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  1. C

    Tacos al Pastor V2

    Second attempt...Ready for rotisserie. Halfway there.... Ready for tacos
  2. C

    Laissez les bon temps roulez!

    Not from the Weber, but it is that time of year..
  3. C

    WTB cover for weber performer

    Present cover falling appart. Anyone have one in good shape they wish to part with?
  4. C

    CL WSM Deal $150 Wilmington DE

    http://delaware.craigslist.org/for/5554748507.html
  5. C

    Paella V2.0

    ingredients: Jumbo Shrimp Spanish Chorizo Haddock Mussels Arborio Rice Onion Garlic Paprica Seafood stock Saffron
  6. C

    Plate Ribs

    Plate Ribs with Big Bad Beef Rub After 5.55 hours at 204 F. Pit T ~250 F
  7. C

    HM built cannot configure with wifi and MacOS help

    I can see heatermeter wifi signal but cant seem to see it on web page. Thoughts? Thanks Cliff
  8. C

    Setup HM software on OS X

    Has anybody done this before? Thanks Cliff
  9. C

    looking for case for HM4.2.2 with RPiA+

    anyone has drawings for such? Thanks Cliff
  10. C

    HM4.2.2 question

    I am to the point of attaching lcd to pcb. Do yo tippicaly allow the LCD board to come in contact with the pcb board? Or do you allow it to "float" away from pcb? Thanks Cliff
  11. C

    Andouille Redux 2

    Second attempt at Andouille. Used Cliff Bartlett's recipe. 20# before smoke. Mix of oak and apple wood. ~2 hrs at 130 and ~2.5 hrs at 165. pulled off at 155. Drying before smoke... Smoker loaded up... Done... Good flavor, not too spicy...
  12. C

    Pastrami ala Meathead Goldwin

    Scored a corned beef on sale after Saint Patricks Day. Soaked in water over night. Applied Amazing Ribs Pastrami Rub... Wrapped at 155F. Let go until 190F... Let rest wrapped in towels and placed in cooler for 2 hrs. Sliced... My attempt at a Reuben... Yum!
  13. C

    Sous Vide

    Santa Clause brought me a Sous Vide device for Christmas. This is my first attempt at a rib eye. Out of the bath at 130F Seared in the pan and ready to eat...
  14. C

    First Attempt at Andouille Sausage...

    Followed recipe from http://www.nolacuisine.com. Mixed ground, chunk... Stuffed... Ready to smoke... Drying in the fridge... Great smokey flavor, not too hot, plenty of garlic... Thanks for looking!
  15. C

    Third Attempt at Brisket...

    Scored an 11# Prime Packer... Rubbed with Meathead Goldwyn's Big Bad Beef Rub... Put on smoker at 0730 at 225 with hickory chunks. By 0930 it had reached 150 F. Ready to wrap... Pulled off at 205F at 1330 and wrapped in towels and placed in cooler. At 1530, un wrapped and sliced Plated...
  16. C

    Bluefish 1st attempt

    After brining over night. Set up smoker with Weber fish rack and hung the fish. Finished product...
  17. C

    Easter Dinner Paella

    1st attempt at paella on Weber! http://s1366.photobucket.com/user/cliffordhubbard/media/Paella_zpsd40e00f9.jpg.html?sort=3&o=0
  18. C

    Easter Paella

    First attempt at paella!
  19. C

    Greetings from Maryland!

    Cliff here. On my third weber. Had a smokey joe for a few years back in the early 90s. My OTG collapsed last summer after ~10 years of use. Replaced with a craigslist Performer at the end of last summer. I recently scored a Cajun Stacker and look forward to smoking both pork and beef! Also...

 

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