Recent content by jaxrmrjmr

It will be interesting what you find out.

I agree, fat side down. Melting fat does not make the meat more tender or juicier. The tenderness and juiciness comes from the breaking down of connective tissues within the meat - namely collagen.

I have multiple Weber kettle grills - all 22 inch. I am 45 years old and the only grill I have ever owned is a standard sized Weber. My dad taught me to cook on it and I have never changed. He used to insist on 45 Kingsford briquettes built into a pyramid, douse it with fluid, let it set 5...

I have never had a good tamale and that is probably my fault. Guess I need to hit up a food truck or something. Every time I have tried them they have been a big glob of grits with a tiny bit of meat mixture in the middle. They tasted more like corn grits than anything else. I have to be...

I don't have an OC Wrangler, but I am a fat side down guy. Helps insulate the meat from the heat. I cook pork butts the same way.

This is an old thread but it is still go-to for chocolate cheesecake. My daughter turns 10 tomorrow and this is what she requested for desert instead of cake. Of course she requested Popeye's fried chicken which saves me from cooking for once!

Super cool that Inkbird does this!

That looks gooooood. I might have to break out the sous vide set up and give this a try. Matter of fact, I know I will. Lately I have only been using it for sausage and hotdogs.

A pork prime rib roast! Looks great.

They carry Smithfield's at Sam's. A three pound pack for $10. The store brand is pretty identical and it's a buck cheaper. Not top of the line and it is thin cut, it does a hell of a job wrapping up an ABT.

Hey Jerry, I take it that your outside building is still standing? The one where you host events.

I know homemade is better, but bellies are $4 per pound here while commercially cured bacon in $3.

Great to hear! Count us in. We have picked up a camper since the last time so it would be good if there is a spot available. 26 ft, 30 Amp. I have about 50 ft of cable. Our daughter-in-law is due on April 7th with our 3rd grandbaby so we will be playing it by ear to see if Jessica (my wife)...

So, what has become of the greenhouse setup you were working on? Hydroponics? Are you and Mrs. Karen thinking of hosting a get together this coming year? I was looking at trying to make the South FL one that Doug Mays and Keith are putting on, but the wife's work schedule doesn't look like...

I have a 10 tray Excalibur and it is usually filled up with 10lbs of wet meat when I do jerky. If you want to do more than that, then you will need to move to a bigger dehydrator.