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Butt smoke Tempts. The lower you cook @ tempt there is less shrinkage and a more moist meat. Higher temps will gibe a better bark. My 1st few Butts were on a gasser, do the temps were probably higher then they should be IMO ? They had a nice bark, but the inners were tough, due to not cooking...

9 11 WE WILL NEVER FORGET ! AMEN ! I spent a lot of time on Sandy Hook/ Raritan Bay as a kid. We watched the twin towers slowly rise up as the were being built, Finally using them a a beacon when sailing to keep a straight coarse. I Later moved down the coast where I am now, Cape May Area...

WOW! When I got my license, Had a neighbor with a : 69' Mach One Had a 351 4 B Carb, Hurst 4 speed. