Recent content by slugdog

Research says they've been doing it in Italy with cheese for centuries. Don't want to be like a couple of my grandkids who refuse to taste something thinking it's bad. I agree, I'll try something cheap first... LOL!

I bought a Mother Earth magazine the other day because of an article on solar power.  It had an article about smoking cheese and burgers with hay.  Says the smoke is so strong, you only need 3 minutes or so to introduce the smoke into the cheese or burgers, and as it's so short a time, you don't...

My youngest son, his wife, and 3 kids, came in from Alabama yesterday.  My oldest 2 boys & their families are coming over today for a who-knows-how-long party.  That's a total of 15 people.  So, I woke up at 2am and put on 4 packers, right at 45 lbs of brisket. Brushed 'em with molasses, good...

Did 3 3# Arm Roasts today, turned out great!  Used Jeff's rub, marinated 'em overnight, but as my BBQ sauce is better than his, I used mine!  :)  {you can see I had to taste them as they cooked...}

They look yummy!  I do 'em with arm roasts.  Never any leftovers... 

I got "Barbecues & Grilling" for my iphone, but it's just a collection of a ton of recipes.  I copy my recipes, email 'em to myself, that way I get them on my phone.  Then I copy 'em and save 'em in my "notes".  May be a more efficient way to do it on an iphone, but I don't know how.

My sauce was developed by my grand-daddy.  Dad pasted it down to me, and it remains basically unchanged. {I add a bit of Tabasco when it's just going to be used by us}.  I only use it while smoking on certain items like hamburgers, burned ends, and coat chicken with it 20-30 minutes before...

Anybody tried Parchment Paper?  I've thought about it.  I don't like the meat touching the foil. 

I have a Food Saver and have not had any problems vacuum sealing.  Like SmokinAl says, just hit the seal button before the juice hits the bar...  

I am a retired Registered Nurse.  The last 24 years I worked out of my house doing Worker's Compensation Case Management.  Didn't plan on retiring so soon {65}, but the chemo and radiation knocked me down and out.  Fortunately, we were prepared... 

Welcome to a lifelong, delicious, art form!  When I'm using my offset charcoal Char-Broil I always use wet chunks.  When I use my Masterbuilt I use dry chips.  I like a strong smoke, my family likes it lighter.  I also like Hickory the most, but use different wood depending on what I'm smoking. ...

Roger that! 

Thanks for the visual Bear!  Sounds like a good set up.  Doing a venison backstrap this weekend, should have the new wireless by then.  I'll set it up like that.

Ok.  Now I'm really confused!  LOL!  I boiled water, this cheap one read 212.  So, now I have my meat under cooked, my oven at 277 when I program 200, and water at 212... hahaha!!!  Well, since I ordered the ET-732, I guess maybe I can find out what's what cross referencing the 2...    

Same to you, bro!