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  1. D.W.

    What's your 'other' hobby?

    I'll second that with an addition of golf. Use to coach baseball for my son but that's out the window right now with all the uncertainty here. We are focusing on the individual recreational items you mention, and I couldn't be happier. Just need to focus on making time for them.
  2. D.W.

    The BBQ Cigar Thread

    That looks like it will have you eating the whole hog.
  3. D.W.

    Advice on smoking cornish game hens?

    Second everything Chile says but he's an animal with that mesquite talk, I've seen he does hot food challenges too, so not surprised. I'd say oak, apple, and cherry are good woods to use for most consumers. I love hickory but not everyone does and can also be a little over powering for...
  4. D.W.

    Corned Beef Sales?

    Not sure what specific from the round, but it isn't brisket. I liked the marbling and gave it a shot a few years back. Really tender and slices perfectly. I've cooked a few different ways including smoked and have not been disappointed.
  5. D.W.

    Corned Beef Sales?

    Maybe not a deal based on your prices mentioned, but these are the best I've had ever. Get them at Costco every year, heading over there tomorrow to pick up a few, it's that time of year.
  6. D.W.

    Can the rust on this Lang be repaired?

    Yeah there is nothing wrong with that. As Jake mentioned the integrity of the steel is still there. Hope you get it. Grab some high heat black spray paint. It will happen again.
  7. D.W.

    It's going to get real this coming weekend...

    A lot of the builders (LSG, Yoder, Horizon, etc.) have an option for a propane port in the fire box to ignite your fuel source. I wish I did it with my yoder, instead I start my fires with a propane torch by hand.
  8. D.W.

    Venison/beef Meatballs and Marinara...

    Looks really good. From a Sicilians perspective, after the pasta is cooked take some of the pasta water and put to the side. Strain the pasta and add the water back to the cooked pasta in the pot, then add some of your sauce to it with parm cheese and chopped Italian parsley then mix up. Plate...
  9. D.W.

    Joe Pesci and triple head burner...

    Second that.
  10. D.W.

    New custom smoker

    This pretty much every single time... was going to make this comment if not already made. Everyone that I feed talks about the perfect smoke on the meat the day I cook it, I can't taste it at all until the next day.
  11. D.W.

    Smoked Turkey

    Agree, apple is my favorite for birds but cherry works great too.
  12. D.W.

    Smoked Turkey

    Should have gotten plated pictures, but didn't.... Brined a 13.5lb bird for 24hrs, I work off of Ree Drummond's brine recipe. Pull it out of the brine, rinsed, dried, and let sit out for 2 hours. I put an herb butter under the skin that is fresh chopped oregano, thyme, rosemary, garlic, and...
  13. D.W.

    Rec for new Stick Burner

    I think you'll be happy with any of those you mentioned or the others suggested on here. I have a Yoder Durango and absolutely love it, been cooking on it for 5 years now.
  14. D.W.

    Bombs away...Chicken, Baby Back Ribs, Potato Bombs!

    Looks great, that's an awesome set up! Have to admit a little jealous, especially the tap set up. Congrats to you 🍻
  15. D.W.

    Getting ready

    Nice crust and internal cook on that tri tip, looks excellent!
  16. D.W.

    GIVEAWAY for Inkbird Wifi Sous vide Cookers ISV-100W

    Hi there, count me in.
  17. D.W.

    What can be substituted for oil for greek marinade

    Read it the same way. I dont think that comment was in there last night about using it for beef jerky...
  18. D.W.

    What can be substituted for oil for greek marinade

    What was it that you didn't like about the olive oil? Not all olive oils are the same. If it is the olive oil flavor you didn't like try another one. If it is olive oil in general, you'd need to find a fat substitute such as peanut, coconut, or sunflower oil.
  19. D.W.

    Loaded Twice Baked Potatoes

    Looks really good! I do mashed potatoes almost exactly the same with ample skin in the mash, but I add chopped chives and white pepper, however no Cajun seasoning. I'll have to substitute that for the white pepper to taste the difference
  20. D.W.

    Prime Rib Under Done

    I'm going to assume you are not trolling.. Both pics look absolutely perfect, you even achieved your ideal doneness on the cap. Coast-to-coast
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