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  1. redclaymud

    First time smoked Prime Rib roast with Qview!

    That sure looks a perfect medium rare.  I'll bet the only person that complained was the pit master. I love getting roasts like this.  Smoke until just under rare, let rest until cool enough to handle, and then slice into steaks so I can grill them to everyone's preference.  My son, bless his...
  2. redclaymud

    SMOKER CLEANING

    I've toyed with the idea and even tried doing a good old army spit shine to my electric smoker.  It's not worth the many hours of effort.  Keep your grills clean and let things be as they may.  
  3. redclaymud

    To trim or not trim fat?

    Nope, no need to trim the fat before smoking.  Truth is, some people love it.  The last time I tried brisket in Texas they offered a choice of moist (with a lot of fat), medium (with less fat) or lean (nicely trimmed).  When I ran a BBQ stand in Alaska I had an Alaskan Railway worker that bought...
  4. redclaymud

    Brisket In My MES

    By all means, do both.  I have two webers and one MES.  The MES is my Illinois winter unit for BBQ but I've since grown to love using it for more seasons.  For competition class BBQ, only the Weber will do, but since my family BBQs once or twice for our own consumption each week, needing to...
  5. redclaymud

    How Many Mes Owners Here?

    It doesn't mean it's the right way and the manufacturers will not recommend it.   The pellets are not meant to burn as quickly as they will in the MES chip tray.  The first time I tried the 50/50 combination I couldn't believe the smoke that billowed when the door was opened.  I've never seen a...
  6. redclaymud

    First time beef ribs, Qview

    I like beef ribs more than I like the pork variety and if you treat them with the respect they deserve, they'll turn out tender and juicy and falling near off the bone.  The trick is in the overnight marinade and not to rush them in the cooking process.  Low and slow so some of the unwanted fat...
  7. redclaymud

    How Many Mes Owners Here?

    Since I'm getting up there in the years, sitting out there in the weather and watching over a weber doesn't excite me anymore.  Love that the MES is plug and play.  If you have payed your dues and learned how to make great bbq, it's a good oven to fall back on.  Get your rub right and have the...
  8. redclaymud

    Great Smoke from the Masterbuilt

    I've had my Masterbuilt about three years.  Use it on and off about10 times a year, depending upon how many I'm cooking for.  I generally use this unit as a backup to my Weber.   Regarding the Masterbuilt, never, ever could I keep the "Amazing Smoker" pan going.  I guess my unit was just too...
  9. redclaymud

    Grilled Chili Lime Flank Steak

    I totally agree.  This person knows presentation.  It sure visually beats the heck out serving with a #10 scoop and bbq thongs.
  10. redclaymud

    Smoked Prime Rib vs Brisket?

    The way I've seen my brother do it at his restaurant is he smokes the prime rib until just underdone . . . goal being to keep it pink on the inside.  Once cooled, he runs the prime through the slicer and into wrapped portions.  When a customer orders medium, medium rare, etc., he tosses the...
  11. redclaymud

    Smoked Prime Rib vs Brisket?

    That looks sooooo good.
  12. redclaymud

    Homemade Mustard for Beef

    It looks tasty to me Vegas.  Do you have any good sources for dried mustard or is that the same as ground up mustard seeds?   I use a lot of Coleman's Dry Mustard in some of my recipes and can only find the stuff in the little tins but I'm guessing that oxidation plays a roll in that. Can...
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  14. redclaymud

    Poor Man's Prime Rib?

    Thanks everyone.  I'm getting my mind set on things.  It's a family reunion that encompasses three different bbq teams, so I don't want to do something that might be compared to competition.  That means brisket and pork butt are not an option.  A full chuck roast is not out of line.  My meat...
  15. redclaymud

    7 Days Til St. Patrick's Day

    I would eat this meal any day of the week.  I might ask for a bit of Texas Pete for the cabbage once I've tried it.  I like mine to bite me back.
  16. redclaymud

    smoked chuckie and potatoes for dinner final shots

    I've tried the classic Carolina Gold in the past.  A bit too much mustard tasting for my Democrat, North Carolina taste buds.  I assume you used the vinegar pepper variety which has the more darker look to it.  Is that still mustard based as well? I've included the below map to indicate where...
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  18. redclaymud

    Some Reverse Seared Ribeyes .... on my new toy. :)

    That sure is a pretty grill and looks like you've got her well under control.  That's a good thing.  Ten thumbs up for your presentation.  Somebody else said it before me.  That's a $100 meal at a great restaurant.
  19. redclaymud

    What's the BEST Brisket Rub?

    That's a very agreeable recipe.  Thanks for sharing.  Ron  
  20. redclaymud

    Irish Egg Rolls

    That looks excellent.  I've already stole your photo and cooking instructions.  It's going in my cookbook for my next family gathering.  Egg rolls are always a favorite.
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