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Making a fatty the night before...
i think that if you make the fatty the night before it holds together better during the smoke. -
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Kitchen Upgrade
nice pull! that's a palace compared to what i'm working with...- guvna
- Post #8
- Forum: For New Members
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should i get a weber kettle?
or, is there something else i should look at first? short answers work great! thanks, guv- guvna
- Thread
- Replies: 47
- Forum: Grilling Tips
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steak and cheese fattie! - qview
thanks for the replies and the points! yeah man, that welshire peppered bacon is the best! -guv -
steak and cheese fattie! - qview
final view... it turned out great! forgot i had some mergeza and hot italian sausages in the frige so i put those to the smoke too. i would definitely make this again. roll call: steak and cheese fattie, garlic mashed potatoes, green beans w/ hot sauce, pork & lamb sausages, brownies, beer. -guvna -
steak and cheese fattie! - qview
hey all, it was a beautiful weekend in VA and i'm off today too! time for a good smoke... i'm going to throw this thing on a little later. i didn't have an onion laying around so i just won't use one. it should be pretty good anyway. i'll post more pics later. thanks for looking. -guvna -
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5 lb. chuck - view
thanks for the points everyone. although the meat was great; flash is right, i just don't have the time to babysit my smoker for that long again. -
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Steelers Baby backs
nice job chef! i like how you're always coming up with innovative ways to overcome your smokers short-comings. you'll get that Lang someday... -
This batch of sauce has tooo much HEAT!
not sure if this helps but i always double the batch and use little or no heat in the second half. cutting it with water and thickening with slurry is an option but never really works right.- guvna
- Post #2
- Forum: Sauces, Rubs & Marinades
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hi evryone i'm new at smf
are you referring to the ecb? electric or charcoal? either way, first start by converting to propane... -
How to avoid that strange smoke taste.
mesquite is fine. i've used it with great results. i find it offers lots of good flavor in small doses.- guvna
- Post #14
- Forum: General Discussion
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5 lb. chuck - view
okay, i ended up pulling it out at 195* at about 4:15 am (19 hours). i think that most of the reason it took so long was that i had a few temp issues nearing the finish line. first i ran out of propane, then i hooked up a different empty tank i had laying around, by the time i got the third tank... -
5 lb. chuck - view
well, it's 1:17am now and the meat has been at 186* for an hour... but i won't let it win, damn it!!! i can wait. i don't know how much longer though -
5 lb. chuck - view
good lord! i'm over 12 hours in now and the meat is holding steady at 174*. i'm pretty drunk now and my mouth is watering... be strong GUV, be strong............. -
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5 lb. chuck - view
here it is 4 hours in. i just hit it with a modified (added cayenne pepper sauce) soflaquer's sauce. i had some red potatoes laying around so i threw those on there as well.
