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  1. IMG_0958.JPG

    IMG_0958.JPG

    • tucson bbq fan
    • Media item
    • Comments: 0
    • Album: smoked Top Sirloin Roast - 1st try
  2. tucson bbq fan

    Which A-Maze-N-Smoker do I need plus other questions.

    I have always used the following rules of thumb for cooking for medium to large groups. 1.  If there are going to be plenty of side dishes, assume 1/4 to 1/3 pound of meat per person - unless you have a football team or a bunch of teenage boys, or some other highly carnivorous group, then go up...
  3. tucson bbq fan

    Little chuckie on the Smokin-It #3

    Looks good!
  4. tucson bbq fan

    Help Needed With Chili Recipe's Using Leftover Tri-Tip

    Chili mellows if kept for at least a day in the refrigerator.  I always like it better the next day (or the next week).  Freezing Chili works fine - I have done it many times, and you also get a similar mellowing by freezing it.  I've had chili frozen for months before thawing and it tastes fine.
  5. tucson bbq fan

    Rain and therms oh my!

    Looks like you ducked that bullet yet again! One trick to remember with any small electronics device that gets wet:  Leave it off, or turn it off, pat it dry and put it in a sealed ziplock bag filled with uncooked rice.  Rice is a great natural desiccant and will do a great job drying out the...
  6. tucson bbq fan

    Daughters wedding for 200...pulled pork, plan good?

    Congratulations on a successful wedding and feast!  Sounds like it all came together and you still got to enjoy your daughter's wedding.
  7. tucson bbq fan

    Smoking Pig Ribs

    Where are you planning on storing them in-between?  I would assume a refrigerator, in which case, the ribs will be cold to start, so you probably will need more than 1 hour to warm them up and finish them.  I'm just guessing, but (assuming your second 2 hrs. are foiled), I would leave them in...
  8. tucson bbq fan

    Stuffed Pork Loin (Apple)

    It is really hard to get much smoke flavor to penetrate duct tape.
  9. tucson bbq fan

    Tagging Volunteers Needed - Help Tag SMF Threads, Articles and Images

    I tried to use this to find threads that needed tagging - but it says you have to have admin access to get to this page.
  10. tucson bbq fan

    Hello from Phoenix

    Hi and welcome from Tucson.  There are a few of us smoking away in Arizona - some even use something other than the sun to do it!
  11. tucson bbq fan

    2nd round of fatties plus mac & cheese

    How long and at what temp are you cooking the mac & cheese?  I have never covered mine - I like the smoke flavor and the top to be crispy with the insides nice and creamy.  I've always gotten good results without covering.
  12. tucson bbq fan

    Stuffed Pork Loin (Apple)

    Apples and pork is always a great combination.  Looked delicious - thanks for the photos and recipe.
  13. tucson bbq fan

    New from Norway

    God dag!  It is good to see a real BBQ smoker from Norway.  I lived just outside Oslo for a few years, and hauled my offset wood box smoker all the way there to show my new friends what real BBQ (as opposed to grilling) was all about.  I had to spend some time with a local butcher and meat...
  14. tucson bbq fan

    Ultimate compliment from my wife

    Great compliment - and sounds like a great partnership - congratulations!
  15. tucson bbq fan

    First Attempt, Introducing The Bacon Bleu Cheese Buffalo Burger Fatty! Qview

    Yum!!!!! I love this combination - thanks for inventing it.  Definetly on my list to do now.
  16. tucson bbq fan

    Anyone else with a Memphis Elite?

    Hi Jim, I tried wrapping the heat plate with Al foil, and I had to keep replacing it - if I used higher heat, etc., so I gave up and just use a paint scrapper to scrap off the droppings after each use. If you figure out a way to put a door in the air chamber below the fire pot - please take...
  17. tucson bbq fan

    What's your occupation?

    Retired from semiconductor manufacturing and quality - now a full time home cook!
  18. tucson bbq fan

    Anyone Ever Try a Fatty Sandwich?

    I've sliced fatties and lightly grilled the slices for breakfast - came out great.  Putting it on a bun is the next logical step - but I would make sure it is warmed up before putting it on the bun. Go for it!
  19. tucson bbq fan

    sizes of whole splayed pigs

    I've never removed it or seen anyone else remove it when cooking whole pigs, but as webowabo said, I'm convection cooking, not smoking and it does help keep things from falling apart.
  20. tucson bbq fan

    sizes of whole splayed pigs

    good enough - thanks!  You know, speaking of Tequila - have you ever tried injecting a pig with tequila before cooking it?  It can make the pig that much easier to catch...
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