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  1. earache_my_eye

    another list of chili's

    Hangover?......haven't you heard? WD doesn't drink anymore! (.....or any less.......)
  2. earache_my_eye

    Cant stand it anymore(its a good thing)

    Any sausage that appeals to your taste will work......breakfast sausage, Italian sausage, bratwurst.....some even use fatty hamburger with success! A fatty is all about experimentation! That's the beauty of this food phenomenon....the possibilities are endless! As for using the...
  3. earache_my_eye

    Another UDS question

    Seriously....I don't think it matters for the burn-out....get the hottest burning wood you can get your hands on....you're going to clean the inside out afterwards anyway. Pine would really get any coating hot enough to brush away after the burn-out. My $.02, Eric
  4. earache_my_eye

    "OTBS"

    Congratulations to the new Knightess and Knight!! Fine additions to the OTBS, to be sure! Also, congrats to DonO being nominated to the squire's list! Eric
  5. earache_my_eye

    What's up with the Chat area?

    ......so did I......
  6. earache_my_eye

    What's up with the Chat area?

    maybe Jeff's doing a much needed upgrade so we don't hafta ride the flyin' jennie anymore!
  7. earache_my_eye

    What's up with the Chat area?

    We have mods now??.........uh-oh....I better behave then!!.....
  8. earache_my_eye

    What's up with the Chat area?

    gosh...I sure do love that chat program!!!.........really, I do.....
  9. earache_my_eye

    The Mini Loafs and More w q-view

    nice job, Mark.......now quit "loaf"-ing around and get your next smoke planned!......LOL L8r, Eric
  10. earache_my_eye

    Bisquick Biscuit n Brisket Qview

    ok...."that 10 times fast!! Eric
  11. earache_my_eye

    I'm Mad At Myself For Waiting So Long Canadian Bacon W/QVIEW

    I'm not sure how it works in a vac-sealed environment, but the usual cure time/rate is 1" of meat in 7 days. So, say your loin is 2" thick.....it will cure from both sides.....should be at least 7 days in cure before smoking. Just my $.02, Eric
  12. earache_my_eye

    Happy Birthday Walking Dude

    Happy Birthday, old man! Enjoy it for all that it is!! L8r, Eric
  13. earache_my_eye

    Brinkmann Grill King Deluxe

    The one that doesn't blow out in your smoker....... Check out the fatty forum....lots of good ideas there for you to play with! L8r, Eric
  14. earache_my_eye

    Buying Boston Butt

    Welcome to the forum, Jason. If you have a reputable butcher in your area, that would be my first choice...you may pay a little more for your meats through him, but they will tend to be much higher quality than the stores. If that isn't the case...look around at your grocery stores.....even...
  15. earache_my_eye

    What kind of knives are in your kitchen?

    I have a Dexter-Russel Connoisseur 10" chef's knife that sees the most use in my kitchen. Also have a set of Sysco foodservice knives.....from their "Black Diamond" line. 10" chef, 12" granton edge slicer, carving fork, and 12" steel.....I added two of their 6" boning knives to to make it a...
  16. earache_my_eye

    Thin Blue STEAM?

    That's a pretty neat trick, Rich! What do you do for an encore?? LOL Way to go, sharing the wealth of good smoking wood......;) I've done a little bit of that myself. L8r, Eric
  17. earache_my_eye

    chipotle powder?

    good thread, twister.....I have the Excalibur dehydrator also....will have to give this a try too! Anybody have any recommendations on what kind of wood to smoke the peppers with? L8r, Eric
  18. earache_my_eye

    Jerky for Dummies??

    Sounds like you have a pretty good grasp on it, Dave. Really, any lean cut of meat will work....usually jerky is made from cheaper/tougher cuts. If you can get your afterburner to hold 150-160*, that should work just fine for you. If you can get it lower to do your initial smoking, that...
  19. earache_my_eye

    Iowa vs Iowa State Football

    umm.....if you don't go on that ride......can I go in your place????.... LOL L8r, Eric
  20. earache_my_eye

    garlic peppercorn BRISKET W/QVIEW

    OK, OK, already!!.....You convinced me!!....next brisket, I'm gonna sear it! Love the garlic/peppercorn idea.....sounds very tasty to me... Points for a great day's smoke! L8r, Eric
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