MAD MEAT GENIUS
Chilebrown at home
Friday, October 22, 2010
STOKER NIGHT
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Chilebrown at home
It is a dark and stormy night. The rain is falling and we are all tucked in. The only thing awake is our Stoker which is controlling our barbeque pit. Ms. Goofy wanted pulled pork today. She is overjoyed about the Stoker. No longer does she have to get up in the middle of the night to tend the pit. We plug the unit in and program the temperature settings and we are set. This is what our roast looks like this morning. A couple more hours and we will be enjoying some pulled pork sandwiches.
Chilebrown is my name. Ms. Goofy is my Beautiful Wife. Lucy is our Golden Retriever Lap Dog. I grow a lot of vegetables and peppers. On the weekends Ms. Goofy and I frequent Farmers Markets. On our vacations. we go on "Meat Adventures". My hobbies revolve around food.
I would like to share some of my recipes and cooking with you. There will be a lot of posts on barbequing. Ms. Goofy and I are certified 'Kansas City Barbecue Society Master Judges. We would like to share our experiences. I will guide you through my garden. I hope to have a lot of fun with you readers. There will be no politics, religion, and or rants. Well maybe a couple of little rants.
Hope to see you soon.
A Journey in search of Meat Products. Fun and unusual ways of preparing Meat with a few Vegetables now and then.
Chilebrown at home
Mad Meat Genius
HELLO MEAT FANATICS
Chilebrown is my name. Ms. Goofy is my Beautiful Wife. Lucy is our Golden Retriever Lap Dog. I grow a lot of vegetables and peppers. On the weekends Ms. Goofy and I frequent Farmers Markets. On our vacations. we go on "Meat Adventures". My hobbies revolve around food.
I would like to share some of my recipes and cooking with you. There will be a lot of posts on barbequing. Ms. Goofy and I are certified 'Kansas City Barbecue Society Master Judges. We would like to share our experiences. I will guide you through my garden. I hope to have a lot of fun with you readers. There will be no politics, religion, and or rants. Well maybe a couple of little rants.
Hope to see you soon.
Contact: madmeatgenius@comcast.net
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8 comments:
That is just crazy good looking pork.
I can't figure out how it works? I understand how it knows the heat of the meat, but how does it adjust the heat of the fire?
There's a grill probe that senses the temperature of the pit. You can see it on the lower right portion of Paul's photo. Let's say you want it at 250ºF plus or minus 10ºF. When it goes below 240ºF, there's a fan that starts blowing, oxygenating the smoker and thus fueling the fire. When the temperature returns back
Zoomie, Donna could not of said it better. Donna is a KCBS certified bbq judge and Ms. Goofy and I partner in crime from Kansas City.
Greg, I am making some cole slaw right now.
Donna, See you at the next bbq competition if not sooner.
Mmmmmm... looks lovely :-)
I haven't dabbled with the electronics yet. I'd be happy with just the charting capabilities of them, because that is so cool.
Chris, The Stoker will compliment your Big Green Egg. Go for it.
Zia, I have been craving cheescake.
You sir are a mad scientist.
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