Recent content by Shady
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115 Day Dry Aged Rib Primal
During the Christmas Holidays we had rib primals drop to $5.99/lb and I decided to pick up 4 of them. Coworker also picked up a couple and we decided to dry age two of them. One going to 60 days and the other 100 days. Both were left to wet age in the original cryo bag for a little bit until I...- Shady
- Thread
- Replies: 3
- Forum: Drying/Dehydrating
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SmokeFire Ex6
I can’t agree more, I’ve yet to fire up my Kamado Grill since getting the SmokeFire. You will eat through pellets any temp above 300 or at least it feels like it does but stick with something like Lumber Jack pellets and at $8ish per 20lb bag it’s not too bad. Definitely easier to reuse a...- Shady
- Post #17
- Forum: Pellet Smokers
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SmokeFire Ex6
When you power on the grill it doesn’t automatically start heating up. So as long as you flip the switch the SmokeFire will stay on waiting for you to enter a temp and start heating up. Only wildcard is if Weber built in some sort of timeout but I can see if I can test that on mine later. Weber...- Shady
- Post #15
- Forum: Pellet Smokers
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Storage for 520# of Pellets
I’ve gone through 80lbs in a little over a week, granted it’s a new toy for me.- Shady
- Post #8
- Forum: Pellet Smokers
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Storage for 520# of Pellets
Plan is my garage, it has a storage loft area but I’m not sure how bad humidity is in there and most companies say do not store in the their bags they sell them in. Thanks, I guess in my search and some things being gallons and some quarts I overlooked this was pounds. Was hoping to have some...- Shady
- Post #5
- Forum: Pellet Smokers
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Storage for 520# of Pellets
Soon I will be doing a group buy of pellets which leaves me question of where to store them. I have access to a near endless supply of 5 gallon food grade air tight buckets but that’s a lot of buckets. I stumbled on these Airtight Pet Food Container. So in my searching and bouncing between...- Shady
- Thread
- Replies: 9
- Forum: Pellet Smokers
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Hot & Fast Baby Backs
To me it is the best all purpose base bbq sauce. It’s not too much of any one flavor and doesn’t seem to clash with any rub or smoke choice. Do you score it or just leave it be? Thank You This is my first “hot and fast” and I’m more open now to trying more. -
Hot & Fast Baby Backs
Definitely will be sad. Not gonna lie though, I won’t miss game day traffic. Thank You, I’m honored. -
Hot & Fast Baby Backs
Thanks! I was surprised by it to say the least Tasted even better! Not exactly, somewhere between a competition bite and all the meat pulling off the bone. I thinking leaving membrane on help and definitely added a nice snap to the bite. Worth the try. Maybe we can do some up on The Hill if... -
Hot & Fast Baby Backs
Ran into a little time crunch on these so not as many pics. Got home around 4:30p and family wanted ribs instead of the planned burgers. Started up the SmokeFire and set her to 300 using 100% cherry. First time really being on a time crunch and doing hot and fast so opted to score the membrane... -
Bacon Wrapped Pork Loin
They were perfectly cooked but I couldn’t taste a difference between the two so it does seem the seasonings didn’t do much to them. Used the left over liquid to season some veggies. -
Bacon Wrapped Pork Loin
Feeding 7 but your probably right about going overboard. -
Bacon Wrapped Pork Loin
While out I saw a 5# Bacon Wrapped Pork Loin and while normally I would wrap my own Bacon prices are still high in my area so decided to roll the dice. Going to start it at 250 using cherry pellets and finish off at 350 once it hits 120 IT or so to crisp up the bacon some. I’ve also decided to... -
Buttery Steakhouse Chicken
No pan under these, but that is an idea. I have the SmokeFire at 350 might have to lower the temp some to have some sort of butter in a pan underneath.- Shady
- Post #7
- Forum: Grilling Chicken
