Recent content by Coreymacc

I will own the using AI to create recipes. I just didn't think there was so much gatekeeping on this website. I am a very busy person, using a new technology to help out is a good thing in my opinion. We are all using computers right now to communicate with each other, why aren't you guys...

Its completely up to you how you want the meat done my friend. I like light char, some people like it heavy or none. Just give it a good rest before digging in. 👍 Corey

If you follow the correct cure amounts for the weights of everything, you will be golden. Its science my friend. Just use pure maple syrup for the love of god, don't use fake maple syrup.🙏😉 Corey

I made this mistake a couple weeks ago, 2" thick is ok for reverse sear but thinner is tough because the steaks is done so quickly. Just hot and fast. Corey

Nope, no issues, works perfectly. Make up the paste with the ingredients, slather it on the slabs and ziploc. Overhaul daily for 2 weeks. Ive been doing that method for 30 years. Corey

I mean less pellets total. At 275f i have to fill the hopper at 7 or 8 hrs. I went 16hrs and probably had 1/3 of my hopper left. Its was way less. My old camp chef smoker is pretty efficient with pellets, but it was just idling at 200f. Corey

I use it for developing recipes, you tell it what end result you want ,what ingredients you have on hand and it spits out a working recipe a person can tweek. Gets you close way faster. I have been trying to reproduce my moms ham bone potato soup she made when i was a kid. Plugged all the...

I have tried lighting tubes of pellets as well, but for some reason they never stay lit. I there must be weird airflow in the grill or something, i figured they would stay lit easy, but they snuff out. Kettle or offset is the only way to really cook meat for smoke flavor. Corey

Well, the results are in. Here is a quick summation of what i discovered. Would i do this exactly the same way, no. The pork was getting dry from such a long cook. I would wrap at 170f to hold moisture for sure. Did the long cook give extra smoke flavor on the pellet grill, no, there was no...

Well, 18 hrs pretty much on the dot. It didn't probe tender at 190f, well not all of it. Some parts were butter, i ended up taking it to 205 to get it completely tender for pulling. Its in the oven holding till supper. Taste test will obviously be the real test here. Corey

That good they are on top of it. Around my neck of the woods you need to be headed for the emergency room before doctors even look up. Hope you sort this out 👍 Corey

Ok here is something, and my wife just went through this, have you had a colonoscopy recently? My wife for a couple years just got what was thought to be lactose intolerance. It ended up being whats called diverticulitis. Basically bouts of diarrhea then fine for a bit. Im not suggesting you...

Those look amazing. That is one other thing i forgot to mention, i am going unwrapped as well. Im sitting a 170f at the 14hr mark. Corey

I was going to use my kettle on this one but i am too busy working around the property, the pellet fit the bill and i have plenty of time, its just for the wife and I, no hard deadlines. Corey

I get that, this is just lower than i normally go, bit of an experiment, just felt it was worth sharing. My goal is more smoke flavor than normal on a pellet, while also using 2/3 less pellets throughout the whole cook. Take it or leave it 👍 Corey