Recent content by j.shan

If he does, I hope he does it on the charcoal platform promising two grills on every back porch!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Craig Cole:The only bad part is the slices are very small from having to quarter the roast to fit in the chute. </div></BLOCKQUOTE> I don't think the...

That looks really good. BTW, what kind of bread is that?

Check your freezer to see if any of my socks are in there too. I swear, there is a black hole in my drier that socks go through never to be seen again.

Just went to Hasty Bakes web site and I gotta say, those things are pretty cool. I really liked their portable model. Looked like a small toolbox. I really like the idea of an adjustable height charcoal grate.

I'd thaw them out and open them up and take a good long whiff. If they aren't any good, your nose will let you know.

I did a whole fresh bone in ham this past summer. I brined it for a little over a week before smoking it. When we sliced it, we noticed that the brine had not completely gotten all the way down to the bone in a few places. (I did not have an injector at the time). In my opinion,with easter being...

Had some left over pulled pork from this weekends smoke so I decided to do something different from the standard pork sandwich. I made the Velveeta Queso with Chorizo sausage in it. I also seasoned the queso with a little of the Weber's Smokey Mesquite BBQ rub. Heated up a few soft flour...

I would cut a section of carpet out of my living room and light that before using lighter fluid.

What's the green leafy looking stuff next to the meat?

I had the pleasure(read luxury) of having a filet mignon at Bohanan's Steak house in San Antonio. It was an Akaushi beef tenderloin. It was heaven. I have never had a steak that cut under the edge of a fork before. And apparently there is only one ranch in the U.S. that can breed the Akaushi...

Doesn't matter to me so long as it tastes good when I eat it.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by KevinJ: So dinner started with Pulled Pork BBQ Egg Rolls with chipotle mayo dipping sauce and a vinegar bbq dip. Larry, Thanks for the inspiration...

Moinks!

I hear Alder wood is real good for fish and am also told to go easy on the amount of smoke or else you'll overpower your fish. Other than that I will be of no help. Good luck.