Recent content by tnlyne

bbq.tonylyne.com Having a poker party tomorrow night and haven't fired up the ol #2 for a while. Figured a couple of Boston Butts should pair well with the occasion. Brined for ~24 hours: http://smokinitforums.com/index.php?topic=1608.msg9025#msg9025

I just noticed this following Jeff Phillips article that mentions he tried out a 2D sent to him by Steve: http://www.smoking-meat.com/february-23-2017-pan-smoked-shrimp-with-butter Bad thing is that he linked to a masterbuilt on amazon in the article though. I think I'll email Jeff about that...

So, I stumbled on this recipe and tried it for the family. It was super good and my kids wanted me to make it every day. I did the brine overnight and then a couple hours in the smoker was all it needed. I need to find a better way to pin the skin tightly around the chicken or just remove the...

Sorry, no pictures with this one... So, I was camping this weekend and tried a little something new over the fire in my cast iron pot. It was a Beef and Smoked Brisket stew. Everyone that tried it said it was the best stew they ever had. I enjoyed it so much that I'm going to make it again in a...

So, I'm trying something new today that I've never tried before. Got a ~18 lb packer brisket and cut it up in basically 3rd's and trimmed. Made some a few batches of peppercorns grounded coarse (1/3rd cup), mixed with 1/4 cup kosher salt, and 6 grams of pink salt. Rubbed into briskets and sealed...

So, I was reading an article and this ad showed up. All these SI grills sitting by a lake looking pretty but they don't have smoke rolling out of them. Looks like the 2D, 3D, and 4D models.

So, I've had this in the freezer a while. Looking to smoke it this weekend. Any suggestions on wood, smoke times and temps, or other pros and cons?  Also recommendations on side dishes that pair well would be nice. Thanks!

I brined a brisket flat for ~14 hours in DM's pork butt brine. Rinsed it, patted dry, rubbed with mustard and used some Baldridge seasoning on it. Let the seasoning work itself in for a few hours in the fridge. Threw the flat on the smoker around 10:30pm Friday night @225F with 3 oz Oak, 2 oz...

Trying something a little different today. Doing 3 racks of ribs with 3 different rubs on them today. Also going to give the 2-2-1 method a little test since I've never tried it in my SI2 before. I've always just gone with the 5 hour no peek method. The rubs are Jeff's Naked Rib Rub, a Honey...

I don't seem to have a proper wrench that's thin enough to remove the castor wheels. I'm getting ready try and finally mount my smoker to my harbor freight cart but I think I need a special wrench to remove the wheels. Any advice from those of you out there for removing the wheels (i.e. wrench...

My family is coming to visit next weekend. I think it's time to do another prime rib roast like I did at Christmas. http://smokinitforums.com/index.php?topic=1250.msg40113#msg40113 My mouth is watering just thinking about it and typing this post.

Anyone tried smoking one of these? I looked and wasn't sure how to accomplish this. A lamb stuffed inside a pig stuffed inside a cow. Because you don't win friends with salad. #gobigorgohome

Ok. I had a 1/2 pig butchered last week and decided it was time to take my first attempt at makin' bacon! I weighed out my pork belly and it was just over 10 pounds. I'm going with the following curing mix (note it's a per pound recipe). Curing Mix (per pound of meat) 1 Tbsp. Morton’s Tender...

So, my father in law brought over my 1/2 a pig that we had butchered and cut on friday. I swear I now have what must be nearly 80-90 pounds of future smoking fun. There will be ham, chops, tenderloins, roasts, ribs, and bacon, etc... The pork belly has been on my todo list for smoked bacon for a...

Check this project out. It has me VERY intrigued. I'm sitting here thinking "take my money, I want one". https://www.kickstarter.com/projects/1977846026/meater-the-first-truly-wireless-smart-meat-thermom?ref=fundedtoday#project_faq_148569