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  1. Thread: 3 briskets

    by ia_james
    Replies
    16
    Views
    198

    Stubbs is some good stuff. Looks like it was...

    Stubbs is some good stuff. Looks like it was pretty tasty.
  2. Thread: 3 briskets

    by ia_james
    Replies
    16
    Views
    198

    It's not that I don't want any, it's that I don't...

    It's not that I don't want any, it's that I don't think I can get there in time for it lol. Re the second part, for several years now if the people that are coming feel like they need to chip in I...
  3. Thread: 3 briskets

    by ia_james
    Replies
    16
    Views
    198

    You've linked to your album which is nearly as...

    You've linked to your album which is nearly as good. Cooking 3 flats? A little tough to tell with the lighting.

    ETA: Also, not to tell you your business and this is far beyond the normal...
  4. Thread: 3 briskets

    by ia_james
    Replies
    16
    Views
    198

    When you go to reply to the thread, click on the...

    When you go to reply to the thread, click on the little button dealio that kinda looks like a painting of a tree, then select your file. If you're hosting it somewhere else you'll be able to use...
  5. Thread: 3 briskets

    by ia_james
    Replies
    16
    Views
    198

    I hope it's going well right now!

    I hope it's going well right now!
  6. Thread: 3 briskets

    by ia_james
    Replies
    16
    Views
    198

    It occurs to me that I wasn't clear, it's an hour...

    It occurs to me that I wasn't clear, it's an hour per pound +2 for the cut of meat, not total weight in the smoker. Hope you see this in time.
  7. Thread: 3 briskets

    by ia_james
    Replies
    16
    Views
    198

    I would hesitate to offer a cook time, brisket is...

    I would hesitate to offer a cook time, brisket is done when brisket is done. That being said, 1 hr. per pound plus 2 hrs isn't awful advice. I don't know if you could get 3 briskets in a 1400,...
  8. Thread: Pulled Ham???

    by ia_james
    Replies
    4
    Views
    707

    ?

    ?
  9. Thread: Pulled Ham???

    by ia_james
    Replies
    4
    Views
    707

    I'd be extremely skeptical of trying something...

    I'd be extremely skeptical of trying something new like that on a holiday. Hams (cured I assume?) change consistency (ala Canadian bacon) and I would be really hesitant to experiment.
  10. Thread: Newbie

    by ia_james
    Replies
    23
    Views
    2,345

    Oh man, that's a great part of the world to live...

    Oh man, that's a great part of the world to live in this time of the year.
  11. Thread: Newbie

    by ia_james
    Replies
    23
    Views
    2,345

    Welcome aboard, Nellie! You'll be off and...

    Welcome aboard, Nellie! You'll be off and running in no time, if I can figure out how to work one of these anybody can. There is a pictures section of the forum you can look at for...
  12. Thread: Pork Loin

    by ia_james
    Replies
    3
    Views
    746

    That's enough pork to be going on with for sure.

    That's enough pork to be going on with for sure.
  13. Replies
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    856

    It's not the first choice, but beating people...

    It's not the first choice, but beating people into submission works. Tasty, smoky, submission. Mmm.
  14. Replies
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    856

    That's some quality bark action! Looks amazing.

    That's some quality bark action! Looks amazing.
  15. Thread: ribs

    by ia_james
    Replies
    8
    Views
    3,677

    The rumor is if you boil your ribs before you put...

    The rumor is if you boil your ribs before you put them in the smoker, your smoker will get confiscated in a no-knock raid by the food police. Not worth it, IMHO.
  16. Replies
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    1,915

    So how did it turn out? Also, for future...

    So how did it turn out? Also, for future reference if you preheat the cooler with hot water and use a couple towels to wrap the brisket I wouldn't worry about it as long as you keep your mits off...
  17. Replies
    2
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    1,337

    Not here in central KY, weather is uncooperative...

    Not here in central KY, weather is uncooperative and I don't have a covered cook spot.
  18. Replies
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    3,191

    Wound up using pecan vs. hickory as it turned out...

    Wound up using pecan vs. hickory as it turned out I was out. It showed up a little late to dinner as it wasn't cooperating temperature wise, but was extremely well received. I gave my father-in-law...
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    3,191

    Susie, welcome aboard! Especially with a chunk...

    Susie, welcome aboard! Especially with a chunk of poultry that size, you must cook to temp vs. cooking by time. I dry brine my birds by rubbing the cavity and the skin down with salt and then...
  20. Replies
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    3,191

    Definitely doing the breast, weather is a go. ...

    Definitely doing the breast, weather is a go. Going to rub it down with Chef Paul Prudhomme's poultry seasoning and hit it with some hickory.
  21. Replies
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    3,191

    I'm thinking on doing a breast on the smoker and...

    I'm thinking on doing a breast on the smoker and then roasting one as well. Assuming the weather cooperates, of course.
  22. Replies
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    1,215

    I could fix me and my cousin something special I...

    I could fix me and my cousin something special I guess.:cool:
  23. 170 is kinda no man's land, it's past done but...

    170 is kinda no man's land, it's past done but you can't shred it yet. You're going to love the Canadian bacon.
  24. Replies
    3
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    1,185

    Looking good so far, Soda!

    Looking good so far, Soda!
  25. 1/2 pecan, 1/2 hickory on brisket is amazing.

    2 oz. of each. If you guys were curious.:cool: How is everybody? Been quiet lately.
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