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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

mguerra

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mguerra last won the day on October 10

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About mguerra

  • Rank
    Senior Member
  • Birthday 09/28/1954

core_pfieldgroups_99

  • Location
    Kerrville, Texas
  • Interests
    Flying, Fishing, Golf
  • Occupation
    Ophthalmologist

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  • Gender:
    Male
  • Location:
    Kerrville, Texas
  • Interests:
    Flying, Golf, Fly Fishing, Pyrotechnician

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  1. I think Walkerswood is one that Raichlen suggested.
  2. mguerra

    Electric Comversion

    Mid winter we are playing golf in shorts and short sleeves...
  3. I could not find the ones mentioned by Raichlen so I used Adams Reserve Jamaican Jerk.
  4. mguerra

    Electric Comversion

    Look at Cameron's Stove Top Smoker. It smokes remarkably well, is cheap, easy (just take it out of the box!) requiring no DIY rigging. A neighbor introduced me to it and I was stunned that the food he served me was smoked in the house, not outside. It does NOT fill the house with smoke. You can rig one from scratch if you like : but it's easier to just buy one:
  5. Try this... https://www.youtube.com/watch?v=OvfuAcjLGws&t=7s
  6. Briquettes don't burn as hot as lump and you need HEAT for a pizza. Briquettes do allow a more even fire with less hot spots than lump. So when hot and fast grilling they offer an advantage. When cooking indirect over a heat deflector, hot spots don't matter. We have discussed before that starting too much charcoal makes it hard to keep temps down for a low and slow. Do this. Fill your charcoal basket with lump. Start two briquettes in a chimney and when they are going pretty good lay them on top of your bed of lump. This will ensure you don't start too much fire!
  7. https://youtu.be/RDpVwWPS5fk
  8. Remember I described precooking ribs in the PC and then finishing on the fire? I pressure cooked a 6-1/2 lb. boneless pork shoulder, elevated off the bottom of the pot with a trivet, for 30 minutes, and waited for a natural pressure release. It’s now smoking on an oak/mesquite fire. Once I see a good bark I will wrap it in butcher paper until it hits an internal temp of 205°F. The fire is running at about 275°F. The experiment is to see if you can get it done in less than 1-1/2 hour per pound, ( 9-3/4 hours for this one) and get a good result. Standby...
  9. Here’s the finished product:
  10. Try this: https://youtu.be/gBZFqNk5pNY
  11. Try my pressure cooker ribs. Pressure cook them for 20 minutes and then finish them on the kk. An hour on the kk will do it and maybe less. You have a few months to trial run it and perfect it. When the ribs are done wrap in paper so they can breathe a little and pack with towels in a cooler. Now knock out the tri tips.
  12. I’ve been off the forum for a while and decided to show y’all something: https://youtu.be/pd3P31eCmBI
  13. I’ll start one at 225° if I go play golf or something, otherwise if I’m at home, 275-350.
  14. I cooked it at 300° till it hit an internal temperature of about 160 and then wrapped it in butcher paper for the remainder. It probe tested very tender before it hit 200°, I guess because it was prime, but I ran it up to 203° anyway and then took it off. I left it wrapped in paper and then wrapped it in foil and put it in a cooler with some towels for about 5 hours before I served it.
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