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  1. falmund

    First competition CSR's

    Well,  my brother and I got entered in to the annual ribfest in my small town.  I've done a ton of ribs over the years, so I'm pretty confident in my flavors.  We are to cook servings for the judges, but also to feed the community.  I'm going to be receiving 20 lbs of boneless CSR's. ...
  2. falmund

    Let the hilarity ensue

    My wife (who, as previously stated, is an amazing bargain shopper) found a gen I MES 30 for $100 on Facebook.  It's been used thrice, and is almost as clean as a whistle.  The heating element seems to work well.  I've got it out front running a test rack of spare ribs, just to see how it runs. ...
  3. falmund

    All right you chiliheads, need some advice

    Ive got a monster crop of peppers this year....mostly hot wax peppers that I have been pickling all summer, but also a large number of habaneros and a few poblanos, japs and serranos, just for giggles. Now, I'm going to dry a bunch, just to do something wiith them. I was planning on doing a...
  4. falmund

    Country ribs....first smoke on new grill

    Man, this thing keeps temp well, I was able to keep temp up with only a handful of coals....amazing new toy Set up (already in foil, wife had the camera) Finished product I thought they looked really dry, but they turned out well....have some tweaking/modding to do, but I'm...
  5. falmund

    My return is nigh....

    Man, it has been forever...I had gotten so busy, I haven't smoked anything in over a year, and haven't been on here in longer.  Missed you guys and gals!  Anyhoo....back now.  My wife (who is awesome, btw), just bought me a King Griller Dual Fuel grill for Father's day/10th anniversary.  I've...
  6. falmund

    Cooking a whole lot of chicken

    So I'm cooking for a work BBQ, going all out.  Got a couple of shoulders, a brisket and about 20 lbs of hind quarters.  Now, the trick of this is, the BBQ is about 40 miles away from my rig, which is sadly unmoveable at the moment.  No prob for the pork and beef, they want to be resting in the...
  7. falmund

    Too many bricks.....not enough time.....

    I think I may have lost my mind!  My back patio is paved with bricks....several hundred of them of various types.  I have grown very tired of the fruitless battle against weeds and have decided to pull up the bricks and just put grass in it's place.  Now, my sick twisted mind has been trying to...
  8. falmund

    First smoke of the year...

    Well, WALLY-world had a clearance on pork shoulder picnics, so I picked up a monster, encrusted it with the ole magic dust, and set it on so me hickory for the day...I plan to have Cuban sandwiches tonight. Got the soft buns, Ham and Swiss ready to go. Even made some Garlic Aioli ala Bobby...
  9. falmund

    First Brisket

    Ok, so it's been going since 11 pm last night, so far so good. I had the meat temp at 144 when I left for church this morning. When I got back, the fire had burned way down and my smoker temp was at 140. The meat, however was at 155. So it did cook some. Anyway, during the time it took to...
  10. falmund

    Just bought an SnP

    Any immediate, cannot miss, never avoid or the bbq god's will hate you mods? I don't have a lot of time at the moment to go too crazy. Just wondering any thoughts?
  11. falmund

    Taking a creck at the baby back

    First time for ribs! Using my modified magic dust, little more cayenne this time: I was going to post the rubbed pork pic here, but man it came out blurry...dirty lens, oh well. I will post some more pics in progress. Hitting up with Hickory using 3-2-1. Got off to a bad start. When I was...
  12. falmund

    Variation on a theme

    So, I made my first attempt at ABT's today, with fantastic results. Jalapenos stuffed with cream cheese, JD Maple sausage and cheddar, then bacon-wrapped. Turned out well. As I was at the store I was planning for the family. I am working on their spice tolerance with a progressively spicier...
  13. falmund

    Picnic Butt part deux

    Ok, so this weekend I am trying the pork butt again. Got it started early so I have time to do it right. Trimmed it, rubbed it down with my Not-Quite-As-Magic Dust and tossed it in with some hickory. Going to spray it down every couple of hours with apple juice/bourbon. Somebody suggested...
  14. falmund

    I guess entertaining falls into this category...

    Not sure, but I just had to post this somewhere. We are finally pulling the trigger and buying a house. Now, I'm a deck fanatic and I love entertaining groups. Every house we have looked at has become an exercise in deck planning for me. Then we saw this house....A little reinforcing...
  15. falmund

    Salmon: Take two

    SO, as they say, get back on the horse that bucked you. Sam's had a nice fillet at a decent price. I passed on the brine this time, just lightly salted, brown sugar and dill. Just got the smoker up to temp (So easy now that I finished insulating it with concrete board). We're gonna let her...
  16. falmund

    Large amounts of pork

    Just thinking ahead...I was asked to provide lunch for a disc golf tournament in late summer and I am putting together the logistics. Now, I know I can physically fit about 25 lbs of pork in the 'ole Brinkman Box, but would I have to use significantly more fuel for that amount of meat? I'm...
  17. falmund

    Fail!!

    Ok, so when preparing a dry salmon brine for the first time, always double check your proportions....These little pink salt licks could have been avoided. At the same time, I wish I had a camera for the look on my wife and 5 year old son's face. Timmy was terribly disappointed. We have been...
  18. falmund

    Macho Nacho

    'nuff said....this is like an extra potent jalepeno. I picked up a couple of plants in torrington, WY last year and they went gangbusters. Probably got >200 peppers. Rather hot, they won me the flaming toilet seat at the local chili cookoff (Though this is Nebraska...people don't understand...
  19. falmund

    First-timer

    Ok, so I thought I'd give it a whirl! My wife was very interested in what we have named "The Cholesterol Bomb"....AKA the fattie. So I used Jimmy Dean Maple, some lower sodium bacon (While my cholesterol is fantastic, I do have high BP), some sweet red bell peppers, Vidalia Onions, and...
  20. falmund

    My education begins....

    Ok campers...I have recently become the owner of a new Brinkman vertical smoker: I have already gone about drilling some 3/8" holes all over the bottom and side of the charcoal pan, making it look like a colander. I've lined the bottom with foil to catch ashes for easy removal. I am also...
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