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  1. Marknmd

    Someone talk me in to buying one.....

    Haha sounds like a smart girl.
  2. Marknmd

    Someone talk me in to buying one.....

    Four.
  3. Marknmd

    Brisket Heated Rest

    Yes, I've held it at 150 4-5 times with great success. I agree with Corey above - might as well just rest it wrapped in a cambro if it's only two hours. Another idea is to cook it on Saturday, then hold it all night in the oven. Good luck
  4. Marknmd

    My Dog Haley

    Great name for a thread too! Sounds like an award winning Disney movie!
  5. Marknmd

    Veterans BBQ (Brisket & Ribs)

    My wife and I just hosted a 30 people bbq yesterday. My plan for 30 people was to smoke a 16 lb brisket*, four racks of ribs, 16 half-smoke sausages, and 12 lamb burgers. There were tons of appetizers as well. Brisket and ribs came out great but when all was said and done I had around eight...
  6. Marknmd

    The Woodpile...

    You sure that's enough? :emoji_laughing:
  7. Marknmd

    Cheap Brisket

    I was just at Costco in Gaithersburg, Maryland this morning looking for a whole brisket. There was a pile of them - maybe like ten or twelve, all labeled with the colorful USDA PRIME sticker and labeled as PRIME on the meat label and priced as prime. I started going through them and then I...
  8. Marknmd

    New member from Norway

    Welcome! My family and I drove through Norway and visited Oslo & the Vigeland Park when I was fifteen. Very beautiful country. :emoji_slight_smile:
  9. Marknmd

    Jokes Section and Recent Activity.

    I don't see that it's gone. I just see that it has apparently been moved to a sub-forum of the "Just For Fun" forum. https://www.smokingmeatforums.com/forums/#just-for-fun.98 And also, no recent posts from it shows up in the latest posts area or the hot threads area. I hope nobody...
  10. Marknmd

    Soliciting opinions on PK360 vs Masterbuilt 560

    I personally would go with the PK. :emoji_slight_smile: Good luck
  11. Marknmd

    Maryland Crab Shack

  12. Marknmd

    BURGER BRAWL

    Looks good but I don't think you're supposed to post it on here... Good luck Edit: <Evidence irradicated>
  13. Marknmd

    Maryland Crab Shack

    If you like crabcake, Cameron Seafood is excellent. The Jumbo crabcake is $20 a pop (or $22 for a sandwich), take out only, but it's authentic backfin blue crab from the Chesapeake Bay - none of that Gulf of Tonkin stuff you might find in grocery stores. And it is BIG. I get them raw and cook...
  14. Marknmd

    Hello new member from the DC Area

    Welcome from across the river ;-)
  15. Marknmd

    Wrapping vs wrapping in pan

    Interestingly, I ran across this vid last night which had just been posted and I was a little surprised:
  16. Marknmd

    OK I Admit It - I'm a Coffee Snob. Who Else??

    I could write a book on this - going back to when my Dad retired and moved from Maryland to Seattle in the late 70s. That was my introduction to Starbucks beans. Visiting my daughter in San Francisco maybe seven-eight years ago, I had the best cup of my life at Philz - the original store on...
  17. Marknmd

    Lyme disease

    I had it. Maybe 15 years ago? Bite was on my left calf. Target bruise. Made my joints ache, especially my left leg and hip joints. I don't remember the name of the medication they gave me, but it made my skin super senstive to the sun which meant I had to wear long sleeve shirts, long...
  18. Marknmd

    Looking for a new smoker

    I really like my Oklahoma Joe Bronco drum smoker. Paid $300 retail at Lowes but I think it's more now. Holds temp real nice spring, summer, fall, or winter. No leaks, holds moisture, easy to adjust temp with minor changes in the intake and/or exhaust dampers. Holds steady temp for hours...
  19. Marknmd

    Burger Brawl Throwdown Revisited

    There should be an award for the first member to submit his entry correctly. :emoji_laughing:
  20. Marknmd

    Picanha smoking questions

    Actually I didn't word my post very well. I meant to say I have cut it into thick steaks, then cooked them low and slow on a kettle. Then seared. Sorry. There are also three large veins that don't get mentioned much. They will help guide you when you trim the whole picanha. They are kind...
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