Recent content by 801driver

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  1. 801driver

    3 pc Knife set again

    Old thread and I am a little late here, sale ends in a few hours. Amazon 3 piece Brewin knives $20.97. My opinion after using a set for the past couple years is a bargain...
  2. 801driver

    Frozen BBQ.

    Yes you can easily start out by putting a quarter to 3/8 inch layer in ziplock bags and using a straw to suck the excess air out to see if you want to invest in a vacuum sealer. I freeze mine on a flat cookie sheet then stand them up in the door shelf of the freezer or upright in a plastic...
  3. 801driver

    13lb whole ribeye. Advice on slicing?

    Good looking find. Wish I could run across something like you purchased at that price. I have done the large plastic straw suck with ziplock bags for years with everything I freeze, which is most of what I eat. I do have an older vacuum sealer, but it is a hassle to get it out, find a place...
  4. 801driver

    Reheating pulled pork for a party

    Looks like an older thread, but I will comment. My method is very similar. For a large get together I have smoked and prepared earlier to freeze in quart bags, (Quart bag size fit in the slow cooker well even if not fully thawed) I slow thaw them a day or so in the fridge ahead of time. Once...
  5. 801driver

    Friday night smash burgers!

    Running a little late here, but that looks great. I just made up 24 1/3 cup heaped a little 80/20 balls, freezing them on a cookie sheet in the freezer to put into a gallon zip bag in the morning for pulling out how ever many I need for quick to thaw smash burgers. Made some for tonight's...
  6. 801driver

    Smoked Ribs

    Looks great. I put a new pan under the last batch of ribs I did with salt and pepper only. Jared it up and fry eggs and hash brown patties in it. Very tasty.
  7. 801driver

    Pickle juice brine?

    Kinda looking back, most of our pickle juice gets drank by my partner before it could be used for anything else. My partner also batters and skillet fries the hamburger dill slices, pretty tasty treat. Haha Might have to place an order on Amazon from the Pickle Juice Co if I remember they are...
  8. 801driver

    Pickle juice brine?

    Curious about a couple details. Is the pickle juice brine at 100%, not diluted with water? About how long you brine chicken pieces in the pickle juice? Thanks for the tips, I will give it a try.
  9. 801driver

    Thinking about 36" Blackstone Modification

    I have a couple year old 36" Blackstone I've been using a lot. To me both side batwing shelves are pretty much useless, wind changes and what ever is on them gets really too hot from burner exhaust heating what ever is there. I have used the clamp on scraper wind guards with a little success...
  10. 801driver

    Which 36 inch griddle to get?

    My 36" Blackstone came from Tractor Supply a couple years ago with the hard cover that overlaps the outside edges of the griddle all the way around. That lift off lid has Blackstone stamped into it with a couple handles on top to remove to the side or I can hang it on the back of the cooking...
  11. 801driver

    Which 36 inch griddle to get?

    I have had the 36" Blackstone for my family of two for a couple years. If you have room for it, I highly recommend getting as big as you can and with 4 burners you can have hotter sides for singing some foods and cooler sides to keep other stuff warm to mix together later. I use all my surface...
  12. 801driver

    Jerky dehydrator confusion

    I prefer to slow dry my jerky, it is prob in the 160 or 170 range rather than "cook" it, but that is the great part of doing it yourself. That is what is so great about this site. You can ask for opinions and usually get several. Then you can experiment and do what ever fits for you and your...
  13. 801driver

    Jerky dehydrator confusion

    I can not answer any questions about your drying device, I have never checked temp while doing jerky. I will prob get some flack here, but I do mine thin sliced and highly trim all fat off after slicing, then trim again after overnight brining when a little more can show up. I dehydrate in a...
  14. 801driver

    18 hour ribs

    I had a situation come up and not on purpose but I did a slab of pork ribs at 225' for over 10 hrs one time not wrapped. Outside summer humidity was very high and they were fall off the bone, tender, and moist. Actually more tender than I care for, but they were tasty. I suspect his were foil...
  15. 801driver

    Smoked Chex Mix

    Prob a little late here, but for future. Everyones Chex mix is different, mine is one cup each: Corn Chex Rice Chex Cheese Goldfish Pretzel Coldfish Club Mini Crackers Cheez-it Duoz Jalapeno & Chedder Jack Mixed Nuts Mix well in foil smoker pan. For mild, drizzle melted 1/2 stick of butter...
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