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  1. chadinclw

    Another Round Of Sirloin Tip Roast Pastrami

    Great point. I use an F. Dick Brine Pump when injecting pork butts, brisket, other large cuts, and the occasional whole hog. They are expensive but with the large sharp multi-hole cannula and the push-pull draw on the liquid you can pump up a lot of meat in a hurry.
  2. chadinclw

    How Many Mes Owners Here?

    Glad you got your 40" cooker. I was fortunate that my Sam's "always" has them in stock and when I was ready to pull the trigger I just walked in with my flatbed and loaded it up. Have fun!
  3. chadinclw

    Foil OR no Foil ?

    I'm a bit of a heathen in that I cook hot. So, with brisket I cook fat down (I know heretical) and smoke heavy for about 2 hours. I then check the color. If it's where I want it I foil and cook for about 2 more hours. I then check the IT at the POINT. I'm shooting for 205 at the POINT!! Now...
  4. chadinclw

    Brisket at Sams club

    My Sam's went nearly all flats a few years ago. For home use a big flat will work fine. Since I'm doing more pastrami and such the flat is easier to prep. I get full packers at WalMart SuperCenter or GFS. If necessary I order from GFS by the case. Depending on what's in your area check out...
  5. chadinclw

    Catering Adverising Question

     Put up a simple web page. I was amazed at the calls I got from a secondary page on a buddy's competition site. There are lots of options for hosting that are pretty cheap. Keep it simple with some pics and sample prices. Make sure your phone number is readily available. Good luck.
  6. chadinclw

    Help with WSM Temperature Control

    Please read about the Minion method of charcoal/heat control at http://www.virtualweberbullet.com/fireup2.html. Jim's advise and methodology will almost guarantee a good burn and heat where you want it. The advice works with other vertical/charcoal fired smokers like ECBs. I used to use the...
  7. chadinclw

    Motorcycle Flip Flops?

    See stuff like that all the time around here. One dude the other day was in shorts, no shirt, and flip flops and no helmet. Another bike had a guy and gal..both had helmets and he was in jeans...she was in shorts and sandals... she was young and I'd hate to see all that skin covered with serious...
  8. chadinclw

    Another Round Of Sirloin Tip Roast Pastrami

    Kewl! Thanks for the clarification.   
  9. chadinclw

    new to sausages

    Welcome to the neighborhood. Check out http://www.smokingmeatforums.com/forum/thread/109258/making-of-hungarian-style-csabai-with-q-views  where Lazlo made up a batch of csabai. Get informed about sausage making in general and then I'm sure the guru's here can get you going with a strategy.
  10. chadinclw

    I'm sooo confused

    I'm like many here and have/use several different cookers. I'm in Central Florida, so I'm with Al - it's never too hot!! Anyway, in general terms (and this is my opinion) a vertical cabinet type cooker is more efficient than a horizontal. I'm not saying "better" just more efficient. Get a...
  11. chadinclw

    Another Round Of Sirloin Tip Roast Pastrami

    So, I'm assuming (and I know how dangerous that is) that you "hot smoked" to a "cooked" temp? I guess what I'm asking is details about cook temp and final target internal temp. I cook a lot of que and am getting used to a kinder/gentler way of cooking!! Looks fantastic, by the way. I see where...
  12. chadinclw

    How Many Mes Owners Here?

    I've been using a stickburner for years. I like my MES for what I do with it. I have done 35# of pork butt and was pleased with the taste. It was different in the amount of smoke I get from my oak/pecan or hickory fire, but the ease of cooking for that particular batch was well worth the...
  13. chadinclw

    Rule question

    The question comes up more often than you'd think. I was a KCBS and FBA judge for several years as well as a competitor. Other associations allow electric and gas. The NBBQ News Best of the Best allows any heat source. You just have to declare what source you are using for the specific category.
  14. chadinclw

    Rule question

    I apologize for the mis-information about "grilling". I'm showing my age! A few years ago there was a specific line item addressing "grilling". Anyway to answer this particular question: CAUSES FOR DISQUALIFICATION & EVICTION of a team, its members and/or guests: A cook team is responsible...
  15. chadinclw

    Rule question

    You can use propane (for example) to START your fire, but once you begin cooking nothing but charcoal and wood (pellets are wood).
  16. chadinclw

    Just finished packing up 3# of buckboard bacon

    This was the first buckboard bacon in a while and I was using the MES 40 for the first time in this process (not the first time I've used the MES - just to clarify   ). I'll be using more smoke next time. For the record, when you smoke for 12-24 hours are you keeping below any specific...
  17. chadinclw

    Rule question

    Nope. No cooker using anything but charcoal, wood, or pellets (wood products) allowed. If teams "finish" on a grill it's a charcoal or wood fired grill. Actually, "grilling" is not permitted by the rules though many, many teams finish by grilling. 
  18. chadinclw

    Scheduled for the ServSafe Manager's class

    I've had the Manager's cert a couple of times. I find it good to have when I start poking around for additional work. However, if you want the "knowledge" check Amazon or such for the text book. Used they go for $20 or less. Currently the ServSafe Essentials, 5th edition is being used in classes.
  19. chadinclw

    Just finished packing up 3# of buckboard bacon

    I got what I wanted/expected. I did the 150 for 45 minutes with no smoke and then up to 200 until I got an internal of 140. I added chips a couple of times. I'm going to be curious to see the results next time with a more constant smoke generator. I was looking for a mild bacon.
  20. chadinclw

    Just finished packing up 3# of buckboard bacon

    Last evening I smoked up a buckboard bacon butt that had been curing for 10 days.  Soaked, dried, rolled and tied, lightly peppered, and then smoked for about 4 hours using the Hi Mountain instructions. Taste tested some before freezing and it didn't suck!
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