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  1. bahfotl

    100,000th Member

    Yep, what I thought just missed it;-0
  2. bahfotl

    Smoking What

    You Guys are too much! lol! I can see it now, Her: "honey ,what are you doing with that wood?" Hem: I'm gonna chip it then put it the smoker to get it to smell like smoke. Then I'm gonna put it in a bowl to get that smokey fragrance in to the house." Her: "can't you just open an window during...
  3. bahfotl

    Another question from a new guy

    Another one for the moderators - any thoughts on the possibility of a sticky on each of the different forums that talk about the various unconventional cooking methods mentioned on the forums? i.e. Sous Vide, cold smoke, preservation ect? Sticky could just be a brief discussion of the process...
  4. bahfotl

    100,000th Member

    Welcome dude! Dang, I must have just missed out!
  5. bahfotl

    First Major On Site Cook......quantity questions

    Smoke, I did a party for a motorcycle ministry last fall as a favor to the group. I was told to figure on 150 people but only 50 showed up. Since I'm not a certified caterer,so I couldn't charge for the meals but a suggested donation of $10.00 per plate was recommended. Here is a copy of my...
  6. bahfotl

    NEW catagory?

    I would agree with that if there was a side firebox section. However I can't find one. Correction: I just found the side firebox section under the "Forums" tab. I was looking for it under the"Smokers and More" tab where they only list offset smokers as horizontal. Is there a reason for the...
  7. bahfotl

    Bacon wrapped venison backstrap

    Part of the process is to gain knowledge of the entire product in this medium (smoking meat). Bacon that is properly smoked isn't "crispy" and I don't think you can crisp bacon in a smoker. What you can do though, is become familiar with the texture of properly smoked bacon and learn to like it...
  8. bahfotl

    First Brisket Flat w/Q View

    pretty much says it all IMHO!
  9. bahfotl

    2016 Michigan get together Fattie contest at the way out ranch. (Fowlerville Michigan) July 23rd

    Thanks for the update. I'm definitely planning on attending this year's event! Sounds like a blast.
  10. bahfotl

    First Brisket Flat w/Q View

    Just cruised over to Jeff's website and it looks as authentic as it gets. Having grown up primarily in Houston and central Texas and I can say that his philosophy on BBQ and how it's served is spot on. Only thing I would add to it is along with the pickles and white bread, there should be some...
  11. bahfotl

    NEW catagory?

    Hey moderators, Any chance of adding the vertical offset smoker to the category list for Smokers. Since there are a number of these smokers on the market, and they are significantly different from our horizontal brethren, is there any way we can get our own category for easier locating on the...
  12. bahfotl

    Bacon wrapped venison backstrap

    Short Smoke - looks good, a little done for me but you do you! I like my venison rare off the grill at 125 and rest until 130. Needs more bacon! Bearcarver - from one vet to another (81-'03 crewchief Hueys and Hooks) - welcome home brother!
  13. bahfotl

    2016 Michigan get together Fattie contest at the way out ranch. (Fowlerville Michigan) July 23rd

    Is it possible to get a run down on the fattie that were turned in? Make up, categories, recipes? what were the prizes besides that gargantuan check, (hope Farmer didn't spend it all in one place!)? Since I live in Howell, I've got '17's on the calendar!
  14. bahfotl

    THIS FORUM SUCKS!

    Now You've done it! My new next project!
  15. bahfotl

    I have an investor in my company and wanted people's input on a few items I will be upgrading

    So Chum, after searching for info on you "company in your profile and finding none, it will be really hard to advise you on your business needs as there is no information on your business! Are you a backyard cook trying to expand into the catering business? Do you currently have a catering...
  16. bahfotl

    Brisket

    Lemans, what was your take on the meat? I didn't see you review. Did it turn out the way you anticipated? What would you do different, if anything?
  17. bahfotl

    THIS FORUM SUCKS!

    Every since I found this forum I have increased my non-essential spending budget a hundred fold and have potentially gained 150 lbs trying out all of the recipes I've come across just reading the various posts I clicked on. You guts are sick and I'm catching it! Seriously, this forum is going to...
  18. bahfotl

    First attempt at beef short ribs!

    That braising liquid should make these fall off the bone tender! Looking good dude.
  19. bahfotl

    First run on new rig

    So the rib roast came off at 125 IT but the wife thought it "was too bloody" Can't tell a german anything! So I popped it in the over at 350 for 30 minutes and got 'er up to 135 for her. A little overdone for my taste butas long as momma's happy....  a little disappointed with the coffee rub...
  20. IMG_20170225_164106456.jpg

    IMG_20170225_164106456.jpg

    • bahfotl
    • Media item
    • Comments: 0
    • Album: First run on new rig
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