Recent content by Scott Dace

I've coiled them before, it works pretty good.

I did one for New Years. 5.5 lbs boneless. I used fresh ground peppercorn, kosher salt and fresh ground coriander seed. Threw it on the smoker (no smoke wood) and went for 2.5 hours @ about 300. The rub is my go to rub for red meats. Its like steak house rubs. I change it up here and there with...

Wow, me and a co-worker were just discussing Dinosaur BBQ yesterday! I'd never been. He said it was pretty damn good.

I use about 8-12 fully engulfed briquettes on the top of unlit in the middle. I used to use the coffee can method but got lazy. Also I raised my charcoal grate above the vents. The air will come up from underneath the coals rather than from the sides. I get better control and a better burn that...

average 12 hours. Ambient air temp and wind speed depending

Need to revisit this. I had used my smoker several months ago and its been sitting idle since then. I left the bottom vents open and put 2 tire bags and the cover over it. I just peeled it all open again knowing I'll have a chore cleaning it. I could imagine all the little nasties and hairy...

I don't use smoke wood much. Some things that I put on my smoker don't require a lot of smoke and I find that the residue built up inside usually gives it a mellow smoke flavor anyway.... sorry : )

I say go for it. I've aged beef with the exact same issues (greenish coloring on the fat side only). I trimmed of the discolored parts and cooked it. Still here. Didn't even rourke up my spleen. : ) On second thought, my wife says I could eat the butt of a billy goat and not get sick. Proceed...

Can't say nothing about you Southern Folk but up here in the North East they usually steam the bejesus out of it, slap sauce on it and pass it over the flame pit. That's their BBQ. We have a Kinsfolk here in the City and I recently broke down and tried it. Very disappointing. Another place, (by...

Boston roast? Makes me think of a beef cut. I think most people don't bother to learn about what they are buying. They are used to whatever their Mom cooked for them when they were 10 and that's usually pork chops. In fact I don't remember my Mom cooking a Boston butt or a tri-tip or even a flat...

I've tried Kcomp and for the price, I'll stick with Kblue. The difference is just not worth the money and I would rather spend the money on meat. :{)

I love Costco but their charcoal "deal" ain't such a deal. Keep your eyes open for Home Depot ads. Right now they are advertising a 2 pack (40lbs) of regular K for $12.88. I don't believe that that is the on sale price. Usually they kick off in May with the deals.

I've been kicking around the idea of doing a tongue also. I heard it has the texture of pot roast and kinda tastes like it. All the info I've read about tongue, they blanch it then peel the skin off. Is there another way?

Funny I just commented on your thread about Pastrami! Are you doing the faux pastrami recipe without brining? I just put one in brine this afternoon and figure it will be ready for smoke in 3 weeks.

I use flats for making Pastrami. Every flat I've tried to smoke comes out dry. Doing a whole packer is much better.