Post by: Quadman750 on August 26, 2017, 06:55:07 PM
Post by: Quadman750 on August 26, 2017, 06:58:33 PM
Post by: Bentley on August 26, 2017, 07:14:20 PM
Post by: Quadman750 on August 26, 2017, 07:22:02 PM
You are here! Yeah, the only real rib left for me anymore...and to take it even a step further, and these beauties look like Beef Back Ribs, I want these and not those Dino Bones you see. You know the ones I mean, the ones that look like a rib with a little steak attached to them!
Ooooh yeah I'm here, I prefer these as well.
Post by: Bentley on August 26, 2017, 08:31:49 PM
Post by: Quadman750 on August 27, 2017, 09:53:00 AM
Post by: Bentley on August 27, 2017, 10:26:52 AM
Post by: pmillen on August 27, 2017, 11:50:48 AM
Post by: Quadman750 on August 27, 2017, 11:54:56 AM
Wow! Some photos are huge!
Yeah I can not figure it out, no option to re-size on my iPad or iPhone with imgur
Post by: Trooper on August 27, 2017, 01:15:32 PM
I'm not certain why my pics are so huge either. (from IMGUR)
I was gonna post something from IMGUR yesterday, but pulled it back off til I figure things out.
Post by: Quadman750 on August 27, 2017, 01:18:46 PM
Post by: Bar-B-Lew on August 27, 2017, 01:40:39 PM
Also tried Flickr this morning, inserted between the image tags and no picture showed up
This is how I use Flickr.
1. Click on your photo so that it opens it up on its own page (sorta)
2. There is an arrow in bottom right corner. Click it.
3. Click on BBC Code. Select Medium 640x480.
4. Press control C to copy the link.
5. Press control V to paste the link in your message.
6. I usually delete everything to the left of the bracket img and to the right of the ending img bracket
7. Picture should show up and be a decent size but not huge like those some are experiencing.
(https://farm5.staticflickr.com/4222/34123363494_2b5a50c76e_z.jpg)
Post by: Quadman750 on August 27, 2017, 01:49:53 PM
(https://www.flickr.com/gp/151833820@N02/1383S1)
Does not show a pic for me
Post by: pmillen on August 27, 2017, 02:46:44 PM
Also tried Flickr this morning, inserted between the image tags and no picture showed up
I'm still using the IMG tags for photos stored on Microsoft OneDrive* until this photo thing gets sorted out. I'm not in a hurry for the photo fix 'cause my photos will stay on OneDrive until I quit using a computer. Then I won't know when the link breaks (and probably won't care).
*We switched all hardware to Apple a while back but we still use MS Office and 1Gig OneDrive storage is included.
Post by: Quadman750 on August 27, 2017, 03:38:50 PM
Do you save your butcher paper for wrapping briskets?
Sorry somehow missed this post. I don't save the butcher paper, I think this stuff is coated with wax or something. I think there is different kinds or grades of butcher paper, I have never wrapped a brisket yet but would love to do one as I like a softer bark
Post by: Trooper on August 27, 2017, 08:39:08 PM
I had BBQ casrtoonist Rick Enright do this for me a few years back.
(http://i.imgur.com/rtSIbMzl.jpg)
Post by: Quadman750 on August 28, 2017, 04:51:07 PM
(https://i.imgur.com/hHewD5a.jpg)
Post by: Bentley on August 28, 2017, 10:05:45 PM
So no cut photos. I was afraid I would bruise the berries if I folded them to much, should have risked it cuz I believe they were not distributed as well in the batter as I would have liked, and I also think it was just slightly over cooked! Or maybe they just congregated as it cooked, but I did dust in flour and I believe that was supposed to mitigate that issue!
I was impressed with the flavor! You are correct, that is 39 Blueberries, but I believe that titbit was lost on all those ex oilers!
(http://i110.photobucket.com/albums/n90/lwnna/Desserts/IMG_0001_1.jpg)
Post by: Free Mr. Tony on August 29, 2017, 11:48:20 PM
This was everyone supposedly watching her open gifts
(http://i.imgur.com/M6dWNe3l.jpg)
This was what she was actually doing
(http://i.imgur.com/7fNZgPwl.jpg)
My wife, and Adley
(http://i.imgur.com/j5l1gzrl.jpg)
Post by: Quadman750 on September 02, 2017, 06:44:15 PM
Post by: Bentley on September 02, 2017, 07:38:55 PM
(https://i.imgur.com/1Nj23D3h.jpg)
Post by: Bentley on September 02, 2017, 07:42:23 PM
Try it with diced jalapenos, creamed corn and crushed pineapple sometime!
Post by: Quadman750 on September 02, 2017, 07:46:10 PM
Post by: Bar-B-Lew on September 02, 2017, 08:47:33 PM
Cornbread from scratch, don't see that to often, even I have become lazy box boy!
Try it with diced jalapenos, creamed corn and crushed pineapple sometime!
My wife does that every Thanksgiving, but then she throws it in the chopper to use in her cornbread dressing to serve with the turkey.
Post by: Quadman750 on September 04, 2017, 10:50:01 AM
Post by: Quadman750 on September 04, 2017, 11:19:39 AM
[ Invalid Attachment ]
Post by: Kristin Meredith on September 04, 2017, 12:20:09 PM
I have never done cornbread stuffing, someone should post a recipe in the recipe section.
I do some at Thanksgiving, but just do it by "feel' so don't have a recipe. I will try and measure this year. But mine is always simple -- corn bread or store bought corn bread dressing box, sauteed onions and celery, chicken broth added until moist. When I want to step out, I also add some sauteed fresh apple pieces and sometimes raisins. Occasionally have added pecans when I really want to get wild!!
Post by: Quadman750 on September 04, 2017, 12:35:25 PM
Technically
-what is a stuffie?
-what is a fattie?
-what is a bacon explosion?
Post by: riverrat49 on September 04, 2017, 12:40:37 PM
Post by: Kristin Meredith on September 04, 2017, 01:04:16 PM
I would like to try a cornbread stuffed fatty. Maybe the term is wrong.
Technically
-what is a stuffie?
-what is a fattie?
-what is a bacon explosion?
I will be honest, I don't know what a bacon explosion is. I also don't know if there are formal definitions of these things, but this is my understanding:
fattie -- a solid chub of sausage usually sprinkled with a favorite rub, sometimes covered in a bacon weave.
stuffie -- a rolled out fattie which is then stuffed with your choice of "stuffing" (Bent has stuffed with scrambled eggs, pancakes, hash browns) and then rolled into a log and cooked. Can also sprinkle with rubs or cover with a bacon weave. Perhaps folks have some pic.
I also like those bacon bowls people use to make a lot.
Post by: Quadman750 on September 04, 2017, 01:21:30 PM
Post by: pmillen on September 04, 2017, 01:23:25 PM
Salmon
Please post this recipe. We need a new way to cook Salmon and this looks wonderful.
Post by: Quadman750 on September 04, 2017, 02:15:36 PM
-Cut slits in fillet
-Insert Lemmon slices in every 2nd slit
-mix diced shrimp,flaked crab,Italian bread crumbs, diced onions, butter
-stuff the rest of the slits with seafood mixture
-top with onions
-cook to your desired internal temp ( 145° Is recommended)
Post by: Bentley on September 04, 2017, 02:36:59 PM
Insert rolled...insert period.
Technically
-what is a fattie?
fattie -- a solid chub of sausageusually sprinkledwith a favorite rub,sometimes covered in a bacon weave.
Post by: Lothar1974 on September 04, 2017, 04:11:09 PM
(https://i.imgur.com/fMKRv7zm.jpg)Program
Bacon for breakfast
(https://i.imgur.com/X8g1hQ3m.jpg)Program
Straining home made maple syrup
(https://i.imgur.com/mQm5rAnm.jpg)
Post by: Bentley on September 04, 2017, 04:16:25 PM
Post by: Quadman750 on September 04, 2017, 08:40:44 PM
Post by: Lothar1974 on September 04, 2017, 08:58:28 PM
Why the straining of the syrup?
To sift out any particles from boiling or what ever may have landed in during boiling also to remove sugar like particles.
Post by: Bentley on September 04, 2017, 09:12:30 PM
Post by: pz on September 05, 2017, 03:32:27 PM
We cooked the three pizza types below and then took orders for each person's favorite - everyone wanted to continue the sharing of each of the varieties, so we will do this kind of pizza party in the future.
These are the three pizzas we made this time:
- Pimento and cheese - my wife and love pimento and cheese sandwiches, so we thought a pizza might be good - turned out to be my favorite of the day. The cheese is topped with slices of heirloom tomatos, salt, and pepper.
- Bean dip with pork sausage - I make a homemade bean dip from pressure cooked black and pinto beans, sour cream, chicken stock and spices. The other day I ground up some fresh pork for sausage and we thought the combo might make for good pizza. Using the bean dip as a base, we topped with sausage, cheese, and tomato slices.
- Smoked chicken - pizza is loaded with olives, tomato slices as a base instead of sauce, feta and cheddar/mozzarella cheese, zucchini and mushrooms.
My wife uses a crust preparation technique in which salt is on the bottom so when you take a bite, you get a nice salty crust flavor. All crusts were crisp yet tender - an advantage of cooking at 800 degrees.
Click the pics to toggle full/normal size
|
Post by: Quadman750 on September 05, 2017, 08:10:03 PM
Post by: pmillen on September 05, 2017, 09:00:26 PM
Post by: Queball on September 05, 2017, 09:03:50 PM
Post by: pz on September 06, 2017, 05:40:44 PM
For anyone even thinking of doing one of these, it is well worth the effort in more ways than one. Not expensive at all to build one from scratch if you have some masonry skills.
Post by: Queball on September 06, 2017, 05:49:03 PM
So that is your masonry handiwork? ...... Is there a plan you used? Do specific sizes or proportions need to be maintained much like in building a masonry fireplace. It really look neat.
Post by: pz on September 06, 2017, 06:14:03 PM
If I had to do it again, I'd probably research online plans to build an oven - I don't think you need to have a kit if you think you can work masonry.
Post by: Quadman750 on September 07, 2017, 06:27:23 PM
Outer layer Ground beef
Second layer ground pork
Center layer hot Italian
Post by: Quadman750 on September 07, 2017, 06:29:58 PM
Post by: Quadman750 on September 07, 2017, 06:31:50 PM
Post by: Bobitis on September 07, 2017, 07:06:10 PM
More
No veggies (bacon)?
Post by: Quadman750 on September 07, 2017, 07:10:06 PM
Post by: pz on September 07, 2017, 08:07:20 PM
Post by: pmillen on September 07, 2017, 09:05:41 PM
Post by: Quadman750 on September 07, 2017, 09:15:29 PM
Post by: pz on September 08, 2017, 04:01:38 PM
A few days ago before it became so bad we were walking down our road and found a smoking cigarette butt on the asphalt - I cannot believe some idiot threw out a lit cigarette butt in conditions like this. It was only about 100 yards from home. The Forest Service sign a couple of miles from home indicates fire hazard is "Extreme" the worst on their list. Today I put the fiver hitch back in the truck and made ready for a quick getaway, if needed.
I can't even go outside without sporting a full auto painters respirator - I've asthma, and the news reports that the conditions are "extremely unhealthy" yesterday the conditions were rated as "hazardous" (the worst rating they have in their list). It is a good thing I have plenty of inhalers. Now I know what my cheese feels like :P
Click the pics to toggle full/normal size
|
Post by: Bentley on September 08, 2017, 04:13:03 PM
Post by: pmillen on September 08, 2017, 04:46:56 PM
Post by: pz on September 08, 2017, 04:56:31 PM
PZ, I live in eastern Nebraska and the smoke was so bad that the sunlight was about as bright as during the eclipse when 98.6% of the sun was obscured.
I feel your pain - smoke has been here long enough so we even smell it inside - can't hardly escape it so I purchased an air purifier - supposed to arrive today.
Post by: Bentley on September 08, 2017, 05:15:20 PM
More.
(https://pelletfan.com/index.php?action=dlattach;topic=90.0;attach=846;image)
Post by: Queball on September 08, 2017, 05:29:02 PM
Where did you get your training to be a course superintendent? ...... Looks like a beautiful course and geographic area. Where is it located?
Post by: Quadman750 on September 08, 2017, 07:00:58 PM
I slice way to much to play that course...
It's a tough one, A lot of times just leave the driver in the bag.
Post by: Quadman750 on September 08, 2017, 07:03:28 PM
I have never seen this kind of Fattie before.More.
(https://pelletfan.com/index.php?action=dlattach;topic=90.0;attach=846;image)
Next time I would probably put the layer of ground pork on the outside then beef next & keep the Italian in the middle
Post by: Quadman750 on September 08, 2017, 07:07:52 PM
Quadman,
Where did you get your training to be a course superintendent? ...... Looks like a beautiful course and geographic area. Where is it located?
I was laid off from a job and my brother was a mechanic at a golf course so I used to go every day just to give him a hand for something to do and that was 25 years ago. I never took any courses or training, I just stuck with it & worked my way up the ladder, my irrigation tech has been with me from the first day I got into this business & he is self taught as well. It is located along the Wascana Creek in the valley. The course is 18 years old, I helped build the course running a lot of the heavy equipment, we sodded the whole golf course
Post by: Bobitis on September 08, 2017, 07:25:33 PM
Quadman,
Where did you get your training to be a course superintendent? ...... Looks like a beautiful course and geographic area. Where is it located?
I was laid off from a job and my brother was a mechanic at a golf course so I used to go every day just to give him a hand for something to do and that was 25 years ago. I never took any courses or training, I just stuck with it & worked my way up the ladder, my irrigation tech has been with me from the first day I got into this business & he is self taught as well. It is located along the Wascana Creek in the valley. The course is 18 years old, I helped build the course running a lot of the heavy equipment, we sodded the whole golf course
Sooo.. you basically get to point and watch? :clap:
Post by: Quadman750 on September 08, 2017, 07:29:25 PM
Quadman,
Where did you get your training to be a course superintendent? ...... Looks like a beautiful course and geographic area. Where is it located?
I was laid off from a job and my brother was a mechanic at a golf course so I used to go every day just to give him a hand for something to do and that was 25 years ago. I never took any courses or training, I just stuck with it & worked my way up the ladder, my irrigation tech has been with me from the first day I got into this business & he is self taught as well. It is located along the Wascana Creek in the valley. The course is 18 years old, I helped build the course running a lot of the heavy equipment, we sodded the whole golf course
Sooo.. you basically get to point and watch? :clap:
I deserve it. ;D
Post by: Quadman750 on September 09, 2017, 01:13:30 PM
Post by: Quadman750 on September 09, 2017, 01:15:34 PM
Post by: Quadman750 on September 09, 2017, 01:17:57 PM
Post by: pz on September 09, 2017, 01:22:26 PM
Post by: Queball on September 09, 2017, 02:44:33 PM
Post by: Quadman750 on September 09, 2017, 02:49:28 PM
Those look great! Quadman.... Have never done those. Always afraid of rubbery skin. ...... Need to get that on the list. Tasty Lookin What do you do for time and temp?
200° for 1/2 hour then bumped to 350° for 1 hour
Post by: Kristin Meredith on September 10, 2017, 07:35:26 PM
Wow those look good - which I had some right now - hungry :P
Agree, Agree, Agree!!!!!
Post by: Free Mr. Tony on September 12, 2017, 06:10:42 PM
Post by: Queball on September 12, 2017, 06:21:56 PM
Post by: pz on September 12, 2017, 06:47:54 PM
Post by: Quadman750 on September 12, 2017, 06:56:08 PM
(https://i.imgur.com/kkWNdyhl.jpg)
Beautiful!
Post by: Free Mr. Tony on September 12, 2017, 07:10:48 PM
That sure looks better than the zucchini "pasta" I'm making for dinner tonight :P
I used to kind of laugh at those sprializer type things for vegetables. I've actually had some really good versions of that, so I have no doubt you will be eating well too.
Post by: Quadman750 on September 14, 2017, 07:51:36 PM
Post by: Quadman750 on September 14, 2017, 07:56:57 PM
Post by: triplebq on September 14, 2017, 09:01:04 PM
(https://i.imgur.com/EKaanjS.jpg)
Post by: Quadman750 on September 15, 2017, 04:01:46 AM
Post by: Queball on September 15, 2017, 06:08:00 AM
Your brisket is lookin temptingly, really moist. Was that an overnight cook or "Hot & Fast". ..... Never having cooked a Snake River Farms brisket, does the Waygu really make a difference, enough to justify the price. .... It looks tasty!
Post by: Quadman750 on September 15, 2017, 06:56:35 AM
Quadman,
Your brisket is lookin temptingly, really moist. Was that an overnight cook or "Hot & Fast". ..... Never having cooked a Snake River Farms brisket, does the Waygu really make a difference, enough to justify the price. .... It looks tasty!
I believe this cook took 21 to 22 hours at 225°.This was not a Wagu brisket. This brisket was from my butcher it was Aspen Ridge brand they call it a premium cut, I'm not sure what that means.
Post by: Queball on September 15, 2017, 07:07:59 AM
Post by: triplebq on September 15, 2017, 09:47:09 AM
The brisket looks awesome. Great job.
Post by: triplebq on September 15, 2017, 09:53:01 AM
Never having cooked a Snake River Farms brisket, does the Waygu really make a difference, enough to justify the price. .... It looks tasty!
Queball I hate to admit it but this brisket was by far my best ever. My sister in-law who isn't a beef eater couldn't get enough. Now is it worth the price? For me no but I was lucky and got the brisket on sale. I believe I paid $75.00 for the brisket. For $75.00 it was well worth it.
