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My father-in-law had quad bypass 5 years ago.
He is now 76.
He is also outside cutting my grass (3/4 acre) with pushmower!!!!
He is in as good of health now as he was when he was 40.
I ran across this today while doing some research on a business trip I will start on Saturday and thought I would share.
http://delta-sky.com/2008_04/bbq/
There are some reviews and weblinks if you are interested.
Mods: Please feel free to move (or delete) if posted improperly.
Looking real good Mick,
I am not anywhere close to being an expert as some of the other guys (and gals) on here but I would suggest in the future putting one of the temp probes in the bottom butt. You are closer to the heat source/water bowl so your internal temp could be much different.
But...
I would suggest going to a UPS Store and asking what their process/requirements are. I took a quick peek at www.ups.com and they do have directions on how to prepare shipments using dry ice.
You can bet this will not be inexpensive.
Link to UPS Faq is here...
Got some co-workers all around the area.
Nashville, TN - did not notice.
Scottsville, KY - did not feel a thing
Valparaiso, IN - "It woke me and my wife both. The handles on our dresser drawers were all rattling like crazy - it lasted about 15 seconds."
I am in Sevierville, TN about 350 miles SE from West Salem, IL. I did not feel anything. House must not have made any strange sounds or the dog would have barked.
A minister was completing a temperance sermon. With great emphasis he said, "If I had all the beer in the world, I'd take it and pour it into the river."
With even greater emphasis he said, "And if I had all the wine in the world, I'd take it and pour it into the river."
And then finally...
I have the Brinkmann Vertical as well.
You will need to modify the charcoal pan for better burn. But that is case with almost every smoker on the market. Keyword...ALMOST.
I use the wok pan pictured below when I use charcoal.
You will want to line the bottom of the smoker with foil for...
It is beautiful up here. But sooooooo crowded when you are a resident.
Before I moved up here I had a realestate agent tell me "Thursday evening to Sunday afternoon the area belongs to the tourists....Sunday evening to Thursday afternoon it belongs to the residents."
He was so right. But...
I can set permissions to where you can post files there for others. Or you can create your own Skydrive account. It is free.
I have just seen posts where folks had some files they wanted to share but could not figure out how. You can't put files in Photobucket so when I saw this earlier...
I read "The Rules" and did not see anything in regards to sharing links where files are stored. I have placed a couple of PDF's that I use from time to time out on the web in the new Microsoft Skydrive service.
Please feel free to grab these if you would like. I do have current Antivirus...
The wife is at work so I snuck her frosting knife out so you can see what I use. Thin blade that is very flexible and rounded on the end so it does not damage the meat.
The Swine Ribcage Membrane Removal Device is on top.
Really anything that has a 3/4" to 1" wide blade that is flexible will work. You want something that will slide under the membrane but not cut or tear in to the meat. A butter knife is stiff and also has the serrated edge.
On edit: should have typed anthing with a QUARTER to HALF INCH blade.
Coming from the South I have always been around good BBQ. I never ate at a chain until I started traveling on business.
Southern Pit BBQ in Sunnyside, GA is always ranked as one of the best in Southern Living mag. Almost the best danged Brunswick stew anywhere.
Spruces BBQ in Griffin, GA has...
A trick I have learned on pulling the membrane is as follows:
Put the ribs in the freezer for about 30 minutes. You don't want the meat to freeze but you do want the membrane to freeze or get VERY cold.
Then take a small cake frosting knife (shhhh...don't tell my wife!!!) and slide it under...
It was last night.....and will be again shortly. Got some of all heating up as I type.
I made a huge mistake and sampled some of all as it was coming off. By the time the pork came off, I was too full to sit down to a proper meal.
I think Jeff needs to upgrade to "scratch and sniff"...
From an earlier post:
"I will not be using the cast iron skillet as planned. I put a couple of chunks on during the season and after an hour they still were not smoking. Wife had an old loaf pan that is now an honored piece of smoking equipment."
During my real cook today I ran into an issue...
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