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The 10th Annual Hot Pepper Awards Winners Announced!


Member Since 05 May 2014
Offline Last Active Yesterday, 05:00 PM

#1469907 I ♥ Wings

Posted by ColdSmoke on 23 June 2017 - 02:31 PM

The good thing about lump is that it goes out fast and you can re-use it...even though it's more expensive, I think you get more cooking time with it compared to briquettes. I could be wrong with the Weber but it's definitely true with insulated grills. Keep an eye out for deals or sales on Fogo lump. It's really good...all big pieces.

#1469577 Big Green Egg

Posted by ColdSmoke on 22 June 2017 - 12:34 PM

Short ribs last night...It's been so long since I've made these! Incredible!



#1469575 Big Green Egg

Posted by ColdSmoke on 22 June 2017 - 12:23 PM

PS. When you can't remove it give it some crosshatch marks and rub with oil and it will help it cook away.


This is what I did....I scored the bone and meat

#1468984 Big Green Egg

Posted by ColdSmoke on 20 June 2017 - 03:19 PM

three racks of baby backs, atomic buffalo turds and fresh caught lingcod this past weekend for Father's Day. Also fresh caught dungeness crab. 


Interesting problem I had with the ribs...have never had this happen before. I bought the Costco three pack of baby backs that are sealed in plastic. As I went to prepare them I discovered that the membrane was too thin to remove. Every time I got a handle on it, it would just tear. I tried and tried and no matter what I did I could not peel it off. Usually I can grab the thing and peel it all off in one go. At one point I started questioning if there even was a membrane at all. But there was; it was easier to see after they were cooked. I eventually gave up and went about my cook. No poor results because of it, but it was very frustrating as I have never cooked ribs with the membrane still on. It was so thin that it was hardly noticeable when eating.


Has anyone experienced this?

#1467791 Growdown Throwdown 2017 Aji Lemon Drop!

Posted by ColdSmoke on 16 June 2017 - 03:09 PM


Chugging along. Some nice sunny days have done wonders.

I have heard of sunny days...what are they like? Do I have to pay extra to get one?

#1466406 Hello from SW WA

Posted by ColdSmoke on 13 June 2017 - 03:08 PM

Welcome from down the road...

#1466400 Not Over-the-Top Expensive Knife Set

Posted by ColdSmoke on 13 June 2017 - 01:55 PM

I have one glaring weakness in my kitchen and its my knifes. I've been using crappy knives for years. Can anyone recommend a good knife for a reasonable price? I'm looking for something to last me for a very long time and that performs well for trimming before the cook and slicing after the cook. I see some sets that are over a 1K and ain't going there but am willing to pay what it takes for a nice knife.  I'd like the set to include a nice bread slicing knife as well.



#1466071 The Pacific Northwest GLOG 2017

Posted by ColdSmoke on 12 June 2017 - 03:38 PM

Same tent with only one plant...Manzanozilla!!



#1465987 Growdown Throwdown 2017 Aji Lemon Drop!

Posted by ColdSmoke on 12 June 2017 - 11:11 AM

I've been eating pods off my non-contest plant almost daily...great flavor and plenty of heat. The floral aspect of the flavor profile takes a little getting used to though.

#1463946 Big Green Egg

Posted by ColdSmoke on 05 June 2017 - 11:36 AM

So the loin I had was real thin so I just put one cut down the middle and tied it up. It was also really long and the ends that weren't protected got up to temp way faster than the middle. So, the end parts were dry, but the middle section was nice and tender. The filling was great, but just not my gig. This is a "get what you pay for" chunk of meat. It was decent but there are way too many better alternatives out there for me play with. The pic is crappy but here it is.



#1462877 Big Green Egg

Posted by ColdSmoke on 02 June 2017 - 05:42 PM

I have a giant pork loin thawing in the fridge. I was thinking about stuffing it with mushrooms, spinach, bacon, garlic and Gorgonzola. How does that sound? I've never cooked this before. Will the cheese run out as it melts? Tips and tricks are welcomed. Thanks.

#1462537 hot peppers!

Posted by ColdSmoke on 01 June 2017 - 04:39 PM

Those lemon habaneros are damn good. Still liking the Datil the most ...I have the red version growing this year. 

#1462172 Big Green Egg

Posted by ColdSmoke on 31 May 2017 - 12:55 PM

Then how do you achieve 3-2-1? 


I don't. I was making fun of the Facebook bro's who think that's the only way to get tender ribs. Man, I need to get better at this internet thing. 

#1462153 Big Green Egg

Posted by ColdSmoke on 31 May 2017 - 12:14 PM

agreed, not trying to be a purist... just a preference. The foil is one more thing to deal with and clean up. Purists are the worst.

#1462149 Big Green Egg

Posted by ColdSmoke on 31 May 2017 - 12:09 PM

Who exactly are you cheating when it tastes good? Cheating who? The BBQ purists on the internet?


I was kidding...but I do prefer tenderness to come naturally with out the aid of steam.