[euge]

Now we just need some rye bread, sauerkraut and mustard. Or Russian dressing.

[Pawtucket Patriot]

Drool...that looks like some nice brisket!

[Mikey]

Looks okay, but where is the smoke ring?

[markaberrant]

Looks okay, but where is the smoke ring?

Just inside the edges of the dry rub?  I dunno, I can see it.  Also remember this was only smoked for 4.5 hours, I get a more pronounced smoke ring when I am smoking regular brisket for 12-15 hours.

You typically only get those ridiculously thick, bright red smoke rings if your fuel source is wood (most smokers just use wood for flavour), or you are adding enhancers.

[bluesman]

Looks okay, but where is the smoke ring?

Just inside the edges of the dry rub?  I dunno, I can see it.  Also remember this was only smoked for 4.5 hours, I get a more pronounced smoke ring when I am smoking regular brisket for 12-15 hours.

You typically only get those ridiculously thick, bright red smoke rings if your fuel source is wood (most smokers just use wood for flavour), or you are adding enhancers.

A good smoke ring is around 1/4 inch in thickness. The smoke rings is caused by nitric acid building up in the surface of meat, absorbed from the surface. This nitric acid is formed when nitrogen dioxide from wood combustion in smoke mixes with water in the meat. Basically it is a chemical reaction between the smoke and the meat.

[markaberrant]

A good smoke ring is around 1/4 inch in thickness. The smoke rings is caused by nitric acid building up in the surface of meat, absorbed from the surface. This nitric acid is formed when nitrogen dioxide from wood combustion in smoke mixes with water in the meat. Basically it is a chemical reaction between the smoke and the meat.

Exactly, and you will get much less NO2 when the wood is just smoldering, as opposed to being the heat source.  As you say the other variable is moisture, so you can try using "green" wood, soaking it before using, or using a water pan.

[phillamb168]

Here's a new commercial (in French) for Windows 7. This is why I only use Mac or Ubuntu.

http://www.microsoft.com/france/windows/windows-7/videos.aspx?vindex=26

--
Translation (rough in some parts, because he's talking way too fast):

"Hi, I'm Fred. I've got an American cousin. Here, it's cool. But... The food is not my thing.
So, I have an idea. I'll use my PC to show them "True French Gastronomy" from France, here in Texas.
"This is the food!"
"Ugh."
--

Hrm. Ribs, or escargot? I like me some parsley garlic butter, but I think I'll take ribs any day.

[deepsouth]

some recent stuff.....






firewire kabobs









flank steak

[bluesman]

Just in time for me to eat lunch! 

Great Lookin' Q as always...

[deepsouth]

fatty stuffed w, chorizo

[bluesman]

fatty stuffed w, chorizo

You would make Emeril Lagasse proud.

Sounds great!  

I grilled two marinated pork tenderloins seasoned with Dizzy Dust direct on the Weber kettle last night. No pics but they were heavenly.

[euge]

fatty stuffed w, chorizo

I did one with chorizo. Had a pan under the grate and there was probably half a quart of orange fat rendered off the fattie.

But it was good.  Yours looks crazy with that red chorizo in there.   

[euge]

They guys at work are all up into the BBQ thang now. Taking pics of their Q and everything. Oh I feel like a proud parent!

The other day one showed me this link: http://www.looftlighter.com/ and I was impressed.  However I got one of these already: http://m.sears.com/productdetails.do?partNumber=00927801000P.

Have to say 1050F will light some charcoal in a hurry. Had it going in less than a minute.

Goodbye rusty old starter chimney.

[beerocd]

Have to say 1050F will light some charcoal in a hurry. Had it going in less than a minute.
Goodbye rusty old starter chimney.

Did you just start doing this? I have a heat gun sitting in the garage... I'll have to give it a try.

[deepsouth]

They guys at work are all up into the BBQ thang now. Taking pics of their Q and everything. Oh I feel like a proud parent!

The other day one showed me this link: http://www.looftlighter.com/ and I was impressed.  However I got one of these already: http://m.sears.com/productdetails.do?partNumber=00927801000P.

Have to say 1050F will light some charcoal in a hurry. Had it going in less than a minute.

Goodbye rusty old starter chimney.

i switched to a bernzomatic mapp gas torch to light my grill.  i really like it, although some lump can be pretty sparkly and poppy.


http://www.bernzomatic.com/PRODUCTS/TORCHES/PROFESSIONALTORCHES/tabid/230/ctl/Detail/mid/1009/xmid/6942/xmfid/3/Default.aspx


oh yeah, i wear pit mitts and safety goggles and a hat when i light the grill.