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  1. bigslick

    One of the reasons I am happy to be moving out of Ga.

    Why is the focus on the police officer?  My guess is it makes for a good story.  What I am left wondering is how the troop leaders and parents would put the girls in a situation like that.  After reading the mission statement of the Girl Scouts I am confused why they would put cookie sales ahead...
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    • bigslick
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  3. bigslick

    hickory pork butt

    That looks great. I haven't smoked a butt in a while, mmm. Gots me thinkin' about this weekend... Thanks for sharing and Q view. Godspeed, bigslick
  4. bigslick

    2010 ASO Ch.07 Turkey Roasts in GOSM

    The people I get my farm eggs from also raise turkeys. They process and sell turkey meat roasts, and asked if I would smoke some for them. I was having a few friends over and decided it was a good time to try it. I was given a 4.5lb white meat roast and a 5lb dark meat roast. Rubbed both roasts...
  5. bigslick

    Baby Back Experiment

    I appreciate the time and effort you took to do this and document it! They all look great and have me wanting ribs bad! Informative and great q-view. Thanks! Godspeed, bigslick
  6. bigslick

    2010 A Smoke Odyssey Ch 6 Stuffed Green Peppers

    Well I have not been able to smoke much recently and I am running about 6 weeks behind pace on my 2010 Smoke Odyssey, but determined to catch up. Last week I decided to try smoking stuffed green peppers in the BGE. For my first attempt, as usual, found a basic recipe for the stuffing, ground...
  7. bigslick

    Beef Tenderloin - a bit of a disappointment.

    Wow it looks fantastic! Sure looks tender. I freeze a lot of meat and have never had an issue. Never beef tenderloin, but I have had venison backstraps frozen for over 6 months and it seems just as tender as when cooked fresh. I would have to guess, like you mentioned, it was that particular...
  8. bigslick

    First Brisket smoke and need some pointers.

    I use a dry rub I found on this site that i get good reviews on, it is brown sugar (less than in my pork rub) paprika, chili powder, salt, cbp, garlic and onion powder and I added cumin and cayenne. I prefer less sweet on the brisket but everyone has their own taste. I have had trouble keeping...
  9. bigslick

    2010 ASO Ch.05 Brisket and Burnt Ends w/Qview

    Well my Odyssey continues. This is from last Sunday just now getting time to post. Had a good friend in from out of town and decided to try brisket, not my first attempt, but first time on the BGE. Here it is, 18lbs Separated point and flat trimmed it up a bit. and rubbed with home made...
  10. bigslick

    Dogs...What breed do you have and whats their name

    4 year old Rhodesian Ridgeback named Hagen. All around great dog in the field and at home. Godspeed, bigslick
  11. bigslick

    Free Apple wood to cut

    Hi, I am very interested. I am in Dexter and would have no issue driving out to work for a day. I need to do brakes on my truck if I can get a decent day above 30 degs before I can make that drive! Not sure how long the offer is open for, but maybe I can commit to coming out and helping a...
  12. bigslick

    First try Briskett

    Looks like a good start. I am anxious to hear how your injection/mop turns out. I am doing brisket tomorrow and want to try injecting for the first time. Good luck. Godspeed, bigslick
  13. bigslick

    Tonight's Supper (Crawfish)

    Haven't had any in probably 6 years, sure wish I could find them up here at a decent price. Enjoy! Godspeed, bigslick
  14. bigslick

    2010 A Smoke Odyssey Ch 4 Smoked Eggs Q view

    I am an egg junkie so I couldn't wait to try smoking them after seeing several posts here. Started with 2 dozen fresh eggs, some brown, some green. Loaded the BGE with royal oak lump, grilled a steak first, then got the temp down to 200 and added some fist sized chunks of hickory. Here...
  15. bigslick

    eggs?

    These are fresh, less than a week. I was going to smoke, then fridge over night, then do the 15 seconds in boiling water and ice water plunge before peeling tomorrow to do deviled. I read that technique either on this site or another, never tried it yet. They are for a group of guys I play...
  16. bigslick

    eggs?

    I am heating up the BGE now to try a couple dozen for the first time. Will Q view results later or tomorrow. Going to do them in the shell at 225-250, I have read other posts, time seems to be anywhere from 1.5 hours to 3 hours. I plan to do deviled eggs. Any concern with under or over...
  17. bigslick

    Possible MI Thumb area gathering

    Will check the schedule once you have a sure date and place, but I would be up for it. have not been to any get togethers or met any one in person yet, sounds like a good time! Godspeed, bigslick
  18. bigslick

    Cherry Rubbed Venison and Dove

    Wow, does that look great! drool Temp and appx cook time? No dove hunting here in MI serious bummer they look so good! Thanks for sharing! Godspeed, bigslick
  19. bigslick

    2010 A Smoke Odyssey Ch3 first ham, first picnic, first cracklins

    Was able to free up all day Sunday to have 2 good friends over and smoke. With the help of folks on this site I was able to cure a ham for the first time. Used TQ, more on that later. did the maple bourbon wet rub. Here is the ham ready to sit over night. Asked the wife to pick up a butt...
  20. bigslick

    GOSM Temp issue

    I would try opening and closing the tank valve 3-4 times with the burner off, that has always worked when my grill gets goofy. Now the GOSM, I had a similar issue months ago, but my flame was so bad it looked like a candle and went a few hours before I caught it, sooted up the whole works, butt...
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