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  1. E

    Hello from Gilbert AZ

    Welcome Tom. If you are in south Gilbert, I might be able to smell you smoking...
  2. E

    Bacon question

    Thanks Martin.
  3. E

    Bacon question

    I bought two small 1.5 lb pieces of pork belly today. Should I remove the skin before curing, after curing, or after smoking? I'm not intending to use the skin for anything if that helps. Thanks in advance!
  4. E

    Pecan Hickory smoked "Extra" Meaty BB Ribs

    Those are some schweeeet ribs! I do mine w/pecan wood as well.
  5. E

    Sub.

    Looks great Daniel! Is that some cheese I see in the sandwich?
  6. E

    Alberta Tri-Tip

    Looks delicious! They've had tri-tip on sale quite a bit here lately, I need to get one.
  7. E

    1st Spare rib cook

    The bigger pieces work very well to throw in the freezer and use later for beans. I especially like them instead of ham hocks in red beans and rice.
  8. E

    First Cook -- Ribs

    Your first shot at ribs looks great!
  9. E

    Pork loin cook this weekend

    I cooked a pork loin following this recipe and really enjoyed it. http:// http://tvwbb.com/showthread.php?34244-Grilled-Stuffed-Pork-Loin
  10. E

    CE Sale Buy AND Jacob's Brats

    Good looking chow Jim!
  11. E

    Brisket or Briskie...it's all good

    Nice brisket, nice burnt ends. Seems like people are sometimes intimidated by a brisket, but following advice from Chris A and others in the forum, even my worst brisket was wonderful. Yours is way beyond wonderful!
  12. E

    Camp cooking, lolipop chicken

    What campground did you use? Rim country is some of the best Arizona has to offer. My church owns some property at Long Valley, about two miles northeast of Happy Jack, and we go up there at least a couple times each year. Nice looking chicken too!
  13. E

    My Gruesome Cajun Charcuterie Experiments

    It certainly looks good. How did you like the tasso? I make a pot of gumbo every few weeks and have been wanting to make some tasso to use in it.
  14. E

    Use your leftover pulled pork for egg rolls!

    Looks wonderful!
  15. E

    Pork Chile Verde

    Thanks everyone - it was very good! Took me a few days to finish it since the wife and kids didn't want to try it. I'm on a liquid diet, and it went through the blender quite well. :D
  16. E

    Tuesday Night's Cutting Edge!

    I'm confident you won't let a finger mishap slow you down! Nice looking meal.
  17. E

    Pork Chile Verde

    Mr. Lampe posted something the other day asking about barbacoa de cabeza. After googling it, I found a recipe page at www.erench.com and today decided to make the pork chile verde recipe from there. So no credit goes to me for the recipe, but here's what I did..... Started out with two...
  18. E

    Barbacoa de cabeza

    I googled it and found a tutorial of sorts, complete with pictures. The pictures cured me of wanting to cook one of these...... http://www.erench.com/RECIPES/BBQ/BEEF/BARBA/index.htm
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    Barbacoa de cabeza

    I have no experience using the whole head, just the cheek meat (I think it was labeled as conchita de res). I will say though that the cheek meat made some very tasty barbacoa tacos. I wonder if you could put some coals in the fire ring, wrap the head and put it on them, then simulate...
  20. E

    How big of a brisket on a 18.5 Ots

    I did a 12.5 lb brisket on an 18.5 WSM over the weekend. When I put it in, I had to shoehorn it between the handles on the top grate. I put an empty soda can sideways under the center. After two hours (it was a high heat cook) the brisket had shrunk enough to have it flat on the grate...

 

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