Search found 58 matches

by SoEzzy
Fri Feb 06, 2009 3:12 pm
Forum: Barbeque and Grilling
Topic: Remote monitoring for all the tinkerers out there
Replies: 3
Views: 208

Re: Remote monitoring for all the tinkerers out there

Others have tinkered already! Look up the information on the Guru and the Stoker, admittedly they also control fans to maintain the temperature in the pit. My business partner was using a nice little board that had the ability to input / output via USB or serial port and 16 sensors /feeds. He's away...
by SoEzzy
Wed Sep 17, 2008 12:08 pm
Forum: Barbeque and Grilling
Topic: Fresh Spices
Replies: 6
Views: 699

In a food processor blend the herbs with a little olive oil until smoothish but chunky. Place into an airtight container, ziploc bag or small container and freeze. You can also put the mixture into an ice-cube tray and once frozen put them into a bag. That way you have small amounts ready to go. I'...
by SoEzzy
Fri Aug 22, 2008 12:16 pm
Forum: Barbeque and Grilling
Topic: Makin Bacon
Replies: 6
Views: 875

I just finished my first round of making bacon with the Hi Mountain Buckboard Bacon cure. I'm very impressed with the results, I started off with a two pack cryo of bone in butts and two full loins, I weighed them out and it looked like I'd be able to use 4 sachets of the cure, 1 1/3 packs of the Hi...
by SoEzzy
Sun Jul 27, 2008 9:45 am
Forum: BEGINNERS/NEWBIES
Topic: Weber Smokey Mountain vs. Big Green Egg
Replies: 9
Views: 2473

Visit TVWB the website especially for WSM's. Consider using either the Piedmont pan option, or the Terracotta pot in the water pan. Look at the minion method for filling the charcoal pan before you start, you'll quickly learn to cook 12 - 14 or even 16 hours without refilling, (ymmv due to temperatu...
by SoEzzy
Mon Jun 16, 2008 6:59 pm
Forum: Barbeque and Grilling
Topic: Desperately looking for a Weber cover #9985
Replies: 7
Views: 940

by SoEzzy
Fri May 02, 2008 6:23 pm
Forum: Barbeque and Grilling
Topic: Pulled pork question?
Replies: 5
Views: 902

It wont pull like pulled pork, but it does make pretty good chopped pork if you want to go that way instead.

Though as others have said don't take it past 150 or it will dry out on you.

Baring for that, I'd just grab another shoulder, picnic or butt if you've got the time.
by SoEzzy
Mon Apr 07, 2008 5:35 pm
Forum: Barbeque and Grilling
Topic: Barbeque covers
Replies: 7
Views: 1125

If you want a replacement custom fitted cover.

Try Mels-bbq-covers.com http://www.mels-bbq-covers.com/

He does a great job and is a nice guy to boot.
by SoEzzy
Fri Mar 28, 2008 5:19 pm
Forum: News and Announcements
Topic: Buster Rhino's Successfully Completes HACCP Advantage
Replies: 6
Views: 1462

WTG!

Congratulations on all the hard work and the accomplishment
in such a short time!
by SoEzzy
Wed Mar 26, 2008 11:27 pm
Forum: BEGINNERS/NEWBIES
Topic: Chicken
Replies: 9
Views: 1421

I give them a rub all over with EVOO smoke them for 1 1/4 hours or so and then finish them over direct heat!
by SoEzzy
Sun Mar 23, 2008 10:34 pm
Forum: Barbeque and Grilling
Topic: Re-using curing brine
Replies: 6
Views: 897

nooooo...never do that. Basic food courses teach us not too mix different meats or veg. I try to keep chicken separate from beef to veg, etc. Like above...its cheap...has done its thing...dump it and go new. Not only is it cheap, but it doesn't take all that long to brew up another batch, I like to...
by SoEzzy
Sat Feb 09, 2008 4:16 pm
Forum: Barbeque and Grilling
Topic: BBQ Breakfast Ideas
Replies: 13
Views: 1630

Make yourself some buckboard bacon out of boned out Boston butts, smoked with hickory or maple or even apple wood smoke, slice it thick on an electric slicer, and do BLT's. You can also do discs of sausage in a bun, breakfast sausage, or Italian hot or mild. But a Bacon butty, (sandwich/ roll), is w...
by SoEzzy
Wed Jan 30, 2008 11:22 am
Forum: Barbeque and Grilling
Topic: Beef roast rub
Replies: 5
Views: 887

Rub or slather? I often do beef with just a kosher salt, fresh course ground pepper, and a little garlic powder rub, this comes out great. For a slather to help bind the rub to the beef, I use various things dependent on my whim at the time. Worcestershire sauce, EVOO, strong beer or ale (not Porter...
by SoEzzy
Fri Jan 11, 2008 12:12 am
Forum: Barbeque and Grilling
Topic: WSMs on sale
Replies: 5
Views: 1027

Amazon $205

Not sure if they have them is Amazon CA,
by SoEzzy
Mon Dec 17, 2007 10:05 pm
Forum: Barbeque and Grilling
Topic: Pastrami
Replies: 4
Views: 786

You're welcome! Post some results and pics please, I was looking at injecting but don't yet, I'd like to know if you get a more even product with the injection? Some of the centers are not quite fully pink on some of the thicker flats, I recall reading that the corning process penetrates 1/4" / day ...
by SoEzzy
Mon Dec 17, 2007 6:19 pm
Forum: Barbeque and Grilling
Topic: Pastrami
Replies: 4
Views: 786

I've done it a time or six! Though the one thing I do is, I don't corn it as long as folks say, most recipes talk about 14 - 21 days but for the flavor that our family likes I go to 8 days, if the flats are less than 2 1/2" thick, and 10 days if they are thicker than 2 1/2". I did take them past thi...