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  1. IMG_1134.JPG

    IMG_1134.JPG

    • tucson bbq fan
    • Media item
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    • Album: Nuts and Bolts football game day snack
  2. tucson bbq fan

    Mac n' Cheese Fatty

    great combination - looked very tasty!
  3. tucson bbq fan

    What's Your Worst Meal Story??

    Funniest cooking story - again from scouts. I was a scoutmaster of a troop in Texas.  We got a whole crop of new scouts in the fall.  We went on a monthly weekend campout and the patrols had to plan their meals and cook themselves for the weekend.  By January, the new scouts were getting a bit...
  4. tucson bbq fan

    What's Your Worst Meal Story??

    Worst I ever did: I had just come home from boy scout summer camp as a kid and had "learned" how to cook over a campfire.  (Or at least I thought I had learned)  Later that summer, I had ridden my bike to a local large lake to go fishing.  Didn't catch anything, but some guy who was bow fishing...
  5. tucson bbq fan

    wellington style fatty?

    I would recommend using one of the Peppridge Farms Puff Pastry sheets instead of crescent dough - it is flakier and closer to what is used in beef wellington. I don't think you will get a good bake on the pastry and a good smoke on the meat at the same time.  I'd recommend the following: an...
  6. tucson bbq fan

    Galvanised No No (Yes??)

    The zinc galvanization process creates an intermetallic bond between the steel and the zinc.  Just removing the visible zinc layer is not sufficient, as there is still zinc in the outer layer of steel. Zinc starts fuming as low as 200F.  Zinc Fumes can make you extremely sick and the...
  7. tucson bbq fan

    New person here with a strange question!

    one big difference you will find is that the crock pot (with the amount of water you added) and the ribs sealed up are both going to give you variations of steamed meats.  While steaming will make meats tender - you can lose a lot of flavor, which is often replaced with herbs and spices. (Think...
  8. tucson bbq fan

    Smoking meats in 28 Degree weather?

    I took a Pitts & Spitts offset box stick burner to Norway when I moved there for 2 years for an expat assignment.  It worked great in low temps.  Just need to keep the wind down and keep your body warm!  Years ago I had an electric smoker that had really thin walls - it would not keep temp in...
  9. Smoking meats in 28 Degree weather?

    Smoking meats in 28 Degree weather?

  10. 2008-Dec-2752.JPG

    2008-Dec-2752.JPG

    • tucson bbq fan
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    • Album: Smoking meats in 28 Degree weather?
  11. tucson bbq fan

    large smoked turkey - looking for some advice

    How long does it usually take?
  12. tucson bbq fan

    large smoked turkey - looking for some advice

    Thanks Mule - how was the bird?  Tender, tough?  I'm looking at what Foamheart and others have said about large birds being tough.  Your profile/results was more along the lines of what I was thinking about doing.  I'm assuming that you did NOT brine - since you said you injected it?
  13. tucson bbq fan

    large smoked turkey - looking for some advice

    Thanks Oldschoolbbq.  What do you mean by "safer" when splitting the turkey? and, yes, I have a good therm and always use the temperature as a final guide, but want to be somewhere in the ballpark for time to have other dishes coming out at about the right time.
  14. tucson bbq fan

    large smoked turkey - looking for some advice

    Thanks Foamheart.  Yes, there will be some cure in the brine.  I can certainly go low and slow, but wanted a crisper skin on the legs/thighs/wings.  I suppose I could go low and slow up to some lower temp (maybe 130-145) then raise the temp to 375 or so to finish it.
  15. tucson bbq fan

    large smoked turkey - looking for some advice

    ???  There is no turkey listed on Bear's step by step...
  16. tucson bbq fan

    large smoked turkey - looking for some advice

    I'm going to smoke a 22.5 pound turkey for the family gathering this Thanksgiving.  I'm trying to get an estimate of cooking time to set my schedule. I'm planning on brining it for 24 hrs, then smoking at 275-300, and pulling it at an IT of 165F and resting it covered for 45 minutes or so...
  17. tucson bbq fan

    Tucson

    I hadn't heard about this place, but they got voted the #1 sports bar & grill not too long ago.  Review said: "Without a doubt, Throwbacks is a food-centric sports bar, elevating typical bar fare to near-foodie status: Pulled pork sliders, bacon and smoked gouda lobster mac 'n cheese, and...
  18. tucson bbq fan

    Jerky Question

    As others have said - using a cure is a good safety measure.  I always use cure in my jerky. You can get cures in several places in Tucson.  Sportsman's warehouse on the west side carries lots of jerky flavor/cure kits.  AJ's on the north side carries Tender Quick. It does not affect the...
  19. tucson bbq fan

    Need help finding a good smoker in Houston

    Check out Pitts & Spitts in Houston.  They are probably a bit more expensive than what you listed, but make great quality equipment.  I've had one of their units for well over 10 years (the 24x48 combo horizontal and vertical unit).  1/4 inch steel construction - good air control with an offset...
  20. tucson bbq fan

    How do you do your WINGS?

    I've been using the scarbelly recipe (link provided above) many times.  Use your favorite flavors to inject the wings.  I also marinate them in the same sauce after injecting for a few hours in the fridge.  I've used buffalo, teriyaki, you name it. I slow cook them at 240 till they reach an...
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