- May 19, 2024, 10:34:00 AM
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Welcome to Pellet Fan!
61
on: May 07, 2024, 04:33:08 PM
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Started by BigDave83 - Last post by urnmor | ||
Looks like a winner and did you notice any difference in the longer brine time
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62
on: May 07, 2024, 03:32:28 PM
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Started by BigDave83 - Last post by BigDave83 | ||
Yep. I've been reading about them for a while. At first I thought that it was a gimmick, but the more I had the more I'm convinced to try them. They really were not bad, I would wonder if using 90/10 would make a difference with the sour cream? I think that is the issue the sour cream coats everything and it keeps the meat from bonding together when cooked. I will be watching to see how you attack these, when you make them. |
63
on: May 07, 2024, 03:28:52 PM
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Started by BigDave83 - Last post by BigDave83 | ||
Never heard of them! Just put in Crack Burgers in the Youtube search and take your pick. |
64
on: May 07, 2024, 03:26:45 PM
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Started by Bentley - Last post by BigDave83 | ||
But was is it good tasting?
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65
on: May 07, 2024, 02:41:47 PM
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Started by Bentley - Last post by Bentley | ||
This was an experiment that did not turn out. I thought i could make a Bunt Cake and add a filling. I thought a stiff pudding with cream cheese would hold up, it did not. I think I may have undercooked it, did not let it cool, and tried to take it out of pan to soon. Sorry no unpanned photos, take my word for it, it was a fail.
Well buttered bunt pan, half batter all the filling. It was to be a Pistachio cake. Then the rest of the batter, then cooked. |
66
on: May 07, 2024, 01:24:46 PM
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Started by Bar-B-Lew - Last post by Bentley | ||
I forgot about the 1989 Loma Prieta earthquake in the Bay Area, 6.9. But I was in Fresno, so only rumbling around there, but you knew it was an earthquake
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67
on: May 07, 2024, 01:19:22 PM
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Started by BigDave83 - Last post by Bentley | ||
Never heard of them!
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68
on: May 07, 2024, 12:29:12 PM
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Started by BigDave83 - Last post by pmillen | ||
Yep. I've been reading about them for a while. At first I thought that it was a gimmick, but the more I had the more I'm convinced to try them.
Thanks for posting. |
69
on: May 07, 2024, 12:26:01 PM
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Started by BigDave83 - Last post by pmillen | ||
Ohhhh! That looks good. I want a taste.
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70
on: May 06, 2024, 09:37:51 PM
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Started by BigDave83 - Last post by BigDave83 | ||
Brined a butt, and stashed it in the back fridge, kind of forgot about it, I usually do 3 weeks I think this one was 7, things going on and all and it slipped my mind I had it back there.
Put it in the little cookchack electric smoker Saturday night for about 13 hours. Took it out and in to a pan, plastic wrapped, put a folded bath towel on the table, the pan and then 2 more folded towels on top and allowed to rest for a few hours. We ate it on some onion rolls. For seasoning course black pepper and granulated garlic, added more once meat was shredded. |