Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by tntragan
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
No doubt cabelas has gone down hill. A few years back (after the merger) I bought 4 cabelas branded salmon trolling rods. They were cheap for sure so I wasn't expecting much, but on the first trip I broke one on a coho. I thought it must be a fluke. Two out of the remaining three proceeded to...
Mines not the commercial grade, but I've got a lot of use out of this one. I've cut a lot of London broil for making jerky (probably the same thickness as thick cut bacon) . Sliced up last Easter's hams. The raw meat works very well if slightly frozen.
That stinks your having so many issues with the new app. I'm cooking on mine right now and I did a brisket earlier that I started Friday night and went into Saturday and mine worked fine. The only issue I had was that I didn't know they had updated it and i couldn't connect to the old app. I...
Thanks for the pics, very helpful. I never would have thought to do chicken cordon bleu on the Q. Looks like you have been perfecting that technique for awhile. Great looking meal.
Wow, those onion skin dyed eggs are beautiful. I've never heard of that before. Maybe you should put together a tutorial. I would be interested. Got lots of grandkids that could benefit. 😁
Thanks David, the color is probably mostly due to the rub. I follow one of Jeff's techniques that has given me the most flavorful birds ever. I dry brine it with salt and sprinkle on Jeff's Texas rub. Let that set overnight in the fridge then I rinse and apply Jeff's original rub. Most of that...
Probably still enough time for us to make it over to share before that pie hits the table.😁 What toppings are going on it. I see what looks like maybe pepperoni and salami. Any veggies? I like the mushrooms and olives on mine.
Tom
I'm putting this new grill through its paces. Did up a bone in Turkey breast. Dry brined it last night. Cooked it for barely over 5 hours. Set the temp at 310 which was about 280 on my independent therm. Used some apple wood in the ash bin. Turned out really amazing. I can't hardly eat a Turkey...
Did some burgers on the cg 980 last night. Wife said it was the best burgers I've ever done. I used royal oak lump charcoal and they were quite tasty. Seemed like the lump had a really clean burn and gave some extra flavor. I didn't add any wood. I had that sucker turned all the way up to 700...
Thanks for the insight. I wouldn't say it had a creosote taste, just very smoky. To be honest I'm not sure why my ham was so smoky. This gravity feed smoker is brand new to me and I'm still figuring it out. You can add wood to the hopper or the ash pan. My first smoke I added wood to both. I...
My first attempt at salmon on the new grill. Cooked for 45 minutes at 300 degrees. Meat temp. 135. Perfectly firm but still very moist. I tried adding some soaked alder chips to the ash bin. Got some smoke flavor, but not much. That surprised me because I was having a problem with oversmoking my...
Did up two big hams in the char-griller 980. After oversmoking my practice ham I was able to get the right amount of smoke and it turned out really good. Fed a big crowd and I think it was a hit. Hard to beat that double smoked ham. I always use Bears technique and glaze and they turn out...