Post by: pz on September 15, 2017, 10:36:50 AM
Post by: Quadman750 on September 16, 2017, 10:14:33 PM
Post by: Queball on September 17, 2017, 05:49:39 AM
Post by: Kristin Meredith on September 17, 2017, 03:54:45 PM
Post by: Quadman750 on September 17, 2017, 04:38:03 PM
Post by: zephyr on September 17, 2017, 09:01:44 PM
[ Invalid Attachment ] ................................................... ZEP
[ Invalid Attachment ]
[ Invalid Attachment ]
Post by: pz on September 17, 2017, 09:12:10 PM
Post by: pmillen on September 17, 2017, 09:24:59 PM
Post by: Kristin Meredith on September 17, 2017, 09:55:29 PM
Those last two roasts are magnificent. I'd eat the pork first and move to the beef. Then I'd curl up in a corner like a snake and digest.
What he said!
Post by: Quadman750 on September 18, 2017, 05:16:48 AM
Post by: ICIdaho on September 18, 2017, 12:47:55 PM
Post by: Quadman750 on September 19, 2017, 05:09:19 PM
Post by: Quadman750 on September 19, 2017, 05:15:01 PM
Post by: Quadman750 on September 19, 2017, 05:22:29 PM
Post by: Quadman750 on September 19, 2017, 05:28:13 PM
Post by: Queball on September 19, 2017, 05:28:19 PM
Post by: Quadman750 on September 19, 2017, 05:53:29 PM
Post by: Queball on September 19, 2017, 07:08:02 PM
Post by: Quadman750 on September 19, 2017, 07:16:39 PM
Post by: pmillen on September 19, 2017, 07:35:59 PM
Stuffed Crust and all! ..... Looking good, Amigo. And 2 loaves of bread to boot! ..... You're killin me, man! Have you ever considered adopting? .... Will work for food, keep my room clean and cut your grass.
Mowing for Quadman750 is serious business. I visualize him riding around the golf course monitoring the mowing rather closely from his ATV.
Post by: Queball on September 19, 2017, 07:54:00 PM
Post by: Kristin Meredith on September 19, 2017, 07:54:43 PM
Born and raised in the "Windy City". .... "We know snow!" ..... Throw in a small allowance, brother, and I'm your man!
The 11 or 12 year old from Fairfax Va. who wrote to Pres Trump and asked to be allowed to cut the White House lawn (he has his own lawn mowing business in Fairfax) said he wanted to charge the President his "regular" rate of $8, but his Dad convinced him to do it for free. Maybe some of you folks saw him cutting the Rose Garden Lawn. I saw Quadman750's "lawn". If I was you Quadman750, I get that kid's number and hire him immediately. I think if you offered him $10, he would jump on it. ;D
Post by: Quadman750 on September 19, 2017, 08:16:02 PM
Post by: Quadman750 on September 21, 2017, 07:31:34 PM
Post by: pmillen on September 21, 2017, 08:19:20 PM
Post by: Kristin Meredith on September 21, 2017, 09:15:50 PM
Party's at Quadman's!
:clap:
Post by: zephyr on September 22, 2017, 01:27:37 AM
[ Invalid Attachment ]
[ Invalid Attachment ]
[ Invalid Attachment ]
Post by: pmillen on September 22, 2017, 09:30:59 AM
Post by: Queball on September 22, 2017, 10:03:29 AM
Post by: Quadman750 on September 22, 2017, 10:27:50 AM
Post by: Quadman750 on September 22, 2017, 10:31:59 AM
Party's at Quadman's!
Let's Giver....
Post by: Bentley on September 22, 2017, 10:41:28 AM
Post by: Quadman750 on September 22, 2017, 11:06:12 AM
This thread here and when it was 1st started on Pelletheads...I guess we tried a few there, but they never took like these. it is such a good idea and simple. You want to show off something, but don't want to start a whole new thread. So easy just to come in and show it!
I originally started this thread to get ideas of what to cook on my pellet Grill, it's nice to see a pic to get ideas. That's why I encourage people to post in this thread.
Post by: wyd on September 22, 2017, 12:20:33 PM
Post by: Quadman750 on September 23, 2017, 10:25:10 AM
Post by: Bentley on September 24, 2017, 12:59:57 PM
Post by: pz on September 24, 2017, 01:04:59 PM
Post by: TechMOGogy on September 24, 2017, 02:35:39 PM
(https://i.imgur.com/BjKwmWXh.jpg)
Not only does that look great but it looks like some serious heat too!
Post by: Bentley on September 25, 2017, 11:36:32 AM
Or maybe it is just me.
(https://i.imgur.com/qQBsxa3h.jpg)
Post by: Quadman750 on September 25, 2017, 12:06:47 PM
Post by: Bentley on September 25, 2017, 12:10:46 PM
Post by: Quadman750 on September 25, 2017, 12:15:00 PM
Post by: Quadman750 on September 26, 2017, 05:58:26 PM
Post by: pz on September 26, 2017, 06:09:51 PM
Post by: Bentley on September 26, 2017, 08:00:14 PM
ABT's
Post by: okie smokie on September 26, 2017, 08:43:48 PM
(https://i.imgur.com/r9NFdtgl.jpg)
/Users/hlgaspar/Desktop/IMG_0486.jpg
(https://i.imgur.com/vfDhToal.jpg)
Post by: okie smokie on September 26, 2017, 08:50:34 PM
(https://i.imgur.com/6jQCeXWl.jpg)
(https://i.imgur.com/z0FCVipl.jpg)
Eyes of Ribeye
(https://i.imgur.com/1d8RaZEl.jpg)
Post by: okie smokie on September 26, 2017, 08:54:29 PM
(https://i.imgur.com/spx83SBl.jpg)
(https://i.imgur.com/oKnM0Jal.jpg)
Post by: MSOLSON on September 26, 2017, 09:26:20 PM
(https://i.imgur.com/cRlxfkUl.jpg)
(https://i.imgur.com/aop4iDGl.jpg)
Post by: TechMOGogy on September 26, 2017, 10:40:47 PM
[ Invalid Attachment ]
[ Invalid Attachment ]
Post by: Quadman750 on September 27, 2017, 04:49:14 AM
What is your filling of choice?ABT's
Cream cheese
Hot siracha type powder
Cheese with chilli pepper flakes in it
Wrap in bacon
Post by: Kristin Meredith on September 27, 2017, 07:31:34 AM
Post by: Quadman750 on September 27, 2017, 07:49:21 AM
Post by: okie smokie on September 27, 2017, 08:22:20 PM
(https://i.imgur.com/nzGiwcCl.jpg)
Post by: Quadman750 on October 03, 2017, 06:29:37 AM
Post by: pz on October 03, 2017, 10:55:09 AM
I don't eat them often. The wife is better at cooking them,I tend to dry them out. Yours look great! A pig has so many good parts.
X2 ;)
Post by: okie smokie on October 03, 2017, 11:43:29 AM
I don't eat them often. The wife is better at cooking them,I tend to dry them out. Yours look great! A pig has so many good parts.Only pig part I think is over rated is the tenderloin. Unless it is braised, and has lots of good gravy, and is thin sliced, I don't like it. It lacks the good fat that is present to flavor the rest of the pig. I know I will get some real flak for the above. ?
Post by: Maineac on October 03, 2017, 01:31:26 PM
Post by: Canadian John on October 03, 2017, 01:36:55 PM
Looks like a clip of Joe Traeger when he did a cook on a gasser that didn't work out.
Is this storm damage or???
Post by: Maineac on October 03, 2017, 01:46:09 PM
Maineac,
Looks like a clip of Joe Traeger when he did a cook on a gasser that didn't work out.
Is this storm damage or???
This was my much loved 2004 Weber Genesis Silver B which I bought new and rehabbed in 2014 replacing all the innards. On August 1, 2015 my area was hit with a microburst with winds up to 60 mph. The result of which you see here is from a "Perfect Storm". The grill wheels had never been oiled and it didn't want to roll and squealed when it did. I was having a new deck built at the time and while the decking was done, the railing was not. Two hours before the microburst hit I oiled those wheels and you could move that grill with one finger... or a 60 mph wind. It did not survive the 9 foot drop test.
However, the frame was repurposed -
(http://www.deansmiley.com/Files/MES%2030/New%20setup.jpg)
Post by: pz on October 03, 2017, 02:44:54 PM
Great job re-purposing the frame for the Bradley How are you generating smoke?
Post by: Maineac on October 03, 2017, 06:08:09 PM
Post by: pz on October 03, 2017, 06:15:23 PM
Post by: TechMOGogy on October 03, 2017, 06:35:08 PM
Post by: Craig in Indy on October 03, 2017, 08:34:08 PM
[ Invalid Attachment ]
Post by: TechMOGogy on October 03, 2017, 08:40:15 PM
My very first pellet grill cook, a little over a year ago:
[ Invalid Attachment ]
That must have hooked you as they look great!!
Post by: Queball on October 03, 2017, 09:24:08 PM
Is that toolbox vented in any way to create adjustable air flow? ..... That's a clever idea!
Post by: WannaBsmokin on October 03, 2017, 10:12:16 PM
Maineac,
Looks like a clip of Joe Traeger when he did a cook on a gasser that didn't work out.
Is this storm damage or???
This was my much loved 2004 Weber Genesis Silver B which I bought new and rehabbed in 2014 replacing all the innards. On August 1, 2015 my area was hit with a microburst with winds up to 60 mph. The result of which you see here is from a “Perfect Stormâ€. The grill wheels had never been oiled and it didn’t want to roll and squealed when it did. I was having a new deck built at the time and while the decking was done, the railing was not. Two hours before the microburst hit I oiled those wheels and you could move that grill with one finger… or a 60 mph wind. It did not survive the 9 foot drop test.
However, the frame was repurposed -
(http://www.deansmiley.com/Files/MES%2030/New%20setup.jpg)
I can totally empathize with you. Just last month we were having our deck expanded, same scenario, railing off, microburst. Only I forgot to lock the wheels on my MAK2 star. Grabbed the cover less than 6" before it went over the edge. Won't do that again. ??? ??? Thank goodness the wife called me to watch the storm and deck.
Post by: Maineac on October 04, 2017, 03:23:12 AM
Maineac,
Is that toolbox vented in any way to create adjustable air flow? ..... That's a clever idea!
There are 3 one inch holes in the end of the toolbox and a magnet can cover any portion of them but I use the Bradley vent to control air flow. I don't have to bend down that way.
Post by: Maineac on October 04, 2017, 07:41:28 AM
Post by: Quadman750 on October 04, 2017, 07:44:48 AM
Post by: Queball on October 04, 2017, 08:07:02 AM
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Go On! .... Getchya a piece.
Post by: pz on October 04, 2017, 10:59:17 AM
Post by: Bentley on October 04, 2017, 01:36:23 PM
(http://www.deansmiley.com/Files/Pizza/pizza%20oh%20yeah2.jpg)
(https://pelletfan.com/index.php?action=dlattach;topic=90.0;attach=2562;image)
Post by: DE on October 05, 2017, 05:28:58 PM
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Post by: Quadman750 on October 05, 2017, 07:40:07 PM
Post by: Craig in Indy on October 05, 2017, 08:23:01 PM
My very first pellet grill cook, a little over a year ago:
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That must have hooked you as they look great!!
That's absolutely right!
Post by: Quadman750 on October 06, 2017, 06:44:50 AM
Post by: pmillen on October 06, 2017, 08:57:09 AM
I have noticed it says invalid attachment for the picture in some posts I'm just wondering why.
It appears to me that photographs that are hosted by PF don't get reproduced when the post is quoted.
Post by: DE on October 06, 2017, 09:42:12 AM
[ Invalid Attachment ]
Post by: Quadman750 on October 06, 2017, 09:57:58 PM
I have noticed it says invalid attachment for the picture in some posts I'm just wondering why.
It appears to me that photographs that are hosted by PF don't get reproduced when the post is quoted.
I see, I don’t mind scrolling back.
Post by: DE on October 07, 2017, 08:53:22 AM
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Post by: DE on October 07, 2017, 08:57:15 AM
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Post by: Bentley on October 07, 2017, 03:25:09 PM
Post by: Quadman750 on October 07, 2017, 04:09:30 PM
Post by: DE on October 07, 2017, 05:45:15 PM
Did you actually core out the loin to add the sausage or just cut slit in it?
The first time I altered a pineapple corer. Didn't work to well in my opinion. Now I use a filet knife and core out length of knife from each end making the holes match. That happens to be Kountry Boy Sausage from Brenhem Texas. Home of our old friend. Sam's is carrying it now.
Post by: LowSlowJoe on October 07, 2017, 08:49:13 PM
Post by: Maineac on October 07, 2017, 09:13:35 PM
Now to get remaining 1200 pounds of pellets out of my garage into their new home... need to use the garage as a garage this winter. Need to find a place to put that little portable gas grill...You can store that little grill at my house.
Post by: LowSlowJoe on October 08, 2017, 09:46:55 AM
(just shy of a ton). I'm not sure I can get through the winter. But they are all out of my garage, so I may be able to park my car in the garage anyway.
Post by: pmillen on October 09, 2017, 12:00:54 AM
Post by: Maineac on October 09, 2017, 06:21:57 AM
Today's winner!
Ditto that!
Post by: Quadman750 on October 09, 2017, 06:38:38 AM
Post by: DE on October 09, 2017, 07:18:59 AM
Post by: DE on October 09, 2017, 07:21:44 AM
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Post by: Maineac on October 09, 2017, 07:26:13 AM
...BTW, they are on my list now!
On mine also. I will be making these.
Post by: DynoDan on October 09, 2017, 12:43:28 PM
Sent from my Nexus 6P using Tapatalk
Post by: Maineac on October 09, 2017, 01:23:37 PM
I love to cook! Everything
It certainly appears that you do! Nice looking cue!
Post by: Quadman750 on October 09, 2017, 01:49:40 PM
Post by: DynoDan on October 09, 2017, 01:51:32 PM
Great looking food, the Weber Ranch is a monster.Yes but it's so versatile when I cater.
Sent from my Nexus 6P using Tapatalk
Post by: Craig in Indy on October 09, 2017, 03:04:36 PM
Post by: DynoDan on October 09, 2017, 03:05:38 PM
DynoDan, those may be the best-looking brisket photos I've ever seen. If it tasted half as good as it looks, I'm sure it was a winner.Thanks
Sent from my Nexus 6P using Tapatalk
Post by: DE on October 10, 2017, 07:21:50 AM
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Post by: Maineac on October 10, 2017, 08:54:33 AM
Post by: pmillen on October 10, 2017, 09:06:08 AM
Post by: pz on October 10, 2017, 08:08:23 PM
Post by: Maineac on October 11, 2017, 07:47:37 AM
That salmon is as pretty as any I've ever seen!
Thank you, foodr.
Post by: Quadman750 on October 12, 2017, 10:52:39 AM
Post by: pz on October 12, 2017, 11:46:22 AM
Post by: DE on October 13, 2017, 05:29:31 PM
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Post by: Quadman750 on October 13, 2017, 06:29:12 PM
Post by: Maineac on October 13, 2017, 06:45:37 PM
No Sausage in this big boy!
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What is it?
Post by: DE on October 13, 2017, 06:58:29 PM
Post by: Maineac on October 13, 2017, 08:02:07 PM
Post by: hughver on October 16, 2017, 01:24:35 PM
Post by: Maineac on October 16, 2017, 03:36:58 PM
Post by: DE on October 16, 2017, 03:47:58 PM
12# pork butt on the DC ready for foil.
Now that's a good looking Big o Butt!
Post by: Quadman750 on October 16, 2017, 04:51:23 PM
Post by: cookingjnj on October 17, 2017, 10:57:19 AM
As mentioned, a couple oldies but always goodies....
Bone in prime rib --
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St. Louis style ribs --
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Pork shoulder --- pulled pork --
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Post by: DE on October 17, 2017, 11:03:09 AM
Concerning the pic being sideways. I can't say I understand the why and how's of this, but
I always save my pics to the desktop before posting as I was told this will cut down on the size automatically AND
I always open the picture and rotate it 360* one time and close it. Just rotating it around back to its correct vertical position.
Then when I add it to a post it is never sideways! Go figure, but it works
Post by: cookingjnj on October 17, 2017, 11:44:21 AM
Post by: Quadman750 on October 19, 2017, 04:04:03 PM
Post by: Quadman750 on October 19, 2017, 04:09:12 PM
Post by: Quadman750 on October 19, 2017, 04:14:51 PM
Post by: Quadman750 on October 19, 2017, 04:18:32 PM
Post by: Quadman750 on October 19, 2017, 04:20:05 PM
Post by: DE on October 19, 2017, 04:50:53 PM
Post by: Quadman750 on October 22, 2017, 11:40:50 AM
Post by: DynoDan on October 22, 2017, 11:43:11 AM
Dyno Dan Smoking(https://uploads.tapatalk-cdn.com/20171022/4912f11711d35f900742f17851faa7bd.jpg)(https://uploads.tapatalk-cdn.com/20171022/6f0be45cc225774495d4af5b234e575e.jpg)(https://uploads.tapatalk-cdn.com/20171022/230293c5c65dfcee363b8de638a8a4a7.jpg)(https://uploads.tapatalk-cdn.com/20171022/502bdd3dea5ab2b6399ba370b21fe552.jpg)(https://uploads.tapatalk-cdn.com/20171022/45bccc05577f29de1f974203cc5c5339.jpg)(https://uploads.tapatalk-cdn.com/20171022/a3eb1c7972cdadc2878b2242ac0db1e4.jpg)(https://uploads.tapatalk-cdn.com/20171022/f3d4d7cae8dfb161b747ec063bb958b3.jpg)
Sent from my Nexus 6P using Tapatalk
Post by: Quadman750 on October 22, 2017, 02:52:02 PM
Post by: Maineac on October 22, 2017, 03:25:00 PM
Post by: DE on October 22, 2017, 05:33:49 PM
...it's not on MY TABLE!!!
AWESOME SMOKE!
Post by: Bentley on October 22, 2017, 06:43:42 PM
(http://i110.photobucket.com/albums/n90/lwnna/Miscellaneous/IMG_2040.jpg)
Post by: DE on October 22, 2017, 07:09:30 PM
Post by: Quadman750 on October 22, 2017, 07:30:53 PM
A Good Man and Good Smokers.
