Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. sloweredcivic

    Bacon Wrapped Chicken Breasts Crab Stuffed with fresh Dungeness Crab Trager Grilled!

    That sounds AMAZING!! How is the texture of the chicken and the crab together?
  2. sloweredcivic

    Over 300 Resturant recipes

    Well this sounds great, but I can't seem to find a free version of something that will open a rar file. So if anyone could up load a opened or converted file, you would be my hero!!!
  3. sloweredcivic

    Saturday's brisket PITA W/ qview

    I think the door falling off was coincidence i doubt there was enough force to weaken those points on the top.
  4. sloweredcivic

    Nebraska Smoke Blower

    Welcome to a fellow Nebraskan!!
  5. sloweredcivic

    Ss Double Door Electric Smoker

    That looks like it was made that way not a home built project!!!
  6. sloweredcivic

    Saturday's brisket PITA W/ qview

    I agree it was pretty full, I was wondering if that was enough force to have messed with the door. Either way I think some metal, rivets, and maybe some JB weld and I should be back in business!
  7. sloweredcivic

    Yoshida's Chicken Q-View

    That chicken looks great I need to find myself some of that Yoshida's!!
  8. sloweredcivic

    Hamburger Night with Q-view

    Great looking burgers!!
  9. sloweredcivic

    Saturday's brisket PITA W/ qview

    Hey everyone I had some time tonight to finally upload pics and explain my PITA of a brisket endeavor! LOL I mixed up Jeff's rub and rub the brisket the day before, got the smoker setup and up to temp, I added a 12 x 12 piece of tile (the RonP method) to my MES. Everything was going well...
  10. sloweredcivic

    Anyone used the JerkyWorks Caulk gun thinggy to stuff ABTs?

    This a really good idea, does anyone have some pics or a link to the 2'' pvc sausage tube thingy discussed earlier?
  11. sloweredcivic

    Help Tiger Out.....

    Headshot!! awesome game!!!
  12. sloweredcivic

    I will never make meatloaf in the oven again w/Qview

    How much time and what temps to cook them safely? That looks amazing!!!
  13. sloweredcivic

    8 racks of BB's w/view

    I would pay admission and get a gift for that party!!!!
  14. sloweredcivic

    Quick Brisket Temp Question

    Place it in the pan or the pan underneath it? I am also planing on doing a brisket in my MES tomorrow. I just got some tile cut to do the RonP mod which is supposed to help equal out the heat.
  15. sloweredcivic

    Occ

    I agree I wish that these shows would show everything from strictly the fabrication stand point instead of producers trying to bump ratings by making and editing in drama. It is sad what has happened to them, but if they would just sit down no camera's no work and have a beer together I bet they...
  16. sloweredcivic

    Smoked garlic sausage

    Yeah thanks, I am working with out a therm with a probe to tell what my meat temps are with out opening up the smoker, I didn't think it would cook so quick, so I learned a little lesson....
  17. sloweredcivic

    Countertop mini-keg dispenser questions

    I think these are what you are referring to, http://oldsite.midwestsupplies.com/p...x?SubCat=11139 I went with this style instead and am happy with it http://oldsite.midwestsupplies.com/p...px?SubCat=1040
  18. sloweredcivic

    Stuffed pork tenderloin! w/qview

    I only had one strip left over from the ABT's since I shredded one of jalapeño halves!! LOL
  19. sloweredcivic

    ABT's w/qview

    Hey everyone had some time this morning to upload some pics of the ABT's I made yesterday while smoking some other stuff. There really simple cream cheese, pepper jack, sharp cheddar mixed up, and a little smokey in the middle (got the idea for those from NWBHoss, THANKS). I precooked the bacon...
  20. sloweredcivic

    Smoked garlic sausage

    Hey everyone, Had some time this morning to upload the pics of the store bought garlic sausage I smoked yesterday while doing a pork tenderloin, I smoked it at 240 for about 2 hours with mesquite traeger pellets, pulled it at 190. I think it got a little over done but still tastes great and gave...
Top Bottom
Back
Clicky