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  1. jdoe44

    Nitrites Nitrates in the news

    I think some people just like to stir the pot. Something that has never been an issue for decades and generations suddenly becomes an issue to one very vocal person. They try as hard as they can to piece together "evidence" that they're right and pass it off as "science" and sway easily swayed...
  2. jdoe44

    Thank god I don't live in Oregon

    It sounds like they're increasing the tax on breweries who brew in the state of oregon. If that kind of crap spreads and they're able to take $49/barrel from licensed breweries, they'll go after homebrewers too, and it'll be just like 'revenuers' chasing hillbilly shine distillers.
  3. jdoe44

    Another post found - Breakfast Sandwich 10-20-08

    Looks good! I'm a real breakfast man myself. What I have done in the past is wrap a bacon weave around a pork loin and smoke it to about 155 internal, then slice it about 3/8" thick in the morning and sear it in my cast iron skillet and make a sandwich on a toasted bagel with 2 over-medium eggs...
  4. jdoe44

    new kingsford

    I picked up a bag of it myself, I'm hoping to find the time to use it some time this week.
  5. jdoe44

    Paella with QVIEW

    Looks tasty man. How did the squid turn out? It's always been rubbery whenever I've had it in the past.
  6. jdoe44

    1st attempt

    Don't use lighter fluid. Get a charcoal chimney to start your charcoal. http://images.google.com/images?clie...-8&sa=N&tab=wi
  7. jdoe44

    Basic UDS specs?

    With just one ball valve you can still get infinite control. With the valve completely open it should allow the same flow as one nipple off, so you can use the valve to meter air up to one full cap off, then close it and take a cap off and use it to meter air up to 2 caps off, then close it and...
  8. jdoe44

    ECB Advice

    I was having problems with smaller pieces of charcoal creating excessive ash and smothering the rest of the charcoal out. I'd end up finishing everything in the oven, and the next day I'd have a ton of ash with whole untouched lumps in it. I added an expanded steel grate to raise the coals and...
  9. jdoe44

    best beer for BBQ

    A lot of good beers mentioned so far... I'm drinking this Abita Pecan Harvest Ale right now. Unlike most nut beers, it's actually made with nuts and is very good. Plus I got a whole case for free with a measly $5 donation to the City of Hope
  10. jdoe44

    This just ain't right. . .

    Seriously... if you don't want to eat meat, then don't eat meat. But don't try to drag others down with you, while you yourself try to make a halfassed attempt at replacing what you obviously miss about being normal.
  11. jdoe44

    General question on using mustard as a sticking agent for rubs . . .

    My wife hates mustard and generally won't finish anything I cook that has even a little bit of mustard in it. (for example, 1 teaspoon of mustard in a whole pot of beef stroganoff) That said, I always wait for a moment when she's not home and rub mustard all over anything I smoke and thus far...
  12. jdoe44

    Let's get rid of some of these forums.

    Welcome to the site! I just click the link in the top nav bar that says "new posts" and it allows me to view only threads which have been posted in since my last visit. If I wanted a specific piece of information I could browse to the specific forum that best fits what I need to know, OR click...
  13. jdoe44

    Bhut Jolokia anyone?

    I saw a show on the Food Network with those. There was a restaurant in Boston that had a 'Hell Night' every halloween and they served a pasta made with Ghost Chilis (aka Bhut Jolokia) I wouldn't mind growing some to see if I couldn't scare critters away from eating my landscaping...
  14. jdoe44

    Hello from missouri

    Another beer guy! I do on-premise delivery in Phoenix. Welcome.
  15. jdoe44

    What's your occupation?

    I drive a beer truck. I deliver miller/coors and all the popular imports (except guinness) mostly to bars and restaurants.
  16. jdoe44

    Attention Zonies and other SW smokers

    I'll have to check that out. I like four peaks
  17. jdoe44

    Storing Recipes

    I have a stack of papers in a drawer in my kitchen. For me, it makes it convenient to write notes when I make a change and I can get at them without turning on my computer.
  18. jdoe44

    Outback Style BBQ Sauce Question

    http://meemoskitchen.blogspot.com/20...back-ribs.html I don't know if that's really helpful or what you're looking for.
  19. jdoe44

    Smoked Chicken Cordon Bleu

    That looks really good. I think I'll have to try that this weekend
  20. jdoe44

    Still new

    I'm new again, but I only registered a couple days before the crash anyway. My name's Brian and I live in Mesa, AZ. I got an ECB for christmas and have run a few hunks of pork through it and just want to learn more about it. So far this has been a good place to do that
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