Amen to that.
Post by: Canadian John on October 23, 2017, 10:17:24 AM
Post by: Maineac on October 25, 2017, 02:52:00 PM
(http://www.deansmiley.com/Files/MAK/pellet%20star.jpg)
Post by: Quadman750 on October 25, 2017, 10:09:10 PM
Post by: Quadman750 on November 02, 2017, 07:47:07 PM
Post by: Quadman750 on November 02, 2017, 07:49:17 PM
Post by: DE on November 02, 2017, 07:55:45 PM
Post by: DE on November 02, 2017, 08:21:50 PM
Post by: DE on November 02, 2017, 08:26:08 PM
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Post by: Quadman750 on November 02, 2017, 08:32:09 PM
You know, even at that high price if you got (as I do) 30 servings out of it you only be at about $3.21 a serving. Not bad for Goodness, not bad. But I understand not every one eats as small a serving as I do, so even if you double it, Can you get a 6 oz serving nearly as good eating out for $6.42. Don't think so. Again, Awesome.
Thanks
It’s expensive but I only make it a couple times a year. I vacuum seal & freeze for future meals.
Post by: Canadian John on November 04, 2017, 11:17:05 AM
Post by: Maineac on November 04, 2017, 11:46:28 AM
Stop making me hungry! Super good looking food.
Ditto that. I ate but that makes me want to eat again.
Post by: okie smokie on November 05, 2017, 01:25:16 PM
Rubbed, vacuum sealed and frozen several weeks ago.
(https://i.imgur.com/xN13WZvl.jpg)
right out of the grill done.
(https://i.imgur.com/hZkEPB8l.jpg)
Sliced to serve
(https://i.imgur.com/IAE7qetl.jpg)
On the plate
(https://i.imgur.com/VgPuxqul.jpg)
Post by: Darwin on November 05, 2017, 03:11:26 PM
Post by: pmillen on November 05, 2017, 03:34:09 PM
There must be a zillion ways to BBQ ribs.
Post by: okie smokie on November 05, 2017, 08:46:25 PM
Great lookin' ribs, Okie. That's another way I'm going to try.I've tried most of them but this produces the best IMO ribs I have tasted. A bit more work than Fast Eddies, but well worth it. Fast Eddies are great but perhaps not as tender. The one hour foiled seems to tenderize without loss of surface texture. Then the 40 minutes open after saucing tends to firm up the surface a bit more. You can vary the last part as needed to firm up the surface texture to your liking. I like the sauce slightly sticky when I pull them, but not dry. Let me know when you do them and how they turned out. :bbq:
There must be a zillion ways to BBQ ribs.
Post by: DynoDan on November 06, 2017, 02:52:59 PM
Sent from my Pixel 2 XL using Tapatalk
Post by: Free Mr. Tony on November 06, 2017, 03:44:23 PM
Looks like we have the same taste in phones as well. Just got the pixel 2 xl as well. Pretty slick running phone.
Post by: Free Mr. Tony on November 11, 2017, 01:02:15 PM
(https://i.imgur.com/7lDVOf7l.jpg)
Post by: Vision on November 11, 2017, 05:53:35 PM
Plastic star with glued magnet -
(http://www.deansmiley.com/Files/MAK/pellet%20star.jpg)
Why did you do this? Not seeing it.
Post by: Darwin on November 11, 2017, 06:10:11 PM
Post by: Maineac on November 11, 2017, 06:38:54 PM
Well, I'm old so sometimes when I lift that hopper lid I can't remember what those pellets are. So I devised a 2-part strategy to deal with this. I made that star which tells me what flavor those pellets are. The second part is that I use a scoop to remove pellets from the hopper. The current pellets will have that pellet scoop in that pellet pail. If these 2 things disagree, I check my smoke log but they almost always agree.Plastic star with glued magnet -
(http://www.deansmiley.com/Files/MAK/pellet%20star.jpg)
Why did you do this? Not seeing it.
Post by: Bentley on November 19, 2017, 10:36:39 AM
Post by: okie smokie on November 19, 2017, 04:56:29 PM
Post by: Quadman750 on November 20, 2017, 06:41:33 AM
Post by: Fishwater2002 on November 20, 2017, 07:58:56 AM
Post by: Canadian John on November 20, 2017, 09:49:58 AM
Post by: Maineac on November 20, 2017, 10:15:23 AM
Post by: Blowin Smoke on November 20, 2017, 08:01:17 PM
Post by: DynoDan on November 20, 2017, 08:28:09 PM
Sent from my Pixel 2 XL using Tapatalk
Post by: Quadman750 on November 21, 2017, 07:11:25 AM
Post by: dk117 on November 21, 2017, 11:41:12 AM
I'm about every third week now on tri-tips.
DK
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Post by: Maineac on November 21, 2017, 11:52:30 AM
Post by: DynoDan on November 21, 2017, 11:54:15 AM
That's a serious lineup there, the charcoal unit in the background looks lonely.We put this together for my church to cook 14 turkeys..... Came out great(https://uploads.tapatalk-cdn.com/20171121/277b4807eda916e765a15d1c75886d35.jpg)(https://uploads.tapatalk-cdn.com/20171121/d425c64056b85e2ad46a3ef43c448cf9.jpg)
Sent from my Pixel 2 XL using Tapatalk
Post by: Quadman750 on November 21, 2017, 04:24:05 PM
Post by: bregent on November 30, 2017, 10:13:53 PM
Post by: DynoDan on November 30, 2017, 10:15:51 PM
Sent from my Pixel 2 XL using Tapatalk
Post by: Redapple on December 01, 2017, 03:36:57 PM
Post by: Canadian John on December 02, 2017, 06:10:14 AM
Looks as if you could SQUEEZE an other pit in there. I envy your setup.
Post by: DynoDan on December 02, 2017, 07:17:23 AM
DynoDan; What is with the rosemary??Sage and tyme
Looks as if you could SQUEEZE an other pit in there. I envy your setup.
Sent from my Pixel 2 XL using Tapatalk
Post by: yorkdude on December 02, 2017, 07:25:23 AM
Do you cater or professionally cook. It is quite impressive.
Post by: DE on December 14, 2017, 09:43:55 AM
Post by: DE on December 14, 2017, 09:47:09 AM
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Post by: triplebq on December 14, 2017, 10:06:29 AM
(https://i.imgur.com/v5JyjW6.jpg?1)
(https://i.imgur.com/Z8mMacM.jpg?1)
Post by: DE on December 14, 2017, 10:09:46 AM
Post by: DynoDan on December 14, 2017, 10:18:54 AM
Dyno Dan, that is a serious stable of smoking equipment.Small catering thank you
Do you cater or professionally cook. It is quite impressive.
Sent from my Pixel 2 XL using Tapatalk
Post by: Quadman750 on December 16, 2017, 08:38:55 AM
Post by: Free Mr. Tony on December 16, 2017, 01:11:16 PM
(https://i.imgur.com/CM7WnDpl.jpg)
Post by: Bentley on December 16, 2017, 03:24:50 PM
Post by: yorkdude on December 16, 2017, 03:27:57 PM
Post by: Free Mr. Tony on December 16, 2017, 07:12:49 PM
So do you do the boiling lye thing?
Haven't done that. I think the first couple I tried called for malt powder. This recipe called for 2 tbs honey in the boiling water. I think whatever is called for in the water is just to promote browning when baked. May be other reasons that I'm not aware of. The honey seemed to do a good job.
Holy cow Free Mr. Tony, you take cooking to a whole new level. Wow!
Thanks. Once winter sets in, I'm always looking for cooking projects. Much more willing to spend all weekend messing around in the kitchen when it's 20 degrees outside.
Post by: Bentley on December 16, 2017, 07:58:30 PM
Post by: Bentley on December 17, 2017, 04:20:09 PM
(https://i.imgur.com/64N447ph.jpg)
(https://i.imgur.com/JyvHV8qh.jpg)
Post by: Free Mr. Tony on December 17, 2017, 05:18:13 PM
Post by: Bentley on December 17, 2017, 05:54:28 PM
Post by: yorkdude on December 17, 2017, 07:05:56 PM
Everyone I know calls it crazy, might be ?
Post by: triplebq on December 28, 2017, 08:11:03 AM
Post by: DE on December 28, 2017, 08:15:40 AM
[ Invalid Attachment ] o
Post by: Bentley on December 28, 2017, 01:03:13 PM
Post by: okie smokie on December 28, 2017, 01:18:58 PM
I will say that is one juicy pork rack :clap:Looks wonderful. I could sit down to that right now (and I just had lunch). Congrats!
:clap:
Post by: Michael_NW on December 30, 2017, 12:25:52 AM
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Post by: NorCal Smoker on December 30, 2017, 12:06:09 PM
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Post by: Bentley on December 30, 2017, 01:50:03 PM
Post by: FreeDivr on December 30, 2017, 10:59:10 PM
Post by: Quadman750 on January 01, 2018, 09:59:39 AM
Post by: Michael_NW on January 01, 2018, 02:37:04 PM
Post by: FreeDivr on January 03, 2018, 04:16:25 AM
Looks fantastic!! Wrap with bp or no? Top shelf the whole cook? Picture perfect to me!
Sent from my iPhone using Tapatalk Pro
Thanks for the compliment. Top shelf whole time. Wrapped in bp approx six hours into cook.
Post by: Saddleman on January 03, 2018, 05:14:10 PM
(http://[attach=1][/attach])
Post by: Bentley on January 03, 2018, 05:31:06 PM
Post by: NorCal Smoker on January 03, 2018, 08:55:43 PM
Post by: Bentley on January 03, 2018, 10:05:53 PM
Post by: Saddleman on January 04, 2018, 12:04:02 AM
That looks fantastic! I am doing one this weekend using Malcolm Reed video. Hope it comes out half as good as yours.I used Malcom’s way to tie it up, used my own ap mix and Hines bbq sauce Caroline plus 1/2 jar of apricot jam. Used my cc with pecan pellets, set at 275, pulled at 140 rested 30min. Happy smoken Dan
Post by: NorCal Smoker on January 04, 2018, 12:32:48 AM
Post by: okie smokie on January 04, 2018, 09:08:23 PM
Crown pork rack. Right tasty
(https://uploads.tapatalk-cdn.com/20171228/76fede85515ff2c4d577207900a66b1d.jpg)
(https://uploads.tapatalk-cdn.com/20171228/204541213c1eab4a8b0b130c9c3c91b6.jpg)
(https://uploads.tapatalk-cdn.com/20171228/bdef987665d24f7781019bd43a05a44f.jpg)
(https://uploads.tapatalk-cdn.com/20171228/5ab0892007fbf04cfbf1f3f88e484b92.jpg)
Sent from my iPhone using Tapatalk Pro
Gorgeous! What was your final center temp?
:pig:
Post by: Saddleman on January 05, 2018, 04:03:09 PM
Dutch Oven Pecan/Crispy Bacon Cinnamon Pull-a-Parts [ Invalid Attachment ]What is your recipe for this delicious looking mixture, post it in desserts. :lick:
Post by: Saddleman on January 05, 2018, 05:51:51 PM
Post by: Bentley on January 05, 2018, 06:03:42 PM
(http://i110.photobucket.com/albums/n90/lwnna/Fatties/IMG_1752.jpg)
(http://i110.photobucket.com/albums/n90/lwnna/Fatties/IMG_1758.jpg)
Post by: Canadian John on January 06, 2018, 09:36:42 AM
Post by: NorCal Smoker on January 07, 2018, 11:06:14 PM
[ Invalid Attachment ]
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Post by: Michael_NW on January 07, 2018, 11:39:50 PM
Post by: DynoDan on January 07, 2018, 11:44:31 PM
Sent from my Pixel 2 XL using Tapatalk
Post by: RWhyman on January 08, 2018, 12:22:29 PM
Post by: DynoDan on January 08, 2018, 12:40:01 PM
Care to share some info on that Chafon power pack thing? How big (power)? How long can you run your smoker with it?I bought it off Amazon on sale it's 500 w and so far I've ran my pellet smoker for 6 hours and it's only depleted 50% in the six hours.
Sent from my Pixel 2 XL using Tapatalk
Post by: WayneB on January 08, 2018, 03:11:27 PM
Post by: Bentley on January 08, 2018, 03:23:05 PM
Post by: Quadman750 on January 27, 2018, 09:52:37 AM
Post by: Quadman750 on January 27, 2018, 09:55:29 AM
Post by: Quadman750 on January 27, 2018, 09:58:35 AM
Post by: Quadman750 on January 27, 2018, 10:01:51 AM
Post by: Quadman750 on January 27, 2018, 10:05:02 AM
Post by: pmillen on January 27, 2018, 10:29:38 AM
Post by: Quadman750 on January 27, 2018, 10:30:11 AM
Post by: triplebq on January 27, 2018, 11:16:27 AM
Post by: Kristin Meredith on January 27, 2018, 11:23:42 AM
Post by: Maineac on January 27, 2018, 11:38:04 AM
That salmon looks wonderful.
Ditto that!
Post by: Free Mr. Tony on January 27, 2018, 11:47:17 AM
Hopefully the start to a wonderful Al's Chicago beef clone. I've made many versions of Italian beef. All good, but none just right. Did a little research on Al's process, and hopefully can make some magic.
(https://i.imgur.com/oxUAqtnl.jpg)
Second, made some homemade mozzarella for the first time. Pretty simple process, and it tastes delicious. Going to use on some pizza later. Hoping it's not too watery.
(https://i.imgur.com/on9wIsil.jpg)
(https://i.imgur.com/LmfDDqjl.jpg)
Post by: Bentley on January 27, 2018, 11:55:20 AM
FMT, it almost looks like a Strip roast...what is the cut?
Post by: Free Mr. Tony on January 27, 2018, 12:14:38 PM
Post by: Bentley on January 27, 2018, 12:43:04 PM
Post by: Michael_NW on January 27, 2018, 01:01:58 PM
Post by: yorkdude on January 27, 2018, 02:35:17 PM
Why I don't think to check this thread?
Wow on the salmon and now on to what I have missed.
Post by: Bar-B-Lew on January 27, 2018, 04:32:02 PM
Post by: Free Mr. Tony on January 27, 2018, 04:48:05 PM
Will you be able to get close to what Al uses for his bread? Never heard of Al's, I will have to look him up!
Most beef places seem to use high gluten rolls. They really hold up to the dip in the gravy. I actually like more of a po'boy style bread. I like the residual juice from the beef, but I don't dip the bread. Just too xxxx messy. The texture of the high gluten rolls isn't as good to me, so I get these loaves from the Latin market. Crisp on the outside, and soft in the middle. Holds up the juice fairly well, but has a better texture to me.
(https://i.imgur.com/XOtn7zOl.jpg)
I'm interested in this Al's beef experiment. You will have to make a separate post once you nail the recipe and process.
Probably make them tomorrow. If anything to write home about, I will make a thread. Starting off super promising with the gravy flavor. Used a different recipe with tons of different spices, as the others I've used in the past were too one dimensional. The flavor after the beef was done was amazing. I also used to make the beef very rare so that it wouldn't overcook in the juice. Al's appears to cook theirs basically medium well to well then stews in the sauce until falling apart. I'm going that route this time for a change.
I've only had Al's one time so my recollection is foggy at best, but I do know what I'm looking for on general texture. I think well done version will give me more of what I'm looking for, and if the gravy is half as good tomorrow as my taste today I should be set.
Post by: Bentley on January 27, 2018, 06:04:50 PM
You lika da juice? I get you more juice...Larry loved this skit!
Hub's Gyro's (https://video.search.yahoo.com/search/video?fr=yfp-t&p=snl+gyro+skit#action=view&id=4&vid=6d422dca34eeb9ff2ad92a2cb4f608a0)
Post by: Free Mr. Tony on January 27, 2018, 06:10:59 PM
So Al's is a shredded beef Italian Beef sandwich, or you mean he cooks it, slices it, then cooks in da juice till it is falling apart?
You lika da juice? I get you more juice...Larry loved this skit!
Hub's Gyro's (https://video.search.yahoo.com/search/video?fr=yfp-t&p=snl+gyro+skit#action=view&id=4&vid=6d422dca34eeb9ff2ad92a2cb4f608a0)
Cooks it to 150ish, fridge overnight, paper thin slices the next day. Stew in 165 degree gravy until serving. When they pull it out it just looks like beef scraps.
Post by: NorCal Smoker on January 27, 2018, 11:19:54 PM
Tri Tip and Shrimp, along with pinto beans, broccoli, and cucumber, tomato, and onion salad.:
Post by: Quadman750 on January 28, 2018, 10:27:38 AM
Post by: pmillen on January 28, 2018, 05:30:10 PM
Post by: yorkdude on January 28, 2018, 06:22:51 PM
180 is not the norm (too hot for normal jerky smoke) but it is getting a lot colder here and I have to be a tad impatient.
20 mph winds and 3 of them are perfectly chugging.
Looking at them reminds me how much I use them and how much I need to clean them. Oh well!
Post by: NorCal Smoker on January 28, 2018, 06:27:24 PM
Post by: smokin soon on January 28, 2018, 07:35:42 PM
(https://i.imgur.com/s5o9Tbn.jpg)
Post by: Quadman750 on January 28, 2018, 07:40:25 PM
Nothing fancy but had to get 10# of jerky done.
180 is not the norm (too hot for normal jerky smoke) but it is getting a lot colder here and I have to be a tad impatient.
20 mph winds and 3 of them are perfectly chugging.
Looking at them reminds me how much I use them and how much I need to clean them. Oh well!
Three times the fun
Post by: Quadman750 on January 28, 2018, 07:41:24 PM
Some marinated Pork Blade Steaks on the trusty old Traeger. 1 Hour smoke and cranked it up.
