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  1. L

    First use of MES 40 is a disaster

    I havent had temp problems as bad as your describing, but again I have seen several posts on here that have talked about how great the people @ Materbuilt are about correcting any issues you might have.
  2. L

    First use of MES 40 is a disaster

    I agree, did you preheat and let the ribs come up to room temp or just toss em on cold, and 275* in the oven might not have helped. Don't give up, just keep tryin, I was one who had been smokin' for many years and thought I knew it all just because I smoked brisket once a year for an annual...
  3. L

    1st and Probably last Bottom Round w/q-view

    mark, We will have to take your word on the taste because from the pics it's got my mouth slobberin' Keep up the good work.
  4. L

    Hello from a newbie

    Welcome Kenny, lot's of great folks around these parts with even more great ideas. Don't forget to sign up for the 5-day ecourse. Remember that we all to to se the q-view so share all you pics.
  5. L

    Anything goes??

    Wutang, If by pasta sauce you mean marinara or spaghetti sauce, I have tried it and it made the fatty to moist to hold together. I tried tomato paste on the suggestion that it is thicker and might hold together better, it didn't work either. The last suggestion I recieved was maybe to inject...
  6. L

    Smoking ribs

    hope this helps. The second stage of the process is removing the ribs from the smoker and wrapping them in heavy duty foil. Just before closing up the foil, splash on some apple juice.
  7. L

    Diamond Plate smokers

    coyote, Our VFD got a DPP 70 without sthe steamer option, two side burners gas assist (log lighter) in the fire box. Pick though this thread, I have lots of pics from their website and of the smoker behind my patrol unit and some close ups also...
  8. L

    first time beef ribs

    Brennan, check out flash's post on his beef ribs. http://www.smokingmeatforums.com/for...ad.php?t=15640I tried it this way last time and will use "mojo" from now on.
  9. L

    Mi Cocina

    desert, did a search and found their website and a pdf of their menu with side sauces listed as follows: Molcajete Serrano Limon Pica Pica Salsa Ranchero Chile Con Queso Sunset Sauce Butch's Sauce Chie De Arbol When she order the meal it was at the suggestion of one of the ladies in the group...
  10. L

    Mi Cocina

    Help from those in the DFW metroplex. Wy wife had lunch a few weeks ago @ a resturaunt in Ft. Worth called Mi Cocina, and said she had some great Tacos "De Brisket". I have a little bit of left over brisket from the 4th but what I am lookin' for help with is she doesn't remember the sauce that...
  11. L

    Cooking for the whole town PT.2

    Got a little rest so thought I might throw the pics of our little parade we had before the lunch on the 4th. or here: http://s273.photobucket.com/albums/j...t=681160aa.pbw
  12. L

    Cooking for the whole town PT.2

    Alright folks, gonna see if I can get this to work with a slideshow....so be patient. Got the smokers up to 220* and all 500 #'s of brisket rubbed with salt and pepper by 1500 on thurs. the 3rd. Added 2 splits of mesquite every hour to maintain temp. (bothe the DPP70 and Beast held temp to a...
  13. L

    South Texas SMF Noob

    welcome bb, from one Texan to another, trust me you're gonna love it here
  14. L

    Cookin' for the Whole Town

    Sorry Shell, don't start cook untill the 3rd. I will try to get some pics as the supplies start coming in on monday.
  15. L

    Cookin' for the Whole Town

    Fruit punch
  16. L

    Cookin' for the Whole Town

    It really is a great time, the VFD started doing this back in the early 70's, and the all night cook turned into a freezer clean out party on the night of the 3rd. That eventually turned into a fish/calf fry , but it got to big for us to handle. 500 to 700 ppl and 20 of us, we just could not...
  17. L

    Cookin' for the Whole Town

    Hi all, Just to get this started, we are down to 2 weeks and 2 days before my VFD does our annual July 4th brisket/sausage lunch with all the trimmings for our little community. I ordered 500lbs of trimmed packer briskets and 100 lbs of sausage yesterday. Will start cookin on thurs the 3rd and...
  18. L

    First Day on the forum

    mcdust, good to have another txn aboard. I figure since you're in Angelo you have to had looked @ the Diamond Plate smokers. our VFD bought a series 70 a few months back from Travis and love it. Look forward to your posts.
  19. L

    what type of smoker should we get?

    coyote, check out this web site http://www.diamondplateproducts.com/index.php Our VFD got the series 70 frrom him. If you give a call make sure you tell him it is for a fire dept. They are located in San Angelo, TX
  20. L

    Those Pesky Barn Swallows

    your right, the swallows eat their weight in mosquitos alone. try stringing up fishing line under the eaves of your porch criss crossed, they won't be able to fly up there and start the nests. the idea of placing houses away from the area still keeps them close enough to go on bug patrol but...
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