandwich from McDonald's?

    I have not seen it. That is awesome! I bought everything for the fatties yesterday. Will do it up in a few weeks!
  6. chorizodahitman

    Who likes the McRib sandwich from McDonald's?

    Very true.  I'm not a big going out to eat guy anymore either.  I would rather spend the money on the steaks/ribs/chicken, etc and grill or smoke it myself.  About the only time I go out is for burgers or italian or mexican.  But I do love the McRib.  Pure goodness in a bun.
  7. chorizodahitman

    Who likes the McRib sandwich from McDonald's?

    so found patties at Wal-Mart.  I think I am going to try it next week. 
  8. chorizodahitman

    Who likes the McRib sandwich from McDonald's?

    hahaha.  I think the McRib is an acquired taste.  I thought about perhaps some boneless country style ribs, and slicing them in two and doing this. 
  9. chorizodahitman

    Who likes the McRib sandwich from McDonald's?

    I love them and was thinking that I should make a McRib fatty.  Two rib shaped pork patties, with tater tots or rounds and cheese sandwiched between them, all wrapped in bacon, smoked for 3-4 hours.  Cover with BBQ sauce when finished.  Anyone else think this sounds good or am I just making...
  10. chorizodahitman

    to skin or not to skin the chicken parts

    I was not trying to be disrespectful at all.  On other message boards stuff like that is not allowed and moderators usually delete the posts. I told Pops both times good luck with his health issues.  I'm not heartless, those pics were unexpected.  Just on here asking for help and appreciating...
  11. chorizodahitman

    to skin or not to skin the chicken parts

    not trying to be rude.  And like I said, I hope your health problems turn around.  Good luck today.  I just wasn't expecting to see that.
  12. chorizodahitman

    to skin or not to skin the chicken parts

    Sorry for your health problems. Thanks for the advice.
  13. chorizodahitman

    Looking at the Masterbuilt 30 or 40 inch electric, pros and cons?

    someone on another site said to get a Cookman, but I don't have the jack for that.  The 40 inch is in my budget.  I might buy it tonight.
  14. chorizodahitman

    Looking at the Masterbuilt 30 or 40 inch electric, pros and cons?

    think I am going to go to Sam's Club and look at one tonight.  Thanks.
  15. chorizodahitman

    Looking at the Masterbuilt 30 or 40 inch electric, pros and cons?

    I have an ECB Brinkman that I love but I think I have outgrown it.  Looking at another electric smoker (live on the 3rd floor of a condominium building) and I see a lot of stars but not many real reviews on the Masterbuilt.  Any help would be great.
  16. chorizodahitman

    to skin or not to skin the chicken parts

    Awesome thanks for all the advice everyone.  I appreciate it!!!!
  17. chorizodahitman

    to skin or not to skin the chicken parts

    I love the taste of skin on my chicken, but the thighs I smoked last weekend the skin was tough.  I enjoyed it, and all the chicken was gone in a matter of minutes, but just curious if anyone pulls the skin off before they smoke.  The meat from the brine and the smoke was AMAZING!!!!  Going to...
  18. chorizodahitman

    Smoking some thighs and drumsticks today w/q-view

    I finished them on the grill with some direct heat for about 10 minutes and then indirect for the past 20.  Made a mixture of Famous Dave's Rich and Sassy and Devil's Spit along with Coors light for the wet sauce. I took one little leg off to try it.  Holy cow.  That is the best chicken I have...
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    20111022090029.jpg

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    20111022085318.jpg

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