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Recent content by crankybuzzard

  1. crankybuzzard

    Get together in Pa **** date has been set. Oct 6-8 ******

    I hate that I'm going to miss this!!!
  2. crankybuzzard

    Crater Lake Rye Whiskey Chipotle Pecan pie

    That looks REALLY good!  I just copied the recipe for further testing at my place! The chipotles were dried for almost 2 weeks with a mixture of hard woods at a temp between 100 and 130.  Mostly red jalapenos with some green and quite a few in between.  Probably the last batch the East Texas...
  3. crankybuzzard

    Get together in Pa **** date has been set. Oct 6-8 ******

    As of now, I'm going to be hit and miss about whether or not I can attend.  Several things have recently popped up, and I may need to be close to the house. Oh, if I do come, I won't be bringing my smoker, SW Airlines said I couldn't carry it on!  
  4. crankybuzzard

    Lonzino done (UMAi)

    There could be a sample or 12...
  5. crankybuzzard

    Lonzino done (UMAi)

    Just the bag.  I sort of followed their recipe.
  6. crankybuzzard

    Pecan grilled chicken legs

    Chicken legs are like meat candy when done right!  Nice work for sure, and yes, the high temp ending works wonders on them! Richie, 2-zone is coals on one side and cooking/grilling on the other with indirect heat.  Then at the end, spread the coals over the bottom and finish the meats with a...
  7. crankybuzzard

    Injected butt question

    Good advice above.   Also, since it looks like you're a level headed cook, I feel certain that you started with a clean injector and followed the directions on what to do.  Time to plan supper!
  8. crankybuzzard

    First Midnight Smoke - Pulled Pork

    I'm sure others will chime in soon with some more ideas as well.
  9. crankybuzzard

    Any Distillers out there?

    Just my thoughts, but probably not a good venue to discuss activities that are potentially illegal in the US. https://www.ttb.gov/spirits/home-distilling.shtml
  10. crankybuzzard

    Chicken thighs- does time between brine and smoker/grill matter?

    Looks like it worked well for you, and your pictures are great!
  11. crankybuzzard

    First Midnight Smoke - Pulled Pork

    Well first off, if I haven't before, welcome to SMF! Your 8 hour timing for the butt may be on the short side.  Id start it at least 12 hours in advance.  As for holding it until it's time to eat.  Wrap it in foil and then put it into an oven at 150 and hold it until you're ready to shred and...
  12. crankybuzzard

    Wings and Pork Belly Burnt Ends!

    OH MY! I love me some wings, but like the others have said, there would have been some wings left over, but those burnt ends would have disappeared FAST! Point for the belly cubes!
  13. crankybuzzard

    Beef chuck ribs

    Those look great!   I'm in for the finish!
  14. Lonzino done (UMAi)

    Lonzino done (UMAi)

  15. crankybuzzard

    Lonzino done (UMAi)

    After a 30 day cure in a vac bag, I put this pork loin into the UMAi bag, sealed it up, and then put it in the frig.  I left it alone for 45 days, other than an occasional squeeze to test firmness, and then on day 46, I weighed it.  37.8% weight loss. When I opened the bag up, the smell told...
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