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  1. P1020188.JPG

    P1020188.JPG

    • meatinc
    • Media item
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    • Album: Cold Smoked (then smoked) Salmon Bites
  2. P1020180.JPG

    P1020180.JPG

    • meatinc
    • Media item
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    • Album: Cold Smoked (then smoked) Salmon Bites
  3. P1020174.JPG

    P1020174.JPG

    • meatinc
    • Media item
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    • Album: Cold Smoked (then smoked) Salmon Bites
  4. meatinc

    Cooking Classes

    I'm glad to hear you enjoyed the class!  Harry Soo certainly is passionate about BBQ and cooking in general.  I've heard that the class is more backyard specific but if you ask specific questions about competition cooking he'll answer.  Was Donna there too?
  5. meatinc

    King of the Smoker KCBS comp this weekend!

    Have fun judging.  I'm guessing turn ins will be better than most comps.  I wonder how many of the teams cook this way all the time anyway?  Even Harry Soo uses a Stoker for fan / pit temp control.
  6. meatinc

    Competiton Bark????

    At competitions I still foil (crutch) my butts and brisket after they hit an internal temp of 165 - 170 - or whenever the color looks right for what I'm going for.  The most important step at the end of the cook is to drain 90% of the liquid out of the pan or foil you are crutching the meat in...
  7. meatinc

    Santa Anita BBQ on Sat. 10/27/12

    Sorry - Meat, Inc. won't be competing this weekend at Santa Anita - BUT - there are lots of great teams there and lots are open for People's Choice.  The last event there was awesome and I encourage all to check it out if you can.  All the BBQ Teams will be on the infield. If you go - tell them...
  8. meatinc

    Hello from San Diego, CA

    Welcome Bugwump!  Tons of great info here with lots of people ready to answer questions and share in your success! You can check out the SoCal group for some more "local" chatter too! http://www.smokingmeatforums.com/groups/show/23/so-cal-smokers
  9. meatinc

    Dream Smoker

    My suggestion would be to leave room to add a Santa Maria grill - even a 24" x 36" would be great.  A show piece and a great way to have another type of cooking surface / temp for different things.
  10. meatinc

    Scarbelly Memorial Smokeout.

    I'll be sending some TBS his way this weekend too!  What a great way to honor a man who has helped so many.
  11. meatinc

    A Great Man Has Passed Away

    Gary was the first one to welcome most of us to the forum and always had positive feedback and thoughtful suggestions for everyone.  His support of SMF Forum and the BBQ world in general has left a void that will not soon be filled..  I was lucky enough to meet Gary in person a few times and I...
  12. meatinc

    Southern Calif Smokers

    Welcome to the group SparkyPyro.  What kind of smokers do you have / use?  What's your favorite thing to smoke?
  13. meatinc

    bottle conditioning

    Sounds right on the calculation.  The next thing to do is make some tweaks for different beer styles and carbonation values. Or get some kegging equipment
  14. meatinc

    4H Kids first class of 2012 /2013 pic heavy

    That is awesome Gary!  I need to attend just so I can get some of that chow!  I'd help but you don't like my knife handling techniques! 
  15. meatinc

    Way too many nuggets

    New keyboard needed!  Mine is soaked with drool!
  16. meatinc

    bottle conditioning

    I would use turbinado or white sugar before honey.  Personally I disliked bottle conditioning (the process) so much that I switched to kegging the beer and if I had to bottle some I used a inexpensive counter-pressure filler to fill the bottles.  Near instant gratification and a lot less work. ...
  17. meatinc

    New to Group

    Welcome to the group!  What kind of smokers do you have?  Any favorite recipes or things to smoke?
  18. meatinc

    New to so cal group

    Welcome to the group!
  19. meatinc

    CA BBQ Association Event

    My BBQ Team is competing this weekend in Santee.  Open to the public and a HUGE Car show on Saturday - 9am - 5pm, live music, lots of stuff to see - and Meat, Inc. BBQ Team.  We are cooking up a few hundred pounds of People's Choice meats this weekend including over 50lbs of pig candy and a...
  20. meatinc

    MINI FATTIES from the Sept throwdown

    That is amazing!  Great pictures and instructions.  Thanks a ton - now I'm hungry!
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