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  1. loosechangedru

    Rib rack run

    Haven't posted in a bit, but I'm still a-smokin'. Bought a rib rack on impulse, so in it went with some 3-2-1 spares! And a rack for my accountant, 'cause what an awful thing to have to do for a living... Thanks for lookin'!
  2. loosechangedru

    Freezing multiple briskets

    Found a decent enough deal on briskets, and I was thinking to buy 3-4. I read somewhere on here to wait 30-45 days after it was packed to open the cryo-vac packaging. A) can anyone confirm that? And B) Should I wait and then freeze? Thanks in advance! I will repay in brisket qview 3-4 times...
  3. loosechangedru

    Overnight brisket

    Here goes a 12.5 lb choice packer into the WSM. I used a rub with cocoa powder, salt/pepper, garlic, onion, chili powder, coriander, and a little brown sugar. I'm hoping this one turns out better than previous briskets - finger's crossed! Went in at about midnight with pecan and hickory @ 235*...
  4. loosechangedru

    Lamb shoulderchops, 4 ways

    My local grocery started carrying lamb shoulder chops (sourced from New Zealand), and they go on sale for 2.99/lb! Great deal! But I wasn't sure how to cook them. Method #1: I tried smoking them at 225 to internal temperature of 110, then seared them for 90-120 seconds each side to bring them...
  5. loosechangedru

    Whole chickens with Disco's guidance

    I started thawing 4 chickens a few days ago, figuring I'd have a plan by this weekend. Nope. Thankfully, I got a few tips from Disco (Preacher Man, I'm making pulled chicken tacos your way next time around). I combined the glaze and dipping sauce from his Cambodia Chicken with his Piri Piri...
  6. loosechangedru

    Top round roast and overnight pulled pork

    Started a couple of boston butts last night on my 18.5 WSM, and had plans for a top round to join them in the morning. I was a little lazy last night, I did not prepare the beef until the morning. Lit chimney @ 10pm, temp stable @235* with applewood, water in the water pan, and butts on by about...
  7. loosechangedru

    How hot you got? Also, some wings

    I've got these in at 350* holding steady with a FB100. 2 more hours or so and and I'll have some more qview, but in the meantime....Can/Does anyone do 400* for chicken, parts/whole? I've forgotten each time to try it, it's always halfway through or after a cook. Just seems like sure-thing...
  8. loosechangedru

    Breakfast and Dinner Fatties

    Got a couple of fatties on now. Going to my Other's family Christmas, and I'm going prepared with vacuum sealed, frozen fatties (they are several states away). One has sauteed peppers, onions, mushrooms, and garlic with provolone. The other is a blueberry pancake fatty I've seen going around...
  9. loosechangedru

    Got a deal!

    I was pretty excited to pick up this Weber One Touch Gold 18.5" off of LetGo for $40, new in box! Has everything I need, and I didn't even know about it because they're discontinued. In the same trip, I picked up an 18.5" wsm off craigslist, used and in great condition (nicer than my own, in...
  10. loosechangedru

    BCC and wings on WSM

    Title says it all. These wings were huge, delicious, and on sale. I'm going back tomorrow to load up my freezer :) BCC @ 300* for a couple hours, wings were @ 350* for a couple hours. Everything brined. One dismantled bird. Thanks for lookin' :)
  11. loosechangedru

    Ribs, Chuck, and Scotch Eggs

    A good friend of mine confessed to ruining some babybacks for his family just recently. After receiving a frustrated text from him mid-dinner, I decided we could tag team some ribs together from across town: I'd run my WSM and he'd smoke on his grill with indirect heat and woodchips in an...
  12. loosechangedru

    Beef barbacoa tacos a la Co4ch D4ve

    I saw this recipe by Co4ch D4ve the other day, and Aldi had a decent sale on chuck roasts, so I picked up 7 of them - 5 for the freezer, and 2 to see what those pictures tasted like! This was also the first chance I've gotten to run high heat in my WSM with no water pan. Worked great. A little...
    • loosechangedru
    • Thread
    • beef barbacoa pulled beef tacos
    • Replies: 10
    • Forum: Beef
  13. loosechangedru

    Chest freezer outside?

    I think chest freezers fall under the sub forum "equipment," but please feel free to move this if it's in the wrong place. I recently got my hands on a ~18 cubic ft chest freezer for FREE, I just had to pick it up. Lightly used, I plugged it in last night and it seems to be working great. I...
  14. loosechangedru

    Overnight brisket with Flameboss

    A few weeks ago I bought the flameboss 100, and it's been very useful. Even without the wifi, it was worth it. It'll definitely burn up fuel, though. It's also recommended by the company that you choke the top vent of a wsm, since the are leaky. I've got gaskets on mine, so it's not as leaky...
  15. loosechangedru

    Spare st Louis cut + Burnt ends

    Picked up a few racks of spare ribs from the local grocery, Ward's. They were advertised St Louis cut, but I guess I didn't look in the package very carefully, because it INCLUDED the trimmings. So I had the full spareribs, just separated into trimmings and main cut. Has anyone tried to make...
  16. loosechangedru

    Pulled Beef and Pork, and Ribs for the family

    My family (7 adults and 2 kids) is going to Blue Ridge for an extended weekend, and we've divided meal duties amongst different family members. As fun as it would be to run my 18.5 WSM at our cabin rental, I don't think it would outweigh the pain of traveling with it in a Prius. I decided to...
  17. loosechangedru

    Pork butt and assorted goodies, plenty of QVIEW

    Finally got my Smokey Mountain out of storage, cleaned up and ready to run - the presents are wrapped in the fridge: Chicken drumsticks, pork butt, scotch eggs, and a couple steaks for the morning. The night before... Morning! Got the chimney goin and combined smoker-startup with...
  18. loosechangedru

    4th of July Pork Shoulder and Ribs!

    Got more meat from another wild hog, this one about 300 lbs. Took home a shoulder and a big rack o' ribs. Gonna put 'em in the Weber Smoker with mesquite wood, hold at 220*-250*. Ribs will get the 2.5-2-1 method with some Sam Adams Boston Lager and what Trader Joe's calls South African...
  19. loosechangedru

    Wild Hog shoulders and ribs with QVIEW!

    I was gifted some wild hog meat by my boss! 2 shoulders and a rack of ribs, from a younger one. I've aways gotten my pork from the grocery store, so this will definitely be a new experience.  I didn't feel like settin up my Weber Smokey Mountain, so I tried to use my Weber Spirit as a smoker...
  20. loosechangedru

    Thanksgiving Day Brisket and Venison QVIEW

    On this, the Day of the Turkey, what could be more appropriate than a yardbird, slowly sweating delicious bullets of flavor in a dingy, seasoned smoker? THAT'S RIGHT A BRISKET. On at 830pm, off at 515am. Wrapped at 170, fell asleep and woke up to find it at 212! Took it out, wrapped in towels...
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