racerdave

Just now, Matt said:

Bingo! Great to see you Dave! Been years! I live in Arizona now. Sold my RMK in 2017.

Yes it has been a while. Still sledding and waiting for Vilas fist dump!

1 minute ago, ActionfigureJoe said:

Me 

OK!

Just now, Matt said:

Artist formerly known as Actionfigurejoe and Greg before that on the Sledding.com days. I'm still waiting for Mikael to send me my hat... 🤣 

AFJ, really?  And Matt from wisconsin that used to be on Ultimate?

11 minutes ago, spin_dry said:

Long time no see, Dave. How you been?

Ok, but sorry I don't remember you? at least not as spin_dry.

2 minutes ago, Zambroski said:

Spend your time waiting looking for a nice frilly dress.  

Sup Dave? 

I'll probably be one of those old guys that will get my feelings hurt here.

Me 1

Will there be any Brand/Model boards started?

^{I've been a member here for many years. Never been here  much though}

doing some ribs on little R2D2 today

2 hours ago, Seatofmtpants said:

You guys should all have your packages before the weekend!  Just tracked everything.  Enjoy!

 

As soon as we get some of the 'Shore Thing' Ill send that out too.  That might be our most popular before this whole thing is over.

 

Website?

On 5/6/2019 at 8:37 PM, Zambroski said:

Yeah, it’s more of a “smoke infusion”.  I run 325-350 for about an hour then ramp up to.close to 500 for 20-30 mins then dip the wings in sauce (or re-season) then back on and cool it down.

I mean....fucking amazing and no fucking oil frying.

 

I am going to try your wing method Zam

On 4/23/2019 at 9:46 AM, f7ben said:

I'd just cook it slow and forego the sear. Its gonna cook pretty quick at 250. Doing a corn beef is no different than doing a normal brisket. It's a tough piece of meat and takes time to break down and get tender. 

Soaked in water overnight in fridge, to remove some salt. Rubbed with Montreal steak before placing on grill. I smoked it for 4 hours. Temp varied. Mostly at 250 but sometimes as high as 350 short time. Hard to keep the Weber kettle consistent. Used 2 big chunks of hickory and mesquite over the coals. 1 of each at first hour and then same again at second hour. Removed,wrapped in foil then in a cooler for 1/2 hour. Wife doesn't like corned beef but loved it. Also this was a corned beef brisket at only 3 pounds.

Doing a 3 # corned beef brisket on my Weber kettle using the slow and sear around noon. Shooting for 250* smoke temp. Some mesquite and hickory. Suggestions?

9 minutes ago, HSR said:

PSP crew HCS crew   

 

 

HSR, your blanket might be a little wide?

Smoked stuffed peppers. Red beans and rice,Italian Sausage and ground beef, cheddar and pepper jack, various spices.

Any ideas on smoking a small pork tenderloin. 1.5 pound. I know it won't take long.

Nice looking rig

delete

1 hour ago, 01mxz800 said:

after squeezing a few minutes here and there after long days at work the beast is back together and ready for tomorrow

going to do a final burn off to get rid of any residues this afternoon

Nice! Do you cater or do competitions?

I am about to start the kettle/slow and sear to smoke a cut up chicken. Guessing about a hour and a half. Homemade rub with a couple chunks  each of hickory and Apple.

On 7/31/2016 at 6:59 PM, ckf said:

Reverse searing a nice thick bone in ribeye on the kettle right now

I want to try this yet on a good ribeye also. I prefer my steaks to be at least medium. What temp do you go to before you sear?

Zam, this may be of interest to you:

http://amazingribs.com/bbq_equipment_reviews_ratings/grill-smoker-combination-grill-smoker/brinkmann-trailmaster-limited-edition

1 hour ago, 01mxz800 said:

sea salt is the way to go IMO gives better flavor than regular table salt

Or Kosher salt

No post's in a week. Everyone must have went on a diet or became a vegetarian