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  1. woundedyak

    Occupy Smoke 2011 w/ Qview

    Nothing better then standing around the smoker on a cold drinking some America's finniest 
  2. woundedyak

    First Butt (con't) Q-View

    Love the bark!
  3. woundedyak

    Any fans of Pastrami, err Dudestrami

    Stealing thread too try!
  4. woundedyak

    ADVICE: Need a new grill - Weber vs. Char-Griller

    Kettle for the win! I think it would be safe to say that 90% of the people on this site, cut their teeth on the kettle. Once you master the kettle, Everything else is secondary. I have bought many new smokers and cookers since my first love affair with the kettle. But for some reason, I always...
  5. woundedyak

    The great Debate. Does Wild Game benefit from hanging and aging like beef does or not?

    I half to 100% agree with this. With my experience,This is the same results That I have come up with  
  6. woundedyak

    can you reuse brine/cure

    Do Not use the same brine. Just make a new batch. Your goods will also cook faster once it has been brine.
  7. woundedyak

    HOT KITCHENAID SALE 1 Day

    Too bad the new ones won't. The mixer that you have was probably made by Hobart and will out live us all. The new one....Not so much. I stopped carrying them due to service issues.
  8. woundedyak

    My turkey!!!!

    Dam! Pan Handle,smokey mountain,Cuban and coffee! You are living right my friend. Happy cooking
  9. woundedyak

    Smoked Stuffed Pork Roast w/Heavy Q-View

    Looks A-MAZ-ING! I half to agree about the Weber cubes. I use those things for everything. They will start a full chimney of lump in under 5min.
  10. woundedyak

    SMOKED PORK CHOPS & POTATOES, ONION with BACON - Q-VIEW

    Hey, you can't win them all, but I'm sure it was fun! Nice blog entry
  11. woundedyak

    Critizing another man's grill

    You just don't do it! If a buddy is just struggling. I say things like " What works for me" or "I like to do this" Other then that. It's his grill and his world.
  12. woundedyak

    Floating kettle!

    Sorry! No sliced pics. I didn't have a lot of faith in it since I never cooked a loin over a open pit. I started to laugh when I stuck the probe in, because it was like trying to push a nail through a wall. I yanked it off. Wrapped in foil then a towel and let it rest for about 45min. Once I...
  13. woundedyak

    Floating kettle!

    Broke the #1 rule! No lump to be found around the house. But I do have a nice stack of seasoned Oak and Apple. I have never cooked a loin over a open fire so I thought I would give it a shot. It was a little 2 pounder so it finished in about 1 1/2. Came out a lot better then I thought. Who would...
  14. woundedyak

    Applewood Honey Smoked Turkey on WSM Q-View and Video soonw

    Nice Gobbler with amazing color! Family tradition to do a bird on the grill here. I never foil or place in pan. This year, I think I'm going to bite your style. 
  15. woundedyak

    Canada Bakin! With Q-view

    I'm going to re-trim some here in a few and see what happens. I really think it's the walnut syrup itself that makes it taste like concrete dust!
  16. woundedyak

    Upscale Whole Hog Qview

    You just confirmed how bad I suck at presentation. Outstanding job
  17. woundedyak

    Pastrami from Scratch -- using -- Pops Brining Method --

    Nice work. Noting better then some good O'L home made lovestrami
  18. woundedyak

    Bacon Issue

    I agree with TJ. I did a batch once and had the smoke about 6-8inches directly under the belly and poor ventilation. It tasted exactly how your clothes smell the next morning after sitting next to a campfire all night.
  19. woundedyak

    Is the belly flavored all the way through?

    IMO, The longer you "cold smoke" deeper the penetration. Once meat hits around 90-100 degrees, The connective tissue starts to "cure" (by heat not chemical) in it's own sense and smoke can't get threw it like heat can. Alton Brown actually did a show on this a long time ago and that's theory he...
  20. woundedyak

    Canada Bakin! With Q-view

    The syrup by itself taste great. With the CB it taste like the syrup is burnt. Who knows?  Anyone have any idea's on how to salvage it? I guess I can bury it in some Pizza sauce and hope for the best. Or maybe give them away as dog treats.
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