Search results

ABT= Atomic Buffalo Turd,which are jalapeno peppers stuffed with cheese and wrapped in bacon.

As far as trimming the the fat goes well everyone is different and has different taste. I am diabetic and am following a low carb moderate protein high fat diet. I never trim fat off my meat and usually wish that my meat had more fat.

I'll be there but not competing.

@ Alan, I use the Cuisinart Supreme Grind burr grinder. It's not a conical grinder but for $35-$50 it works well enough for me and I always get a little bit of sludge in the bottom of my cup.

You might try a search on yelp.com for butchers in that area. I usually go to a Stater Bros. on Spring in Long Beach. They have a full service butcher shop there. Sometimes I go to the Beef Palace in Huntington Beach. The Beef Palace can be a bit pricey but it has the best meat selection I have...

Well one day my wife bought me a Char-Grill smoker. I have moved on to the WSM from there.

Look for the fat guy wearing the WSM shirt that he won in the drawing. That will be me.

I didn't season mine and didn't notice any chemical odors.

Well not participating as a competitor but thanks for the link I will go as an eater.

The only comment that I would have is that if your on a low carb diet because of diabetes then I would be careful of the Splenda. If not then it looks good.

First off thanks Chris for moving my post to the appropriate area. And thanks to everyone else for your comments and further education in the world of BBQ.

Not sure where to put this so I will add it here. I was watching triple D this evening because they were showing a dive in my hometown of Superior WI. An earlier segment from a restaurant in Sacramento CA a chef was putting coffee beans on the coals to give his pork a mocha flavor. Anyone ever...

Not really a purist here but I grind my beans daily and use a press pot or a french press. One of these days I may start roasting my own beans on my WSM or my OTS.

There is a place in Torrance and Santa Monica called Penzeys. Great place to shop for spices and rubs.

Thanks Kevin for the link and thanks to Chris for the tutorial.

I did a search but but came up empty. Anyone here ever smoke cheese or butter? I will be using the Pro Q cold smoker and am wondering about approximate time to smoke these items? Thanks in advance.

I generally go to Home Depot or Trader Joe's when they have it.

Russ there are at least two other places to get smoke wood in SoCal. One in Commerce and one in Orange. The one in Orange is at 1015 N. Batavia I believe. The one in Commerce is near Atlantic and the 5 Fwry.

Welcome to the forum.

Yep, I tried to make my own pork rinds on a very bad Char-Broil smoker. Due mostly to my own inexperience at the time I threw out a rather large pork belly.