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    AND???!!! inquiring minds need to know!! Sounds...

    AND???!!! inquiring minds need to know!! Sounds like your plan is spot on, curious to hear about the wood blend results!
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    How about a Labor Day cook?

    What's everybody making?

    We'll be having a Monday afternoon feast on a couple racks of baby backs in MN!!!
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    Congrats, Mr and Mrs draper!!!

    Congrats, Mr and Mrs draper!!!
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    What happened to everybody?

    Forum's been pretty quiet. Anybody working on anything? I may need to run a couple fatties and ribs just to get everybody in the mood again!!!
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    Today's philisophy question

    Is it better to sit at home smoking a couple very nice pastramies thinking about work, or better to sit at work, thinking about a couple very nice pastramies smoking away happily at home?

    But,...
  6. Thread: Pastrami

    by bigwalleye
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    Looking good, metronome!!

    Looking good, metronome!!
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    I just rub and cook, pretty simple here, coarse...

    I just rub and cook, pretty simple here, coarse salt, black pepper, a little garlic powder, and a little paprika, but there are others that go all out. I do not inject, but there are folks that do. A...
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    I'd recommend weighing the wood. Typically, 2 oz...

    I'd recommend weighing the wood. Typically, 2 oz gives a pretty good smoke, but you could increase the amount of wood if you'd like.
    Try chunks rather than chips. Chips disappear pretty fast, and...
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    What kind of wood are you using, and how much are...

    What kind of wood are you using, and how much are you putting in the smokebox? Remember, the meat quits taking smoke after a few hours, and I think some folks claim the temp of 180 is where the meat...
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    The bears wouldn't have stood a chance!!!!

    The bears wouldn't have stood a chance!!!!
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    577 Here's the pastrami Reuben on a toasted...

    577

    Here's the pastrami Reuben on a toasted bun. Pretty happy with the results. After the initial cook, it was cooled and foiled for transport to Canada and a reheat in foil. Next one I'll open...
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    Pastrami and ribs

    Ran another mixed meat cook in preparation for a Canadian fishing trip. The Pastrami didn't come off until after midnight, so no pictures. Whoda thunk...2.5 lb point, 8 hours to get to 195. Must...
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    ...and in my absolute BEST Barry White...

    ...and in my absolute BEST Barry White voice..."Ooohhh, Baby......"
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    Another good looking cook, Soda. What time is...

    Another good looking cook, Soda. What time is dinner??
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    Thank you, my friend.

    Thank you, my friend.
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    I'm back with a report. Due to all the rest of...

    I'm back with a report. Due to all the rest of you guys consuming chicken wings at an unprecedented rate, the cost of chicken wings prior to the holiday went crazy in the Northland. I'd have been...
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    In the quest of chicken wings...

    OK, folks. Reaching out here. I'd like to hear any and all smoker/oven/grill/whatever techniques for your ST wings, including temps and times.

    To date, I've done one run, approx 4 dozen, patting...
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    Good eye, draper. Sometimes I play with things...

    Good eye, draper. Sometimes I play with things like apple juice or sugar water with ribs. I use a number of things in my rub, including white sugar, beau monde, creole seasoning, celery powder,...
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    Thank you! Might need to try this one out. How...

    Thank you! Might need to try this one out. How did the skin turn out?
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    That's some good looking chicken, Draper! Looks...

    That's some good looking chicken, Draper! Looks like I'm not the only one that thinks so, judging by the pictures. Care to share what's in the brine?
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    This site needs a like button!! Good looking...

    This site needs a like button!! Good looking cook, Soda!!
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    It's funny you mention rubs, and I think about...

    It's funny you mention rubs, and I think about how different my rib rub is from my pork butt rub.

    While I do use a commercial salt based rib rub from Kansas City, my first coat is white sugar,...
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    I had to look on the interwebs to see if that was...

    I had to look on the interwebs to see if that was even a thing...Appears that it is. What do you hang onto when you eat 'em?? I mean, besides the flavor, the bone is kind of a built in handle....
    ...
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    I think 3 hours is about right, and it appears...

    I think 3 hours is about right, and it appears your temp probe confirmed that. I've done a number of them, bone in and bone out, with regular and poultry Lawry's, and others, including Hy's seasoning...
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    Outstanding!! Yeah, I know, once the knives and...

    Outstanding!! Yeah, I know, once the knives and hands start into it, any photo opp is gone.....
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