(https://i.imgur.com/s5o9Tbn.jpg)
Love pork steaks, they look :lick:
Post by: pmillen on January 28, 2018, 08:16:07 PM
Some marinated Pork Blade Steaks on the trusty old Traeger. 1 Hour smoke and cranked it up.
Pork Steak is a big deal in St. Louis. I tried it once and wasn't very successful. I would find it helpful if you'd post the details in the Recipe section.
Post by: okie smokie on January 28, 2018, 09:15:22 PM
(https://i.imgur.com/nYLCboyh.jpg)
My first TriTip on the BHC
Post by: Free Mr. Tony on January 29, 2018, 01:25:00 PM
I'm interested in this Al's beef experiment. You will have to make a separate post once you nail the recipe and process.
It turned out great. I'll write a more detailed post at some point. Best I've done by far. The laundry list of ingredients for the gravy was the real key I believe.
(https://i.imgur.com/6gArt8bl.jpg)
(https://i.imgur.com/3CJ4KfCl.jpg)
Here's an Al's picture I pulled off google for reference.
(https://i.imgur.com/9cAaxI4l.jpg)
Post by: Bar-B-Lew on January 29, 2018, 01:29:31 PM
Post by: DE on January 29, 2018, 07:07:36 PM
Post by: Michael_NW on January 29, 2018, 10:19:04 PM
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Post by: yorkdude on January 30, 2018, 05:43:31 AM
It turned out great. I'll write a more detailed post at some point. Best I've done by far. The laundry list of ingredients for the gravy was the real key I believe.
(https://i.imgur.com/6gArt8bl.jpg)
(https://i.imgur.com/3CJ4KfCl.jpg)
Here's an Al's picture I pulled off google for reference.
(https://i.imgur.com/9cAaxI4l.jpg)
[/quote]
Oh man please share that, have to ask though, would wanting cheese on it get a guy banned from Pelletfan ?
Post by: Free Mr. Tony on January 30, 2018, 06:30:10 AM
Oh man please share that, have to ask though, would wanting cheese on it get a guy banned from Pelletfan ?
Funny you should ask. Maybe in Chicago, but not in my house. I made one last night for dinner with melted Swiss, spicy mustard, and pepperoncini. It was my favorite version I've had.
Post by: Maineac on January 30, 2018, 09:32:45 AM
It turned out great. I'll write a more detailed post at some point. Best I've done by far. The laundry list of ingredients for the gravy was the real key I believe.
:clap: :clap: :clap:
Post by: Bentley on January 30, 2018, 01:18:39 PM
Oh man please share that, have to ask though, would wanting cheese on it get a guy banned from Pelletfan ?
Post by: Goosehunter51 on February 03, 2018, 02:20:34 AM
Post by: Ross77 on February 03, 2018, 10:18:23 AM
Post by: spectra on February 03, 2018, 03:34:56 PM
Post by: Quadman750 on February 07, 2018, 11:28:13 AM
Post by: Quadman750 on February 08, 2018, 10:58:15 AM
Post by: wilpark on February 08, 2018, 04:11:14 PM
Sent from my SM-N950U using Tapatalk
Post by: Bentley on February 11, 2018, 12:01:00 PM
Post by: Canadian John on February 27, 2018, 08:54:02 AM
Post by: Free Mr. Tony on February 27, 2018, 09:26:13 AM
Third try at pizza on the Memphis...getting closer
(https://uploads.tapatalk-cdn.com/20180227/b101c5a4b4b26158768dcbf50cad5b81.jpg)
(https://uploads.tapatalk-cdn.com/20180227/a5bfff7388308d2f4a5befed85c8712c.jpg)
(https://uploads.tapatalk-cdn.com/20180227/a15d15fdfa6e1a15c2d66d5961b74625.jpg)
Sent from my iPhone using Tapatalk Pro
Pizza looks great. You say getting closer. What are you trying to improve upon. Looks like you got pretty decent top and bottom heat, which is usually the trickiest part on a grill.
Post by: Free Mr. Tony on February 27, 2018, 09:57:51 AM
Post by: Ralphie on February 27, 2018, 01:42:26 PM
Dutch Oven Pecan/Crispy Bacon Cinnamon Pull-a-Parts [ Invalid Attachment ]
Any chance you can post a recipe for this? I'm pretty sure I need this in my life.
Post by: DynoDan on February 27, 2018, 02:01:22 PM
A couple more
Post by: Michael_NW on March 06, 2018, 12:34:45 AM
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Post by: okie smokie on March 06, 2018, 10:28:36 AM
Post by: Michael_NW on March 08, 2018, 12:49:38 AM
Super looking ribs. Welcome to spare country. :cool:
I didn't know what I was missing . . .
Post by: Sodaking27 on March 08, 2018, 06:37:53 PM
Post by: pmillen on March 08, 2018, 07:04:46 PM
Meatloaf,tater and asparagus. Great meal.
Yes sir! A great meal. I'll bring a good table wine.
Post by: Bentley on March 08, 2018, 09:27:54 PM
Post by: glitchy on March 08, 2018, 11:18:58 PM
Post by: okie smokie on March 08, 2018, 11:23:15 PM
Oh, that is one fine meal, although I am a mashed potato and gravy guy!You still have to bake it (or boil)before you mash it.
Post by: Bentley on March 10, 2018, 05:50:33 PM
Post by: glitchy on March 10, 2018, 06:07:43 PM
Post by: Sodaking27 on March 11, 2018, 10:41:56 AM
First time making bierocks (Runza’s from where I am from). Turned out quite good :bbq:
(https://uploads.tapatalk-cdn.com/20180310/ccf223bcfc3a0a40eb720f6a4ce60c87.jpg)
(https://uploads.tapatalk-cdn.com/20180310/ec7ed5e4c548aa2d84fc1e17149d2776.jpg)
Sent from my iPhone using Tapatalk Pro
Will definitely be giving these a try. Just printed the recipe.
Post by: Bar-B-Lew on March 11, 2018, 01:49:57 PM
Fine lookin Bierock! Never heard them called Runza...Was a fan favorite at my HS cafeteria!
Runza is a chain restaurant in Nebraska that makes these...Cornhusker football and Runza's.....match made in heaven! :clap:
What state did you go to HS? I normally only see these in the Midwest...most folks out here on the right coast have no idea what they are
Turner Gill and Jarvis Redwine probably ate them before games...two of my all-time favorite college players.
Post by: Bentley on March 11, 2018, 03:20:55 PM
What state did you go to HS?
Post by: Goosehunter51 on March 11, 2018, 05:18:38 PM
Central Valley of California.What state did you go to HS?
Now I know you are smart.
Post by: Goosehunter51 on March 11, 2018, 05:20:48 PM
Post by: Bentley on March 11, 2018, 05:40:40 PM
Post by: Bentley on March 17, 2018, 11:34:44 AM
Post by: glitchy on March 17, 2018, 03:13:52 PM
Post by: Canadian John on March 17, 2018, 03:42:00 PM
Outstanding photos.
Post by: Canadian John on March 18, 2018, 12:47:33 PM
Post by: Bentley on March 18, 2018, 02:14:05 PM
It is almost like the molasses hindered the smoke penetration. How long after coming out of the cooker was the pulled picture taken?
Yeah, it is probably not a a good plan for those that do the entire cook on the pit, or who just foil at the end. It works for me, cuz I just judge when the bark is where I want and know it will mellow out in the pan for the rest of the cook.
Good point. These went until about 190 and then into a pan since it was an overnight cook. I’ll try again but pan earlier maybe?
(https://i.imgur.com/SywqJzCh.jpg)
(https://i.imgur.com/GELXR9sh.jpg)
Post by: rwalters on March 19, 2018, 09:35:16 PM
Good old hamburger for dinnerPicture perfect! What temp were those cooked at?
(https://uploads.tapatalk-cdn.com/20180319/014656b947693320d60e6e27405f06f9.jpg)
(https://uploads.tapatalk-cdn.com/20180319/a98bb81faabff09fcd1a642a2e302183.jpg)
Sent from my iPhone using Tapatalk Pro
Post by: Jon515 on March 19, 2018, 11:32:39 PM
(https://uploads.tapatalk-cdn.com/20180320/b68aea199d8383b08166ff568380e09f.jpg)Good old hamburger for dinnerPicture perfect! What temp were those cooked at?
(https://uploads.tapatalk-cdn.com/20180319/014656b947693320d60e6e27405f06f9.jpg)
(https://uploads.tapatalk-cdn.com/20180319/a98bb81faabff09fcd1a642a2e302183.jpg)
Sent from my iPhone using Tapatalk Pro
425-450. Started them on the main grate but that didn’t last but 2 minutes
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Sent from my iPad using Tapatalk
Post by: Canadian John on March 20, 2018, 10:04:43 AM
Extremely good photos. The food - well, can almost taste it. :D
Post by: rwalters on March 20, 2018, 10:40:55 AM
Maybe 425-450° ambient temp... but radiant heat is a bit toastier than that... or so it appears! They look awesome! :)Good old hamburger for dinnerPicture perfect! What temp were those cooked at?
(https://uploads.tapatalk-cdn.com/20180319/014656b947693320d60e6e27405f06f9.jpg)
(https://uploads.tapatalk-cdn.com/20180319/a98bb81faabff09fcd1a642a2e302183.jpg)
Sent from my iPhone using Tapatalk Pro
425-450. Started them on the main grate but that didn’t last but 2 minutes
Sent from my iPhone using Tapatalk Pro
Post by: Free Mr. Tony on March 24, 2018, 06:13:10 PM
(https://i.imgur.com/vA1e5Usl.jpg)
Post by: pmillen on March 24, 2018, 08:36:12 PM
Post by: Sodaking27 on March 24, 2018, 08:44:18 PM
Post by: okie smokie on March 28, 2018, 08:24:32 PM
(https://i.imgur.com/jmoCrNfl.jpg)
(https://i.imgur.com/AnHnG3Yl.jpg)
Post by: Michael_NW on March 31, 2018, 11:22:16 PM
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Post by: Bar-B-Lew on April 06, 2018, 07:43:18 PM
Post by: Free Mr. Tony on April 07, 2018, 08:58:38 PM
Still like apple crisp better, but this is pretty good too.
Post by: Bentley on April 08, 2018, 02:17:05 PM
Post by: Free Mr. Tony on April 08, 2018, 03:21:10 PM
Your apples, I am not even sure how to ask, my mom's were usually that large, half moon, 10 or 12 slices to the apple, yours look about 1/4 inch thick, almost like done on a a slicer...
You are correct. I use one of these. Corer, peeler, slicer. Pretty slick.
(https://i.imgur.com/Nkh7i2pl.jpg)
(https://i.imgur.com/2FdZejcl.jpg)
Post by: Bentley on April 08, 2018, 04:22:44 PM
Post by: Free Mr. Tony on April 08, 2018, 04:57:11 PM
How thick a cut can it be set for?
No setting. Just one thickness. That's it. Not sure if they make one that is adjustable, but mine is not.
Post by: Michael_NW on April 08, 2018, 05:50:07 PM
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Post by: pmillen on April 08, 2018, 05:57:36 PM
Post by: Free Mr. Tony on April 08, 2018, 06:25:36 PM
Nice treat. Also, excellent knife work. Are you a surgeon?
No kidding. That's pretty great. One thing that I've never been all that great at even though I've done it plenty.
Post by: Michael_NW on April 08, 2018, 06:36:06 PM
Post by: hughver on April 08, 2018, 06:36:48 PM
Post by: Bar-B-Lew on April 08, 2018, 06:41:12 PM
(https://farm1.staticflickr.com/818/27456282228_9f9cb21fdc_z.jpg)
Post by: Goosehunter51 on April 08, 2018, 10:05:52 PM
Post by: glitchy on April 08, 2018, 10:44:21 PM
1. See the snow
2. 2 chucks and 3 back racks
3. Put one chuck in a broth bath in oven, other in peach butcher paper
4. Finished chucks
5. Biscuits and naner bread
6. Sous vide is great for fresh beans and sweet corn cut off cob at 186.
The butcher paper chuck was more tender and juicy than the one finished in a beef broth bath.
Post by: Ralphie on April 09, 2018, 04:04:13 PM
Post by: glitchy on April 09, 2018, 04:21:54 PM
Do those chuck roasts become pulled beef or sliced beef?
Last night was chunk sliced beef because I had too many things going at once to pull it before dinner. After dinner I pulled the rest of the more tender one by hand and chunked up the other into lunch containers per the wife's request. I'm looking forward to the pulled beef sandwich tonight for dinner.
Sorry I didn't get better finished photos of everything, but I was cooking almost all afternoon and evening by time I made homemade sauce and prepped veggies, etc. The butcher wrapped chuck and the banana bread were my favorites. The girls loved the ribs even though they probably would have scored horribly in a contest since they were starting to fall apart pretty easily.
Post by: Bar-B-Lew on April 10, 2018, 07:42:23 PM
Post by: yorkdude on April 11, 2018, 10:20:08 AM
Post by: Goosehunter51 on April 11, 2018, 11:26:05 AM
Post by: bregent on April 17, 2018, 04:26:40 PM
Post by: Bar-B-Lew on April 17, 2018, 08:36:50 PM
Post by: Michael_NW on April 19, 2018, 12:23:10 AM
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Post by: yorkdude on April 19, 2018, 04:57:34 AM
Post by: JeffCO on April 19, 2018, 10:45:38 AM
Tried making pork belly, burnt ends style over a week back. They turned out really well. Can't really call them burnt ends, of course: wrong cut from the wrong animal - but the method was the same. So tender . . . my co-workers made 10# disappear in one sitting.
During football season, I used Buffalo sauce instead of BBQ sauce to do this. I've been requested to bring these to every football party I attend.
Post by: Bentley on April 19, 2018, 12:31:08 PM
Post by: JeffCO on April 19, 2018, 03:18:20 PM
So, these are "green" pork bellies? Not cured?
If that's directed at me, I smoked uncured bellies for about 2 hours at 225 after dusting with Sriracha powder, then cubed and panned with buffalo sauce at 375 until they were rendered.
Post by: Michael_NW on April 20, 2018, 01:11:27 AM
So, these are "green" pork bellies? Not cured?
That is correct. I'll be posting a "This is how I cook . . ." thread soon.
Post by: Clonesmoker on April 20, 2018, 10:22:51 AM
Post by: dk117 on April 22, 2018, 08:44:22 PM
Tried making pork belly, burnt ends style over a week back. They turned out really well. Can't really call them burnt ends, of course: wrong cut from the wrong animal - but the method was the same. So tender . . . my co-workers made 10# disappear in one sitting.Those look amazing Michael!
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DK
Post by: Michael_NW on April 26, 2018, 11:17:04 PM
Those look amazing Michael!
DK
Well, then you have permission to give yourself a big pat on the back, cuz I got the idea from you! And thanks to you, I may never ever be able to walk out of Costco without a belly in the box. In fact, I've got one in the fridge now and waiting to find the time to cure it and do the same thing - I think I may just die and go to heaven.
Post by: dk117 on April 28, 2018, 10:11:16 AM
I had trouble getting everything to render properly. It seems a higher temp finish is key.
DK
Post by: Free Mr. Tony on May 05, 2018, 04:51:15 PM
(https://i.imgur.com/6a17o2Pl.jpg)
If my test nibble is any indication, these are going to be good.
Post by: Bentley on May 05, 2018, 07:59:56 PM
Post by: Goosehunter51 on May 06, 2018, 12:03:22 AM
Post by: Canadian John on May 06, 2018, 09:47:58 AM
10 - 4 on the looks good..Just wish I could have a bite.
Post by: pmillen on May 06, 2018, 04:53:43 PM
Another way to skin...
Post by: leppolite on May 06, 2018, 06:24:18 PM
Post by: Free Mr. Tony on May 06, 2018, 07:04:49 PM
Post by: Son of Earle on May 06, 2018, 08:29:45 PM
Post by: Free Mr. Tony on May 07, 2018, 10:12:42 AM
Used a higher hydration formula of my pizza dough. Triple rise. Topped with olive oil, Lakeshore drive seasoning, Italian herbs, and asiago cheese.
(https://i.imgur.com/vJXupuJl.jpg)
Baked at 400 for 25 mintues with pans directly on pizza stone.
(https://i.imgur.com/OuwRX8Sl.jpg)
They turned out amazing. Should make some good sandwich bread.
Post by: Canadian John on May 07, 2018, 04:49:12 PM
I would like to try that. Looks great.
Post by: Deebo1133 on May 07, 2018, 06:35:16 PM
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Post by: Bentley on May 08, 2018, 11:04:37 AM
Post by: wilpark on May 08, 2018, 11:26:13 AM
Had a few leftover bits of brisket.(https://uploads.tapatalk-cdn.com/20180508/14925d89f0a420c7bbd2dfd045dbcc3a.jpg)
Sent from my SM-N950U using Tapatalk
Post by: yorkdude on May 08, 2018, 12:05:26 PM
Smoked Brisker draped over brisket hash.That looks really good, I’d keep sticking my fork in that I will guarantee you.
Had a few leftover bits of brisket.(https://uploads.tapatalk-cdn.com/20180508/14925d89f0a420c7bbd2dfd045dbcc3a.jpg)
Sent from my SM-N950U using Tapatalk
Post by: Canadian John on May 08, 2018, 03:01:47 PM
My kind of a meal !
Post by: Bar-B-Lew on May 24, 2018, 02:42:04 PM
(https://farm1.staticflickr.com/972/27458673017_33d9bdf957_c.jpg)
Post by: shadco on May 24, 2018, 03:15:36 PM
14 years ago at the beginning of my infatuation with smoking meat.
(http://www.pbase.com/shadco/image/30305806.jpg)
.
Post by: Quadman750 on August 04, 2018, 04:37:03 PM
Post by: Bentley on August 04, 2018, 04:38:48 PM
Post by: SurfAndTurf on August 04, 2018, 07:20:53 PM
Post by: Canadian John on August 05, 2018, 10:28:56 AM
Camping at a jelly stone for my 11 year old’s bday...6 boys...the Davy Crockett continues to impressI am impressed too. Nice.
