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  1. gringodave

    Comment by 'gringodave' in media 'DSCF0422_2.JPG'

    WOW
  2. gringodave

    smoked lobster

    I am so going to try this! Those look awesome! I guess you just get the hammer and shell cracker to get at the meat? Those smoked shells and un-eaten parts could make for an awesome lobster stock too.  I found your blog and enjoyed it very much! Thanks for sharing!!! Bama - yours looks great...
  3. gringodave

    BRISKET...SUCCESSSSSSSSSSSSS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    Perhaps you discovered a new method??? 230 for 5 hours - 170 for 2 hours then back up to 230 till done?? Okay, maybe not but it's a thought. (grin) Nice looking chunk-o-meat!!
  4. gringodave

    smoked lobster

    Can I get a little more detail about your method on the lobster? We have a great Asian grocery here in Tucson that sells live Maine lobster really cheap. I would love to try this for a special surf and turf. Can you tell me the smoker temp, the length of time and how you can tell when they're...
  5. gringodave

    Is it just me, or are people just plain rude these days

    I say good on you for trying! You and your wife are good people!! I'm sorry that you were insulted/slighted by rude people but at least you tried.  I say this because I've not been stood up like that ever - then I realized, I never invite anyone outside of my comfort circle. So I say GOOD ON...
  6. gringodave

    Winner, Winner, Chicken Dinner!

    I got hit with that too... "You're not going to smoke that are you?" And, "Can we try that without the smoke?" I've been doing some charcoal only slow cooking and receiving some good reactions. I get to play with the slow cooker and they quit complaining. :) 
  7. gringodave

    first time competition next year

    What a great idea!!!! What better way to learn what to shoot for... especially since you're not shooting for great tasting Q. (grin)
  8. gringodave

    Brisket n Butts - Heavy Q view

     That looks awesome!!! 
  9. gringodave

    Pastrami from corned beef on the Smokin-It #3

    I've done this several times - definitely SOAK IT. The 3 hour soak changing water every half is great advice. Smoke and Choke's method looks great too!!!
  10. gringodave

    New Sausage Making Scale

    It's in my cart at Amazon - Great find! THANKS
  11. gringodave

    No stall brisket

    Congrats!!! Now I wanna smoke a brisket. (grin)
  12. gringodave

    First Turkey Smoke... need advice!

    Hi Will, I've smoked dozens of turkeys and tried many methods. It's really hard to screw up unless you go too hot/fast. I prefer Chechers cajun injection. Be careful when brining because most turkeys have already been "enhanced" with their own brine/salt mixture. Good luck with your smoke...
  13. gringodave

    Char-Griller Duo on sale

    Hi guys - I just saw a national commercial that Lowe's is offering the Char-Griller Duo for just $249.00 - that's $50 off. Just FYI I held out for weeks last year waiting for this sale - it never came and I paid full price. Darnitall.
  14. gringodave

    Hello from KY!

    Welcome - Just left KY about a year ago.
  15. gringodave

    Hello from Tucson Arizona

    Cheers brother! 
  16. gringodave

    Doing Whole Spare Ribs for the First Time....How about the skirt and tips?

    I also agree about not trimming. The only time I trim is when I'm going for "show" at the dinner table. Otherwise, we go caveman and dig right in. I too am learning the foil method - I have always gone without the foil in the past. Good luck!
  17. gringodave

    First Pork Shouder this weekend! (need help!!!)

    The other guys will have to help with the smoker because I have no experience with a pellet smoker but I've cut shoulders in half many times to decrease the cook time BUT ALSO to give me more crust in the mix. Good luck.
  18. gringodave

    Another Homemade Smokehouse (with a twist)

    I'm really happy that sketter11205 bumped this thread - this smoker looks awesome. Adding it to my "someday" list. THANKS
  19. gringodave

    No stall brisket

    ?? Was the texture as good as when you get the stall? I've found that with brisket, the temperature is just a guide but it's the meat (texture) that tells me when it's done. I've gone as high as 210 and had some great brisket - had I pulled it at 195 it would have been tough. Roll Tide!!!!
  20. gringodave

    Hello from Tucson Arizona

    I was a BUFF crew chief at Castle back in 1985! Flew almost everywhere as a C-9 flight-mech (think flight engineer). Feet firmly on the ground now - unless they are on the cooler near the smoker waiting for something juicy and tender to come out. Nice to meet you!
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