Recent content by 801driver

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  1. 801driver

    Concrete Protection from Rust

    You might look up a product named "Diamond Hard" Concrete Sealer and see what it might do for you. I have had it on my hangar floors for 12-14 years and have been very pleased with it. It is not a coating, it does a chemical reaction with the surface of the concrete. Oils or tire marks do...
  2. 801driver

    Blows my mind!

    Wow, watching that can turn me into "Starvin Marvin" in a short time. Thanks for posting.
  3. 801driver

    Long Brisket Hold Times

    Ha, I for one have definitely had brisket for breakfast, with a fried egg and a few fried potato slices and it was excellent. But for the most part, I think our comments were referring to as holding that long then getting into the warm up for serving lunch mode changing dishes and adding a...
  4. 801driver

    BigVinnie in Vegas

    Welcome from Oklahoma. There is a wealth of information here from one end of the spectrum to the other. Like gold mining, sometimes you have to dig a little to find it. Ha. Yep, just throw some wood chips on the side and let it smoke. For longer smokes you can also find some boxes that will...
  5. 801driver

    Which 36 inch griddle to get?

    The Dollar Store used to have SS scrapers that would hang on the edge just right to make wind breaks also. Use to be 1$ prob a little more now.
  6. 801driver

    Ham & Beans

    Thanks for sharing. I still have one ham bone frozen from Christmas to do. I add a chopped onion that dissolves, couple finely diced jalapenos that dissolve, couple shakes of Tobasco, and black pepper. Everyone's taste buds are different. I have found soaking my beans overnight, then rinsing...
  7. 801driver

    Which 36 inch griddle to get?

    I realize I am late to this discussion, but for future lookers. My 36" well used Blackstone is getting close to two years old from Tractor Supply. After a real warm up, it gets to 500-550 at about 3/4 up on all 4 burners, singing anything I need really hot. I feel there is no way I could...
  8. 801driver

    Timing

    To me the only way to do this is like I have done in the past. Smoke it early, Yes you can keep it warm for quite a while, but for events I have done, or smoke it up, put in crock pots and set in the frig, Transport, then plug them in 3 hours before serving time adding chicken broth for chicken...
  9. 801driver

    Supllueer Smoke Generator

    I have the smoke-it also. Yes the airflow is too low and it most likely will never work for cold smoking. I would try to find another "box" of some type to use. Myself I made a cold smoker out of an old whisky barrel sat on the end and sliced it for a lid a lot of years ago. I posted some...
  10. 801driver

    New products from Kingsford

    Pryor, OK WM has both in stock. I have not purchased or tried yet, but it seems they are quickly getting it out there in the stores for spring grilling.
  11. 801driver

    Knife Set $12.99

    $21.98 without prime. Thanks
  12. 801driver

    Sweet Baby Ray’s

    I like the SBR's but it has MSG in it that I do not do well with. I found a copy-cat of it to make up in a sauce pan and doctor it up a little to fit my taste buds. One batch fits well in an empty 32oz Catsup bottle to keep in the frig. Gets used frequently.
  13. 801driver

    Pork butt not climbing fast enough

    DSmith 1651 By what you have said I would think most likely you have not necessary "overloaded" your smoker, but yes, you loaded it heavier than usual and changed the dynamics of the same amount of heat it is producing which is getting sucked up by the extra cooler meats. No different than if...
  14. 801driver

    I made some amazing St. Louis ribs yesterday

    I have noticed the ambient humidity makes a difference also especially if opening and closing the lid more than absolutely needed.
  15. 801driver

    Reheating pulled pork for a party

    Late here, but I have found chicken broth works well to keep PB moist while reheating. Hope everyone has a great game day.
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