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  1. mrgriz

    First Fatty (w/ Q-View)

    Looks great! The only problem i have with fatties is now that I started making them i can't stop! I've got three on the smoker right now.
  2. mrgriz

    First brisket- with some ends

    Looks darn good to me!
  3. mrgriz

    First ever smoke - Brisket (many pics encl.)

    Looks great to me. I'm working up to a brisket myself. I've done plenty of butts, ribs, jerky and fatties, so the brisket is next. I don't know why but for some reason it intimidates me.
  4. mrgriz

    "Smokehouse Chili" with QView!!

    Looks and sounds amazing! I may have to borrow a thing or two from your recipe.
  5. mrgriz

    Fatties, fatties, everywhere! Breakfast style, that is...

    Great job! It's only Tuesday night and I already have inspiration for the weekend!
  6. mrgriz

    The time has come. I'm going vegan.

    I'll stick to being a second hand vegetarian; cow eats grass, Griz eats cow.
  7. mrgriz

    2nd round of fatties plus mac & cheese

    Looks great! I've got two fatties on right now and was going to smoke some Mac n cheese as well. Never did get to making the Mac so I'll just have to eat more fattie!
  8. mrgriz

    Another green chili meat loaf.

    Love heat! Looks awesome
  9. mrgriz

    First Overnight Briskie.........

    Looking good!
  10. mrgriz

    Observations for the new folks

    Excellent observations! Whether it's a hobby, competition or a job, if you don't let yourself have fun doing it you'll be miserable and eventually give up.
  11. mrgriz

    Smokin' Sunday 8-11-13

    Well, qview of the finished product is lacking due to a dead phone last night. I ended up wrapping them at about 170 internal temp to speed things up a little.  Pulled them off at 205 internal temp, let them rest for an hour or so in their foil wrap and then pulled all five shoulders.  They...
  12. mrgriz

    Smokin' Sunday 8-11-13

    I didn't try to pull them at 170, I wrapped them in foil to bring them up to 205 a little faster. I just pulled them off so they can rest for a while before I pull them. I'll post a picture before and after pulling them.
  13. mrgriz

    Smokin' Sunday 8-11-13

    Qview update. Here they are after 10 hours on the smoker. Quit smoke after about 4 hours and started spritzing every hour or so for the next 4 hours, just heat from that point. The bsrk is looking great and the smell is amazing. I wasn't going to, but i ended up wrapping them to finish in foil...
  14. IMG_20130811_172839.jpg

    IMG_20130811_172839.jpg

    • mrgriz
    • Media item
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    • Album: Smokin' Sunday 8-11-13
  15. mrgriz

    Smokin' Sunday 8-11-13

    Here's a peek 3 hours in. Almost time to start spritzing with a little apple juice and spiced rum!
  16. IMG_20130811_102112.jpg

    IMG_20130811_102112.jpg

    • mrgriz
    • Media item
    • Comments: 0
    • Album: Smokin' Sunday 8-11-13
  17. Smokin' Sunday 8-11-13

    Smokin' Sunday 8-11-13

    • mrgriz
    • Album
    • Comments: 0
  18. mrgriz

    Smokin' Sunday 8-11-13

    Decided to turn Sundays with no plans into smokin' Sundays at the house. Also figured that if I was smoking something for myself, that left plenty of room on the smoker, so I took some "orders" from friends for pulled pork. Just asked for a donation to basically cover the costs. A couple of text...
  19. IMG_83396571692299.jpeg

    IMG_83396571692299.jpeg

    • mrgriz
    • Media item
    • Comments: 0
    • Album: Smokin' Sunday 8-11-13
  20. mrgriz

    How did you come up with your screen name?

    I was given the nickname Griz many (too many) years ago when I was in college at UW Oshkosh. Four of us were sharinf a house, two guys named Mike and two named John. That wasn't working so we decided to give eachother nicknames. I have always been a big guy and have had a full beard for a long...
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