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  1. tatuajevi

    "Cornell" Chicken w/ QView of course!

    Absolutely! I learned to grill over charcoal from my dad, you can bet the little guy will be brought up in a similar manner!
  2. tatuajevi

    The Secret To Good Sliced Brisket Defies Conventional Wisdom

    This thread is completely awesome and gets my vote for a sticky! I haven't smoked a brisket yet, but this will be my advice thread when I do!
  3. tatuajevi

    "Cornell" Chicken w/ QView of course!

    Baby Alex checking the chicken out! He does, afterall, like breasts heh.
  4. tatuajevi

    "Cornell" Chicken w/ QView of course!

    So if you've been paying attention to anything I've posted lately it's revolved around me being inspired by Bobby Flay's show "BBQ Addiction." That show is dangerous! This is another recipe (slihgtly altered for my tastes) from his show that I have now done a couple times and it's fabulous...
  5. tatuajevi

    Forth of July Weekend...who's lighting what on fire?

    I smoked some of Dutch's wicked baked beans yesterday for a party we went to. This afternoon I think I'll smoke some butterflied chickens if the weather cooperates!
  6. tatuajevi

    Dutch's "Wicked Baked Beans"

    These were awesome, as I expected! I modified the recipe a bit using pablano peppers and the last hour of smoking I added a can of french fried onions to the top! Gives it a nice crunchy and salty addition. They were a huge hit!
  7. tatuajevi

    Dutch's "Wicked Baked Beans"

    Making two batches today! One hot and one mild. Can't wait to try me!
  8. tatuajevi

    Whats your favorite BBQ sauce?

    I'm a big fan of their sweet and spicey! Funny thing is I love to make pretty much everything from scratch, but if I was going to make my own bbq sauce I would want it to taste like the sweet and spicey, so I haven't delved into attempting to make my own.
  9. tatuajevi

    Kingsford Charcoal sale

    My local Costco has the twin packs of the all natural competition briquettes on sale for $16.00! Good deal as well!
  10. tatuajevi

    Smoked adobo steak fajitas - Jeff Phillips meets Bobby Flay (QVIEW of course)

    Great pic, he's a guy I'd love to grab a beer with, right? Just seems like a regular guy, I guess. I've been watching his shows and with this one he used his "big green egg" to smoke the Brisket. I've never seen him use a traditional smoker.
  11. tatuajevi

    Smoked adobo steak fajitas - Jeff Phillips meets Bobby Flay (QVIEW of course)

    I've been reverse searing a lot lately!
  12. tatuajevi

    WHAT IS EVERYBODY SMOKING, GRILLING OR STEWING FOR THE 4TH OF JULY?

    Sadly I'll be working on the 4th this year! But I'm sure we'll figure something out a day or two before or after!
  13. tatuajevi

    Smoked adobo steak fajitas - Jeff Phillips meets Bobby Flay (QVIEW of course)

    Thanks everyone! I've never really cooked much with Adobo or Chipotle - it was awesome!
  14. tatuajevi

    pork loin I.T stalled at 163

    Pork loin would be pretty awful at that high temp, not enough fat in that cut of meat to handle it. Cook it to 145 and rest it for a few, it's ready to eat then!
  15. tatuajevi

    1st timer ribs on new smoker

    Mmm those look delicious! Looking forward to smoking some ribs this week myself.
  16. tatuajevi

    Smoked adobo steak fajitas - Jeff Phillips meets Bobby Flay (QVIEW of course)

  17. tatuajevi

    Smoked adobo steak fajitas - Jeff Phillips meets Bobby Flay (QVIEW of course)

    I enjoy taking inspiration from different recipes and making them my own - often times I can create a dish that really suits my tastes. Here is my adventure in smoking a Top Round (a recent idea from Jeff's newsletter) using a marinade I discovered from Bobby Flay's show "BBQ Addiction" that...
  18. tatuajevi

    First Pork Butt...Trying to Remain Humble

    My black lab would be jealous of that bark, too!!
  19. tatuajevi

    Peppercorn Pork Tenderloin w/ blueberry/apricot sauce

    I finally got some pics up!
  20. tatuajevi

    Peppercorn Pork Tenderloin w/ blueberry/apricot sauce

    This turned out fan-frickin-tastic a few nights ago, I figured I'd share the recipe and a few pics. I don't generally measure ingrediets, sorry guys! For the tenderloin: I rubbed two tenderloins down with canola oil, then used a pepper grinder with a variety of colored peppercorns, then some...
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