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  1. smokingreg

    Been getting Jeffs news letters for years

    I'm sure some folks up in the tundra might have better advice than me, but i've found that my ceramic egg can maintain temp regardless of the outdoor weather.
  2. smokingreg

    Heads up - Harris Teeter has $0.99/lb Boston Butts this week

    Check your local ad.  Nashville area has this going on.  Sale started today and ends next Tuesday night.
  3. smokingreg

    At the Crossroads of Smoking and Whiskey - Bourbonites Unite!

    There is a distillery in Nashville that has gotten quite the following for this among other spirits:
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    Corsair-Triple-Smoked-RCD_1848-Edit.jpg

    • smokingreg
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  5. smokingreg

    At the Crossroads of Smoking and Whiskey - Bourbonites Unite!

    Kentucky Tavern isn't wonderful, but it isn't the worst I've had.  If I'm going really cheap, though, I have to go with Evan Williams black label.  It's extraordinarily solid for it's price. Some other good, cheap ones: Old Grandad Very Old Barton Ancient Ancient Age 10 Year Benchmark...
  6. smokingreg

    At the Crossroads of Smoking and Whiskey - Bourbonites Unite!

    obviously, each pour will need some water to cut it down to around 90-100 proof.  a human just can't drink 142.8 proof and keep his/her esophagus.
  7. smokingreg

    At the Crossroads of Smoking and Whiskey - Bourbonites Unite!

    holy moley
  8. smokingreg

    At the Crossroads of Smoking and Whiskey - Bourbonites Unite!

    Well, already traded the 2013 William Larue Weller for a 2012 George T Stagg.  Here is the new loot. 142.8 proof.  142.8!!!
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    • smokingreg
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    • Album: At the Crossroads of Smoking and Whiskey - Bourbonites Unite!
  10. smokingreg

    Big Green Egg - Chips vs Chunks

    For the most part, I have used chips. Even on a long 12-18 hr smoke, the meat takes in a good smoke flavor.  I've added chips in the middle of the smoke, but really find it to be unnecessary.  When I've used chunks, I can't tell that the smoke lasts any longer, to be quite honest.
  11. smokingreg

    Hot Bacon Dressing (Pennsylvania Dutch)

    i love hot bacon dressing.
  12. smokingreg

    At the Crossroads of Smoking and Whiskey - Bourbonites Unite!

    Guys, it's been a while since I've seen a new post. Went to a raffle at a local liquor store today for Pappy/Buffalo Trace Antique Collection/Elijah Craig 21/etc and came away with this gem.  I feel like I won the lottery.
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    • smokingreg
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  14. smokingreg

    First pizza's of the BGE

    those look great.  i haven't done enough pizzas on my egg. as far as temp, i'm concerned if i get it up to 600-700, i'll fry the cloth gasket.  granted, it's bound to happen with time, but it's already showing wear after a year and a half.
  15. smokingreg

    At the Crossroads of Smoking and Whiskey - Bourbonites Unite!

    I use a mini food processor on light grind, but you should be great.
  16. smokingreg

    At the Crossroads of Smoking and Whiskey - Bourbonites Unite!

    I smoked the Habs around 260-270 (whatever temp my meat was going). I just tossed them on when I put the meat on and let them go until they felt crispy (between 3-5 hrs). The smoker did a good job of drying them so I didn't need to use the dehydrator.
  17. smokingreg

    At the Crossroads of Smoking and Whiskey - Bourbonites Unite!

  18. smokingreg

    At the Crossroads of Smoking and Whiskey - Bourbonites Unite!

    I'll consider that to be a positive recommendation.
  19. smokingreg

    At the Crossroads of Smoking and Whiskey - Bourbonites Unite!

    Just make sure you don't confuse ancient age with ancient ancient age 10 year. That's what you really want. Sadly, I can never find the AAA 10 year here.
  20. At the Crossroads of Smoking and Whiskey - Bourbonites Unite!

    At the Crossroads of Smoking and Whiskey - Bourbonites Unite!

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