Recent content by smokebuzz

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  1. smokebuzz

    Recommendations for a dedicated spice grinder?

    Could you run dried bread through it? I've been considering 1 for the ability to get a uniform grind, not powder.. I grab coffee grinders at garage sales, typically for a couple bucks.
  2. smokebuzz

    Rockwell Hardness of Victorinox 6" Boning Knife

    I really like my Victorinox knives, but liking the Mercers better. I use a Wicked Edge system and a work sharp belt machine, I just don't think Victorinox has the edge retention.. I've actually got some Choice brand knives that hold an edge very well, and $6...
  3. smokebuzz

    Coulotte roast

    Yes had a hard fat cap that melted a bit. This was nothing like any picanha i've ever had, but the local grocery store meat counters lack a lot. I've been getting meat lately from the Iowa State meat lab, a fiend is 1 of their lead guys. Funny, he told me he gave me Picanhas, but was labeled...
  4. smokebuzz

    Coulotte roast

    Got a few Coulotte roasts recently, cooked up the first 1 last night. Smoked until 115*, then seared to 135*, let it rest about 10 minutes. Was absolutely outstanding. The next 2 i may change it up a bit, BY GETTING PICTURES....
  5. smokebuzz

    smoking wood question

    I burn about every oak the midwest offers, can't tell the difference in in taste, but pin and white oak may burn a little faster, maybe.. There is a difference between wild cherry and fruit cherry trees.
  6. smokebuzz

    Beef Ribs!

    Looks good to me.... I do beef ribs a lot, slower to 209* works for me...
  7. smokebuzz

    Hot boxes

    I'm looking to get 2 hot boxes for holding foods, Have seen a couple brands, Cambro, Gater something, and Choice. Wanting something that holds 5 2.5" pans, or 3 4" and a 2.5", or combination of them. Whats your go to brand, and why?
  8. smokebuzz

    My brisket (with pics)

    Years ago, I had a larger brisket get done too early, wrapped in foil, then towels, into a cooler, then put the cooler in a heavy duty black garbage bag and set in the sun. when we pulled it out 8hrs later, it was still 180s.. end result, 1st place...
  9. smokebuzz

    Picanha smoking questions

    I've always smoked to 115, then put it on a screaming hot grill until 135, tent to rest about 15 minutes. I trim the cap to about a 1/4". salt and pepper is all i use. I'm going to get some long rod skewers to put on the fire pit.
  10. smokebuzz

    Wood cost in your area

    6 cubic feet?, it's pretty big, 2 wheels on the front..
  11. smokebuzz

    Wood cost in your area

    I sell oak by the heaped wheel barrel, they pick up, for $45..
  12. smokebuzz

    Meat Lockers

    I've had hogs done at place that only process, didn't end well, I've bought over the counter at 2 places, wasn't good. It seems like none of them know anything about what a person would do with the meat, other than a crockpot. 1 place i bought meat from cut briskets in half, not separated just...
  13. smokebuzz

    Meat Lockers

    Not trying to start a war, but has anyone found a locker that can cut cattle or hogs up to where they're a decent cut? I've only found 3 lockers around central Iowa that sells across the counter. Of those 3 i've dealt with 1 personally. Was great flavored quality meat, but the cut of everything...
  14. smokebuzz

    Hello from Iowa!

    Huh..... How close to Eddyville are ya?
  15. smokebuzz

    Come on IOWA!!!!

    I'm 8 miles east of Ames. We need to get the old gang back together... A couple have passed, and many have moved on to new activities...
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