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  1. mole177

    2nd pastrami qview

    shortcut route. bought 2 packs corned beef... they both go on at the same time. pulled each one off at 160 then off to the oven. first one pulled out of the oven at 175...a little chewy; 6hr 37min 2nd one pulled out at 190...better, but too salty. didn't let it soak long enough; 9hr: 52min...
  2. mole177

    Smoked prime rib/chinese new year dinner with Q view

    USDA prime- prime rib from costco. 15lb slab, used approx 10 lbs to smoke. prepped on the smoker pulled it at rested and rose to sliced time to eat.
  3. mole177

    ABT using sweet peppers?

    Would I be able to use the general filling (cream cheese, ched cheese, etc) with sweet peppers? What's the rough estimate these guys stay in the smoker? What temp should I be going for? oh and i'll wrap it in bacon!!! if anyone is not sure of what peppers i'll be using, it's here...
  4. mole177

    1st pair of Shoulders, qview

    well. started the ECB around 12:48am PST.  Am I crazy for starting at this hour ?? will post more pics @ sunrise. nothing like the smell of piggy in the morning!
  5. mole177

    First time Pastrami w/ qview

    I went  with the short cut buying some corned beef. Been in around 3 hrs... can't wait till i get it out! Should I let it rest then steam? or just proceed to steamer?
  6. mole177

    Charcoal starter question

    we all know the whole purpose of a charcoal starter....to fire up charcoal... but there's this handle wire that is attached to the top of the starter itself... What is it there for?!?! metal wire/handle i'm referring to is part of the little heat shield.
  7. mole177

    First fatty: fail w pre-fail qview

    First time fatty with bacon weave. I used ground turkey, my smoked shap ched cheese, mozz cheese, marinara and some spinach. Either the fatty was too big or too much cheese, it was dripping and had to botch it by placing some foil underneath the fatty. pastrami was the primary.
  8. mole177

    prime rib talk: theories.

    the prime PR i recently cooked as well as the first time around came out medium rare throughout, which is great for my culinary tastes. I wonder though, both times I smoked it, was bone or length side parallel to the floor. If I somehow hooked the rib perpendicular towards the floor, would the...
  9. mole177

    Howdy

    Been on here for about a month or so... never intro'd myself. From So Cal. Got me an ECB. Great stuff on here. So much knowledge.
  10. mole177

    Xmas dinner. Prime rib and ham qview

    Well... looks like I will be doing first Bone-in usda prime prime rib. I only have a measly ECB to do this. So I might do the ham first thing in the morning. aka, 8am or when I get up. I'm planning to do a pineapple sweet glaze one side and jeff's savory rub on the other side, a HYBRID ham...
  11. mole177

    ham glaze / rub question, off topic ribs w/ qview.

    for a glaze, i saw pitmaster guys use serrano peppers... would that end with a spicy (tongue on fire) taste? for a rub, jeff's video, he used mustard to hold the rub on, would that end with a mustardy taste ? I don't care much for mustard, i want the ham to be on the sweeter than succulent...
  12. mole177

    First smoke with AMNS qview

    Update: rest of the pix are in a few posts below. Howdy, after the chicken last night, my AMNS came in today. So after a costco run, in the ECB at 2:20pm, outside temp of 54f, internal temp of 52f. I hope it's enough for the smoke. . Will post more after I finish the smoke...
  13. mole177

    Beer butt chicken and rack of lamb w/ Qview

    Alright. First time smoking a whole chicken with a beer butt and rack of lamb in the ECB. approx time 4 hrs 22 mins.  notes, if you get this far... chicken was moist, except the drumstick was slightly dry. maybe next time foil it? Took it out at 167f, rested, but did not rise...
  14. mole177

    How do you like beef cooked towards?

    I generally like everything beef, ground beef excluded,  medium rare. How do you guys like it ? Does it matter to what done-ness cooked for brisket or tri tip or just personal preference?
  15. mole177

    Guinea prime rib w Q view?

    Went to the local Costco today... look what happened. About half the PR Finished salmon, approx 2 hrs, next time less garlic salt, smoke adds the flavor. done! approx 5 hrs, internal temp @ 136F, Next time will be taken out at 138/9F, I was worried it would jump 10F after letting it...
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