(https://uploads.tapatalk-cdn.com/20180805/82e75a10894296e4e4cccf14d7ab5a53.jpg)
Memphis Elite
Yoder YS640 - sold
Sent from my iPhone using Tapatalk Pro
Post by: Bar-B-Lew on August 10, 2018, 07:05:53 PM
Post by: triplebq on August 10, 2018, 08:28:53 PM
Post by: yorkdude on August 11, 2018, 06:40:08 AM
I will take 2 of those sandwiches!Me too, that is a good looking sandwich.
Post by: Bentley on October 15, 2018, 03:52:52 PM
Post by: Bentley on November 01, 2018, 02:28:35 PM
(https://i.imgur.com/0Bl1dz3h.jpg)
Post by: bregent on November 01, 2018, 03:19:16 PM
Post by: pmillen on November 01, 2018, 04:43:02 PM
I often buy short ribs but always have them sawn in half so I can use them as soup bones. I'll soon be cookin' them like this.
Post by: Bentley on November 01, 2018, 05:00:23 PM
Post by: hughver on November 01, 2018, 05:09:33 PM
So I am going to carve off 5lbs from the brisket and sous vide it.
Smoke it for an hour or two before you sous vide, it will enhance the chili Colorado flavor. :lick:
Post by: Bentley on November 01, 2018, 07:20:33 PM
Post by: hughver on November 02, 2018, 01:47:09 AM
Post by: Bar-B-Lew on November 02, 2018, 08:07:56 AM
Post by: Free Mr. Tony on November 03, 2018, 08:56:46 PM
Made Sous Vide short ribs again last night. These were USDA choice from Costco. SV at 131F for 72 hours, then chill in water bath. Sear, glaze and heat up in Memphis till IT of ~130F. If you haven't tried this, you gotta. Super rich, beefy and tender.
Just out of the bag
(https://farm2.staticflickr.com/1936/45657833961_d3ffde925c_z.jpg)
After glazing and heating
(https://farm2.staticflickr.com/1945/45608433392_7a8dd1257c_z.jpg)
(https://farm2.staticflickr.com/1916/45608355062_6bf769aa15_z.jpg)
(https://farm2.staticflickr.com/1904/44934016244_632fcb24ea_z.jpg)
These look incredible! Nice work. I need to dust off the SV machine. I think I've used it twice since I re-bought one.
Post by: Bentley on November 03, 2018, 10:19:55 PM
Post by: Bar-B-Lew on November 06, 2018, 07:06:17 PM
(https://farm2.staticflickr.com/1930/31885370128_6cb17ef40c_c.jpg)
Post by: Bentley on November 06, 2018, 07:19:30 PM
Post by: Bar-B-Lew on November 06, 2018, 07:39:28 PM
Is that prepared horseradish?
the kind you buy in a jar without the cream...wasn't very spicy
Post by: Canadian John on November 07, 2018, 10:03:22 AM
Fantastic! I can almost taste it - salivating now.
Post by: Bar-B-Lew on November 10, 2018, 10:27:25 AM
(https://farm5.staticflickr.com/4811/45812024021_fd4bd9e6bd_c.jpg)
Post by: Bar-B-Lew on November 10, 2018, 10:28:33 AM
(https://farm5.staticflickr.com/4891/31941230708_e1d293a12e_c.jpg)
Post by: Bentley on November 10, 2018, 11:41:49 AM
Post by: Bar-B-Lew on November 11, 2018, 12:41:40 AM
Very Dutch!
Not sure what you mean by that but I am Pennsylvania Dutch which is really somewhere along the Rhine in Germany or Austria.
Post by: yorkdude on November 11, 2018, 05:57:18 AM
Post by: pmillen on November 11, 2018, 10:44:08 AM
I am Pennsylvania Dutch which is really somewhere along the Rhine in Germany or Austria.
Yep. The Rhine river runs from the Netherlands and stays close to Germany's western border (the current goes to the sea). The area between the two is commonly called the Rhineland. Residents who emigrated to Pennsylvania were known as the Pennsylvania Deutsch (German), which became Dutch. So, if we hadn't corrupted the language (by accepting the incorrect use—still happening today*), they would be know as Pennsylvania Deutsch.
* I heard the Good Morning America hosts repeatedly say, "We be happy."
Post by: Bentley on November 11, 2018, 11:47:00 AM
Post by: Bar-B-Lew on November 14, 2018, 12:30:32 PM
(https://farm5.staticflickr.com/4870/45830175972_54277b81bb_c.jpg)
Post by: Bar-B-Lew on December 08, 2018, 11:49:30 AM
8# pork shoulder (back left), 6# rib roasts (back right), 4# peppercorn tri-tip (front) on MAK at 200° for about 2.5 hours...rib roast and tri-tip are going to get sous vide at 135° for 6 hours and pork shoulder is in a beer bath on the Memphis now with the ribs
(https://farm5.staticflickr.com/4811/46180903082_670cda5d82_c.jpg)
2 racks STL ribs, italian meatballs, italian sausage, burgers, grass fed NY strip steaks
(https://farm5.staticflickr.com/4845/31292795117_a5e14e507b_c.jpg)
after 275° for about 90 minutes
(https://farm5.staticflickr.com/4907/32359186878_1e872abd47_c.jpg)
and some peppers grilled in the air fryer
(https://farm5.staticflickr.com/4839/45318808615_f3ff64256c_c.jpg)
Post by: Maineac on December 08, 2018, 12:32:42 PM
Busy day today hitting the smokers before the Winter.
I don't know about you multitaskers. On a very good day, if I concentrate real hard, I can cook two things. One will be edible. Great looking grub!
Post by: Bar-B-Lew on December 08, 2018, 12:56:17 PM
Busy day today hitting the smokers before the Winter.
I don't know about you multitaskers. On a very good day, if I concentrate real hard, I can cook two things. One will be edible. Great looking grub!
I did buy one of these to use when I make jerky to keep me on task. You can set your own recording for what the alarm is when it goes off. I plan to speak into it and say something like "check jerky on the MAK at noon" on alarm 1 and "check jerky on Memphis at 12:30" on alarm 2, "check jerky on small dehydrator at 3pm" on alarm 3, and "check jerky on big dehydrator at 4pm" on alarm 4.
https://www.thermoworks.com/TimeStack
Post by: Bar-B-Lew on December 08, 2018, 03:06:36 PM
(https://farm5.staticflickr.com/4827/45320980365_e442f86d16_c.jpg)
(https://farm5.staticflickr.com/4825/45509971504_27a6189379_c.jpg)
Post by: Bentley on December 08, 2018, 03:23:28 PM
Post by: Bar-B-Lew on December 08, 2018, 03:29:05 PM
I did not say that!
True dat.
And, that was cooking in wind chills in mid 20s and grill stayed at set temp after settling in. I will admit. It shut itself down on first attempt at startup. I maybe should have primed the fire pot.
Post by: Bentley on December 08, 2018, 03:34:29 PM
Post by: Maineac on December 08, 2018, 05:29:27 PM
It is below freezing here, headed to 22°, which I realize some laugh at!
Not laugh, like a full hardy laugh. Snicker maybe.
(http://www.deansmiley.com/Files/temp.jpg)
Post by: Bar-B-Lew on December 08, 2018, 05:45:39 PM
threw some rub in with it and mix it up after pulling...will be good sandwiches this Winter
(https://farm5.staticflickr.com/4895/32362985228_5bc252e162_c.jpg)
Post by: Bar-B-Lew on December 08, 2018, 06:30:58 PM
(https://farm5.staticflickr.com/4908/32363419278_c917897d2c_c.jpg)
Post by: pmillen on December 09, 2018, 08:34:40 PM
MossyMo, in North Dakota, could add some. My relatives up there say that they've been dumped on this year. But, I see that he's now a guest, not a member.
Post by: Bar-B-Lew on December 13, 2018, 09:06:19 AM
(https://farm5.staticflickr.com/4918/32428109048_d72a0ca212_c.jpg)
Post by: Bentley on December 13, 2018, 08:36:34 PM
Post by: smokin soon on December 13, 2018, 09:38:02 PM
Post by: Clonesmoker on December 14, 2018, 08:43:35 AM
Small grass fed NY strip steak I bought at Weis on markdown smoked on Memphis Elite at 275° for about 90 minutes on a garlic buttered Amoroso roll with melted provolone topped with bell pepper medley that was cooked in the air fryer
(https://farm5.staticflickr.com/4918/32428109048_d72a0ca212_c.jpg)
So glad we got rid of our deep fryer. I've done chicken breasts (throw BBQ rub on them and probably the best I've had for flavor. It really locks in the moisture.) , left over pizza, day old McDonald fries (you need to try it), tater tots, cinnamon rolls, etc. The best Mother's Day gift I ever gave my wife!
She was not happy when I got for her, but it didn't take but using it twice for her to love it.
Post by: Bar-B-Lew on December 14, 2018, 09:23:06 AM
(https://farm5.staticflickr.com/4846/45400011955_87e6d28f52_c.jpg)
Post by: ZCZ on December 14, 2018, 11:47:45 AM
Small grass fed NY strip steak I bought at Weis on markdown smoked on Memphis Elite at 275° for about 90 minutes on a garlic buttered Amoroso roll with melted provolone topped with bell pepper medley that was cooked in the air fryer
(https://farm5.staticflickr.com/4918/32428109048_d72a0ca212_c.jpg)
You're killing me Lew. Awesome! Gotta make some.
Z
Post by: Bar-B-Lew on December 17, 2018, 05:48:14 PM
(https://farm5.staticflickr.com/4838/46359693531_31c4e09ba9_c.jpg)
Post by: Bentley on February 01, 2019, 02:57:37 PM
(https://i.imgur.com/I2A90m4h.jpg)
Post by: Bentley on April 09, 2019, 12:40:16 AM
(https://i.imgur.com/Ph6LdRUh.jpg)
Post by: Bentley on June 10, 2019, 10:18:29 PM
Post by: Ralphie on June 24, 2019, 09:02:18 AM
I smoked it at 225 for 30 minutes and then about 385 degrees until done. The breasts were in the mid 160’s and the thighs were mid 170’s.
[ Invalid Attachment ]
[ Invalid Attachment ]
[ Invalid Attachment ]
Post by: Bentley on August 11, 2019, 07:51:59 PM
(https://i.imgur.com/MJvrrv4h.jpg)
Post by: jgrayson on August 15, 2019, 11:02:30 AM
I noticed a few weeks ago that when Bentley posts a picture, I don't see the picture. I just see a gray box with an X in it.
Other people post pictures and I see them just fine. Anybody have a suggestion on why pictures from Bentley are not downloading for me?
Post by: TravlinMan on August 15, 2019, 11:36:48 AM
Hello,
I noticed a few weeks ago that when Bentley posts a picture, I don't see the picture. I just see a gray box with an X in it.
Other people post pictures and I see them just fine. Anybody have a suggestion on why pictures from Bentley are not downloading for me?
The pictures show up here - both on Windows PC's as well as IOS - Apple devices.
Try logging in with a different browser - if the pictures appear - it is likely a setting in your browser or ad blocker.
Just thoughts.................... :bbq:
Post by: Bentley on August 15, 2019, 11:50:04 AM
Post by: jgrayson on August 19, 2019, 10:10:11 AM
Hello,
I noticed a few weeks ago that when Bentley posts a picture, I don't see the picture. I just see a gray box with an X in it.
Other people post pictures and I see them just fine. Anybody have a suggestion on why pictures from Bentley are not downloading for me?
The pictures show up here - both on Windows PC's as well as IOS - Apple devices.
Try logging in with a different browser - if the pictures appear - it is likely a setting in your browser or ad blocker.
Just thoughts.................... :bbq:
Hey TravlinMan,
Thanks for the tip to try a different browser. I have tried both Internet Explorer/Edge and Firefox, and I get the same results. On this page of posts, I see several pictures from Clonesmoker, Bar-B-Lew, and Ralphie. Then I get to Bentleys post, and his picture does not load. It really seems like it's something in the way Bentley posts pictures, but I sort of doubt he does something out of the ordinary.
Post by: Bentley on August 19, 2019, 11:10:55 AM
Post by: Mudflap on August 19, 2019, 11:50:37 AM
(https://i.imgur.com/dRuFyt7l.jpg)
I am able to see all photos with firefox.
Bentley if you don't mined which of the 6 options do you chose to copy when posting from Imgur? I use the BBCode. Thought that may be it but it is weird that others can see it.
Mudflap
Post by: Bentley on August 19, 2019, 12:40:55 PM
(https://i.imgur.com/zugpjOZh.jpg)
Post by: Bar-B-Lew on August 19, 2019, 01:20:57 PM
Post by: pmillen on August 19, 2019, 01:37:42 PM
- Mac OS
- iOS
- Windows Internet Explorer (old)
- Windows Microsoft Edge (new)
Post by: jgrayson on August 19, 2019, 03:36:58 PM
Bentley is posting using imgur.com, an image hosting site. The other photos are using Pelletfan's attachment capability. The benefit of imgur is that you can type some text, then place an image link, then more text, and then another image, etc. Attachments go at the end of your post and are hosted on Pelletfan's server/service.
As to why you cannot see the imgur.com images, I do not have an easy answer. They should show as Bentley has "shared" those to everyone. I can only think that maybe an anti-virus setting/software thinks imgur.com is evil, or a firewall setting is blocking them for some reason.
Try going to https://i.imgur.com/MJvrrv4h.jpg. If you cannot view the image posted there, that would say my ideas may be correct. Hope that helps.
Thanks for this explanation! I clicked on your link to imgur, and the page does not open. I'm access the site from work, and I suppose my employer is blocking imgur. I do see pictures from Bar-B-Lew, so his use of Flickr is permissible according to my employer.
Mudflap - thanks for helping out. I also can not see your picture, so you are on the same team as Bentley.
I'll spend some time trying to find a way to get to imgur without getting in trouble.
Post by: jgrayson on August 21, 2019, 04:54:56 PM
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.
Post by: triplebq on August 22, 2019, 12:51:48 PM
I select Huge Thumbnail at the bottom and then yes, BBCode.
(https://i.imgur.com/zugpjOZh.jpg)
That is one killer sandwich. Did you do the bacon on your smoker? I want to make this.
Post by: Bentley on August 22, 2019, 12:59:44 PM
Post by: triplebq on August 22, 2019, 01:21:20 PM
Nicely done
Post by: Bentley on September 07, 2019, 02:48:10 PM
(https://i.imgur.com/7zOLktnh.jpg)
(https://i.imgur.com/IhnYV0dh.jpg)
Post by: Bar-B-Lew on September 07, 2019, 04:22:56 PM
(https://live.staticflickr.com/65535/48695153166_6250764306_c.jpg)
(https://live.staticflickr.com/65535/48694811088_315f143d3c_c.jpg)
Post by: Bentley on September 07, 2019, 04:45:38 PM
Old Way, not structurally safe...
(https://i.imgur.com/JyvHV8qh.jpg)
Post by: Bar-B-Lew on September 07, 2019, 05:19:07 PM
one of my favorite sandwiches
Post by: Bentley on September 14, 2019, 09:16:43 PM
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!
(https://i.imgur.com/JGkCtQah.jpg)
(https://i.imgur.com/IhT8Xudh.jpg)
Post by: Bentley on September 17, 2019, 08:34:43 PM
Post by: Quadman750 on September 19, 2019, 07:14:16 PM
Post by: Bentley on September 19, 2019, 08:14:04 PM
Post by: MikeMcQ on September 21, 2019, 05:51:19 AM
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.
(http://compasscoffeeroasting.com/Q/416brisket2.jpg)
Going on with pan under to catch dripping.
(http://compasscoffeeroasting.com/Q/416brisket3.jpg)
Ready to transfer to the pan to foil to the finish.
(http://compasscoffeeroasting.com/Q/416brisket6.jpg)
(http://compasscoffeeroasting.com/Q/416brisket7.jpg)
(http://compasscoffeeroasting.com/Q/416brisket8.jpg)
Cook done!
(http://compasscoffeeroasting.com/Q/416brisket10.jpg)
Graph of cook from Tappecue
(http://compasscoffeeroasting.com/Q/416brisket14.jpg)
Separating point for burnt ends and flat for slicing.
(http://compasscoffeeroasting.com/Q/416brisket15.jpg)
Sliced flat
(http://compasscoffeeroasting.com/Q/416brisket19.jpg)
And point cut and transformed to brisket candy burnt ends!
(http://compasscoffeeroasting.com/Q/416brisket17.jpg)
(http://compasscoffeeroasting.com/Q/416brisket18.jpg)
Oh yeah and pan of juices for KILLER gravy. (no liquid added all from the brisket)
(http://compasscoffeeroasting.com/Q/416brisket12.jpg)
I can only hope my first Memphis Pro brisket turns out this well!
Post by: Maineac on September 21, 2019, 07:25:46 AM
Post by: ZCZ on September 21, 2019, 07:45:11 AM
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Al
Post by: Trooper on September 22, 2019, 11:03:14 AM
Post by: Bentley on September 22, 2019, 12:45:01 PM
(https://i.imgur.com/cxxxu4Rh.jpg)
(https://i.imgur.com/VwztB4ih.jpg)
Post by: Trooper on September 22, 2019, 02:02:59 PM
Never thought I would ever see this in the Mayberry area...
I'll betcha saw that thing in the Pasadena area quite regularly!!!
Post by: Bentley on September 22, 2019, 02:47:57 PM
Post by: Bentley on September 22, 2019, 05:03:30 PM
(http://i.imgur.com/hrLgsufh.jpg) (https://imgur.com/hrLgsuf)
Post by: Bentley on September 22, 2019, 06:32:39 PM
(https://i.imgur.com/BUe3wKsh.jpg)
(https://i.imgur.com/9T33Elph.jpg)
Post by: yorkdude on September 23, 2019, 05:16:30 AM
It has very nice color.
