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Gonna Try Something...

Started by DanG, November 07, 2013, 11:54:19 AM

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Raider Bill

#25
November 08, 2013, 12:05:36 PM
Quote from: doctorb on November 08, 2013, 11:48:35 AM
Who is that other place set for? ;D ;D :)  Anybody I know?

My Son Wild Bill!

We spent 10 days at the Billarosa just Father and Son in October. 8) 8)
The First 70 years of childhood is always the hardest.

Roxie

#26
November 08, 2013, 12:42:18 PM
Oooooooh!  I want the tomatoes and onion on that plate! 
Say when

Raider Bill

#27
November 08, 2013, 02:02:18 PM
Quote from: Roxie on November 08, 2013, 12:42:18 PM
Oooooooh!  I want the tomatoes and onion on that plate!

With minced garlic and some balsamic vinegar.
The First 70 years of childhood is always the hardest.

LeeB

#28
November 08, 2013, 03:21:22 PM
Dan, prop the lid open just a crack at the start until the smoke clears out a bit. once the wood has burned down to good hot caols you can close it back. If you add more wood, you might want to prop it up again. Add just a little at a time.
'98 LT40HDD/Lombardini, Case 580L, Cat D4C, JD 3032 tractor, JD 5410 tractor, Husky 346, 372 and 562XP's. Stihl MS180 and MS361, 1998 and 2006 3/4 Ton 5.9 Cummins 4x4's, 1989 Dodge D100 w/ 318, and a 1966 Chevy C60 w/ dump bed.

Mooseherder

#29
November 08, 2013, 06:09:17 PM
I've cooked a whole Packer Brisket on a smoker we have up at the cabin just like yours.
It turned out nice and tender but I cooked it about 10 hours because it was a biggun.
Did you try the boiling first part?  If you did, maybe that's what messed you up. :D
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