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  1. pigeyex

    Nothing Fancy, Just Grilled Porterhouse

    AWESOME looking steak!!  And you just gave me a GREAT idea -- using my Jenn-Air gas grill's side burner to fire up my charcoal chimney!!  Pigeye  
  2. pigeyex

    Ribs & Beans w/ Q View

    You do real nice work!!  Quality; meticulous.  I like it!!!  Pigeye  
  3. Photo Feb 05, 4 30 24 PM.jpg

    Photo Feb 05, 4 30 24 PM.jpg

    • pigeyex
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    • Album: smoking pork butt and chicken wings
  4. Photo Feb 05, 1 55 37 PM.jpg

    Photo Feb 05, 1 55 37 PM.jpg

    • pigeyex
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    • Album: smoking pork butt and chicken wings
  5. smoking pork butt and chicken wings

    smoking pork butt and chicken wings

    • pigeyex
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  6. pigeyex

    smoking pork butt and chicken wings

    Shea, I never brine my wings. I just coat them in some EVOO and sprinkle a rub of paprika, onion powder, garlic powder, chili powder, salt and pepper.  I usually put them in at the end of a rib smoke (when I put the ribs in the oven for the middle "2" of a "3-2-1-" smoke), so the smoker's...
  7. pigeyex

    SoFlaQuer's Finishing Sauce (For Pulled Pork)

    I also tried this yesterday, and it was outstanding!  Made a couple of adjustments, based on some other comments and since we're not real vinegar-y types.  Did 1/2 cup apple cider vinegar, 1/4 cup apple juice and 1/4 cup Key Lime juice, and doubled the brown sugar to 4 tbsp.  Wasn't able to wait...
  8. pigeyex

    Brisket Process with QVIEW (Steps 1-3)

    I'm thinking the mustard did him in. Pigeye  
  9. pigeyex

    GrillGrates

    Here, from last nite's pork chops, you can see the great grill marks you get with the GrillGrates: Mmmmmmmm  . . . . meaty goodness! Pigeye  
  10. pork chops2.JPG

    pork chops2.JPG

    • pigeyex
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    • Album: GrillGrates
  11. pork chops1.JPG

    pork chops1.JPG

    • pigeyex
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    • Album: GrillGrates
  12. GrillGrates

    GrillGrates

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  13. pigeyex

    GrillGrates

    Has anyone used these things yet? They are AMAZING! I asked for the starter kit as a gift for Fathers Day, after reading about the product on AmazingRibs.com (a great site, btw).  I love them so much I just bought a 3rd grate from them, to expand the surface area that I have. They produce...
  14. pigeyex

    Internal temp chart for the "Reverse-Sear' ??

    Thanks all!  I guess I'll experiment with 100-110, considering we both like them medium (me) to medium-well (her), and adjust accordingly.  Can't wait to try it, and wondering if this OAK-GRILLED flavor might be what I get at a fine steakhouse (since they grill over oak grills), that is...
  15. pigeyex

    First Smoke in the Rib Category

    c'mon, every pic is BONE-SIDE-UP???  Are you trying to TEASE us???  Pigeye  
  16. pigeyex

    Internal temp chart for the "Reverse-Sear' ??

    ok, thanks!!  
  17. pigeyex

    Internal temp chart for the "Reverse-Sear' ??

    Thanks.  Just to confirm, these are not FINAL temps for each doneness, but rather the internal temps at which I would take the steak out of the smoker, to do the reverse-sear on the hot gas grill?  Because I assume that last step is going to cause additional doneness. thanks, Pigeye
  18. pigeyex

    Internal temp chart for the "Reverse-Sear' ??

    Can anyone give me a link, or provide?  Looking to know what internal temp to take steaks to in the smoker, presuming a quick (1-2 minutes on an extremely hot gas grill to reverse-sear) finish on the grill? I prefer my steak "medium," but wife likes medium-well and the kids well-done.  I'd like...
  19. pigeyex

    Killer Spare Ribs with Q- View

    AMAZING-looking ribs!!!  Gotta love the "convert-the-wife" thing, too, lol. What does the Parkay do?  That's something you use in the middle (oven) part of the 3-2-1?  I'm a big 3-2-1 guy (2.5-2-.5 for me, for babybacks anyway), but haven't heard about the Parkay thing. Pigeye  
  20. pigeyex

    Ribs I smoked last weekend with lots of QView!

    AWESOME looking ribs, and I love the mix of spares and baby backs -- something for everyone! Your post made me think of a question:  when trimming full spares down to "St. Louis style," I've always seen where you're supposed to trim them BEFORE the smoke.  But now I'm wondering if it might just...
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