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Last Active
  • Re: Ideal Smoking Technique

    I think it was CenTex that first mentioned the philosophy I have now adopted:
    'Hot wood produces smoke; hot water produces steam'.

    I want smoke in my cooks and haven't soaked a piece of wood since...
  • Re: Ghost Peppers...What Should I Do With Them?

    I've been doing a lot of the pepper vodka thing lately as I'm a HUGE bloody mary fan. I have two bottles right now: the first has four full chocolate habaneros and is really good on it's own and dynamite in a mary; the second has two scorpion chilies and is damn near undrinkable in either format. It's now viewed as either the challenge bottle or punishment bottle depending on the naivete of the folks that are over at any given time...

    I'd still try the ghosts in some vodka, but be cautious and be prepared for it to be horrible!

  • Re: OT - Best BBQ joint in San Antonio area?

    Hey guys,
    Just got back from this trip last night and it was a really fun time. I did get the change to go out exploring for one lunch with a buddy and we ended up taking a cab over to Mi Tierra.

    It was GREAT!

    We took a cab (which was great because the parking did look like a hassle), and I knew as soon as we walked in the front door that this was a special place. The bakery is awesome and by the time we sat down (about a ten minute wait) we were salivating! The interior of the restaurant is really fun and it was boisterous but not painfully loud. I ordered tamales with beef chili gravy and we had some chips and salsa to start. We actually ended up trying 4 different salsas, all of which were good but two of which were PHENOMENAL! I've been really pushing myself to watch what I eat this year and that concept was thrown completely out the window here; the plate was thoroughly cleaned!

    Anyway, this is all OT, bu I just wanted to say thanks to all you guys for the recommendation. This was a great meal and a great experience.

    Cheers all -

  • Re: Nooooooooooooooooooooooooooooooooo!!!!!!!!

    That brisket looks great, but I'm pretty sure that's not an Egg it's cooking on so it doesn't count (haha). Recently my local butcher shop started selling peach paper becuase the demand has apparently picked up to a significant enough level that there's an actual market for the stuff. Might be worth a few local phone calls first. I 'm pretty sure you can get it on Amazon as well.

    Good luck, and enjoy. Congrats on that (non-existant) beauty in the pics.

    Cheers -
  • Re: Cold weather BGE-ing

    I've got three racks of BB ribs on right now (-4 this morning, ~2 now). Rubbed with Blues Hog and then on at 250 for three hours. After that I'm thinking of saucing and wrapping them in peach paper for 45 minutes or so, then back on unwrapped with another coat of sauce for another hour or so until done.

    Anyone else have experience subbing foil for peach paper for BBs? I assume it should work similar to brisket...

    Cheers all, stay thawed...
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