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Tony
BBQ Super Pro
Joined: 06 Feb 2005
Posts: 3486
Location: Rehoboth Beach ,Delaware
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 Posted: Jan 10 2011 Post subject: |
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| Jarhead wrote: | Kevin, I think your temps are spot on. So, you can't be a Liar.  |
Liar? Hey, K.A.M. doesn't know HOW to lie! 
Best Regards,
Tony  |
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cayenneman
BBQ Fan
Joined: 08 Apr 2009
Posts: 391
Location: Richmond, KY
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| Posted: Jan 10 2011 Post subject: |
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| k.a.m. wrote: | I just checked my cooker and the brisket is holding nicely at 225°
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Okay, when I first looked at the pic I thought that it was damn funny just because of the drawing. After about a second or two later, I noticed what all the temp ranges were on the probe and then this joke was elevated to another level! Funny stuff! |
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Virginiasmoke
BBQ Pro
Joined: 01 Sep 2010
Posts: 870
Location: Central Virginia
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| Posted: Jan 10 2011 Post subject: |
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| Mr Tony's BBQ wrote: | | Virginiasmoke wrote: | | I don't remember my # but I'm on the list ; ) |
Does it really matter?  |
No... I'm just happy to be included with such an distinguished group of gentlemen. I think I'll take it as a compliment to be so high on the list though.
| Hell Fire Grill wrote: | | From what I understand Virginiasmokes's turkey breast has come a long way since he started Qing. |
It has... along with my ribs and especially pork shoulder. I still have not put much time into brisket yet. I'm even getting into cold smoking! As a matter of fact... I just finished up the last bit of the best bacon I've ever had in my life, this morning.
I only take part of the credit though... I really have learned a lot by watching and reading here. If it wasn't for what I've learned here I would have relegated myself to take-out bbq a long time ago.
Last edited by Virginiasmoke on Jan 10 2011; edited 1 time in total |
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Mr Tony's BBQ
BBQ All Star
Joined: 01 Aug 2010
Posts: 5067
Location: Fredonia Wi
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Soapm
BBQ Super Pro
Joined: 06 Aug 2010
Posts: 2087
Location: Mile High City
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| Posted: Jan 10 2011 Post subject: |
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| k.a.m. wrote: | I just checked my cooker and the brisket is holding nicely at 225°
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And we all know how Tell the Truth Terms are known for their accuracy. Aren't they made by the Liars Corporation?
Lying
Instruments
Aand
Rancid
Systems |
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Oregon smoker
BBQ All Star
Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: Jan 10 2011 Post subject: |
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| k.a.m. wrote: | I just checked my cooker and the brisket is holding nicely at 225°
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Sweet!
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#3 LIAR
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k.a.m.
BBQ Mega Star
Joined: 12 Dec 2007
Posts: 26020
Location: Southeast Texas.
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| Posted: Jan 10 2011 Post subject: |
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Okay Friends. Just to make sure the old analog is on track and being honest I broke out the trusty digital model and yep they are spot on.
_________________
Always remember slow and steady wins the race.
Hybrid Cooker |
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Mr Tony's BBQ
BBQ All Star
Joined: 01 Aug 2010
Posts: 5067
Location: Fredonia Wi
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Oregon smoker
BBQ All Star
Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: Jan 10 2011 Post subject: |
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| k.a.m. wrote: | Okay Friends. Just to make sure the old analog is on track and being honest I broke out the trusty digital model and yep they are spot on.
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#5.
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killswitch505
BBQ Super Pro
Joined: 05 Apr 2009
Posts: 3921
Location: Hobbs, NM
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| Posted: Jan 10 2011 Post subject: |
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| k.a.m. wrote: | Okay Friends. Just to make sure the old analog is on track and being honest I broke out the trusty digital model and yep they are spot on.
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dude lovin the the therm where can i find one where does the line start and do you take a charge card?????? i must have one
_________________
Club Disco
| Mrs. K.A.M. wrote: | | Those are some of the best looking wieners I've ever seen |
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Timbo57
BBQ Fan
Joined: 31 Mar 2010
Posts: 112
Location: Westland, MI
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| Posted: Jan 11 2011 Post subject: |
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| BigOrson wrote: | | Cranky Buzzard wrote: |
Now, a newbie TD would be cool as well!
Charlie |
We can cook them now? COOL! |
I would require a 3 day beer brine......
_________________
KCBS Certified Judge
WSM 22.5
Chargriller Smokin Pro w/ SFB
Weber One Touch Gold 22.5" (Thanks CL!!!)
Weber Smokey Joe |
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RollinontheRvr
BBQ Pro
Joined: 03 Oct 2010
Posts: 641
Location: Portland, Oregon
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| Posted: Jan 16 2011 Post subject: Better late than never |
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I am joining this thread way late but I would like to add to it to please.
I found this site just last year, lurked for a couple of days and found that people here are helpful, informative and genuine. Sure there is the wise crack made here and there but it has all been in fun and I can appreciate that. I have seen a couple of times when someone rocked the boat and sat back and watched as it was handled. Quite well I thought. I have never been given bad information and thanks to everyone that posts here I finally made a killer brisket and some great burnt ends. I have taken up smoking Gouda cheese, which I really love. I was reading about fatties earlier this evening and have decided that this is my next smoke attempt. I am a member/moderator of a fishing forum that is based here in Portland and like here, the people are great to know, talk with and learn from. This above all else is what makes a great forum in my limited experience. So, my hat is off to you, all of you who make this site what is. A great place to be!!! Thank you all.
Let the smoking begin!!!
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UDS
MUDS
Four years active duty Infantry - '81 -'85
My Local Dive Shop: Oregon City Scuba |
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Oregon smoker
BBQ All Star
Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: Jan 16 2011 Post subject: Re: Better late than never |
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| RollinontheRvr wrote: | I am joining this thread way late but I would like to add to it to please.
I found this site just last year, lurked for a couple of days and found that people here are helpful, informative and genuine. Sure there is the wise crack made here and there but it has all been in fun and I can appreciate that. I have seen a couple of times when someone rocked the boat and sat back and watched as it was handled. Quite well I thought. I have never been given bad information and thanks to everyone that posts here I finally made a killer brisket and some great burnt ends. I have taken up smoking Gouda cheese, which I really love. I was reading about fatties earlier this evening and have decided that this is my next smoke attempt. I am a member/moderator of a fishing forum that is based here in Portland and like here, the people are great to know, talk with and learn from. This above all else is what makes a great forum in my limited experience. So, my hat is off to you, all of you who make this site what is. A great place to be!!! Thank you all.
Let the smoking begin!!! |
So where in PDX are you at?
There are quite a few guys/gals from the Metro area on here.
Have fun with the fattie.
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vw addict
BBQ Fan
Joined: 04 Jul 2007
Posts: 209
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| Posted: Jan 17 2011 Post subject: |
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| I come and go, don't post enough pics, and crank out some pretty ok BBQ on a propane cabinet smoker. Hoping for 2011 that I can upgrade to a nice UDS or offset or something, but we shall see. I appreciate all the quick and great advice I have received here and hope to be a little more active of a member here over the coming year! And I thank all that have ever answered any of the stupid questions I have posted!!! |
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Swinefellas
BBQ Fan
Joined: 20 Aug 2010
Posts: 116
Location: Nashville
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| Posted: Jan 17 2011 Post subject: |
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| Im new here with in the last year and have done a lot of lurking and reading and several posts of my cooks. I give credit to you guys for all the advice and help, with your help I placed 1st place in pork beating all the pro team that showed up and 2nd in ribs at the local MBN competition this past fall. |
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