Post by: Bentley on September 23, 2019, 10:47:19 AM
Post by: yorkdude on September 23, 2019, 10:56:41 AM
Just a rub cure. The Hot Smoke seems to take just long enough to get good, clean smoke on it and produce a nice finish.The reason I asked is I seem to remember that typically you wet cure (probably yet another sign of aging on my part).
How long did you cure it for? Also did you sample it for saltiness and have to soak it also?
It truly looks real good.
Post by: Bentley on September 23, 2019, 11:02:33 AM
I did not dry it for the pellicle. I took out of fridge and bags after 10 days, rinsed for about 10 seconds in the sink and put on the Memphis. I sliced a few pieces off and fried up to put on pizza, was pretty good. Its in the freeze now and will slice it in about 2 hours.
Post by: Bar-B-Lew on November 18, 2019, 11:13:22 PM
(https://live.staticflickr.com/65535/49088515412_d21786a222_c.jpg)
Post by: Canadian John on November 19, 2019, 08:08:43 AM
If that didn't taste very good, I'll eat my socks.
Post by: Bentley on November 19, 2019, 10:19:41 AM
Post by: Bar-B-Lew on November 19, 2019, 10:26:36 AM
Looks like the sauce coated the meat perfectly.
I probably slow cooked it for a few hours and stirred it up a few times.
Post by: Bentley on December 08, 2019, 06:33:40 PM
(https://i.imgur.com/y19CDIAh.jpg)
Post by: cookingjnj on December 08, 2019, 07:48:37 PM
Post by: Bentley on December 24, 2019, 05:44:53 PM
(https://i.imgur.com/HwdBGYxh.jpg)
Post by: Canadian John on December 25, 2019, 09:52:09 AM
Looks darn good to me.. RE the string: As children we used to suck on the string. I still do it on occasion - so flavorful.
Post by: Bentley on May 31, 2020, 08:24:46 PM
(https://i.imgur.com/s1HUIBRh.jpg)
Post by: Bentley on May 31, 2020, 10:46:50 PM
(https://i.imgur.com/ryKHrash.jpg)
(https://i.imgur.com/srC1yblh.jpg)
Post by: pmillen on June 01, 2020, 01:14:24 PM
Post by: Canadian John on June 01, 2020, 01:24:08 PM
It does look good, from the top all the way down.
Post by: Bentley on June 01, 2020, 07:15:43 PM
Post by: pmillen on June 02, 2020, 10:54:03 AM
I think it'll take smoke, cooked or uncooked, and at any temperature as long as it's a bit moist to "catch" the smoke.
A lot of people believe that food stops taking on smoke at a certain temperature. It's easy to test that. Let the food get to that temperature (or above) in the kitchen oven, put it in the smoker and spritz it. See if it takes on smoke flavor.
There is a point where food stops taking on more smoke flavor. It's when the surface is dry. People that observed that no more smoke flavor was added after a certain point attributed it to the food's temperature rather than the surface condition.
Post by: Bentley on June 14, 2020, 10:07:41 PM
(https://i.imgur.com/ITvXEAMh.jpg)
(https://i.imgur.com/cHyVQdah.jpg)
Post by: ZCZ on June 18, 2020, 11:43:52 AM
Z
Post by: Bentley on June 18, 2020, 03:14:14 PM
Post by: Bentley on June 20, 2020, 08:09:05 PM
(https://i.imgur.com/Nfsvxqdh.jpg)
(https://i.imgur.com/20K9QSFh.jpg)
(https://i.imgur.com/WXjzNkth.jpg)
Post by: Bar-B-Lew on June 21, 2020, 01:13:29 AM
Post by: Kristin Meredith on June 21, 2020, 08:30:36 AM
whats the deal with the battery charger
We felt that this one, which came with the golf cart, used, was not perhaps charging the full charge for the cart overnight. So Bent bought a new one and put in the garage for overnight charging and brought this around and plugged in on the patio. He uses the cart a lot during the day and will then just buzz up to the patio door and leave the cart sitting there for some of the hottest hours of the day. So we thought we could also use this one to charge it when it sits in back.
Post by: Bar-B-Lew on June 21, 2020, 10:33:06 AM
Post by: NorCal Smoker on June 22, 2020, 11:05:58 PM
Note to self, don't use a 63% hydrated dough when you are trying to make a hand tossed type pizza and you are cooking it for 15 minutes!
(https://i.imgur.com/Nfsvxqdh.jpg)
(https://i.imgur.com/20K9QSFh.jpg)
(https://i.imgur.com/WXjzNkth.jpg)
Bentley,
I am curios what your note to self is. I think pizza looks great! What am I missing?
Post by: Bentley on June 23, 2020, 03:11:55 PM
Post by: Bentley on June 27, 2020, 06:08:00 PM
(https://i.imgur.com/s1hVmoNh.jpg)
(https://i.imgur.com/UYdM1Msh.jpg)
Post by: pmillen on June 27, 2020, 09:38:05 PM
Peter Venkman, "Ghostbusters"
Post by: ylr on June 28, 2020, 12:09:52 PM
Post by: okie smokie on June 28, 2020, 06:17:59 PM
Post by: Bentley on June 28, 2020, 07:07:35 PM
There's a small restaurant in Owensboro that sells chiliburgers, but I've never had one with cheese. Don't like cheese in my chili....
And see, I am that way with chili fries, which are non existent in Mayberry and pretty much the Mid Atlantic as far as I can tell. I just want fries, chili and heavy onions, cheese would ruin it. But on the West Coast, most people want Chili Cheese Fries!
Post by: pmillen on June 28, 2020, 07:41:33 PM
But on the West Coast, most people want Chili Cheese Fries!
Where I'm from most people want French fries topped with cheese curds and gravy. Poutine!
Post by: Bentley on June 28, 2020, 08:35:04 PM
Post by: Canadian John on June 29, 2020, 10:23:57 AM
Poutine originated in our neighbouring province of Quebec where it remains as a staple to this day. The original was fries, curds + gravy. High on taste, saturated fat + calories.
The original concoction has led to
uncommon to see a long list of many poutine selections on a menu.
One thing a good poutine must contain is freshly fried French fries + fresh cheese curds..
Post by: Bentley on June 29, 2020, 03:24:24 PM
Post by: pmillen on June 29, 2020, 04:38:07 PM
And this is what type of gravy?
Just a simple brown gravy mix (or homemade) is all you need. Cheese curds on top is traditional but I like to add shredded cheddar. A friend uses country gravy and eats it for breakfast, but he's a hard-core Flin-Flonite and he's never turned down a meal of anything.
(I can write that 'cause I don't think he reads PelletFan. He roughed me up more than once when we were young and he's not changed much.)
Post by: Bentley on June 29, 2020, 05:03:55 PM
Flin Flon (pop. 5,185 in 2016 census; 4,982 in Manitoba and 203 in Saskatchewan) is a mining city in Canada.
Post by: glitchy on June 29, 2020, 07:36:46 PM
Post by: pmillen on June 29, 2020, 08:09:31 PM
A Mining Hooligan you say...
Yes. A hockey Defenseman with expert elbow work in the corners. He was sometimes rough on teammates. While he pulverized me he would say, "We practice at 3/4 speed and we don't make teammates look bad." He made a lot of guys look over their shoulders when they were going into a corner.
Post by: Bentley on June 29, 2020, 09:45:41 PM
Post by: Bentley on July 02, 2020, 07:31:13 PM
(https://i.imgur.com/anXT5rph.jpg)
Post by: Free Mr. Tony on July 05, 2020, 06:16:50 PM
(https://i.imgur.com/HBGSaSpl.jpg)
Post by: Bentley on July 06, 2020, 10:04:51 PM
(https://i.imgur.com/tJbW6wNh.jpg)
Post by: 02ebz06 on July 12, 2020, 03:14:07 PM
Post by: Ralphie on July 22, 2020, 08:38:30 PM
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Post by: yorkdude on July 23, 2020, 03:47:10 AM
Hand cut bacon on the griddle.That bacon looks nice and thick. Wish I had your knife skills.
[ Invalid Attachment ]
Post by: Bentley on July 23, 2020, 04:13:32 PM
Post by: yorkdude on July 23, 2020, 05:19:23 PM
What do you season them with also?
Post by: cookingjnj on July 23, 2020, 05:22:05 PM
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Post by: cookingjnj on July 23, 2020, 05:23:30 PM
Post by: Kristin Meredith on August 09, 2020, 08:10:45 AM
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Post by: yorkdude on August 09, 2020, 09:39:48 AM
Stuffed Green Bell Peppers for dinner last night (with left overs!). Cooked on the Memphis Pro. Sorry, forgot the "after" picture.I really wished I liked them, seems like I am alone in not. I have tried and tried. They smell fantastic but I can’t. I will eat about 2 scoops of the meat and then show over.
[ Invalid Attachment ]
Post by: pmillen on August 09, 2020, 10:39:37 AM
I really wished I liked them, seems like I am alone in not. I have tried and tried. They smell fantastic but I can’t. I will eat about 2 scoops of the meat and then show over.
+1
Post by: Kristin Meredith on August 09, 2020, 10:41:46 AM
Stuffed Green Bell Peppers for dinner last night (with left overs!). Cooked on the Memphis Pro. Sorry, forgot the "after" picture.I really wished I liked them, seems like I am alone in not. I have tried and tried. They smell fantastic but I can’t. I will eat about 2 scoops of the meat and then show over.
[ Invalid Attachment ]
You don't eat the pepper with the meat filling?
Post by: 02ebz06 on August 09, 2020, 10:56:06 AM
Each holds 4 peppers.
Post by: okie smokie on August 09, 2020, 11:20:38 AM
Post by: Kristin Meredith on August 09, 2020, 12:36:35 PM
Post by: okie smokie on August 09, 2020, 03:12:10 PM
Never used cheese in mine, just rice, finely minced onions, and various seasonings. I use to put a dab of ketchup on top, but I don't think Bent likes that. I like the spaghetti sauce idea.They also have rice inside. We started the sauce because we thought they were not tasty enough and a little dry when they come out of the oven. Makes a big difference. Usually put a large serving spoon of our favorite sauce on top of each about 10 minutes before pulling from oven. (like putting chili on a hot dog).
Post by: Free Mr. Tony on August 16, 2020, 08:45:32 PM
Trimmed a whole strip loin.
(https://i.imgur.com/fY5QFNCl.jpg)
Steaks from this loin have been tremendous, but used the upper right portion of the picture to make Italian beef.
(https://i.imgur.com/eb2H5NOl.jpg)
Sat in the smoker running pellets at 250 for a few hours.
(https://i.imgur.com/57aLv9jl.jpg)
Turano roll with pot belly subs hot peppers with a full dunk in the juice.
(https://i.imgur.com/dzYGye0l.jpg)
Post by: pmillen on August 17, 2020, 09:39:53 AM
I'm just a sandwich neophyte.
Post by: Ralphie on August 27, 2020, 09:12:32 AM
The thing I did differently this time is I only used salt and pepper for the majority of the cook. Then I applied the rub when I wrapped it in foil.
It really enabled me to taste the flavors of the rub ingredients more clearly. Reduced the burned/bitterness flavor that can sometimes be characteristic of the bark.
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Post by: Canadian John on August 27, 2020, 10:59:56 AM
Nice! Very interesting
Post by: hughver on August 30, 2020, 01:00:43 PM
Post by: pmillen on August 30, 2020, 02:27:13 PM
Post by: Bentley on August 30, 2020, 03:38:36 PM
Post by: cookingjnj on September 03, 2020, 05:50:00 PM
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Post by: Maineac on September 03, 2020, 09:08:41 PM
Post by: pmillen on September 03, 2020, 09:36:48 PM
Post by: Bentley on September 05, 2020, 11:54:13 AM
(https://i.imgur.com/mWpEsVDh.jpg)
Post by: 02ebz06 on September 05, 2020, 01:13:22 PM
Post by: cookingjnj on September 05, 2020, 03:55:02 PM
Post by: Bentley on September 10, 2020, 03:26:34 PM
(https://i.imgur.com/hX5p7VLh.jpg)
Post by: 02ebz06 on September 10, 2020, 05:49:36 PM
Post by: smokin soon on September 10, 2020, 06:58:37 PM
Post by: Bar-B-Lew on September 10, 2020, 09:09:10 PM
Post by: pmillen on September 11, 2020, 09:32:39 AM
(https://kuxkgg.ch.files.1drv.com/y4m56zGXPRqbtepRoth5CjdPaJiFwt_V8B9Y23thSLKgPGHHBzrGVNvaoC5lVVo1u99-6kr5qpeVEPZX_mXnDbzEaXMv2Gh8j5kQKwbRML56hoMGc3elODe3UaaEvmELIguz0rxjwe64VifbNVV1EX-2GcSyjsMaEUezWDt8Zloerxy3EtITB2m188NgSsW_R9BtUPvJBfrZHaqdw00cJEhAQ?width=320&height=239&cropmode=none)
Post by: Bentley on September 27, 2020, 04:03:39 PM
(https://i.imgur.com/GYzJvfeh.jpg)
Post by: Bentley on September 27, 2020, 05:46:07 PM
(https://i.imgur.com/UabRZoNh.jpg)
Post by: pmillen on September 27, 2020, 09:44:22 PM
The bend test was great. I have not had these yet and I know they are going to be spectacular. 300° for 3 hours seems to be the ticket for me and Spares.
No wrapping or anything? Just 300° steady for 3 hours? Spritzing?
Post by: Bentley on September 28, 2020, 09:50:05 AM
Post by: Bar-B-Lew on September 28, 2020, 10:02:55 AM
Post by: pmillen on September 28, 2020, 10:55:56 AM
I am done with low n slow and foil!
I'm following this lead.
Post by: 02ebz06 on September 28, 2020, 11:36:52 AM
The bend test was great. I have not had these yet and I know they are going to be spectacular. 300° for 3 hours seems to be the ticket for me and Spares.
No wrapping or anything? Just 300° steady for 3 hours? Spritzing?
I used to do the 3-2-1 method, then switched to 4 hours at 275, no wrapping, or spritzing.
Come out great.
I imaging 3 hrs would be nice and moist.
Will try that next time.
EDIT: I tried posting this this morning before anyone on this page posted.
Kept running into the Connection timeout.
Always seems to be in the morning.
Post by: Bentley on October 04, 2020, 03:38:36 PM
(https://i.imgur.com/AmfZDtph.jpg)
(https://i.imgur.com/A8Irof7h.jpg)
Post by: yorkdude on October 04, 2020, 04:37:16 PM
Post by: Ralphie on October 04, 2020, 09:39:45 PM
[ Invalid Attachment ]
Post by: yorkdude on October 05, 2020, 06:36:33 AM
BBQ’d pork belly.How was it?, we have never tried it. Looks fantastic.
[ Invalid Attachment ]
Post by: Canadian John on October 05, 2020, 08:57:53 AM
Cooking details please.
Post by: Ralphie on October 05, 2020, 06:06:12 PM
Seasoned it with a nice store bought rub.
Smoked it at 225 degrees until 165 internal temp (or close to it). Squirted with apple juice a few times along the way.
Wrapped in foil with about half cup of apple juice and bbq sauce on top. I eyeballed these amounts.
Increased grill temp to 275 until meat temp hit high 190’s.
Unwrapped and returned to grill, basted with store bought Chipotle Apple BBQ sauce and let it set for about 10-15 minutes.
Slice and eat.
It was delicious and fork tender but very rich.
Post by: Bar-B-Lew on October 05, 2020, 06:21:03 PM
Post by: cookingjnj on October 05, 2020, 06:36:54 PM
Tell me more about that Chipotle Apple BBQ Sauce
+1
Post by: pmillen on October 05, 2020, 10:07:53 PM
That doesn't look at all like bacon. It looks like a delicious hunk of pork when it's BBQd and sliced differently.
What am I missing, here?
Post by: Ralphie on October 05, 2020, 11:03:50 PM
I also did not cut it along the edge where bacon is typically cut (for no particular reason). Next time I will cut in the same direction as sliced bacon.
For the sauce, I bought it at a local grill supply store called Grillbillies. It’s a sweet bbq sauce with body. Something you would typically brush on ribs if you like sauced ribs.
I could taste the apple but not as much chipotle as I expected. Probably not enough chipotle to warrant the name, honestly. You will see from the ingredients list that maybe it comes from the “spicesâ€.
Regardless, I really liked the sauce. But for you chipotle fans...you may want to throw a chipotle pepper in there to give it some oomph.
[ Invalid Attachment ]
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Post by: Bentley on October 12, 2020, 05:40:44 PM
(https://i.imgur.com/WqjO3i2h.jpg)
(https://i.imgur.com/5QwzGgch.jpg)
Post by: pmillen on October 12, 2020, 10:21:40 PM
Post by: Bentley on November 10, 2020, 05:45:56 PM
(https://i.imgur.com/DnLD78yh.jpg)
Post by: pmillen on November 10, 2020, 07:47:54 PM
Post by: Bentley on November 19, 2020, 07:28:46 PM
Post by: pmillen on November 19, 2020, 07:55:46 PM
Post by: Bentley on November 19, 2020, 08:27:44 PM
Post by: Bentley on November 20, 2020, 11:41:45 AM
(https://i.imgur.com/YGmHmuSh.jpg)
Post by: hughver on November 20, 2020, 12:19:23 PM
Post by: 02ebz06 on November 20, 2020, 12:31:33 PM
Where's the bacon ? ???
Post by: Bentley on November 25, 2020, 05:14:56 PM
Canadian Geese landing in Corn Field (https://youtu.be/oZvo1-SyRCY)
(https://i.imgur.com/qvIM7d1h.jpg)
Post by: 02ebz06 on November 25, 2020, 05:43:17 PM
Post by: Bentley on November 25, 2020, 05:48:03 PM
Post by: pmillen on November 26, 2020, 10:17:02 AM
[A] 9lb bird at that time was about $56!
