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[jgrayson]

I’m glad the mystery is solved.  Since you are at work, I’ll bet there is a firewall device between the internal network and the external, internet world.  Many of these devices have automated “blacklist” subscriptions that the firewall vendor provides to block what are supposedly known bad web sites.  Whatever IT support your company has should be able to “whitelist” imgur.com.  Unless, of course, there is an explicit reason they have blocked it.

Good luck!

Thanks for your help with figuring this out.  I asked one of the tech guys at work, and he responded with something about imgur having a lot of porn on it.  I've never used imgur, but I would be surprised if it had a significant amount of porn that wouldn't be found on other picture sharing sites.

Anyway, I'm on PelletFan while working from home today.  This is the same computer I use at the office, and when I look through PelletFan  while not connected to the work IT systems I do see Bentleys pictures.  Problem solved.  I'll have to connect to PelletFan away from the office if there is a picture I want to see.

[triplebq]

I select Huge Thumbnail at the bottom and then yes, BBCode.

That is one killer sandwich. Did you do the bacon on your smoker? I want to make this.

[Bentley]

I warm smoked it on the Memphis, but alas, it was cooked in the oven for this sandwich .  It was home cured.

[triplebq]

 
Nicely done

[Bentley]

I think the best I have ever made from an aesthetic and as silly as it sounds structural point of view...Should have been inverted.  I think the meat would look better on the bottom.

[Bar-B-Lew]

I had thought I always put the meat on top too, but apparently I don't.  Here are my last few sandwiches.  I think meat on the bottom is a good idea and plan to try that.

[Bentley]

I use to put lettuce, tomato, ham, turkey and bacon on both levels.  Always wondered why I had trouble handling the sandwich, then saw a couple of youtube vids where they did tomato, bacon and lettuce on one level and lettuce, ham and turkey on an other!

Old Way, not structurally safe...

[Bar-B-Lew]

makes sense meat on bottom would be a better structure but i eat it so fast it doesn't matter

one of my favorite sandwiches

[Bentley]

We were supposed to go to Blue Ridge Seafood in Gainsville, VA to celebrate my SIL birthday.  It was cancelled and I had my mind set on PoBoy or Clam basket...Got me all worked up, then we dont go, I am not to be trifled with!

Did not have any Clams in the house so...For me, the 61-70 count shrimp are the ones to use for PoBoy.  They sure cook faster and stay in the sandwich better!

[Bentley]

[Quadman750]

 I haven’t posted in a while

[Bentley]

That is about the perfect bark for me.  Not burnt, but dark and desiccated, so when chopped it adds the perfect texture to the sandwich!

[MikeMcQ]

(pics previously posted on Pelletheads)
Since Memphis Pro arriving next week and only 1 vac pack of brisket left in the freezer thought I'd review a previous MAK 2* cook. And then thought why not post some picks of the cook again. This was a big 18.80lb packer before trimming, don't recall the trimmed weight.


Going on with pan under to catch dripping.


Ready to transfer to the pan to foil to the finish.




Cook done!


Graph of cook from Tappecue


Separating point for burnt ends and flat for slicing.


Sliced flat


And point cut and transformed to brisket candy burnt ends!



Oh yeah and pan of juices for KILLER gravy. (no liquid added all from the brisket)


I can only hope my first Memphis Pro brisket turns out this well!

[Maineac]

The photo of the burnt ends started my juices squirtin'.  Very nice!

[ZCZ]

Grilled shrimp & salad

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Al