Recent content by youngbuck

Thanks all for the quick replies. The pellet dump looks handy too on the Camp Chef and it is nice to hear about the CS. GMG once emailed me a wiring diagram after my dog pulled out some wires on Easter Sunday! I've always wanted a Yoder, but I have other hobbies that fight for funds too.

Hi, I've had 2 different GMG pellet grills I have used over the last several years. They have worked well for me with no complaints. I need to replace the one at my house, it burned back, melted some paint, and doesn't work as well as it should. It owes me nothing. It never had a hickup for...

I have bought 2 2400lb pallets from lumberjack. I prefer their pecan blend for most stuff. I like hickory for prime rib and their mesquite blend for steaks and chicken fast cooks. All their stuff is real wood, no flavor oils. Their expensive stuff is mixed with oak to keep the price down or 100%...

This may not be the answer you want to hear, but it is what has worked for me. I have the Davey Crocket, Daniel Boone and a Jim Bowie. I started out with the Daniel Boone, got a Davey Crocket for taking places, and inherited a used Jim Bowie. I tried to regulate temperature the best I could when...

The best tool for the griddles IMO is a 6" drywall knife, tape knife, or what ever they want to call that size. I prefer the flexible blades. Probably a good thing I didnt see this post. I would have needed to come up with a reason why I needed 3 griddles 

My first attempt at sous vide was just after Thanksgiving. I bought the Anova when it went on sale. I used bone in, skin on chicken thighs. I cooked at 163 for 2 hrs. I seasoned with yardbird, butter, and Johnny's. After the 2hrs I cooled them in a cool water bath for 15 minutes or so. I then...

12/23 1 month in. This is after I trimmed and tied it. The roast lost about 3 lbs in the refrigerator, down to 21#. Trimming was another 8lbs. Final weight was 13lb. Rubbed down and into the fridge for a little over 24hrs. The paste rub consists of the following: 1/4 cup Lee and Perrins...

12-21 almost one month. I'll trim on the 23rd and smoke on the 24th. It will be interesting. I have never aged beef prior to this.

I use a variation of the Mephis dust. I add chipotle chili powder until it is spicy enough for me.

A few styles and brands are available. I have an ANOVA brand. There were usually 179. I bought mine black Friday on Amazon for 99$. Right now they are selling for 129 for the 800w Bluetooth model. I believe the wifi and Bluetooth model is 900w and more spendy.

I tried a "Bearcarver" prime rib after some hit or miss attempts several months back. The results were great. Here is Bearcarver's thread on it.  After that, I did several more prime ribs, all were great. I decided to do something special for Christmas dinner with the family and bought a 23-3/4#...

I got one a few weeks back and have only done pork chops and bone in skin on chicken thighs. Best chicken thighs I have ever had. I did them for 2hrs @1600E  seasoned with butter, yard bird, and a garlic seasoning. I seared them off in cast iron.

I've recently been wondering the same. I've made jerky for years without cure. I slice then marinate overnight and "dehydrate/cook" the next day. I only make jerky outside in direct sunlight in AZ when it is over 100 degrees. It takes 3 hours, if it is over 110 degrees it can take less. I'm...

I order lumberjack pellets too. I think they are the best pellet that I've tried and definitely the cheapest if you can buy bulk. We just got in a 2400lb pallet a few months ago. We split it a few ways. We mostly use Pecan blend, and a little of the mesquite blend. I prefer Mesquite on burgers...

I jut did a pork butt and it was my best to date. I did 13 hours @ 225 until 180ish IT (I liked where the bark was.) I wrapped it in foil and kept smoking for 2 more hrs until 203ish IT I then took the butt still in foil and wrapped in a towel and cardboard box to rest for another hour. I...