If you hunt them the cost is about $156 per pound.
Post by: Bentley on December 04, 2020, 08:35:27 PM
(https://i.imgur.com/soPhxukh.jpg)
(https://i.imgur.com/XiIb43ph.jpg)
Post by: Jiggle Racing on December 05, 2020, 11:13:22 AM
Sent from my SM-N970U using Tapatalk
Post by: Bar-B-Lew on December 05, 2020, 09:20:13 PM
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Post by: pmillen on December 05, 2020, 09:38:19 PM
Bacon wrapped,, bourbon maple syrup,, balsamic glazed, Tenderloin(https://uploads.tapatalk-cdn.com/20201205/9d4cbb74f1d592fe5f83e6276520afda.jpg)
That would be a great recipe to post.
Post by: Ralphie on December 07, 2020, 01:12:39 PM
Post by: Bar-B-Lew on December 07, 2020, 01:28:46 PM
12 bottles of shine! Good so far?
None for me...brother, cousins, etc. had put in requests to pick up for them in TN
Post by: Bentley on December 20, 2020, 09:10:21 PM
(https://i.imgur.com/EcCP9wNh.jpg)
Post by: Bentley on December 27, 2020, 07:59:59 PM
(https://i.imgur.com/OCcZpaSh.jpg)
(https://i.imgur.com/uFZYULLh.jpg)
(https://i.imgur.com/r8UYwgqh.jpg)
Post by: 02ebz06 on December 28, 2020, 01:09:46 PM
Post by: pmillen on December 28, 2020, 03:28:44 PM
What do you mean by "textured"?
Post by: Bentley on December 28, 2020, 03:47:40 PM
Post by: Jiggle Racing on December 28, 2020, 04:25:25 PM
Turned out greatBacon wrapped,, bourbon maple syrup,, balsamic glazed, Tenderloin(https://uploads.tapatalk-cdn.com/20201205/9d4cbb74f1d592fe5f83e6276520afda.jpg)
That would be a great recipe to post.
(https://uploads.tapatalk-cdn.com/20201228/a0e8d9de6eb2b071131c20fdbe624563.jpg)Sent from my SM-N970U using Tapatalk
Post by: pmillen on December 28, 2020, 05:04:25 PM
Post by: Bentley on December 29, 2020, 10:54:11 AM
(https://i.imgur.com/IHbbpNch.jpg)
Post by: ylr on December 29, 2020, 11:14:08 AM
Post by: Bar-B-Lew on December 29, 2020, 12:36:44 PM
Post by: 02ebz06 on December 29, 2020, 02:28:44 PM
Post by: pmillen on December 29, 2020, 08:07:14 PM
Post by: Hank D Thoreau on December 29, 2020, 08:39:00 PM
I'll pass on the McRib. When I go to McDonald's my expectations are set low, and that is what I want. Regular small hamburgers, chicken McNuggets, and very occasionally a Big Mac.
I have not been to McDonald's in quite awhile. The line is too long at the drive through.
Post by: ylr on December 29, 2020, 10:21:20 PM
Post by: Bentley on January 03, 2021, 04:18:46 PM
(https://i.imgur.com/Q5rOQvRh.jpg)
(https://i.imgur.com/xGHF82sh.jpg)
Post by: hughver on January 03, 2021, 05:22:52 PM
Post by: Bar-B-Lew on January 03, 2021, 07:35:11 PM
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Post by: pmillen on January 03, 2021, 08:06:09 PM
Post by: Canadian John on January 04, 2021, 10:29:08 AM
That's a full meal for sure. Nice.
Post by: Bentley on January 09, 2021, 07:30:13 PM
(https://i.imgur.com/W3OwdrNh.jpg)
Post by: Bentley on January 22, 2021, 12:16:17 PM
Simply could not get all 45lbs of Pork Loin on the Memphis, so the little 3 & 5 pounders had to be done in the oven after being seared on the Memphis Pro.
(https://i.imgur.com/7Z72JG5h.jpg)
(https://i.imgur.com/hhoEt9nh.jpg)
(https://i.imgur.com/GOeb5MHh.jpg)
Post by: pmillen on January 22, 2021, 12:56:09 PM
Those pork tenderloins look better than any I've ever cooked. The recipe sounds wonderful. Are you able to share it?
Post by: Bentley on January 22, 2021, 02:22:05 PM
Take half an Orange Peel and put in bag of brown sugar for 6 days.
Mix 1/2 cup of that Brown Sugar with 3Tbs Garlic Powder and 1/2 cup salt. Rub 7 lb Pork Loin generously (I would urge anyone to truss for uniform cooking).
Sear loin on all sides for 5 Minutes and then roast meat at 350 till IT is your desired temperature. This was pulled at 125° and carried to about 137°, still a little low for me, but it will be reheated in a large warming tower for 2-3 hours at 160° which will hopefully come out around 155° by serving time.
Loins were brined in a 3% solution for 24 hours (in this case large ice chest with 2gallons of water, 1 cup salt & 1 cup white sugar).
Kristin is in charge of Green Beans & Au Gratin potatoes, I will ask here to post that if you have any interest!
I think my truss work is getting better.
(https://i.imgur.com/qIYoXFPh.jpg)
(https://i.imgur.com/GlSeEFQh.jpg)
Post by: Bar-B-Lew on January 22, 2021, 02:27:17 PM
Post by: pmillen on January 22, 2021, 03:39:06 PM
Post by: hughver on February 01, 2021, 02:30:13 PM
Post by: Bentley on February 01, 2021, 02:39:13 PM
Post by: Bentley on February 10, 2021, 08:51:58 PM
(https://i.imgur.com/fFx2zTEh.jpg)
(https://i.imgur.com/MJVyofch.jpg)
(https://i.imgur.com/gF7cpQLh.jpg)
(https://i.imgur.com/BD2WUSUh.jpg)
Post by: Bar-B-Lew on February 10, 2021, 08:55:52 PM
Those burgers look good
Post by: glitchy on February 11, 2021, 01:36:46 AM
Post by: Bentley on February 11, 2021, 10:37:30 AM
you have a firestick? i thought you claimed to be technologically challenged.
Post by: Bar-B-Lew on February 11, 2021, 11:30:25 AM
Yes. Kristin claims to be technologically challenged, I embrace tech. I am cheap, as soon as I realized how much free stuff there is and all you needed was the Fire Stick, I immediately canceled Prime.you have a firestick? i thought you claimed to be technologically challenged.
Check out PlutoTV and Locast apps if you don't already have them on there. They are free content providers too.
Post by: Bentley on February 15, 2021, 04:55:07 PM
Steak boiled in 300 degree butter. (https://youtu.be/3vdEI_i9eAc)
Post by: 02ebz06 on February 15, 2021, 05:17:43 PM
Looked like a pretty tasty dish though.
Post by: 02ebz06 on February 22, 2021, 02:42:50 PM
Post by: Ralphie on February 23, 2021, 06:06:26 AM
Post by: Bar-B-Lew on March 09, 2021, 09:08:59 PM
Post by: Ralphie on March 15, 2021, 09:05:47 AM
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Post by: pmillen on March 15, 2021, 09:56:14 AM
Post by: Bentley on April 14, 2021, 03:13:49 PM
(https://i.imgur.com/LRmw9F6h.jpg)
Post by: 02ebz06 on April 14, 2021, 03:28:36 PM
Once I've gone through all the bacon I have in the freezer (about 14lbs) I will have to "try" making my own.
Post by: yorkdude on April 14, 2021, 06:20:16 PM
2 hours of cold smoke, then in the hot smoke till 130°, about another 2 hours. I believe both a BLT and a BLT&A are on the dinner menu!That looks fantastic.
(https://i.imgur.com/LRmw9F6h.jpg)
Post by: Ralphie on April 15, 2021, 07:55:36 AM
What temp do you set your smoker for cold smoking and hot smoking when you make bacon?
Post by: Bentley on April 15, 2021, 09:16:23 AM
Bentley,
What temp do you set your smoker for cold smoking and hot smoking when you make bacon?
(https://i.imgur.com/NzS3DtUh.jpg)
Post by: Bentley on May 16, 2021, 05:17:34 PM
(https://i.imgur.com/JRgKQTch.jpg)
Post by: 02ebz06 on May 16, 2021, 05:52:41 PM
I would think heat would reduce the lifespan of it with no mantle (that I can tell) to deflect the heat.
Post by: Bentley on May 16, 2021, 05:54:49 PM
Post by: 02ebz06 on May 17, 2021, 11:05:03 AM
Post by: hughver on May 17, 2021, 11:54:35 AM
Post by: glitchy on May 17, 2021, 04:09:33 PM
I'm very happy with the MAK so far. It's doing it's job very well. After having the CampChef and the SmokeFire, I'm amazed out how efficient the MAK is. I haven't done any scientific tests and no longer have the old subject to compare to if I wanted, but I swear the SmokeFire burned 2-3 times the pellets for the same cooks at the same temps. Anyway, here's a few of the prettier cooks I've put out over past 3 months with it along with one charcoal cook snuck in since turned out so pretty and the first time I've ever done flank steak fajitas (usually just order fajitas at a restaurant). The flank steak was Prime from Creekstone Farms, just because I really never see flank and skirt steak at local stores.
So, you have enchiladas using Hatch canned enchilada sauce (great stuff), steak fajitas, beef short ribs and reverse seared chops w/sear done on Weber Traveler (my wife and daughter won't eat beef ribs), an Italian sausage fatty stuffed with mozzarella and sweet peppers, and a simple halved yard bird.
Post by: Bar-B-Lew on May 17, 2021, 04:36:34 PM
Post by: glitchy on May 17, 2021, 05:15:49 PM
Now you need to get that smoker box cabinet on the right side of that MAK
No need for it yet. I know i could do more jerky, sausage, etc. but my family doesn’t eat those. I also don’t do that big of cooks anymore. However, it was one of the reasons I went 2 star over the 1 star as if I ever decided I needed it I could add it down the road. The warmer box at least let’s me try it out on a smaller scale. I believe I remember seeing you do both jerky and sausages in the past, so can see why you’d love it.
Post by: Bar-B-Lew on May 17, 2021, 05:19:20 PM
Post by: Canadian John on May 18, 2021, 08:52:46 AM
Wow! those are some impressive photos. Class 1A+.
Post by: Ralphie on May 23, 2021, 07:20:42 AM
Did you detect smokiness in the enchiladas?
Post by: glitchy on May 23, 2021, 11:47:33 AM
Great food and photos, Glitchy!
Did you detect smokiness in the enchiladas?
Honestly, I don’t even remember. It was 350 for 15-20 mins, so wouldn’t have gotten a lot.
Post by: Bentley on May 31, 2021, 03:21:26 PM
(https://i.imgur.com/0abzjPyh.jpg)
(https://i.imgur.com/HCxQd1Rh.jpg)
(https://i.imgur.com/EB6WuMHh.jpg)
Post by: 02ebz06 on May 31, 2021, 03:44:39 PM
Skipped BBQing today - thunder/lightening, rain, and hail here.
Hope my truck survives the hail.
Post by: Bar-B-Lew on June 25, 2021, 03:02:19 PM
Post by: Bar-B-Lew on June 25, 2021, 03:02:41 PM
Post by: Bentley on June 25, 2021, 04:52:59 PM
Post by: pmillen on June 25, 2021, 05:27:08 PM
Post by: Bar-B-Lew on June 25, 2021, 09:23:27 PM
Post by: pmillen on July 07, 2021, 12:26:37 PM
What kind of bird is this?
Post by: Bentley on July 07, 2021, 02:50:38 PM
Post by: jgrayson on July 07, 2021, 04:05:44 PM
Post by: pmillen on July 07, 2021, 05:38:27 PM
Cant tell, picture to small...some type of Crane if I had to make a wild guess.
The neck "crook" makes me think it's a heron as opposed to a crane. But I can't be certain since it's not in flight.
Post by: Kristin Meredith on July 07, 2021, 07:55:01 PM
Post by: Kristin Meredith on July 07, 2021, 09:48:55 PM
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Post by: 02ebz06 on July 07, 2021, 11:06:06 PM
Post by: pmillen on July 08, 2021, 11:16:45 AM
That's a Snipe. In the movie Up, they had a female Snipe and named it Kevin.
(https://chi01pap001files.storage.live.com/y4mPMH6YFZ0ixKh-XVWG1fzVd6BeseAmUpzXxX3ZRHp4It5GWB6HlQ00F1lr73E8DhRVmfmQxZJAMmhGhJQrulQ2WavhuBMl6WtHQnW2gaddsBDxHtGuXXX1jwWLPLtzqTr5ExNLaSYhn-XTi_xwydJk3arBOcjZ7zP8vpcENX7HX3evmQQhTpGV12bD6WMR48y?width=200&height=292&cropmode=none)
Yep, it looks a lot like Kevin. :rotf:
Post by: pmillen on July 08, 2021, 11:24:15 AM
Can't see it's bill real clearly. Could it be an ibis (found this photo on the internet).
I looked at other Internet photos. There are several varieties, each with distinctive colors, but—yeah, Ibis seems right.
I can't easily find anything on their territories but I've not previously seen one in Nebraska.
Post by: W6YJ on July 08, 2021, 12:58:38 PM
There is a free app from iNaturalist called Seek that identifies birds, animals, plants, insects, and spiders.
You just open the app and then use it to take a photo of whatever you are curious about.
Post by: Bentley on July 08, 2021, 01:34:19 PM
Post by: W6YJ on July 08, 2021, 04:56:02 PM
They have had near misses with jetpacks at around 3,000 ft.
https://www.youtube.com/watch?v=y6Wjc9vtsNM&ab_channel=ABCNews
Post by: pmillen on July 08, 2021, 05:02:18 PM
Wow...I may not be alive for it, but the flying Jet suits and Food Replicators are coming...
Jet suits ... https://www.youtube.com/watch?v=qPIO4tdxYL0 (https://www.youtube.com/watch?v=qPIO4tdxYL0)
Post by: W6YJ on July 08, 2021, 05:20:26 PM
I wonder if/when someone will develop a jet suit with enough fuel and power to start out on the ground...
Post by: Bentley on July 08, 2021, 05:50:31 PM
https://youtu.be/KOmHSN4Y_Y8
Post by: TravlinMan on July 08, 2021, 06:01:49 PM
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Post by: jdmessner on July 09, 2021, 12:59:24 PM
Cleaning out the refrigerator
Looking good! Hard to believe it has been a year since our paths crossed. Let me know if you find yourself travelin north!!
Post by: TravlinMan on July 09, 2021, 05:07:43 PM
We normally take a trip north in the fall. Will make sure we try to connect when we do..
Thanks..Hopefully see you this fall….
Post by: Bentley on July 12, 2021, 04:47:17 PM
(https://i.imgur.com/TgDs0a3h.jpg)
(https://i.imgur.com/5M5baJOh.jpg)
(https://i.imgur.com/NgclXbmh.jpg)
Post by: 02ebz06 on July 12, 2021, 05:22:42 PM
Post by: Bar-B-Lew on July 12, 2021, 05:26:03 PM
Post by: Kristin Meredith on July 12, 2021, 05:42:59 PM
Wish my arm could reach that far with a plate in my hand. I'd be beggin' for a slice.
No, no you wouldn't.
People who do not like cooked fruit pies really should not attempt to make cooked fruit pies. And, if they choose to do so regardless, they would do well to consult those who both like cooked fruit pies and know how to make award winning cooked fruit pies. :pig:
Post by: Bentley on July 15, 2021, 08:43:27 PM
GENGHIS KHAN FAVORITE DISH | MEAT COOKED IN STONES (https://youtu.be/v3LbCqUIySo)
Post by: pmillen on July 16, 2021, 12:54:15 PM
It's also not a good idea to put rocks that have soaked in water in a fire.
I was waiting for the flash flood to roar down and wipe him out.
Post by: Bentley on July 16, 2021, 03:00:02 PM
45 years ago, Backpacker Magazine published an article that stated, after a comprehensive study, "There's no surface water on earth that is safe to drink untreated."
Post by: pmillen on July 16, 2021, 04:06:25 PM
But we were usually so high up and away from everything just never did it. Many of them looked like that run!
My understanding is that you'd have to be up so high that there wouldn't be any mammals polluting the water (raccoons, beavers, deer, moose, elk...). Some people might say that you were just lucky.
Post by: Bentley on July 16, 2021, 04:39:37 PM
Post by: pmillen on July 16, 2021, 06:02:45 PM
Post by: Kristin Meredith on July 17, 2021, 03:56:42 PM
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Post by: pmillen on July 17, 2021, 03:59:08 PM
Post by: 02ebz06 on July 17, 2021, 04:05:00 PM
Post by: Bentley on August 07, 2021, 12:33:03 PM
(https://i.imgur.com/neCzfvQh.jpg)
Post by: Bentley on August 07, 2021, 06:56:45 PM
Post by: yorkdude on August 08, 2021, 11:06:42 AM
Post by: Bar-B-Lew on August 08, 2021, 11:07:26 AM
Arguably the best tri-tip I have ever had!
Apparently it must have gone so fast that you couldn't even get a picture of the finished product ;)
Post by: Bentley on September 04, 2021, 04:00:42 PM
(https://i.imgur.com/LDkkhtJh.jpg)
Post by: Bar-B-Lew on September 04, 2021, 05:04:37 PM
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Post by: 02ebz06 on September 04, 2021, 05:14:54 PM
My brother had someone pick up a large order today that I think was 36 pans. This is how the customer took it home including some in the totes.
Hope he doesn't have to hit the brakes hard.
Post by: Bentley on September 04, 2021, 05:17:38 PM
Post by: Bentley on October 25, 2021, 10:24:57 PM
Jetson One (https://youtu.be/FzhREYOK0oo)
Post by: ylr on October 26, 2021, 07:31:22 AM
Would need much more advanced batteries before it will keep me in the air long!
