Lomey

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About Lomey

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    Campanas

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  1. Picked up a 1/4 box of Mag 50, Reyes and Petit Royales. All new for me. Sent from my SM-N960U using Tapatalk
  2. My first Connie A. Nov '18 Sent from my SM-N960U using Tapatalk
  3. A stall is when the internal temp stays the same and doesn't rise for over about 1/2 hour. Usually it does a steady slow climb. Hickory is fine to use. I just like the mellower pecan and fruit wood mix. Sent from my SM-N960U using Tapatalk
  4. I like to smoke my briskets at 275-300 indirect heat. I think pecan wood is the best for brisket with a mix of cherry or apple wood. Rub with salt, pepper, onion and garlic powder. Keep it simple. Sometimes I use Montreal Steak seasoning with onion and garlic powder. Once the brisket stalls (usually 160-165) or is the color you like and has a nice bark, wrap it in foil and take it to internal temp of 200 or so. Pull it off the smoker and still in foil, wrap it in beach towels and put in a cooler for at least an hour up to 4 hours. This step is important so don't skip it. It made a huge difference in my briskets. Slice against the grain. Also very important. I think using a whole packer is easier than just a flat. Also, start with a good piece of meat. To make burnt ends, cut the point into 1 inch cubes, add more seasoning, smoke for a little while longer then add bbq sauce of your choice and smoke for a little while longer. I never time these. Just heat them up and don't dry them out. Awesome stuff! Don't make it more difficult than it is. Brisket is the hardest meat to smoke imo so practice. Feel free to ask anymore questions. Good luck!
  5. First NC purchase in awhile. Padron Maduro Palma's. I have about 1/4 box left from 2012 so got these to age. Great inexpensive cigar that ages well. Tatuaje Verocu #5. Stocking up for winter. My favorite small NC cigar. Love that they come in a cab of 50. Sent from my SM-N960U using Tapatalk
  6. I think a set price would be ideal. Some months possibly 3 or so higher priced cigars some months 6 or so less expensive cigars. Shipping international price wise would be the issue I would think.
  7. My first Lusi. BUP Oct '17 from our host. Sent from my SM-N960U using Tapatalk
  8. I will give some to my brother-in-law who I'm teaching about cigars and how to take care of them right now. The rest I will have sold and my wife will donate the money to our local dog shelters. Hopefully this won't happen for a long time.
  9. I'm an Exercise Physiologist on the medical side in this life. I've liked to cook, grill/bbq and try different recipes since I was a youngster. I actually do 95% of the cooking, gardening and food shopping in my house. I often think I would have liked being a Chef of some sort. Nothing fancy just have a nice little restaurant. Sent from my SM-N960U using Tapatalk
  10. This is what Reynaldo wrote down when I picked up some of his custom rolls in Cuba August of 2018. Of course I should have picked up a lot more. They are fantastic cigars. Hopefully this helps you. Sent from my SM-N960U using Tapatalk
  11. Cow. Ribeye, filet, cheeseburgers, beef stew, oxtail, chuck roast, short ribs, brisket, beef jerky...very versatile [emoji202] Sent from my SM-N960U using Tapatalk
  12. When grilling I prefer cow. When smoking I prefer pig. Doesn't mean I don't like to grill pork chops or smoke a brisket though! Sent from my SM-N960U using Tapatalk
  13. Saw that, but wanted a PSP box. I also like the excitement of buying off 24:24. 😁
  14. My last 3 vacations have been France, Cuba and Key West. Didn't notice a single dirty look while smoking outside at bars, restaurants or places I was staying. All 3 vacations have been within the last 18 months.
  15. Mine should be easy. Epi 2 coming up soon?

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