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    King of the Smoker - The bar has been raised.

    By now, you have probably looked at the pics posted by Scott and Jim...And they are great, but they tell about 1/20th of the story... I knew this event was going to be special... but it turned out even better than I had imagined. All the elements came together in a way that can only be...
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    OC Bound in December -- What should we do!!! HELP!

    So King of the Smoker is drawing us to BPS-land in December... BUT - Our girls turn 10 and 12 that week (12/4 and 12/8)-- so we are planning to bring them along, and potentially stay a couple extra days... So questions are this: 1. We are flying into SNA (cheapest tickets for family) -- what is...
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    Happy Birthday Kimmy!

    Just wishing my bride a Happy Birthday!! <<No pellets will be harmed in the making of this birthday>> I am not doing the cooking tonight. Dinner at Piropos (Argentinian food)! Late night Stanford's Comedy club show, then off to Chateau Avalon, sans munchkins!
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    Waaaaa Laaaaa! 8th wonder... and the first practice cook of 2012!!

    Thats right... It was a balmy 20-something degrees on 1/2... but that is the perfect time for me to kick off a practice cook. Winter Q in Great Bend is just around the corner (2/25!) - western KS in Feb is usually single digit temps, snow, etc... so why not! As you will see below... I snagged a...
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    Jack Watch - NV!

    So... I'll bring my wireless hotspot and if there is streaming from the internet, I have HDMI on my phone... do the BPS boys have a flat screen so we can watch the draw unfold? Watch party will be goin on in one of our spots, right?? :cool:
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    Had to post it here, since he said the word "smokers"...

    But really just wanted ya to see "the Darklord" ;) http://www.premierguitar.com/Magazine/Issue/2011/Mar/GALLERY_Joe_Bonamassas_Dust_Bowl_Tour_Guitars.aspx?Page=7&#gallery
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    The twins have arrived!!!

    I posted on the 8th about how excited I was about the fact that some of our projects coming to fruition! and.... As of monday night, our fraternal twins arrived... on two pallets! Our marinades our finally here!! Here they are: And even better, the first order for product ships out...
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    After Several long months... (sorry long post!)

    Our efforts are finally coming to fruition! First, our new website is LIVE!!! Our old site was essentially a set of static pages... like an online brochure. We now have all the functionality I have been wanting. blog, embedded video/media capability, class brochure downloads and inquiry, you...
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    Smoke on Wheels Competition Schedule -- Part 1

    We are working on our schedule right now, What you see below represents the first 1/2 year. Alot of what we do will be predicated on how well we score, unless we find some sponsors for this year. We lost our $$ sponsor last year to the economy, so our winnings have had to carry us, but we cut...
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    CLB Bash Pics -- Part 3 of 3 -- Music!!

    My favorite pic :) Luke and Joe B. Huey Lewis joins the Band for a few tunes... HARP ACTION... BP shredding along with Steve Lukather and Joe Bonamassa... Glenn and Joe take us to Black Country... If GH's vocals don't shake your core, you'd better check your pulse. Rodney Crowell comes...
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    CLB Foundation Bash pics - Part 1 of 3

    I think I will have to put pics in, in several passes. I am going to start with some resort pics... then move to food... then music! Enjoy... I will try to caption some of them as well. These seem to have shrunken, in the preview post... so hopefully they come out full size for you! EDIT...
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    Answer to MN BBQ shack question... on "not official food grade pellets"

    I am sure Candy Sue can jump in here and give you the uber detail.... But in general, there are a couple things to look for in "non-food grade pellets" 1. Some heating pellets are not 100% hardwood. fillers, other materials for BTUs, etc. and most use binders to hold them together... less...
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    HoDeDo Brisket

    "Smoke" on your cooker is 175-185 degrees, In order to get the fat and collagen to really break down and give you a tender finish, you will be cooking at long time at that low temp to get your brisket tender. (notice I didnt say to get it cooked -- it will be "cooked" hours before it is tender)...
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    The other 1/2 of my turkey day weekend is usually spent making presents...

    Everyone loves my nutz:p:o I take almonds and pecans, and get just wet enough on the surface to hold some rub. once coated with rub, they get 1.5-2hrs at 250 in the cooker.:
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    Greetings, My Name is Andy (HoDeDo), and I am Pellet Smoker!!

    Whats goin on everyone!! Glad to be here, looking forward to hanging out! I currently have 2 FEC-100s (1 IQ4, one Traeger Controlled), Two country Smokers, A whole hog (CS-1320) and a Tailgator (TG300) with Digital Controllers. I also have a traeger outdoor fireplace! Kinda a pellet addiction...
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