Search results

Har har har. Figured I would get at least one smart answer on these boards :)

Great! Thanks for the reassurance. Gonna stuff it with crab dip and shredded cheese, then rub it down with old bay. Should go great with flying dogs dead rise (summer beer brewed with old bay.)

I want to take my first crack at smoking a fatty this weekend, but it will have to travel on the road with us for a little over an hour. I was wondering if any of you fine gentlemen have had to hold a fatty for an extended period of time and how it held up. Mainly I'm worried about the outside...

Well I make a star anise simple syrup (2 cups sugar in the raw, 1 cup water, 2 T anise seeds) and then put a hefty squirt of that in the glass followed by two or three glugs of Rittenhouse 100 Rye Whiskey and give that a stir. Then I top it all off with a few shakes of orange bitters. It's...

And finally my most recent barbecue which featured a choice packer brisket and some good old pastrami. Burnt ends before they went back on the smoker. Burnt ends finished after an additional 3 hours. The most sensual of the cured, salted meats: Pastrami! This is probably my favorite thing...

I haven't had the chance to upload the pics off of my camera so I'm just now getting around to posting about all of the delicious animal parts I've eaten in the past few months. First off a barbecue I had back in March. Nice smoke ring. Pulled. Fried pickles anyone? Avocado corn salsa...

The Courtland Hardware here in Bel Air had a slew of chunks last time I checked. They had all of the usuals as well as peach, cherry, and pecan. I'm not sure if there's one down your way, but I'd definitely check it out.

Here's my menu for Saturday: Apps Bacon Guacamole Pimento cheese Mains Pulled pork Pastrami (started curing it yesterday) Sides Baked beans Coleslaw Potato salad Pasta salad Making some vinegar sauce for the pork as well. Should be a good time!

I've got my 5 lb. brisket dry brining away in the fridge and had one final question. After smoking it to 165 internal I'm guessing I'll about 4ish lbs. of meat after shrinkage. Can anyone give me a ballpark time as to how long it would take to steam it to finish which I'm guessing will be...

Sorry to resurrect an old thread, but I figured it was better than starting a new one. What are your feelings on recipes that add a lot of aromatics to the brine? Would that do anything for a dry-brine or are they more suitable to wet? Mostly I notice a lot of bay leaf and juniper berry...

Oh, one more thing I forgot to ask. I'm out of apple wood so I'll be smoking over either hickory or oak (or alder?). Which would you recommend? I was leaning towards oak since it's a milder wood, but honestly I've only ever used alder the one time I did salmon so I'm not really sure if it...

I tried Keri's AJ brined turkey for xmas eve a few years back, and while everyone enjoyed it, I was surprised at how sweet it was. I guess I don't think of sweet when I think of a nice smoked bird. I've been looking around twvbb and the web and most brines I've come across feature brown sugar...

Here's a picture of myself after a long night of beer sampling (hence why my eyes are bloodshot) a few weeks ago. This is my wife and I celebrating my 30th birthday at Hopleaf in Chicago this past July. And here I am after our night tour of Alcatraz.

I work for a large gov't contractor inspecting body armor for our troops overseas, but I dream of someday opening my own beer and barbecue joint. Someday...

Both meats will be reheated on the campfire. I'll definitely take a spare grate with me just in case they don't provide one in the fire pit. The beans will be reheated on the gas bruner.

I searched the forums quite a few different ways, and for the most part I think I'll be fine, but I wanted to see if anyone has any additional tips for my specific situation. Originally I'd planned taking the WSM with me and smoking the meat at our campsite, but I decided it would just be too...

How am I just now discovering this thread? Probably because I spend most of my time on the Barbecuing and Photo Gallery forums. I've been getting into beer a lot (cocktails too, but that's another story.) over the past 2.5 years or so and my tastes are always evolving. Some of my favorites...

I'm definitely considering cooking my steaks this way tomorrow night. I think I might forgo the cooking grate and put my large CI skillet directly on top of the chimney starter. Has anyone tried that?

Thanks for the links Matt. The first thing I read by Kevin put my fears at ease: "There is no reason to avoid chicken over other meats at normal cooking temps. One might not like the idea of it but that is psychological, not science. Cross-contamination in this circumstance is a myth." Dave...

I know this question has probably been asked a million times, but I want to have a straight answer before I risk endangering anyones health. So I plan on smoking some wings and a chuck roast this weekend. The chuckie will be in a foil pan on the bottom rack and the wings will be on top rack...