whiskeynwine

This happened to me after I had surgery for my sleep apnea. That was about 4 years ago. Cigars have never tasted the same since. And, it took a long time for the sense of smell to return also.

South Jersey, near Philadelphia.

Glenlivet 25 . . . 5 Stars

Aramis. Been around forever. A true man's fragrance.

Drinking Habits ? ? Any Time, Any Place.

South Jersey here. I'm out.

Thanks for the input. I will continue to experiment.

I've all the sudden taken a liking to the Manhattan. Traditional recipes call for Rye whiskey. I've been using Whistle Pig, a 100% Rye distilled in Canada and hand bottled in Vermont on Whistle Pig Farm. So far, so good. Any suggestions as to other Rye whiskeys to try or recipes to try?

Looking at that plate I'd have to say you really don't like chicken. Any way, I did a variation on your dry age cheat and the steaks came out pretty good. Nice tip, thanks.

Very nice pics. Someday when Marco Rubio becomes POTUS he will hopefully end this embargo nonsense.

Looks perfect. Do those sweet potatoes on the grill next time. They will turn out like candy.

I like the way think.

No Pics . . . . Never Happened.

I not only like to look at what's cookin but I like to see what your cookin on. I'll show you mine if you show me yours.

Here, hope this holds you over for a while. Did two of these bad boys last week. My son and I downed one and the second one went to the New years party.

Sorry CKs, no finished pics. I was running a little late on this cook, the butts stalled a little longer than usual and I had to serve it up as soon as everything was done. I'm planning another cook for the Super Bowl so I'll be sure to get you some updated pics. Check some of my older posts and you will find some pics of past cooks.

Smoking a couple of Boston Butts and some ribs today.

You will hear lots of discussion about that also. Personally I think after the first two hours the meat has absorbed all the smoke it can. The reason for the long cook time is to break down connective tissue and make that meet tender. You can also cook with a water pan if you are afraid of drying out the meat. I prefer dry smoke and foil wrapping instead of the water method. I will use water on long cooks, 8 to 14 hours, but just to help keep my smokers temp steady.

The 3-2-1 refers to 3 hours on the smoke, 2 hours on the smoke wrapped in foil and 1 hour on the smoke unwrapped. This method is used by a lot of comp cooking teams as well as guys that cater. It's gives the ribs a rest from direct smoke the entire time they are cooking and allows them to continue to cook without loosing all their moisture. When you open the ribs up after being wrapped you get all the juices from the fat and connective tissue combined with the flavor of your rub that you can use as a glaze or basting sauce during that last hour on the smoke. Also mixes well with your BBQ sauce if you use one. Some people call wrapping ribs in foil the Texas Crutch but I think their just jealous. Remember this is for low and slow cooking. If you cook hotter or use smaller cuts of ribs like baby backs you will have to adjust your times. Trial and error. If you visit the TexasBBQRub.com forum you will get all the information you need. That forum represents some of the best information you can get for free from some of the best in the BBQ business.

Hey Pete, those ribs look good for a first try. What kind of ribs were they? I prefer baby backs and use the 2-1 1/2-1/2 method of cooking and I usually cook at 190 to 200 pit temp. If I cook larger cuts of ribs, St. Louis style or back ribs, I will cook using the 3-2-1 method. Don't waste your time trying to make a rub. I've spent and lost thousands of dollars wasting time, spices and meat. Find a rub that you like and use it until the next rub that you like comes along. BBQ is not an exact science. Everybody has their idea of good and bad, right and wrong, and high temp or low temp. If it taste good then I will like your BBQ and so will everyone else. And by the way, you need to season that smoker a little more. Way to clean for me.

Grilled wings, grilled tenderloin, grilled shrimp, grilled scallops, and of course burgers and dogs. Don't get a three day like this in my business very often. Spending the weekend at the jersey shore. If I'm sober enough I'll take some pics. Be safe everyone. And please remember our Vets and the men and women serving our country.

Sausage and peppers anyone?

Welcome in Chris. South Jersey as well.

From Jersey as well, south near Phila. Not trained but love to cook. Share some recipes when you get a chance. Welcome aboard.

Vigilant Woodworks is offering free shipping on their products through May 31. I have thrown this name out on this forum before so some of you might be familiar with their products. They specialize in high quality wine storage, cigar storage, and gun storage. I'm not sure how the free shipping would work for those outside the U.S. but I'm sure arrangements can be made.