Recent content by Buckeye1

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    Fall off the bone ribs

    I love turtle jacks, never had the rib's though
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    Questions for RecTeq owners

    Mine does not. Don’t have to clean very often, when I do I am vacuuming the bottom of the drum anyways.
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    The Beginner's Foolproof Guide to Perfect Brisket EVERY TIME!

    Nice right up, thanks for the detailed info
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    First time jerky questions.

    I make mine on my recteq at 180. I flip the pieces on the racks and rotate the racks top to bottom after 1 hour. Check again in 1 hour. Some pieces are done at that time, so I pull those and put in a 3/4 closed zip lock bag. Check the other pieces in 30 minutes and pull the ones that are...
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    Damn.... Do Y'all Think They're Safe?

    Makes a lot of sense.
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    Damn.... Do Y'all Think They're Safe?

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    Damn.... Do Y'all Think They're Safe?

    I wonder if they were still partially frozen. Air flow comes to mind also. Hindsight is always 20/20 but maybe 4 one day and 4 the next. All that cold meat in their may have kept pit temp cooler.
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    New prep table

    Looks like a good fish fillet table also
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    Chili Time - and a reorder Carol Shelby's Texas Chili Mix

    Shelby’s is my go to
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    Tri Tip on the kettle

    Looks awesome. Love me some Tri tip
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    Prayers For Jake

    Get well Jake we are all pulling for you
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    That Time of year - Corned Beef Breakfast Hash

    Corned beef on sale, so I take advantage of it! On the docket is traditional corned beef, corned beef jerky. I trim the fat off the flat and clean edges for jerky. The trimming are used for the hash. So here we go. I don’t know how to do pics and then add comments so pics are at the end. 1/2...
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    Meat Church Rubs, I was just gifted couple bags, Thoughts

    The only MC rub I didn’t like was Deez Nuts. The others are all goid
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    Tri-Tip. Amazing Cook on My Pit Boss Pro Series 850

    Great looking Tri tip. Making me hungry
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    Replacing CI with Carbon Steel

    Great looking pans and meals!!! Don’t be afraid to use CI on glass I do it every day.
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