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  1. phil brown

    To much smoke?

    Okay, I'm mystified by your question. I thought maybe it was a pun, since I was just talking about light, but I'm still not certain. Here's by best effort at answering a question I'm unsure about: A) No, I'm not trying to polarize anyone. In fact, I generally try to promote unity in my...
  2. phil brown

    To much smoke?

    Apparently, I got this all wrong. I thought that the Tyndall effect was responsible for the blue hue of TBS, and then for the white as well when particle size > wavelength. I'm pretty sure Raman scattering is responsible for the odious black smoke. My reasoning concerning white smoke and...
  3. phil brown

    Anyone have a good Porketta recipe?

    Here's one that I haven't tried yet, but looks pretty good: http://allrecipes.com/Recipe/Porketta-Roast/Detail.aspx I wonder how it would come out. Real porchetta is cooked in the skin. Kinda like tamales: you can make 'em without the corn husk, but it isn't the same.
  4. phil brown

    5.5 hrs to get to 140, am I in trouble?

    Like Bman, I've never gotten sick from meat that was "a little bit" off. In fact, I've never gotten sick from anything I actually cooked. But there's always a first time. My main concern was never whether or not I'd be converted to porcelain worship, but what might happen to anyone else who...
  5. phil brown

    5.5 hrs to get to 140, am I in trouble?

    By the numbers, yeah, it's a problem. You need to get to 140°F within 4 hours. Rather than immediately tossing it, let's investigate first. The first thing I'd do is get out an instant-read thermo and recheck, maybe from a new location. Mistakes can be made, and I prefer to measure twice and...
  6. phil brown

    Mes explosion

    Wood gas is constantly produced inside a smoker, and unless burned or vented, will result in the accretion of an oily tar-like substance we know as creosote. So, having wood gas trapped in your smoker is just bad all around. I can definitely imagine it causing an explosion; people used to run...
  7. phil brown

    Smoke it and they will come?

    I can tell you that the smell of hickory and applewood spewing constantly from my backyard has put my whole neighborhood into a grilling and barbecuing frenzy. Since I've gotten serious about Q again, I've noticed the telltale smells up and down the street, just about every day. Yesterday...
  8. phil brown

    Whole Hog

    One of my college buddies pushed the idea of doing a whole hog pretty hard, but I was pretty happy with my diet of steaks, ribs, and bratwurst. I don't really have the setup to do it, now. It seems like a whole lot of time and trouble, and I would need to experience this fabled whole hog...
  9. phil brown

    long cooking time?

    I wasn't going to put myself in this category, but then I thought about it... my last smoke (day before yesterday), I planned to go to bed at midnight and get up around 4 to check on things. Instead, I stayed up past 4 tending it and didn't go to bed until it was foiled and I had nothing to do...
  10. phil brown

    Foiling Ribs - Have you ever added...

    I've eyed that bottle of maple syrup a couple times while foiling butts, but never was compelled enough to try it (which is unusual for me). I guess I need to go ahead and try it. I'll bet cane syrup would be good too.
  11. phil brown

    Boston but real name?

    I had a conversation about this with the cashier at Sam's the other night. I was able to explain what it really was, but was clueless about the name. Good info, guys. You know, when I was explaining cuts to that cashier, I was using my own anatomy for reference - in hindsight, it seems kinda...
  12. phil brown

    New 40" MES Quality

    Well, I don't own an MES (yet), but I've looked over the display model at Sam's pretty thoroughly. Aside from some scratches on the latch (probably from somebody trying to make it do something it doesn't), it's immaculate. No foam in sight, no dings or dents, nothing. I had already pretty...
  13. phil brown

    Vacation spice buying!

    Since we're talking jerk, pick up some scotch bonnet peppers. If you or anyone you know is a chilehead, they'll be a pleasant (or somewhat painful) surprise. Oh, and I checked out that site. They want a lot of dough for their wood. Maybe I should just grow some trees in the backyard.
  14. phil brown

    MES Possible Mods

    Working on it. I'm actually envisioning a gravity-fed smoke generator that you could attach to any smoker. Does anybody know how the Viking gravity feed system works? It all seems painfully simple at first, but there are actually some technical issues to solve. I'm not sure if it can be made...
  15. phil brown

    Vacation spice buying!

    Bring back pimento wood! Essential for jerk chicken/pork/whatever, and very plentiful on the island. I'm usually stuck smoldering allspice berries, but nothing beats the real thing!
  16. phil brown

    Oh no, no apple juice

    Canned goods to the rescue! It pays to have a cache of shelf-stable essentials for various reasons, and this is just another one. My pineapple juice comes in cans, and I'm sure apple does too. I'm going to start keeping a couple cans on hand for just such a smoking emergency. Of course, a...
  17. phil brown

    Sircave caught a Triceratops & cut him up

    Generally, the longer you let it rest, the more liquid it's able to reabsorb. Also, moisture will seep from the wetter parts of meat to the drier ones, like a pot of rice. This is why I never end up with dry meat. I wouldn't worry about over-resting it; in a decent cooler, you've got quite a...
  18. phil brown

    Any one tried Franks new sauce?

    I think that's the first time I've heard someone describe a sauce as pulpy. It doesn't really sound that appetizing, does it?
  19. phil brown

    Smoked BBQ Sauce

    A lot of people add smoke flavor to their sauce, for whatever reason; I never have. Actually smoking it is far superior to using liquid smoke - at least, it holds true for everything else. It makes perfect sense for sauces that aren't being used on smoked meat. Wing sauce, pizza sauce, gravy...
  20. phil brown

    Sircave caught a Triceratops & cut him up

    Looking good, but I almost choked when I saw the price on that brisket! I hope it was worth it. The creole seasoning sounds like a winner; the 5 Tbs. of paprika pretty much guarantee it will be a solid rub. I make Tony Chachere's recipe w/ way less salt than it calls for. That's what I think...
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