Guys who compete in STL like 1.5" thick steaks. Heavy pork rub of your choice and smoke 225 degrees 1.5 hours. Wrap and put couple knife SMALL slits in bottom of foil to let grease drip out. Kick temp to 350 and steam for 1 hour. Drop temp to 220 degrees and put steak back on smoker. Sauce top and let set about 15 min. Flip and sauce other side of meat pulling in 15 min.

I followed this recipe exactly, in my MAK 2-Star.  A 1½-inch pork steak is like a slightly thin pork roast.  I used sweet and vinegar BBQ sauce mixed 50/50.  There was a bit left over so I lightly drizzled it over the sliced pork before serving.

It was amazingly good.  We had one person as company for dinner and he couldn't resist eating more and more.

Thanks for posting, BC Buck.

Thank you

Starting the extra large fries experiment. I decided to modify Larry's latke recipe and see what happens.

I used 1 box of instant potatoes (13.75 ounces), rather than grated potatoes. I do think it will give me a better shot at hitting the right consistency for the mixture. I also used 1 egg, 1/4 cup bread crumbs (to try and absorb moisture and help as a binding agent), and just under six cups of boiling water.

The French fry is about 18 inches long, which is what I was shooting for. It's in the freezer overnight. We will see how it fries up tomorrow.

 [ Invalid Attachment ]


 [ Invalid Attachment ]

I was a college kid in Portland for this one.

https://en.wikipedia.org/wiki/1993_Scotts_Mills_earthquake

I don't think I felt the first one, but the aftershock rocked my lofted dorm bed enough to wake me. 

Looks like a winner and did you notice any difference in the longer brine time

 Not really, I have gone 6 weeks, this may have been more salty than the last one I had done, but is has been probably a year since the last ones, so it could have just been my imagination.

Never had the seasoning mix, but my guess it is not like it is getting an original sandwich at one of the better places in Chicago.

Everybody at the meeting said it was!

Looks like a winner and did you notice any difference in the longer brine time

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.

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.

Never heard of them!

Just put in Crack Burgers in the Youtube search and take your pick.