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It's been a while....fatty time
Ok, sorry no pics at the end, the guys tore them up immediately and they were both gone in a matter of seconds, but the feedback was way more valuable. Not enough "heat". It was more of a teaser than a taste or a flavor. Other than that, the flavor was good, really good from what I was told... -
It's been a while....fatty time
I say so. Take your discussions about anything NON pertinent from this thread somewhere else or to PMs. You must be talking about highly commercialized wasabi. Hmmmmm, memory serves me the last time I took it right from the root, it was green. -
It's been a while....fatty time
Wasabi is very easy to come by, go to your local asian/east asia market and it's available in an abundant supply. Pure wasabi directly from the plant is green and most wasabi pastes available on the market are NOT colored horseradish pastes as horseradish emparts a different heat with a sharper... -
It's been a while....fatty time
I am fortunate that I can smoke at work. The guys really enjoy it and my boss is very appreciative that someone takes time to build the morale in other ways outside of giving time off awards. Yeah, I think these two will have some significant heat kick to them, we'll see. I'm anxious to find out. -
It's been a while....fatty time
So I thought I'd try my hand at rolling a "poor man's" fatty. The reason I call it that is because I only used a couple pieces of bacon each way to make the wrap to roll it in. Using an egg roll bamboo rolling mat really made rolling these things easy. Not cooking until tomorrow at work, but... -
Baby back rib ?
::tear::A smoker after my own heart. Seriously though, you can get ribs, fantastic mouth watering, juice dripping ribs several different ways. AFTER you have cooked a good couple racks, don't be afraid to experiment with different types of cooking techniques when it comes to BB ribs. You're... -
Newbie Qestion
Fair enough, I admit that I do stand corrected.- helljack6
- Post #25
- Forum: General Discussion
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Newbie Qestion
ALL: I have commented below for CLARITY, YET AGAIN. Try NOT to read into it and make it something it's not.- helljack6
- Post #23
- Forum: General Discussion
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Newbie Qestion
Ron, FWIW, I mean no disrespect to you or any other forum member or OTBS member, but I'M NOT RECOMMENDING IT. EVERYONE KEEPS MISSING THE PART WHERE I SAID FOR CLARIFICATION, NOT RECOMMENDING ANYTHING..............STOP SPEAKING FOR OTHER PEOPLE! WITH REGARDS TO MY COOKING TECHNIQUE, IT'S NOT...- helljack6
- Post #15
- Forum: General Discussion
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Newbie Qestion
And I respect everyone else's way of cooking as well, however, I don't attempt to speak for the masses, as such was the reason I posted to begin with. As I stated, it was just for clarification and correction, nothing more. I'm sure with your cooking style, it works for you and your experience...- helljack6
- Post #13
- Forum: General Discussion
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Newbie Qestion
For Clarification, please speak for yourself. I personally have stopped cooking to temp and now cook to time at no more than 210 degrees, with the exception of my high heat 350 degree four hour brisket. And it has completely changed the way I smoke food. At 210 degrees, my 3.5lb boston butt that...- helljack6
- Post #10
- Forum: General Discussion
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2nd attempt at ribs...
Read this: http://www.smokingmeatforums.com/for...ad.php?t=81480 Also try to get at least one known good therm that passes the boil test to use to gauge temps and don't rely on the stock therm. -
Say a little prayer for us
:::mumble grumble::: As much as I don't want to as it is not a tradition I believe in, I will respect your wishes. But you gotta give me something...- helljack6
- Post #29
- Forum: For New Members
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Kindness and Understanding
Personally, it's the internet. You can't see sarcasm, nor can you see the genuine appreciative sincerity in a compliment. That's what makes the internet so great, and such a pain at the same time. We post with genuine sincerity to boast our trials and tribulations and expect, DEMAND that...- helljack6
- Post #8
- Forum: For New Members
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Do you burn bricks or lump in your UDS?
Briquette all the way, no questions asked. You don't get the temp control with lump that you get with briquettes. Normally run Kingsford Blue or Comp.- helljack6
- Post #7
- Forum: Charcoal Smokers
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Say a little prayer for us
Fellow members, This situation is not without our prayers and thoughts. One of our own needs us, our support, our gift of caring for each other, taking care of one of our own. Starting immediately, with money I have remaining in my paypal account, i'll take up a collection, let us show our...- helljack6
- Post #27
- Forum: For New Members
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Spares with some Q-View
Nice job! Now I challenge you: 210 degrees 6.0 hours, period No foil No Flipping, rotating or moving No saucing NO PEAKING! -
First smoke on new USD Q-View
They're done when they're done, cook by time and not so much temp, you'll enjoy your cooking more when you stop worrying so much about finishing temperature. -
First smoke on new USD Q-View
First off, very nice ribs, glad you like the UDS. Now, I challenge you, 210, naked or lightly dusted, 5.5-6.0 hours, cook to time, not to temp. -
Brisket Thursday!
I get the same tenderness you're going to get doing low and slow. The biggest difference for me is the way I do it, is I DON'T suffer from temperature plateau, and if I do, it's not noticeable to me at all because I cook to time, not final temperature. Because of the high heat, the temperature...
