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  1. 25mike87

    rib foil question

    ok first off UDS at 225 F St Louis cut  normally I will do a modified 3-2-1 ( 2.25-1.25-.5 ). in the foil I use brown sugar, honey, and liquid squeeze butter and when I go to un-foil it looks like and taste a little burnt also look dark brown - blackish. could this be a type of honey or brown...
  2. 25mike87

    root beer pulled pork

    OK so I have been gone a while for work and finally back home to the smoker. while I was gone I went to Kinetic brewing Co. in California and had root beer pulled pork and it was awesome!!! I want to try to make my own.  after searching on-line my idea is to put the pork in a foil pan that is...
  3. 25mike87

    I need to get creative .....

    OK so I am currently on the road for work and have been avoiding the forums ( been missing my smoker ) But I Need BBQ. anyone know a good BBQ place near Edwards Air Force Base or know a good method for making some ribs with a picnic grill or oven ( its all I got ).  I am also on the craigslist...
  4. 25mike87

    woot woot

    went to the commissary today and they had spare ribs for $1.50 lbs. I bought 6 racks I was just so excited I just needed to tell someone (my wife was not as happy as I am )
  5. 25mike87

    St louis Pork Ribs

    This is my first atempt at ribs. I was going to do the 3-2-1 method but after researching I found you need to cut the amount of time in each step for st Louis cut ribs. so my plan was 2.5-1.5-.5 but after the foil they where done so I had to skip the last part when un-foiled. but all in all the...
  6. 25mike87

    Bacon Cheese Burger Fattie

    Pretty basic but tasted great. Hamburger meat with some pan fried bacon and cheese rolled up inside with a bacon weave to hold it all together and then sprinkled with Weber's gourmet burger rub.
  7. 25mike87

    not an issue but suggestion

    Under the smoker build the forum should add the mini WSM
  8. 25mike87

    one touch wsm hybrid ?

    I looked all over didn't come up with much even looked around the virtual Weber site. but my question is can you add the middle section of a 22.5  WSM to a Weber one touch  or a 18.5 WSM to a Weber 18.5. I know that it would be stupid tall but I was just board thinking about cool ways to use the...
  9. 25mike87

    OctboberFest Fattie ( first Fattie attemp )

    Started out with brat burgers for the meat topped it off with hot mustard and sauerkraut rolled it up and wrapped it with bacon. when cut the insides looked less then appealing but it tasted amazing. it even go a nice heavy smoke ring ...
  10. 25mike87

    First pork shoulder ( now with Qview )

    doing my first pork shoulder in the morning and I have been hearing mixed advice about foiling after about 165F. I did a yellow mustard and a dry rub 24hrs prior and planed on injecting it prior to smoking. during smoking I am also going to be moping once an hour, but with that said my main...
  11. 25mike87

    beef rump roast with Qveiw

    I did a beef rump roast this weekend. did it and a brine and dry rubbed turned out great moist and full of flavor
  12. 25mike87

    great learning experience thanks eCourse

    I really wanted to voice how much the eCourse helped. I super new to smoking and the art of BBQ but after just 5 days I feel like I got a decent handle on the whole thing. just wish their was more I liked getting the emails every day but I guess now its time to go buy the book. Thanks for the...
  13. 25mike87

    Whats everyone smoking this weekend ...

    Just thought that it would be cool to see what everyone is smoking this weekend. Ill start..... I am smoking a beef roast that I have brined and rubbed with an apple rub. ooh yea Qveiw to follow
  14. 25mike87

    First beef smoke

    Thinking about doing a beef roast this weekend. here is a recipe I found http://www.smokingpit.com/recipes/Smoked-Roast.html It seams easy enough but what do you guys think it will only be the second time smoking anything. thanks for any advice.
  15. 25mike87

    project super noob

    hows it going guy my name is mike and as the title says I am a super noob when it comes to smoking meats. I am 25 years old father of 1 almost 2 daughters and happily marred to my high school sweet heart. also I am a member of the united states Air Force as a Aircraft Hydraulic system...
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