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  1. medic92

    Wings!

    My afternoon snack.  Wing sections grilled/smoked with a little mesquite, then fried to get them good and crispy.  I planned on tossing them with wing sauce but they're pretty good the way they are.
  2. medic92

    Anniversary Pork Butt!

    Today is my tenth wedding anniversary.  While out running around I picked up a nine pound pork shoulder at $1.49/lb.  It's rubbed and ready to go tomorrow.  I think I'm going to use the Brinkmann vertical smoker on this one and see if it holds temperature a little better now that it's a little...
  3. medic92

    I think I found my barbecue trailer...

    A Brenham, Texas man. listed "Undisputable Cuz," the 40-ton, 76-foot barbecue pit, on eBay for $350,000. The 24-door pit also features: *A walk-in cooler *Beer taps *Places for television and stereo equipment *A 40 kW diesel generator He is also selling the truck pictured in the picture for an...
  4. medic92

    Smokin' Good Time BBQ Challenge, Quincy, IL

    This will be my first ever competition.  I'll be joined by a coworker, my sister-in-law's husband and a friend of his as a team.  I think our team name will be the C.A.E.V.Men (Carnivores Against Eating Vegetables) unless someone comes up with a better name. I'm going into this with my eyes and...
  5. medic92

    New Year's Eve Brisket

    After my last brisket I was nervous, but I have to say I nailed it with this one.  It tastes amazing and I owe at least some of it to the fine folks on here to are kind enough to share their advice, tips, failures, and successes on here.  Thanks again everyone.
  6. medic92

    Pork Tenderloins

    I have a couple of small pork tenderloins thawing.  My thought is to inject them with rosemary-infused apple juice, wrap them with thick-cut maple glazed bacon and smoke them over some apple or pecan wood.  Is injecting them a waste of time considering the density of the tenderloin? Thoughts...
  7. medic92

    Merry Christmas Everyone!

    It's been great getting to know people here and learning from everyone.  I'm looking forward to learning more and enjoying the company of others who share our obsession with food done the right way. It looks like my family is aware and is willing to indulge my obsession.  Here's a picture of...
  8. medic92

    Brisket Attempt With Qview

    I took a shot at a brisket today with the idea of using wood instead of charcoal.  I used a chimney of charcoal to get things started and then started adding cherry wood.  Temperature control was a bigger challenge than I anticipated and I had a couple of spikes to 300 degrees.  No harm, no foul...
  9. medic92

    How Do You Support Your Grilling Habit?

    Truck driver here.  I pretty much spend my day driving down the road thinking of how I'm going to smoke the next hunk of meat my paycheck allows me to buy.  What do you do for a living?
  10. medic92

    Pork Butt Chronicles With Qview

    Good morning!  It's a balmy 29 degrees here in central Illinois and it's time to smoke a butt!  It's been sitting overnight all rubbed down and waiting for me to get my lazy butt out of bed.  The butt went on the smoker at 6:15 am and the fun has started.  After the great advice of others on...
  11. medic92

    Got wood?

    I had a truck load of seasoned cherry wood delivered today and I'll have a load of oak delivered this weekend, which should be enough to eliminate the use of charcoal in my offset smoker.  I'm smoking a pork butt tomorrow and I'd usually use pecan or apple wood but I'm thinking about going ahead...
  12. medic92

    Ribeye!

    So I was digging through the freezer today looking for a pork roast I thought I had when I came across a three pound hunk of ribeye that I had saved the last time I cut one into steaks.  So I figured that would make a nice little meal today.  I put some olive oil on it, threw some Montreal Steak...
  13. medic92

    Grilled a couple of chickens...sort of a Qview...

    I had my friend Mark stop by last week for a few hours so I bought a couple of whole fryers to grill.  I've never grilled whole chickens before so I just kind of made it up as I went along.  I rubbed them down with olive oil, then seasoned with SPOG, paprika, Frank's Red Hot seasoning, and added...
  14. medic92

    How to wake up with a smile on your face

    1.  Spend the previous day smoking a pork shoulder. 2.  Sleep in the next day. 3.  Have your wife, who has to work, get up and put the leftover pulled pork in the crock pot before she leaves for work. 4.  Wake up to the smell of pulled pork waiting for you. 5.  SMILE!  Then go pee, because...
  15. medic92

    Issues with boneless Boston Butt...

    Everyone seems to recommend trimming most of the fat, which is my preference but my wife threatens me with bodily harm if I trim it off.  What do I do? Also, what is the going rate for butts in your area?  I get mine for $1.70/lb ($1.99/lb with and a 15% discount)
  16. medic92

    Bulk spices and other interesting stuff.

    The company I drive for has a store called here in town.  Items that are damaged and refused by customers are sold at a discount and there is also a lot of foodservice equipment and inventory sold there.  I also get a 15% employee discount on stuff I buy there.  One example is Cattleman's (and...
  17. medic92

    Today's Pork Loin with a couple of pictures...

    I did a six hour smoke with apple and hickory, then a three hour rest with apple & orange juice.  I used a store-bought rub and some Frank's Red Hot Seasoning powder.  I recently did some work sealing the cooking and smoking chambers, along with putting a couple of 25 lb. dumbbells on the lids...
  18. medic92

    Ceramic Tile as a baffle/tuning plate...

    I recently saw a YouTube video (aren't they great?) where the person used ceramic tile for a baffle and tuning plates.  He said they worked well for him.  Has anyone else tried this?  Ceramic tiles are a lot less expensive than metal, but I worry about the glaze and paint they use on the tiles...
  19. medic92

    Past Successes

    I'm going to be smoking another pork loin tomorrow, but I thought I'd share a couple of pictures from pork past... Baby-back ribs smoked over pecan wood: And a pork loin I did a few months ago: Here's what happens when you hit a deer in a semi:
  20. medic92

    Good morning from central Illinois!

    I'm hanging out at home in lovely Mount Sterling, IL.  I bought my first smoker in 2000 (a cheap Brinkmann offset from Home Depot) but I never really spent any time learning to use it as a smoker.  It was primarily used for indirect cooking so I didn't have to pay too much attention to my...
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