Recent content by AbeLos

So the maiden voyage with the Signals/Billows combo went fairly well. I placed the smoker probe in the silicon grommet and placed the fan on the vent opposite the probe, the top vent was at about 1/4 open. I had a temperamental brisket that took 24 hrs and had 2 stalls with a 9 degree temp...

I recently purchased the Signals/Billows combo from Thermoworks and had a couple of questions before my inaugural cook on the 22" wsm with it. Do you light the charcoal any differently? I would normally place the lighted charcoal briquettes in the center of the charcoal ring and was wondering...

I can't remember exactly what recipe I used for the rub, but it is something similar the below: 4 cloves garlic 8 fresh sage leaves 4 teaspoons fresh thyme leaves 4 teaspoons olive oil 4 teaspoons salt, (I use kosher) 1 1/2 teaspoons fresh ground black pepper I might have thrown in some...

Gotta love thick cut steaks, the thicker the better as far as I am concerned, 3" is a monster cut, never done one that thick........Yet:D

Congrats on your first tri-tip, all it takes is one to put you on the quest for perfect tri-tip. Outside of the west coast, finding them is rough, just have to hunt and find a butcher that will consistently carry them and even then it is going to cost you. I'm hoping with the influx of Cali...

When I am viewing a pic in Flickr that i want to post I click on the share icon (right piinting arrow) at the bottom right, then select BBC code, select a size and copy the provided link into my post. I always preview a post before submitting to make sure the pics are showing. Hope this helps.

For the 4th of July, I decided to try something new and since the butcher had Picanha(rump cap, coulotte, or whatever your butcher decides to call it) on sale, I figured might as well try it out. The first hurdle I encountered was how I was going to cook it, I really wanted to spin it and slice...

The local grocery store had T-bones on sale this week so I took the opportunity to get a couple cut nice and thick to throw in the sous vide. Seasoned with Montreal steak seasoning and into the sous vide they went at 130.5 for about 4 hrs then onto the performer for about 2.5 min per side then...

Thanks for all the feedback, I absolutely love getting that mahogany finish to my cooks, not to mention the flavor and texture. I have to give a lot of the credit to the vortex, I was skeptical at first since it was such a simple product, but I am 100% on board now and pretty much look for...

I was having withdrawals since I didn't get to cook last weekend so I decided to get some drumsticks on the grill. Since I have never tried Alabama white sauce, I figured I would give it a try this week and used the recipe provided on another thread in this forum...

Well isn't that just great, right after I purchased a red Thermapen original for $59 last week. I would have preferred this one for $20 more.

One of these days I'll have to give spam a shot on the smoker. The wife will turn up her nose when I tell her I'm doing it, but I'm gonna get her to at least taste it.

This week I decided to go with a Sous Vide Tri-Tip and since I was going to have to fire up the grill I figured I might as well try out the Vortex that I got a little while ago. The Tri-Tip was seasoned with Montreal Steak seasoning and went from the freezer to the bath at 128.5* Since I...

Decided to spin a Prime Rib for Easter dinner on the performer, could use some tweaking but still pretty damn tasty. Used about 3/4 chimney and 2 chunks of mesquite, pulled after about 1.5 hrs when the internal temp hit 129. Tempted to get another rib roast to spin on the WSM in a couple of...

No pics this time, I finished it off on the grill, got good color on it. I did one a couple weeks ago that was in the bath for only 4 hrs and finished off under the oven broiler due to rain, not as good as the one that I did for 9 hrs. I plan on doing a sous vide London Broil this weekend...