Jetson One (https://youtu.be/FzhREYOK0oo)
That thing pegs the cool factor, but almost $100K for an oversized drone that can only pick up 210 pounds max(I don't qualify, either, lol)? Not yet.
Post by: Bentley on November 25, 2021, 10:22:35 PM
(https://i.imgur.com/c0iWKdhh.jpg)
(https://i.imgur.com/e5YPHcXh.jpg)
Post by: Canadian John on November 26, 2021, 11:34:13 AM
Flavour aside, that looks mighty fine.
Post by: Bentley on December 07, 2021, 03:44:44 PM
Pellet Die (https://l.facebook.com/l.php?u=https%3A%2F%2Fwww.instagram.com%2Freel%2FCU8ipOrgk-r%2F&h=AT2FNfFza09L7XVpBj7elyRqygsZqRy1_p0x1x8rhLpD8BWLUoIF84VvImuuaqYyT9lhn6mJRX1JGX2J_2yOnn_N-ix2K0Hu2EZujtmt0m4-SrZD31DQ_EehGwZbc_rVBpd6BiyWc5oWFiw&s=1)
Post by: Bentley on January 18, 2022, 05:50:18 PM
Post by: hughver on March 15, 2022, 08:14:15 PM
Post by: pmillen on March 15, 2022, 09:04:42 PM
Whenever I see beef ribs I can't decide if I want to use them (sawed shorter) as soup bones or BBQd as are yours.
Post by: Bentley on March 15, 2022, 09:59:30 PM
Post by: hughver on March 15, 2022, 10:00:52 PM
Post by: Kristin Meredith on March 22, 2022, 01:43:24 PM
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Post by: pmillen on March 22, 2022, 01:56:15 PM
Post by: pmillen on March 22, 2022, 02:05:44 PM
Practiced making individual quiches with Pillsbury Crescent dough.
Kristin, can you direct me to the S × S recipe? This looks like a good way to make a quiche and freeze the leftovers.
Post by: Kristin Meredith on March 22, 2022, 04:06:42 PM
Practiced making individual quiches with Pillsbury Crescent dough.
Kristin, can you direct me to the S × S recipe? This looks like a good way to make a quiche and freeze the leftovers.
I didn't follow a recipe, I just took the idea of using crescent rolls as a crust and went with it. I will write up a recipe and post.
Post by: Quadman750 on May 02, 2022, 08:47:49 PM
Post by: Bentley on May 16, 2022, 01:01:28 PM
(https://i.imgur.com/r7Y7I5sh.jpg)
(https://i.imgur.com/wybjoKYh.jpg)
Post by: dk117 on May 16, 2022, 01:06:21 PM
Post by: 02ebz06 on May 16, 2022, 01:17:06 PM
I'm fortunate is that aspect for putting gas in vehicles.
Between wife and , we don't put 1000 miles on a year for both vehicles combined.
Wife's car is a Volt and gets 30-42 miles all electric before switching to gas.
I drive my truck about once every 4 to 6 weeks just to keep battery charges.
Never fill up either vehicle since the gas would go bad before we use it.
That is the problem with the hybrid, if the gas is getting stale, the car forces gas use.
Kinda defeats the purpose of having electric.
If I did fill my truck, I'd be over $100 as well. It has a 32 gal tank.
Post by: BigDave83 on May 16, 2022, 01:34:24 PM
Post by: Kristin Meredith on May 20, 2022, 03:41:49 PM
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Post by: 02ebz06 on May 20, 2022, 04:23:39 PM
Post by: Kristin Meredith on May 20, 2022, 05:56:12 PM
Post by: pmillen on May 20, 2022, 06:06:58 PM
I'm accustomed to seeing the salad fork positioned first in line to the plate left. In the photograph it's above the salad. Is that a Kristen new-trend or is it commonplace?
Post by: Kristin Meredith on May 20, 2022, 07:51:54 PM
That has wonderful appeal.
I'm accustomed to seeing the salad fork positioned first in line to the plate left. In the photograph it's above the salad. Is that a Kristen new-trend or is it commonplace?
When a salad is eaten as an entrée, then a dinner folk is used for the salad and placed accordingly.. If dessert is also to be served a dessert fork and/or dessert spoon is placed above the plate to signal is is for that course. The small fork above the plate was for dessert. We had friends for dinner a few weekends back and when Bent offered him more meat he said no, that he had seen the fork above his dinner plate and hope it signal dessert would be served. It was!!!
Post by: 02ebz06 on May 21, 2022, 10:14:35 AM
When a salad is eaten as an entrée, then a dinner folk is used for the salad and placed accordingly.. If dessert is also to be served a dessert fork and/or dessert spoon is placed above the plate to signal is is for that course. The small fork above the plate was for dessert. We had friends for dinner a few weekends back and when Bent offered him more meat he said no, that he had seen the fork above his dinner plate and hope it signal dessert would be served. It was!!!
That's way above my pay grade.
Post by: yorkdude on May 22, 2022, 07:01:12 AM
Post by: Zombini on May 22, 2022, 08:27:43 AM
Post by: pmillen on May 24, 2022, 09:45:57 PM
When a salad is eaten as an entrée, then a dinner folk is used for the salad and placed accordingly.. If dessert is also to be served a dessert fork and/or dessert spoon is placed above the plate to signal is is for that course. The small fork above the plate was for dessert. We had friends for dinner a few weekends back and when Bent offered him more meat he said no, that he had seen the fork above his dinner plate and hope it signal dessert would be served. It was!!!
I'm just a Philistine.
Post by: Hank D Thoreau on May 24, 2022, 11:48:55 PM
I was at a nice restaurant many years ago (the same place where I got my original gazpacho recipe).
I moved my water glass to my left side because I drink with my left hand.
Each time I moved my water glass, the waiter moved it back until I specifically requested that he allow me to keep it on my left side.
It was an amusing dance which went on for several cycles before the waiter reluctantly agreed to leave my glass alone.
I was young and he probably though he was teaching me a lesson in etiquette.
I also eat with my fork in my left hand. I have also had folks try to tell me which hand to hold my fork with.
Post by: Kristin Meredith on May 25, 2022, 07:41:01 AM
When a salad is eaten as an entrée, then a dinner folk is used for the salad and placed accordingly.. If dessert is also to be served a dessert fork and/or dessert spoon is placed above the plate to signal is is for that course. The small fork above the plate was for dessert. We had friends for dinner a few weekends back and when Bent offered him more meat he said no, that he had seen the fork above his dinner plate and hope it signal dessert would be served. It was!!!
I'm just a Philistine.
LOL! No, I was just raised in a household that did a lot of formal entertaining and I was taught out of Emily Post from a very young age. Also, a somewhat sexist upbringing (surprising since my Mom was something of a feminist) in that the boys did not need to learn these things, but my sister and I did because we would be the hostess someday! So, I know no more than 5 wine glasses are allowed at a place setting at one time and what wine goes in each glass and what all the odd little shaped cutlery are for and where they should be placed! I am just a fount of etiquette knowledge, a dinosaur anymore.
Post by: 02ebz06 on May 25, 2022, 10:05:12 AM
Post by: Canadian John on May 25, 2022, 01:15:03 PM
That has a Kristin look to it.. Nice to see a properly set table.
Post by: hughver on May 25, 2022, 01:30:23 PM
When a salad is eaten as an entrée, then a dinner folk is used for the salad and placed accordingly.. If dessert is also to be served a dessert fork and/or dessert spoon is placed above the plate to signal is is for that course. The small fork above the plate was for dessert. We had friends for dinner a few weekends back and when Bent offered him more meat he said no, that he had seen the fork above his dinner plate and hope it signal dessert would be served. It was!!!
Thanks for info., Good to know, you learn something new every day.
Post by: Bentley on June 17, 2022, 02:03:30 PM
Post by: Bar-B-Lew on June 17, 2022, 07:23:11 PM
Post by: Bentley on June 17, 2022, 11:14:52 PM
Post by: Bar-B-Lew on June 17, 2022, 11:39:19 PM
It was horrible...If you want to duplicate the flavor. By some McDonalds fries, let them set out for 24 hours, then make potato salad with them!
Classic, that's hilarious. I don't eat potato salad of any kind. I just found it interesting that you posted in the picture thread and didn't post a picture.
Post by: yorkdude on June 18, 2022, 04:31:13 AM
I am not much for “cereal beer” so I always get bud lite and wine for her.
She had the poutin with pork belly and I had the tallgrass burger with garlic fries. Somehow didn’t get a burger pic?
Post by: Bentley on June 30, 2022, 08:35:33 PM
(https://i.imgur.com/XR92rQPh.jpg?1)
Post by: Bar-B-Lew on June 30, 2022, 08:53:38 PM
Post by: Bentley on September 12, 2022, 01:51:30 PM
(https://i.imgur.com/BrR04jJh.jpg)
Post by: Bentley on September 13, 2022, 04:59:38 PM
Photo courtesy CobblerDave SF&F.
(https://i.imgur.com/YFsRMbrh.jpg)
Post by: Hank D Thoreau on September 13, 2022, 06:01:01 PM
I found this extremely funny and had to share.
Photo courtesy CobblerDave SF&F.
(https://i.imgur.com/YFsRMbrh.jpg)
There are many recipes for smoked watermelon (referred to as smoked watermelon ham). Now I am going to have to give it a try.
Post by: yorkdude on September 13, 2022, 06:43:54 PM
Respectfully submitted but you can keep that stuff.I found this extremely funny and had to share.
Photo courtesy CobblerDave SF&F.
(https://i.imgur.com/YFsRMbrh.jpg)
There are many recipes for smoked watermelon (referred to as smoked watermelon ham). Now I am going to have to give it a try.
Post by: Quadman750 on February 09, 2023, 07:59:16 PM
Post by: BigDave83 on February 10, 2023, 07:14:38 AM
Post by: 02ebz06 on February 10, 2023, 09:46:39 AM
Post by: Quadman750 on February 23, 2023, 10:54:40 AM
Those look great! Is that a Jalapeno stuffed with cheese inside ?Stuffed with cream cheese and Sriracha and Jalapeno rub
Post by: Quadman750 on February 23, 2023, 11:01:21 AM
- Bush’s (honey) Beans
- Onion
- Bacon
- Ketchup
- Mustard
- Blues Hog (raspberry chipotle) BBQ sauce
Post by: Canadian John on February 23, 2023, 01:34:45 PM
Looks good.
I love that crusty top that forms with well cooked beans.
Post by: Bentley on February 23, 2023, 01:41:47 PM
Post by: pmillen on February 23, 2023, 01:48:01 PM
The beans look superb. It would help me duplicate your cook if you'd post the recipe in the Recipe Section > Sides.
It's not likely to get lost if you were to put it there.
Post by: Bar-B-Lew on March 12, 2023, 04:35:58 PM
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Post by: Bentley on March 12, 2023, 05:11:24 PM
Post by: Bar-B-Lew on March 12, 2023, 05:31:29 PM
Do you braise the pork so it is fork tender?
Yes
Post by: Bentley on March 30, 2023, 06:05:31 PM
(https://i.imgur.com/26bV3yeh.jpg)
Post by: Brushpopper on March 31, 2023, 09:13:04 AM
Post by: Bar-B-Lew on March 31, 2023, 09:10:17 PM
Post by: yorkdude on April 01, 2023, 04:56:48 AM
The picture is awesome and will give me something to read about later this evening.
Post by: Kristin Meredith on April 01, 2023, 06:11:49 PM
Post by: Bentley on April 19, 2023, 04:10:52 PM
(https://i.imgur.com/MECse3ih.jpg)
Post by: Bar-B-Lew on April 20, 2023, 12:10:53 PM
Post by: Bar-B-Lew on April 20, 2023, 12:13:11 PM
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Post by: 02ebz06 on April 20, 2023, 01:14:51 PM
Have not made pig candy in awhile. Made some 10:1 with Jalapeño powder. I like a 6:1, but this was a test to see how hot 10:1 was for use as a possible finger food for a wedding in September! This was a from a 10lb case of thin cut. It cooked well, should have take a picture of the whole slices, but did not think about it. Took it to a meeting, folks have never heard of Pig Candy, much less tasted it. They liked very much too!
Bentley,
I am planning on making some in a couple weeks and was wondering what temp did you cook it at ?
Post by: hughver on April 20, 2023, 02:08:48 PM
Bentley,
I am planning on making some in a couple weeks and was wondering what temp did you cook it at ?
[/quote]
I made pig candy recently, started at 160° for 1/2 hour then 225° for ~1/2 hour, turned over for another ~1/2 hour, then bumped temp. up to 300° until done. Turned out very good.
Post by: Bentley on April 20, 2023, 05:52:05 PM
Have not made pig candy in awhile. Made some 10:1 with Jalapeño powder. I like a 6:1, but this was a test to see how hot 10:1 was for use as a possible finger food for a wedding in September! This was a from a 10lb case of thin cut. It cooked well, should have take a picture of the whole slices, but did not think about it. Took it to a meeting, folks have never heard of Pig Candy, much less tasted it. They liked very much too!
Bentley,
I am planning on making some in a couple weeks and was wondering what temp did you cook it at ?
Post by: 02ebz06 on April 21, 2023, 09:22:00 AM
Post by: Bentley on May 07, 2023, 07:47:00 PM
Post by: Canadian John on May 08, 2023, 11:19:56 AM
"Live & learn". That's new to me as well... Is there any history related to it?
Post by: Bentley on May 08, 2023, 08:24:25 PM
Post by: BrandonLutz on May 20, 2023, 09:36:22 PM
(https://i.imgur.com/RSow19h.jpg)
Post by: urnmor on May 21, 2023, 09:20:27 AM
Post by: 02ebz06 on May 21, 2023, 11:13:25 AM
Post by: Bentley on May 21, 2023, 07:12:26 PM
Post by: BrandonLutz on May 21, 2023, 10:03:30 PM
That is one versatile unit!
I've been really impressed with the series 7 since I got it. My main cooker is still my Grid Iron, but I just wanted to keep pushing to the 7 to see what it can do. It's really only the 4th or 5th cook on it overall. So far it has been great.
Post by: Bentley on July 03, 2023, 01:27:45 PM
Only in America (https://fb.watch/lyLtFAGciG/)
Post by: jdmessner on July 03, 2023, 02:03:47 PM
I am a Cynic by nature, but I have to believe Alcohol was involved! At least they got to watch the 10 seconds of Fireworks when they looked at the video! This is one of the best screw ups I have seen in a long time!
Only in America (https://fb.watch/lyLtFAGciG/)
That is quite the grand finale! I laughed, but only because I may know those folks, or at least their kindred spirits!!
Post by: 02ebz06 on July 03, 2023, 04:11:22 PM
Post by: Brushpopper on July 04, 2023, 09:38:37 AM
Post by: Bar-B-Lew on August 02, 2023, 05:35:06 PM
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Post by: Bar-B-Lew on August 02, 2023, 05:35:59 PM
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Post by: Bentley on August 02, 2023, 07:19:42 PM
Not sure what they were going to do with all of those chips.
Post by: Quadman750 on October 19, 2023, 08:36:54 PM
Post by: Bentley on November 23, 2023, 12:07:48 PM
(https://i.imgur.com/g9c3NvAh.jpg)
(https://i.imgur.com/npvqmkth.jpg)
Post by: BigDave83 on November 23, 2023, 03:50:25 PM
Post by: Bentley on November 23, 2023, 06:36:25 PM
Post by: Bentley on February 15, 2024, 10:34:55 AM
(https://i.imgur.com/WMa0F66h.jpg)
Post by: Bentley on April 22, 2024, 04:24:05 PM
(https://i.imgur.com/JCQNkqPh.jpg)
(https://i.imgur.com/N3lEcZ5h.jpg)
Post by: Bentley on April 22, 2024, 04:46:03 PM
(https://i.imgur.com/XA5icc5h.jpg)
Post by: GREG-B on April 23, 2024, 08:46:55 PM
Post by: Bentley on April 24, 2024, 11:29:45 AM
Post by: GREG-B on April 24, 2024, 09:08:35 PM
Post by: Bentley on May 22, 2024, 08:31:12 PM
(https://i.imgur.com/2oSXTwYh.jpg)
(https://i.imgur.com/zKLceeCh.jpg)
(https://i.imgur.com/KscJ583h.jpg)
Post by: BigDave83 on May 22, 2024, 09:03:04 PM
Post by: hokiepop on May 23, 2024, 05:15:27 AM
Post by: Canadian John on May 23, 2024, 12:12:54 PM
My :2cents: Black Walnut
Post by: Bentley on May 23, 2024, 12:39:17 PM
Post by: Bar-B-Lew on January 11, 2025, 12:26:18 PM
Onion (1-2 large)
Cabbage (1 large head)
Kielbasa (I used some jalapeno and cheddar and some Hillshire Farms beef sausage)
Mini Pierogies (I used a bag from Walmart Mrs T's)
Farafele (1 box)
Saute the pierogies until browned and set aside
Saute sliced sausage if not already precooked
Cook onions until browned
Cook cabbage until browned
Cook pasta in separate pot until done and drained
Mix it all together in very large pot
I found this recipe (or something similar) on the internet a few weeks ago. Made it for first round of college playoffs party and everyone seemed to enjoy it. So, I am taking it to first round of NFL playoff party today.
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Post by: Bentley on January 11, 2025, 03:34:00 PM
Post by: BigDave83 on January 11, 2025, 07:55:32 PM
Post by: Bar-B-Lew on January 12, 2025, 12:18:50 AM
The crock pot that we kept the food in for the event was empty when we left. Second time that this dish SOLD OUT!
Its a great comfort food that is reminiscent of the Pennsylvania Dutch menu.
Post by: BigDave83 on January 12, 2025, 07:57:26 AM
Post by: Bar-B-Lew on January 12, 2025, 07:59:40 AM