Recent content by Texas 1836

Warms the heart to see that! Or is that a huger pain? Looks great

Looks delicious!

Nice V!

The burgers look awesome. You doing a reverse sear before you smoke, or did I misunderstand?

DJ, you definitely have the pig gig down!

Good point BW. Instead of an annual job review, you would get one by the plate! Would still be a great gig though. Don't imagine it's going to be an upper tier pay grade though!

Neither will I. They don't appear to be forgetting any time soon themselves.

Man, that is my fantasy job! When I first started in the Oil Bidness in '76, there were people who had the official job title of Company Cook. They would travel around the country cooking for all corporate events like safety banquets, anniversaries, and any other kinds of recognitions. I have...

Outstanding job DJ! Bet it was delicious!

Heart healthy or not, I could tear that up! Nice job.

Looks like a nice load of meat DJ!

A definite scald on those! What caused it, and more importantly, how do you keep that from happening next time? And once you got passed the scald, how was the chicken? I love a hobby where you can still eat your screwups!

Dmtky, because you are doing so many, probably best to vac seal as stated above. I dont generally cook that many at one time. Since I am generally firing the pit for something else when I am going to reheat brisket, here is how I do it: Prep and rub the brisket, then cook it to around 160...

Cut out the skirt and stem of each portobello, wash and dry. Lightly coat with EVO, place on pit at 230 degrees for 30 minutes. While smoking, prepare the stuffing. 1/4 chopped purple onion 1/4 cup Italian bread crumbs 1 block low fat Philly Cream Cheese 8oz premium crab meat Texas BBQ Rub...

Cant help you with the equip question, but that sux that you got robbed.