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  1. tmw611

    Qview Chicken Thighs # 2

    Looks great Ron. See you used teryaki, I've been wanting to try a little Asian in my Q. I always think of Smoking as being American and didn't think Asian flavors would fare well. Let us know how it turned out.
  2. tmw611

    4 Butts in Progress (Q-View!)

    That is looking great. Cant wait to see the finish. Just wish I was there to partake.
  3. tmw611

    Ribs Part 2w/ Qview

    Dang, I shoulda done a fatty earlier. I chose to smoke some salt instead. That looks great and I bet it tastes great too!
  4. tmw611

    Did I mention my affinity for feetie pajamas?

    I dont know much about feeties but I'm with cman, that is one huge hound! It must cost a fortune to feed a beast like that.
  5. tmw611

    Did any of you see Throwdown with Bobby Flay? Plus another question...

    I've read (Raichlen) and did a basic rub like this, the only difference was brown sugar vs white. White sugar is sweeter and doesn't have a molassesy (not a word) taste. Anyway receipe was: 1/4 cup Paprika 1/4 cup sugar 1/4 cup salt 3 Tbsp pepper 1Tbsp garlic The receipe I have also includes...
  6. tmw611

    And there off!

    Finished! Removed to the cooler wrapped in towels at 200. Let rest for 1 hr on the first and 2 on the second. Had to eat finally. They both turned out juicey and tender. What an experience. Served it up with slaw, and sweet potato cooked in the coals. Here is the finished Q-view. Just...
  7. tmw611

    Brisket Throwdown!!! AZ desert vs FL coast

    Looks great. I haven't had the nuggets to try a brisket yet. I might be blowing it out of proportion but its like the holy grail of BBQ. I will have to look into the "smokeyokie searing meathod" never heard that one or just forgot. Probably the later.
  8. tmw611

    And there off!

    Temps are looking good. Yes I will be using SoFlaQuer's finishing sauce. I used it once before and it took the Q over the top. I will try to find smaller butts next time.
  9. tmw611

    And there off!

    OK, 12 - 1/2 hours later, 1 is at 161 the other at 158. I foiled both and now its a waiting game. 200 here we come. It might be midnight but Im a coming. I think everything is looking good. I haven't had a drop of alcohol in 6 years, but I took a shot of the apple/rum, now I know why I dont...
  10. tmw611

    my biggest smoke to date,turkey,ribs,fattie, w/qview

    It all looks awesome. Great job and I look foreward to seeing more q-view. Job well done.
  11. tmw611

    And there off!

    Officially its a pork butt marathon. 9 hours in the wind is killing me, and the internal temps are 148. I'm hanging in there though. Here is a view just after a spritz.
  12. tmw611

    Today's fare... Beef Ribs marniated in hoisin Sauce

    Hey Danbury, looks promising. I'venot done beef ribs yet. I keep eyeballing them as I pass by. One day I will give it a shot. I look forward to seeing how your smoke goes.
  13. tmw611

    And there off!

    Okay, 5 hrs into it and the internal temps are at 120. Wind has picked up as storms move off to east. Smoked Butts are a beautiful thing.
  14. tmw611

    father in law brisket

    Long day for sure. It looks real good, what kinda rub you using, looks like it has some mustard in there. Cant wait to see the finished product.
  15. tmw611

    And there off!

    I think this is the TBS you look for isn't it? I usually get some ugly smoke, so please tell me this is what to look for. I hope this works. Answer to foil, is yes at 160 degrees, until done at 200.
  16. tmw611

    And there off!

    First milestone reached about 45 minutes ago, 100 degree internal, so I tried to sneak the camera, bad move cost me a breakfast in bed. Good in that I have the camera and picture is much better. Picture is before I sprayed with apple rum.
  17. tmw611

    My latest whole turkey with Q-View

    That looks great! I haven't tried turkey yet, but it will come in time. Still trying to get control of the smoker. Them hounds look they're ready for some grub. Excellent q-view. Look forward to more.
  18. tmw611

    And there off!

    It's been 2 hours now and internal temps are right around 86 degrees. I am tempted to open for a peak but I want to wait until meat hits 100. I will be spraying with apple juice and Meyer's dark rum (3:1), which have been infused with cinnamon, and clove, if I was to spice a rum that is what I...
  19. tmw611

    And there off!

    Well, This is my second time for butt. Achieved 225 and added two 9.8#ers to the smoker at 5:00 am. I forgot to rumage around last night for the camera. I do have a couple of camera pics which tend to bo washed out. I am NOT going to wake the wife up looking for the camera, as it will be my butt...
    • tmw611
    • Thread
    • Replies: 23
    • Forum: Pork
  20. tmw611

    the forum

    I'm there brother! My wife said that to me a half hour before I read this this morning. I just tell her that "I'm talking with my smokin buddies." Y'all are great! Thats all I can say.
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