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  1. L

    wings, armadlillo eggs, abts, chucky

    lookin good dude, gott make me a french dip sammie mmmmmmm Lawdog
  2. L

    I'm a noob

    welcome to your new addiction cajun lookin forward to your posts, lots of great folks and help here. Lawdog
  3. L

    two butts for sunday

    900pm and I finally reached 165*, pulled off smoker, snapped quick pic, foiled and then back on the MES till they hit 200*. Thank you for remote digital thermo with hi/lo alarm. Guess I will be up sometime during the night to finish up. will post finishedpics tomorrow. Lawdog
  4. L

    two butts for sunday

    pulled the "fattys" they on't look pretty but damn they taste good. My wife doesn't like breakfast sausage or marinara, but I only got a pic of the 2nd one cause the first one was destroyed to quickly. 6 hours in and butts are @ 149 and spitzing every hour with aj. gonna foil @ 160and throw back...
  5. L

    two butts for sunday

    internal temp @ 100* at 430, started spraying with apple cider. my first attempt at rolling a fatty was a disaster. used marinara and cheese as filling, just couldn't get it to hold together. I should have used 2 lbs instead of one. I hope I saved what looks more like a couple of stuffed...
  6. L

    two butts for sunday

    got them on @130pm, just a pick of some tbs and going into the smoker. wife is picking up marinara, black olives and cheese, gonna do the venison fatty as a pizza a little later. more to come. Lawdog
  7. L

    two butts for sunday

    sumo, I am going to pull these 2, gonna eat what we eat and the rest go to the momeless kitchen that I cook for every month. gonna use soflaquer's fiishing sauce and wifey is gonna make some slaw for pp sandwiches. Lawdog
  8. L

    two butts for sunday

    Picked up a couple of 8# butts @ sam's today. got them slathered in mustard and covered in rub and in the fridge for smoke on sun. Gonna do these 2 in the MES with brickettes for smoke ring, hickory for smoke. gonna try my first fatty, venison "hot" just lookin for fillers for it. gotta put a...
    • lawdog
    • Thread
    • Replies: 24
    • Forum: Pork
  9. L

    Its 5:00 AM, do you know where your pork is?

    got two 8 #'s slathered in mustard and coated in rub and in the fridge to go on tomorrow morning. Have you ever tried to smoke a skeet?............wonder if it's any good Lawdog
  10. L

    New from Wisconsin

    dreaming, welcome aboard. Depends on what you are looking for. set it and minimal tending? MES, enjoy the time needed to tend a full blown stick burner? several options. I have from one extreame to the other and enjoy them ALL. again glad to have you @ SMF, lots of great people and advise...
  11. L

    Dino Beef Ribs

    flash good looking dino's. Picked up 3 six packs of them today, gotta find some mojo for the next run of these. again, looks great man, making me hungry all over again. Lawdog
  12. L

    MES Trouble Shooting

    corky, just because you aren't seeing the smoke doesn't mean its not "kissing" the meat, are you smelling the mesquite? If so then all is good. Keep in mind that if you have future problems with your MES, they are reputed to have an outstanding customer service dept. Lawdog
  13. L

    Prime rib, temp increase after pulling off heat

    Thanks Steve, I need to put a new pic up of her, she has turned out to be such a gentle dog. I like to think the high point of her day is to load up in my truck and go to work with me, truth be told it's probably the high point of my day. She can turn a boring 8 hr shift into an adventure. I...
  14. L

    Prime rib, temp increase after pulling off heat

    You bet, you will continue to rise in temp while the PR "rests". I did one for New Years eve and it rose a full 10* after tenting it. Here is link to my trial run.........hope it helps. Do a search on PR you will find plenty here, and good luck. Went back and looked @ your last PR, damn man I...
  15. L

    Another Newbie!

    Welcome to SMF, you will find there is a little bit about whatever your looking for and a whole lot about what drives us all...........the quest for the Que. Look forward to seeing your posts and don't forget we love to see the pics. Lawdog
  16. L

    Barbecue books

    Legends of Texas Barbeque Cookbook by Robb Walsh. http://www.amazon.com/Legends-Texas-Barbecue-Cookbook-Recollections/dp/081182961 8 It has alot of stories and history of Texas que, along with alot of good recipies to add to your to do list. Others will chime in with their favorites shortly...
  17. L

    How did you find this place

    I can only explain it devine intervention..........seriously, looking for something smoking/smoker related on yahoo and got directed here. The rest is history. Lawdog
  18. L

    hot dog dude

    it's like magic, now you see him........now you don't Lawdog
  19. L

    MES 30" or 40" ???

    erain, I have found that if you trow a charcoal brickette in with the wood chips you will get somewhat of a smoke ring. Also if you rub down with tender quick it will help improve it. I have to agree withe the others though, I haven't had anything bad out of the MES yet. Here is a little smoke...
  20. L

    Newbie with new smoker questions

    Hey Cam, welcome to the end all be all of collective smoking knowledge. Thats a heck of a pit you got and free, great find. Try taking the 5 day e-course, very informative http://www.smoking-meat.com/smoking-basics-ecourse.html. Where in W TX? I am over in Lubbock. Good luck. Lawdog
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