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  1. stjoeguy1122

    advice on how to cook this hunk of beef

    that was my neighbor told me also. I pretty much cut the left and right side off, laid it over and cut it in half . .  still pretty big but I am going to smoke one of the halves. took the other half and sliced it up into 3/4" steaks (that is what I am calling them anyway)  going to do a crock...
  2. advice on how to cook this hunk of beef

    advice on how to cook this hunk of beef

  3. stjoeguy1122

    advice on how to cook this hunk of beef

    OK, all you grill masters I need some help. I have received this hunk of meat from a friend, he thinks it is a hind quarter, I have no idea. it is very large as you can see by the picture, weights about 23 pounds. What are my options on smoking it? Cure first?  Keep in mind that I have a...
  4. meat.JPG

    meat.JPG

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  5. stjoeguy1122

    Bacon Wrapped Chicken Breast

    tell me about your smoker? looks pretty big. is it wooden? size? fuel sorce? thanks bob
  6. stjoeguy1122

    Bacon Wrapped Chicken Breast

    I haven't cured chicken, but might give that a try sometime soon. I have plenty of cure that I use for jerky. I didn't state it in my post but I do brine my chicken over night, I used Famous Dave's Hot Pickle Juice. I poke the breast several times with a fork, hoping it helps with the juice...
  7. stjoeguy1122

    Bacon Wrapped Chicken Breast

    It has been a while since I posted anything so here are some chicken breast I smoked up today.  Used Jeff's rub and my own sauce of BBQ sauce/Chili sauce/grape jelly.  Smoked with Hickory until IT was at 165. pulled FTC for about 45 minutes while other fix'ns were finishing up.  sorry but no...
  8. bacon wrapped chicken done.JPG

    bacon wrapped chicken done.JPG

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  9. bacon wrapped chicken pre.JPG

    bacon wrapped chicken pre.JPG

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  10. bacon wrapped chicken breast

    bacon wrapped chicken breast

  11. stjoeguy1122

    How Many Mes Owners Here?

    I really like the ease of my MES 30. Teamed up with the AMNPS makes for some great smoked food. I purchase at Cablea's Bob
  12. stjoeguy1122

    I got bored at 1 in the morning so I went to Wal Mart and bought stuff to make a fatty Q View

    looks great!! here is a little trick I learned on the bacon weave, put a couple of pieces out like in the picture, weave it in as you roll, it will cap the end of the sausage roll and helps keep everything from melting out. 
  13. bacon weave.jpg

    bacon weave.jpg

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  14. I got bored at 1 in the morning so I went to Wal Mart and bought stuff to make a fatty Q View

    I got bored at 1 in the morning so I went to Wal Mart and bought stuff to make a fatty Q View

  15. stjoeguy1122

    My first prime rib

    that sounds so good and pretty simple to do . .  I will be trying this out as soon as I can, thanks for sharing
  16. stjoeguy1122

    Kelvinator frige new build in process.

    Hi, looks like a fun project. Got a question about your smoke generator, would you mind sharing you design parts and assembly? Thanks Bob
  17. stjoeguy1122

    My first prime rib

    looks great, was wondering about how long it took to get it to IT of 130. how many pounds was it when you started? thanks
  18. stjoeguy1122

    looking for Wutang brine recipe

    I ran across a couple threads of Wutang's. I was wondering if his chicken brine has ever been posted on here? I spent many years on the Hawaiian Islands and would like to try to recreate some of their unique flavors. thanks
  19. stjoeguy1122

    B-Day party Ribs and more

    thanks Dave, having been my first big undertaking I was relieved when I noticed the big pile of meatless bones in the bucket and the line forming for seconds.
  20. stjoeguy1122

    Injecting pork butt

    I have tried several mixtures of injections but I always go back to how my dad did it years ago in a modified trash can, no injection at all, just poured some Schlitz (I use Bud) beer over them while they cooked away.
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