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Fattie smoke tonight.

The lasagna one I'm going to use a mix of mild italian and pork, cover in some homemade sauce, lay down some lasagne noodle, sauted onions and mushrooms, and some mozz, and riccotta. French toast I'm thinking staight pork, cut up pieces of buttered and syruped french toast, and scrambled eggs...
- b8h8r
- Post #4
- Aug 12, 2008
- Forum: Fatties
Fattie smoke tonight.

q-view will follow, but I decided on my dinner for tonight, gonna get it thrown on around 4:30. Lasagna Fattie. Pics will follow in a couple of hours. Also gonna cook up a french toast fattie for breakfast. This is gonna be good.
- b8h8r
- Thread
- Aug 12, 2008
- Replies: 15
- Forum: Fatties
My First Brisket

Thanks all, and mulepackin...Hello from another Montanan.
- b8h8r
- Post #9
- Aug 12, 2008
- Forum: Beef
Grill Pizza Stone?

Instead of flour between dough and peel or cardboard, etc. use corn meal. Dough will slide like butter. Check out the bottom of your dominos box next time. Looks good though.
- b8h8r
- Post #19
- Aug 12, 2008
- Forum: Grilling Tips
My First Brisket

Thanks.
- b8h8r
- Post #4
- Aug 12, 2008
- Forum: Beef
Quick Hello

I ain't here to paint. And thanks.
- b8h8r
- Post #25
- Aug 11, 2008
- Forum: Roll Call
My First Brisket

Posted all this in the Roll Call when I joined earlier. Here is a link to pics and all of my brisket. Finished with a nice sauce from the drippings, better than any I have had. Cheers. http://www.smokingmeatforums.com/for...ad.php?t=21434
- b8h8r
- Thread
- Aug 11, 2008
- Replies: 11
- Forum: Beef
Quick Hello

DAAAAAAMNNNNNNN....this is good,
- b8h8r
- Post #22
- Aug 11, 2008
- Forum: Roll Call
Quick Hello

And the end. First the sauce...pan drippings, sam adams, red wine, chives, etc. Next, before the cut: The Cut: My Dinner: The Plate: Ready to eat:
- b8h8r
- Post #21
- Aug 11, 2008
- Forum: Roll Call
Quick Hello

See ya in an hour...in the cooler now.
- b8h8r
- Post #20
- Aug 10, 2008
- Forum: Roll Call
Quick Hello

Just mopped at 165 20 min till the cooler
- b8h8r
- Post #19
- Aug 10, 2008
- Forum: Roll Call
Quick Hello

BTW...this is a great excuse to drink beer all day.
- b8h8r
- Post #17
- Aug 10, 2008
- Forum: Roll Call
Quick Hello

Stuck at 150 see how she goes...lost a lil temp but got the fire goin good again. 225 left, 200 right, brisket in the middle.
- b8h8r
- Post #16
- Aug 10, 2008
- Forum: Roll Call
Quick Hello

Dennis, Gonna make a basket as soon as I get over to my Dad's and his welder. This will do for now...lol Also....q-view 135" 3 Hours in.
- b8h8r
- Post #15
- Aug 10, 2008
- Forum: Roll Call
Quick Hello

Also, my rub was 1 cup b sugar, onion pdr. garlic, garlic, chili powder, smkd paprika, white pepper, little bit worcester, salt. and garlic.
- b8h8r
- Post #13
- Aug 10, 2008
- Forum: Roll Call
Quick Hello

It's a 5lb brisket, at 125 right now. Got to do some research as far as mops and foil now.
- b8h8r
- Post #10
- Aug 10, 2008
- Forum: Roll Call
Quick Hello

Here's my brisket just getting goin. Baffle seems to be working well, as I am within 5" on each thermo. Update in about 6 beers. OOOPPPPS No q-view
- b8h8r
- Post #8
- Aug 10, 2008
- Forum: Roll Call
Quick Hello

Here's some pics of my mods: 1st: Dual thermos to replace the POS it came with. 2nd:Baffle for the fire box. 22 guage steel. 3rd: Extension for stack (This phot sux, but you get the idea.) Anything I missed? I will be sealing it up in the future, rope seal around the lid. Figure this...
- b8h8r
- Post #5
- Aug 10, 2008
- Forum: Roll Call
Quick Hello

Just got my new Brinkmann 40" last night, cured it and finishing the mods right now. First brisket going in within the hour.
- b8h8r
- Thread
- Aug 10, 2008
- Replies: 31
- Forum: Roll Call

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