Doos

That would explain it, thanks.

I don't really watch much NASCAR but happened to be flipping the channels and stopped on the Bristol race. The place is empty, thought this was a popular race? Has NASCAR popularity fallen?

Where are the pics slacker?

ZRT, he was an active member here for a while.

Think I joined HCS in 03, can't log in to see. The Michigan forum was awesome, made some good friends and had a few good rides.

7.99 a lb on sale, had them cut to 2".

They were too big for my cast iron, didn't get the sear I wanted but man they were outstanding. Thanks for the compliments. Plenty of leftovers for steak salad tomorrow.

6 lbs of Porterhouse reverse sear with hickory. Hasselback Potatoes, and green beans. Killed it.

Pacifico is good stuff. Crown and cola for me. Had a bunch of grain belt in MN a few weeks ago, really good beer.

Meat Church Honey Hog Hot is the winner, great rub. Paired with Rufus Teague Touch o Heat sauce is a winner. Just the right amount of heat. Have some 3lb prime porterhouse for tomorrow. 7.99 a lb couldn't pass it up.

Baby backs with 3 different rubs. Apple for smoke

These are on "sale", you should splurge some. http://www.snakeriverfarms.com/american-kobe-beef/brisket/american-kobe-wagyu-brisket.html

2" prime ribeye reverse sear with hickory, lobster mash potatoes, and Michigan sweet corn. Side of peel and eat shrimp.

I've read about it on the BBQ forums, nothing positive that I recall. Given its a grain fed ribeye with no marbling I'd guess it won't be all that flavorful, I might try using it for fajitas. I could be wrong in my assumptions. Let us know how it works out.

Depends on how thick the steak is. Thicker steaks have more carryover when resting, especially if you tent in aluminum foil. Steaks at 1.25" or less have little carryover, 5 degrees or less. 1.5 to 2" steaks can increase quite a bit in temp while resting.

Been out of town for 9 days...again. Got home last night and hugged the smoker before I said hello to the wife. Its on this weekend.

Ah sorry, I thought the site you linked was calling slow and sear the same thing as reverse sear. Looks likes a clever idea. Gotta love all the different ways to cooks meat, makes it fun.

Slow and sear, aka reverse sear, on butt and ribs? I've never heard of that, there's a bark on both after a long smoke. I'd be afraid what searing would do. Reverse sear is how I do all of our steaks and chops. I order the meat cut at 2" or buy roasts and cut them myself. Best way to do it in my opinion.

They were good, super easy too. 1/4 cup olive oil salt and pepper table spoon of balsamic vinegar and a teaspoon of honey Roast at 425 for 20 min

It does not have to be smoked Jim, cook it anyway you like. Works great.

Simple water, salt, and brown sugar brine for 4 hours. I always brine poultry but never pork, will from now on. Used a rub called Dizzy Pig Swamp Venom, good flavor with some nice heat.

Brined and smoked some 2" thick pork chops. If you guys don't brine, do it, makes a huge difference. Tender and juicy. Stuffed Jalapeno's on the little smoker and roasted brussel sprouts.

Check out Rosetta Stoned, that one will make your ears bleed.