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  1. coacher72

    This is what it is like for me when cooking on my pit.

    I whole heartily agree there's nothing better.
  2. coacher72

    Labor Day Tri Tip

    Great looking Tri-Tips. Got on to them reading this forum. Early spring Wal-mart was selling whole tri-tips at a reasonable price. I stocked up. Soon afterward they began selling them sliced into strips about 1 in thick. Needless to say I wasn't too happy. The other grocery has them way over...
  3. coacher72

    Please Vote

    Just voted, Good luck!
  4. coacher72

    Official Kansas Member Roster

    Good luck, Hopefully we'll see the Q-view of your entries.
  5. coacher72

    July 4th Smokeouts

    2 slabs of ribs, grilled corn on the cob, grilled asparagus and pasta salad. Finishing it off with homemade ice cream. Looking forward to it. Have a happy 4th!!
  6. coacher72

    Skoking corned beef question

    I usually just use the rub of choice and discard the packet that comes with it.
  7. coacher72

    Tony's

    I have an older edition of his cookbook. Didn't realize there was a free give away. Missed the post late last year.
  8. coacher72

    Any help and/or advice for a newbie??????

    WElcome Chris
  9. coacher72

    what cut of beef?

    Yes, That's all I do is let it rest for awhile so that the juices redistribute and not run all out when you cut it. Make sure you cut against the grain. The grain looks much like what you see on a brisket but it is much more tender. I just us Montreal Steak seasoning a a rub. I think you'll...
  10. coacher72

    what cut of beef?

    I would recommend for something different the tri-tip roast if you can find them. These are usually smoked to an internal temp of around 135 (medium rare). Or a higher temp if you like your meat more well done. This cut seems to stay pretty moist and is very good. Everytime I see them on sale I...
  11. coacher72

    Tony's

    Are you referring to Tony Chachere's cook book?
  12. coacher72

    Chicken Leg Qtrs with Q-View

    Looking Good !!!
  13. coacher72

    Wood question

    From what I've read I think somewhere around 6 mos  depending on the size of the logs. It seems there was a discussion here on this site about this very thing. Hopefully someone with more knowledge than me will weigh in. I have read also that some do burn "green" wood and get decent results.
  14. coacher72

    Chicken Cordon Bleu, Twice Baked Potato and Asparagus Spears off the Yoder

    Great job on the Chicken. I'll have to try it myself. I'm glad to hear more people are discovering what good smokers Yoder's are. I'm partial to them as well. Thanks for sharing.
  15. coacher72

    First ribs of the year with Q-View

    Ditto on the  AWSOME!
  16. coacher72

    Pastrami

    Great Job on the pastrami !! Something I'll be doing soon.
  17. coacher72

    Bad Byron's Butt Rub

    I have used it as well and came to the same conclusion others have as well Chef JimmyJ. Way too salty. Not enough other ingredients. Making your own gives you the ability to control the amount of salt.
  18. coacher72

    Wood Suggestions for smoking a pork shoulder.

    I'm a Hickory and Apple guy also
  19. coacher72

    Jamaican Jerk Chicken for a Sunday afternoon

    Very nice, will definitely try this in the near future. Thanks for sharing.
  20. coacher72

    Mygrilla

    I guess I didn't look at the cost before my first comment. I agree with GOTARACE in that for that kind of money I'd be looking at a Yoder. I have their offset smoker and love it. Their products are well made and they are very nice people to work with, always very helpful.
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