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Great job Erain!!!!  I don't know how I missed this last year..... Ron was a great friend and I sure do miss talkin with him on the phone.... He was always comin up with somethin wild and new.... I miss you buddy!!!!!    RIP

Just thought I'd stop in and say hi and let y'all know I'm still around... Hope everyone is doing good...  I haven't smoked anything in months and I'm goin thru withdrawals... Hopefully as the weather cools off a bit I'll get some smokin goin....  Here's me on the bike at the VA hospital after...

I pretty much do the same as described above except when I foil I add cherry juice, it really seems to give the meat some great flavor... I also smoke with cherry wood....       Don't forget to post pics of the smoke.....

Smoker...try this thread for information...      http://www.smokingmeatforums.com/forum/thread/79293/my-1st-corned-beef-brisket-cbb-qview    

It will not let me add the rest of my pics or words.... I keep trying and it just won't do it.... I don't like this new system!!!  (Add choice syllables here!!!!)       

I guess it's working for some but not others....

Sorry folks, I've lost my patience trying over and over and over again trying to do this thread but the system just will not work!!!!! I'll try it again later.... 

I hope this will help some newbies and oldbies with doing Pastrami... Using a whole packer, begin with trimming off the fat cap... As you take off the fat cap you will come to a spot where the fat will continue in between the point and the flat, this is where you will seperate the point once...

LMAO!!!!!  

Looks mouth watering Al....Way ta tough it out!!!!  Get it, tough it out???  lmao   I crack myself up!!!!  As for gloves, these are what you want. Jerry (Pineywoods) turned me on to these 1 1/2 years ago and I use them always when taken meat from the smoker or whatever else I need to do. Food...

WOW!!!  COOL!!!!  Where are these STUFZ advertised????  Who has them????  What do they cost???  

I prefer packers.... As a matter of fact I'm workin on one right now and will be posting it when it's finished. I'll be posting Qview of how I trim and seperate the point along with finished pics.... 

Wayta go ya'll.... Ya'll are truly wizzzzzzz    ards....    

Run for your Life!!!!!!   The police are coming!!!!              

I've been gone awhile but never forgot how wonderful your smokes came out and the only thing I can say is nobody can top your smokes!!!  Yer the greatest babe!!! And the food looks pretty good too!!!!      

For anyone considering a Traeger grill.....  BUY IT!!!!!! I have had mine for going on 6 years without one major problem!!!!  I did have a temp problem after 4 years and called Traeger... I spoke directly with one of their guys and he said it was the temp probe inside the grill. He said he...

I haven't personally seen a GMG but I just watched their video about them and it seems to be a complete copy of the Traeger system.... It looked ok but the guy doing the talking aggravated the hell out of me... If he said "I think not" one more time I was gonna shoot my computer!!!!       ...

I've had my Traeger into my 6th year now and I'm totally happy with it still.... Traeger says they are still made with the same materials as the older ones and should be every bit as good... I know people that have the new ones and they seem to be the same as mine.... For ease of smoking...

That don't look like Kalbi (short ribs) it looks like Bulgogi (which is thin sliced rib eye marinated)... But I love it all... Especially Kim Chi!!!!!!