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  1. TheBBQChef

    Let Em Ride Ribs

    Nicely done! Any time you cook outside is a hard time to beat! The Weber kettle is an awesome and versatile cooker!
  2. TheBBQChef

    First Time with shortribs

    Post oak only here. All you really need is course Kosher salt and course pepper. I use a light slather of yellow mustard to help the rub stick and I only season the stop and sides. Don't take the membrane off. I run them at 275 most of the time until probe tender between the bones. Should feel...
  3. TheBBQChef

    Old Country BBQ Pits Pecos Owners Thread

    Very interesting thread here on the Pecos. I've got the Brazos and I've noticed the consistent theme with airflow and temp consistency issues. I have also experienced the same and will highlight my thoughts, experiences, and theories here as well. As others have noted, these cooker get almost...
  4. TheBBQChef

    Chimney Charcoal Starters

    The Tumbleweeds are a great way to start your coals, and leave absolutely nothing behind like paper does. I usually save my butcher paper from my wrapped briskets and that cut to side and wadded up also makes a great firestarter, as it burns slower because of the fat-soaked paper. You can also...
  5. TheBBQChef

    A Great Morning for Bologna!

    Jägersoße is usually white in my experiences. A fairly common dish it is used with is Jägerschnitzel. Though my all-time favorite German food is Maultaschen... but I digress.
  6. TheBBQChef

    A Great Morning for Bologna!

    I do something similar if I'm cutting most of a log into chunks. This was mostly for slices, so I didn't go that route this time.
  7. TheBBQChef

    A Great Morning for Bologna!

    @Wurstmeister - I could definitely go for a Weinstephaner hefe right about now. The sun is out and I'm cleaning one of my pits, so it would make the cleaning chore much more enjoyable!
  8. TheBBQChef

    A Great Morning for Bologna!

    I use Wunderbar brand (German word for "wonderful"), and it's really good. Way better than anything you would buy out of the package on the shelf. I just go up to the deli counter and tell them I want a whole log, which is usually about 5 lbs.
  9. TheBBQChef

    A Great Morning for Bologna!

    Had a little bit of time and my wife has been itching for some smoked Bologna for sandwiches, to eat in chunks, etc. We really like it with English mustard - as the kick really adds to the meaty and smokey flavors. This was is seasoned with my Texas pork seasoning that I use for ribs, chicken...
  10. TheBBQChef

    New Guy Here

    Very cool! I was an FC (Fire Control man) stationed mostly in San Diego, my last command being USS STERETT DDG-104. I was part of the PRECOM crew so spent a year and a half in Bath, ME while she was being built. I also served aboard USS BARRY DDG-52 and USS STETHEM DDG-63. I even did a shore...
  11. TheBBQChef

    New Guy Here

    Welcome from MO and a fellow Navy vet!
  12. TheBBQChef

    Brisket On The Smokefire

    Nice! Glad to see that the Gen 2 Smokefire has had it's kinks worked out and is behaving how Weber envisioned.
  13. TheBBQChef

    Thermapen Mk IV White - $69.00 Sale!

    For anyone who is interested in a Thermapen, they have the Mk IV in white on sale now for $69.00. Apparently they are discontinuing the white color and so they are wanting to move them quickly. A great opportunity to grab one if you've never owned one or to pick up a spare...
  14. TheBBQChef

    Brisket Saturday!!!

    Thanks! I wrapped with butcher paper just out of the stall, about 170 degrees. I start spritzing about once an hour around 3 hours in, just to keep the edges moist. I use half water and half apple cider vinegar. Let us know how the chuck roast turns out today! Sounds like a great meal!
  15. TheBBQChef

    Brisket Saturday!!!

    Last week I was eyeing the Prime section at Sam's and they had a nice selection of briskets that I was evaluating when my wife called my attention to the fact that they were on sale as she noticed the price notated on a yellow sign. I looked up and saw the price - $2.76/lb! She picked out a nice...
  16. TheBBQChef

    Special Meal For A Special Lady: Valentines NY Strips (W / Pics)

    Good stuff! Next time I'm in TX, I know where to go!!!
  17. TheBBQChef

    Who Fired Up Thier Pit Today?

    It was -10F here on Tuesday morning. Yesterday it 15F. My wife and I joked how it was 25 degrees warmer than it was the day before. It was reasonable enough yesterday that I had to get at least one pit fired up and make some BBQ. Going to be in the mid-50s next week too.
  18. TheBBQChef

    Who Fired Up Thier Pit Today?

    I don't blame you one bit! I get my tri-tip from Sam's usually, so it's reasonable. I was floored last week when they had prime brisket at $2.76/lb! I couldn't believe my eyes! Picked up an 18.5 pounder that will go on the pit tomorrow night for Saturday evening dinner.
  19. TheBBQChef

    Who Fired Up Thier Pit Today?

    Who fired up their pit and cooked something delicious today?! This is a Texas-style Tri-Tip that I cooked for breakfasts and lunches throughout the week. Ran it at 235F until 110 in the center and then pulled the charcoal basket up on the OJ Bronco and seared it until 130 and then pulled it to...
  20. TheBBQChef

    Tri-tip, blood blisters?

    Looks like blood clots. This can happen from time to time if a blood clot has formed in a vessel near the area.
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