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  1. triplebq

    Real Dino Bones with plenty of Q

    Do you ship UPS ? I mean damn they look great . I have never see dino ribs that thick . Buddy
  2. triplebq

    Foodsaver

    Hey I am highjacking your thread .. we are going to be in Denton this Saturday @ UNT for a track meet . My son is racing in it . Pm if you want to hollar at us .... around 7pm ish is when he runs .
  3. triplebq

    oooooooooh This is Bad....

    Being from ~Pasa(get smokin)dena, Texas I bet you lots of metal that would make great smokers and maybe even some out of place smokers left by that hurricane ~ Buddy
  4. triplebq

    new smoker refurb project

    This will lead down the right road . Just make it to size . http://www.bbqinstitute.com/smokermods.htm Might try some ceramic header paint . It is sold with ceramic particles made into to use for extra high heat and comes in several colors ... it is around 8.00 bucks a can and most name...
  5. triplebq

    Making burgers.. How??

    Ground Brisket mixed with 85/15 angus makes the best burger you will ever eat . I give you my word on that .
  6. triplebq

    Making burgers.. How??

    That stuff is GREAT ~
  7. triplebq

    How many years have you been smoking?

    that puts it @ 298 years and 7 months i have been smoking "q" for 36 years and 4 months
  8. triplebq

    Thermometer Q

    My thinking is the stems didn't go deep enough to read . But I am taking a wild a$$ guess .
  9. triplebq

    12 unusual spoons from around the World.

    Who would have thunk of all those ?
  10. triplebq

    UGH~1 Year Anniversary

    Just keep doing what you guys did . He would want you to keep going . That is why us old guys teach you young guys ... to pass on the name sake and the skills . All us old guys want is for you young guys to have it better than we had it . I do understand as I lost my mom when I was 18 and she...
  11. triplebq

    Jeff's Pulled Pork Mistake

    When cooking always have a plan . I never use a pan for my pork as I don't like mine mushy , tender yes but mushy no . I cook my butt to 200 , remove from heat and foil for 1.5 hours for slow cool down . Then I pull it . The only time this method failed was when I used a cry o vac with enhancers...
  12. triplebq

    For The Record

    I thought everything went well considering the short notice . It took a lot to pull it off . You know the weekend before we fed the track sprinters from UTT at my home . Well guess what they are coming back this Saturday night and they have requested brisket . I really need to get a bigger...
  13. triplebq

    Prayers for the Miners in W. Va.

    Bless them for turning on our lights each day . WE have been praying for them and the famlies ~
  14. triplebq

    Is it just me?

    EAT MOR CHICKEN !
  15. triplebq

    For The Record

    My Easter brunch ended up serving a 199 people . I cooked four butts and served beans . Ran out of everything and ended up serving grilled hot dogs with cheese , beans , carmalized onions finely chopped for uers choice . All in all a great day . Thanks for all of the ideals .
  16. triplebq

    Best Chili Recipe?

    Get out ! Does it really work ?
  17. triplebq

    Best Chili Recipe?

    Go with the smoked beef chili and use your Southwestern flavor only add a little more heat to off set the smoked meat . Not alot . But you know your judges well so go with your gut . Just let us know .
  18. triplebq

    picture?

    Let me google that for you ! http://tinyurl.com/bohndq
  19. triplebq

    Smoke Break

    Come to Texas ! I feed 14 each Saturday and Sunday ( family ) then every 4th Sunday I serve at our church brunch . I wear my smoker out each weekend and never have left overs and if there are any left overs my son take them back to college with him . I just wish brisket would stop going up .
  20. triplebq

    smoke flavor

    I used sand in mind with the same result . Went back to water . Your statement makes sense to me . Trail and error is what taught me as I still my electric birnkman alomst each weekend in some form . The steam may open up the pores of the meat better . I just add more wood for my flavor .
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