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  1. jeffingh

    Ribfest 8-25-13

    I am gunna try that! Thank You!!
  2. Near Perfect Brisket

    Near Perfect Brisket

    • jeffingh
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  3. jeffingh

    Near Perfect Brisket

    Well, I didnt take a play by play but here it is after 15 hours of preparation and my Monday morning breakfast.. 
  4. Brisket sammy.jpg

    Brisket sammy.jpg

    • jeffingh
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    • Album: Near Perfect Brisket
  5. Brisket- Marcia.jpg

    Brisket- Marcia.jpg

    • jeffingh
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    • Album: Near Perfect Brisket
  6. Brisket-1.jpeg

    Brisket-1.jpeg

    • jeffingh
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    • Album: Near Perfect Brisket
  7. Ribfest 8-25-13

    Ribfest 8-25-13

    • jeffingh
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  8. jeffingh

    Ribfest 8-25-13

    Yellow mustard, then rub, 12 hours in fridge, 4.5 hrs at 230, mopped twice w/ apple juice, vinegar, Worcestershire sauce and olive oil, then foiled for 2 hours at 270. Ate them.. LOL
  9. Ribs-8-25-13-5.jpeg

    Ribs-8-25-13-5.jpeg

    • jeffingh
    • Media item
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    • Album: Ribfest 8-25-13
  10. Ribs-8-25-13-3.jpg

    Ribs-8-25-13-3.jpg

    • jeffingh
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    • Album: Ribfest 8-25-13
  11. Ribs-8-25-13-2.jpg

    Ribs-8-25-13-2.jpg

    • jeffingh
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    • Album: Ribfest 8-25-13
  12. Ribs-8-25-13-1.jpg

    Ribs-8-25-13-1.jpg

    • jeffingh
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    • Album: Ribfest 8-25-13
  13. jeffingh

    Are there any BBQ Pitmasters Forum Members?

    Is there anyone that has appeared as a competitor on this show members in our forum? I saw it for the first time last night and loved it! We were already in bed but after 30 minutes of watching it I had to get up and go get one of the ribs we smoked earlier in the day out of the fridge and...
  14. jeffingh

    Comment by 'jeffingh' in media 'photo (58).JPG'

    WHat is in this other than salmon?
  15. jeffingh

    Near Perfect Brisket

    HAHAHAHAHA! I had a delicious dream then!
  16. Sampler for lunch

    Sampler for lunch

    • jeffingh
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  17. jeffingh

    Sampler for lunch

    Smoked Baby back ribs, smoked salmon, slice of a smoked   fattie, and some scallops
  18. sampler-8-25-13.jpg

    sampler-8-25-13.jpg

    • jeffingh
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    • Album: Sampler for lunch
  19. jeffingh

    Near Perfect Brisket

    After 3 failed attempts to create the perfect brisket,  I figured out I needed some technology so I went and got a Superfast Splash Proof Thermapen,  Maverick ET732 and a 9.5 lb Smart & Final Brisket. After 12 hours in the fridge with the dry rub, I proceeded to put it in the 30" MES  at 230...
  20. jeffingh

    Final Smoked Salmon with recipe, instructions, and Qview

    I followed this and it came out unbelievable. Marcia said it tastes like sausage! LOL
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