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  1. goinforbroke

    Need recommendations for thawing ribeyes quickly!

    I say throw them on the grille frozen...
  2. goinforbroke

    Arm Roast wood selection

    probably a picnic roast.
  3. goinforbroke

    Arm Roast wood selection

    apple is pretty mild.. and may complement the spices you're working with there well.
  4. goinforbroke

    For The Love Of Conch!

    stunning presentation skills.  You should head down to the Conch Republic
  5. goinforbroke

    Do you guys clean your racks?

    me too.. a benefit of having a cheap sfb with 3-piece racks
  6. goinforbroke

    smoked habanero powder

    I think you're essentially making a jerk marinade, depending on how long you let it... marinate.  As a quick flavoring I think it will depend on what you're putting it on.  If it's a Butt, then the final product would by 'sorta jerk-y'.   It won't be Jerk though.  Chicken will be a little more...
  7. goinforbroke

    Adding brown sugar to store bought rub

    I think this involves using the taste buds, as to whether or not your rub needs some modification.  I've stumbled upon a few store-bought rubs here and there, and even have a few favorites.  I always taste them first though, to get feel for what balance is going on.. you know... the four senses...
  8. goinforbroke

    Cutting my babyback racks in half?

    Won't affect much beyond a couple more "end pieces".  Cook time is the same.   When I do spare ribs I typically cut them in half regardless of space (i have plenty), just to have some more control juggling them around for an even cook/color with my horz offset.  More convenient for foiling up...
  9. goinforbroke

    Favorite beverage for smokin'

    Coors Light.   There's no need to be falling down by the time the food is done!
  10. goinforbroke

    Reverse flow theory

    Coming in late here, and I'm not an engineer.. just an ol' HVAC guy.    Thinking about the first mock up, wouldn't it be better to actually have A choked down to the fire boxe opening?   My rationale here is pressure differentials, and we know that air will flow through the A opening, provided...
  11. goinforbroke

    Nest in Grill - What to do

    I'd blast it with a pressure washer.
  12. goinforbroke

    Defective Spare Ribs?

    Ribs are a natural product, so it wouldn't surprise me if there are differences from rack to rack, or pig to pig.    I'm had some spares (or other meats, beef, chicken) that were just odd compared to others.   I assume that people are cooking to the actual piece anyways; there shouldn't be any...
  13. My Brinkmann Mods

    My Brinkmann Mods

  14. goinforbroke

    My Brinkmann Mods

    top tight against the bottom using hinge.. still need to add a couple more bolts in the middle.  $8 mod. The overlap keeps heat/smoke in.. wind out.  overlapping about 1.5" at the front. typical size of wood I use for a stick fire.  pieces of seasoned orange tree here, I also split up oak...
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  19. goinforbroke

    My Brinkmann Mods

    Keep experimenting and you'll get familiar with what level of fire/heat it takes to get/keep it going.  I usually start with small load of lump charcoal from the chimney starter, and casually transition to a small wood fire.  This will give that thin-blue-smoke that everyone talks about.  Other...
  20. goinforbroke

    My Brinkmann Mods

    yeah, make a charcoal basket out of expanded steel, maybe 9" x 9" x 2" height so it rides near the same height as the grate that comes with it. or whatever width the grate is in the firebox.   The other thing you might want to try, is to remove the top half and re-install using a 36" long...
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