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Hey all been a while
Been a while since I have been on the forums. Many things going on but either way been smoking during that time and getting back into it. Going to try and smoke something each week or at least every 2 weeks. Hey all the recall who I am/was and look forward to getting caught up on the forums.- ohm
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- Replies: 3
- Forum: Blowing Smoke Around the Smoker.
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Beef Round Eye Round Roast
Been a while since I have been able to smoke anything, just got my kitchen back after two + years. Smoking some Round Roast. Gonna take it to Med-Rare and slice. Started by soaking in Stubs beef marinade for several hours and then let stand at room temp. Seasoned with my mom's magic... -
Weekend events 7/2/2011 - 7/4/2011
Hey everyone been a while since I posted any smoke events so I though I would post away. First I got in my pin needle valve for the propane smoker and got that installed this morning after dropping off the new 370Z for detailing. Had a bit of a time getting the line off the regulator but...- ohm
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- Replies: 4
- Forum: General Discussion
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BBQ Pizza
Ran across a random thread yesterday about smoking and pizza so I thought I would give grilling one a try. I am at work at the moment so I don't have access to the pic's but I will upload those later. I started by getting a package of pre-made dough (I don't have a kitchen at the moment), some...- ohm
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- Replies: 13
- Forum: General Discussion
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Thawing Meat with Hot Water
?!?!?!?! Huh..... http://www.nytimes.com/2011/06/08/dining/a-hot-water-bath-for-thawing-meats-the-curious-cook.html Not sure if I am comfortable with this or not...but I guess the proof is in the science. They do go on and say this is not recommended for large cuts of meats like pot roasts...- ohm
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- Replies: 24
- Forum: General Discussion
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Char Broil Offset Charcoal Smoker
Just picked up this guy over the weekend. Already seasoned it a few days ago and it seemed to do very well. It comes with what they called a charcoal trey for the main smoker part that works very well as a baffle. I take some pic's later today and post them. Over all this model is very...- ohm
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- Replies: 5
- Forum: Charcoal Smokers
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Maryland - GRILLIN' & CHILLIN' 2009!
If anyone in the area is going to go PM or reply. http://www.galvinell.com/grillinandchillin2009.html Galvinell Meat Co. would like to thank everyone, contestants and patrons, for a very very successful first annual Hogfest in 2008! Now, our first BBQ Contest in 2009 is on! By the way, why... -
Weekend bottom round
After cleaning up the smoker and finishing some mods I thought I would do some ribs and round. Nothing out of the ordinary this time I put the round and ribs in some Stubs marinade and left them to sit overnight. The next day I fired up the smoker and came out with these beautiful bits of... -
Second Fattie entry
Thought I would do another fattie this weekend. This time I did a bit of a mod of the breakfast fattie. First I started with a layer of brown sugar, scrambled eggs, country ham, crumbled sausage, cooked bacon, and colby/jack cheese. Big change this time I got some breakfast sausage from the... -
New or Reconditioned Drums in MD
Found this place today and thought I would share for any near or around the Maryland area. http://abbeydrum.com/products.htm Anyone know what a 304 and 316 type is?- ohm
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- Replies: 3
- Forum: Charcoal Smokers
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Infrared thermometers
Recently I have seen more advertisements for Infrared thermometers. How accurate are these things and do they work well with food? I have seen a few people on Food channel using them but I still wonder how well they work for big cuts of meat. Does the thing just measure the outside of the...- ohm
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- Replies: 2
- Forum: Meat Thermometers
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1st Fattie and Throwdown entry
After finding this section of the forum and seeing some of the Q-Views I knew I had to try one. Not a huge fan of sausage but I do like it with breakfast. I wanted to create a breakfast fattie with eggs, ham, and cheese. I started with the ziplock method of making my square and put it in the... -
Last weekend Brisket
Last weekend I smoked up a brisket flat. Everything went good even though it was quite windy. This time I thought I would try soaking the flat in some sea salt brine so the night before I set everything up. The next morning I pulled it out and rinsed the brisket off before rubbing with some... -
8 Pound Butt
I started an 8 pound butt last night around midnight and everything was going good. I had the temp about 225 - 230 plenty of coals and thought it was good for a few hours. I headed off to bed around 2 AM and woke up around 7AM. When I got up the temp on the smoker was 100 degrees...... My... -
Pork Butt w/ qview
Noticed a good size bone in shoulder at the store this week and I could not pass it up. Now this being my first time smoking a whole butt I was not expecting very much but it turned out very good. I will be doing more of these in the future for sure. Marinated the butt 24 hours before smoking... -
Spareribs and Shoulder Weekend
So this weekend is here and another round with the smoker. This weekend we are smoking a huge slab of spareribs and a boneless shoulder and oh ya....a fat half of brisket I had left over. Doing the normal 3-2-1 for the ribs (adjusting as needed), not really sure what to do with the shoulder and... -
Mid Week Flat Brisket
I started marinating this flat on Sunday and took it out today then let it set to room temperature. Once ready I rubbed with a combo of my own spices and some brown sugar and threw it on the smoker. Currently smoking at 225 - 240 and will watch the internal temperature until it is done. I am... -
Beef Ribs Great Start to a Great Weekend
Going to do some Beef Ribs this today we fired up the smoker and the fire pit around 11AM to get everything ready. Yesterday we started off with pulling the membrane from the ribs then marinating them in some spices and Stubs steakhouse marinade. There those bad boys sat in the fridge until this... -
Baby Backs mmmmm
We are going to do a set of baby backs this tonight. So far from what I have noticed is the 3-2-1 method seems the best. A few weeks ago while smoking our top round we threw a set of ribs on the smoker just messing around and they turned out great. So this weekend we are going solo with ribs... -
Last weekend smoke w-qview
Decided to try another brisket last weekend and it turned out leaps and bounds better. We marinated it this time overnight in Stubs Chicago steakhouse marinade. Started in the afternoon and were done shortly before midnight. While doing the brisket we decided to try and smoke some fat pork chops...
