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  1. siege

    GIVEAWAY for Inkbrid 150 feet Bluetooth bbq thermometer with 4 probes and Grill Mat

    In it to win it ! Thank you !
  2. siege

    BBQ Cookbook Giveaway

    Oh dear, how to cook a 16 # strip loin ?.....hmmm maybe look in a BBQ cookbook...I want it !
  3. siege

    My chili always finishes bottom of the barrel. :(

    I brown coarse ground beef with diced red onion, season with smoked paprika, cumin, and chipolte . Throw in a cube of bittersweet baking chocolate, a teaspoon of dark brown sugar, a can of Ro-Tel tomatoes with chilis and a can of pureed tomatoes.. Simmer to the consistency you want, and...
  4. siege

    Time Matters

    When our new Smart Foodservice Warehouse opened a little while ago, I bought a 16 pound strip loin roast, and put it in the freezer. I will cut a couple of steaks off the ends to square it up. How long will it take to thaw a chunk of beef that size in the refrigerator ? For Christmas dinner...
  5. siege

    OK, Let's see all those Birds!!!!

    Previously posted, nothin' left but the memory ! Smoked 1 Wednesday, roasted one Thursday also did a glazed ham. We fed 17 adults and some assorted rug rats, cookie crunchers, and curtain climbers, Everyone brought a side dish or a dessert. Epic meal. The smoked bird disappeared first. Go figure !
  6. siege

    Simple turkey question..

    I did one today, right on the grate. It's a matter of personal taste, but I like the extra flavor that comes from the juices dripping nto the heat shield, and enhancing the flavor and color of the turkey. I make gravy from the neck, giblets and backbone.
  7. siege

    THE BIRD IS THE WORD

    QUOTE="pc farmer, post: 2024429, member: 65570"] Great lookin bird Thanks ! I had to do a "quality control check" a little while ago. It passed. =)
  8. siege

    THE BIRD IS THE WORD

    Dry brined an extra 22# turkey last night that I had butterflied. I put a little sweet hot salt free rub on, and and put it in a preheated Pit Boss 1200. It took 2 1/2 hours at 300 degrees. The skin was crisp, the meat was juicy, and it tastes great. The breast and thigh both hit 165 at the...
  9. siege

    Pig Lasagna

    Thanks for taking the time to do the video. It was interesting to watch, with my mouth watering, and my arteries hardening. My family is going to love that, it's been added to the list of upcoming Sunday dinners.
  10. siege

    Pre-Slicing ??

    Welcome to the forum ! You spent hours smoking that big, beautiful hunk of meat. Wrap it in Saran wrap ,then foil, and a towel. Take a big cutting board, and a very sharp slicer, and make an impression when you cut and serve that bad boy. =)
  11. siege

    Quick Pork Loin Roast question

    You might consider shaping it a bit and tieing up to a rounder shape to cook a little more evenly. When I do pork for chile verde, I coat it with olive oil, salt, cumin, garlic powder, oregano or just use Sazon Completa. If you have it available locally, Badia brand Sazon Completa is awesome on...
  12. siege

    Practice Turkey Day

    Looks awesome ! I am doing a dry brined bird this year. Would you share your rub recipe ?
  13. siege

    Smokin' Football Sunday!

    looks like a perfect meal for a football Sunday, I hope your teams do as well as the food will.
  14. siege

    new here

    Glad to have you here to share ideas. Great looking batch of goodiies in the MES !
  15. siege

    Old Smokey

    I have an extra 24 # turkey in the freezer that has been there for a year. I know it is still ok to use, The plan is to smoke it next Wednesday, and serve it chilled Thursday along side the oven roast main course turkey. Dry brine salt/ baking powder over night in the meat fridge, spatchcocked...
  16. siege

    SMF Upgrade November 4th 8pm PDT-10pm PDT

    Thanks for putting in all the time and effort, it's appreciated.
  17. siege

    Curing Halloween hams

    Not sure what kind of hams my neighbor is curing, but he said they would be ready to smoke by Halloween. We are invited to an all you care to eat BBQ.
  18. siege

    A Perfect October Day In Kakabeka Falls

    Great pic of the falls ! Nice angle on the Kaministiquia, too. If you ever do leave the house, bring your singing potatoes down to Idaho Falls to meet their cousins.
  19. siege

    Getting back up to temp

    I usually preheat about 30 degrees over my target temperature. Get the work done, trimming, rubbing, and all your prep , leave the meat out on the counter while your smoker is coming up to temp. Once you put the meat in the smoker, set the temperature back down to where you want it, and relax...
  20. siege

    Old Timer New Here

    Welcome aboard, captain ! Glad to have you join the crew !
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