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  1. tmw611

    Webber Kettle Q

    Char thanks for the link, saved me some time. I've never seen one but it looks like a sond idea as you stated. I'm definitately going to think about that.
  2. tmw611

    Webber Kettle Q

    I've had my Weber for over 15 years now and with a grill change it looks like new, except wood handles which are a little worn now. I love it though! I am learning more about indeirect cooking and the likes. I've heard the term "Smokenator" a couple of times now and thought, what the heck is...
  3. tmw611

    Sauteed Veggies w/ Some Heat and Q-View

    It looks good. I bet the fish sauce and lime is what takes it over the edge. My wife doesn't like the heat so I may have to adjust on the heat for her, or maybe I will make two batches. I was in Monterrey Mexico recently and they use something very similar on many of their beef dishes.
  4. tmw611

    Greetings from the deep south!

    Welcome to the site Nick. There is a lot of information to be had and a lot of people willing to help. Hope you have some fun and look forward to seeing and hearing about your "REAL" BBQ.
  5. tmw611

    all Jerked, and Ready to go!

    Looks excellent Rocky! I've not yet tried jerky as I am still trying to figure it all out with the smoker, but i will definitely be doing jerky in the future.
  6. tmw611

    Spares and some wicked beans!

    AJ, the grub looks tasty. On them beans did you use the large chunk pinapple or smaller pieces? How about heat, I saw no japs, what about chili powders or sauces?
  7. tmw611

    JPs first smoke - fatty & bologna with Q-view

    Awesome looking grub. I'm going for my first butt this weekend and it looks like I'm gonna have to put a fatty on the menu too. Wonder what my cholesterol is going to be, then again who cares?
  8. tmw611

    My family rescipe for tater salad

    Sounds good, my wife does hers that way, a little sweet. Does boiling the eggs with the taters make a difference or does it save dishes? When she gets a lttle lazy I will take over the makings. I like mine a little sour and vinegary, is that even a word. I cube the taters skin on and leave em...
  9. tmw611

    School 1958 vs. School 2008

    Sadly it is the truth. I also felt the need to weigh in. It might be hard to swallow and some may scoff, but here is the root of the problem, we as a society have become lovers of pleasure more than lovers of God. We have allowed the desire for bigger and better things to drive us. Why not be...
  10. tmw611

    hmmm

    I did read your post about the hydrogen Peroxide. That was a good one. I always liked how it fizzed when applied to a dirty wound. Freaks the small kids out though.
  11. tmw611

    hmmm

    Hmmm, so how did it test?
  12. tmw611

    Baby Backs & More W/Q-View

    Mr Brown, Q looks great. Today is the first day I feel good after a bout with the flu and after your q-view, I my appetite is back. Keep on Smokin!
  13. tmw611

    trimming spareribs St.Louis Style

    Excellent written article coyote, and dude the video was the icing on the cake. It isn't as hard as it seems so next time I try spares I will do them this way. Thanks for helping me to be a better smoker.
  14. tmw611

    I didn't want to, .....but, You made me do it!

    It sounds great already and I cant wait for the q-view!
  15. tmw611

    "Seasoned" smoke

    I have read a few recipes where it called for smoked salts. I think it was in a Raichlen book or maybe how to smoke salt was in there? Anyway, I've wanted to try it for making my own seasoning salt but haven't made the time as of yet. Maybe I will soon.
  16. tmw611

    BBQ piglet on a char-griller????

    I dont know about how to do it on the smoker but low and slow just like a multi butt cook should work. I do know that the size shouldn't pose a problem with taste. I have a vacation home in the Philippines and this is the size they do regularly for what they call lechen. They gut, shave, stuff...
  17. tmw611

    Have smoker, will cook

    Hey Albin, Welcome to the forum, we have some great people here with a gangload of knowledge who love helping. Keep the q-view comming and great looking ribs by the way. I have yet to try beef ribs, that could be next before I go for brisket. Have fun and smoke on.
  18. tmw611

    1st Armadillo Egg w/ Q-view

    I'm a sharp cheese kinda guy so my choice was a combo of Cracker Barrell Extra Sharp White Vermont Cheddar and some Colby-Jack cuz I like its melt. The tang from the cheddar sets them off for me.
  19. tmw611

    CANADIAN BACON q-view

    That is art! What else can I say?
  20. tmw611

    1st Armadillo Egg w/ Q-view

    I saw these Armadillo Eggs on one of the threads here this morning and I was planning on doing them this weekend, but I couldn't help myself. I will say that I did not go real low and slow due to lack of time, but I did use the webber with indirect heat and chips for smoke. They did take...
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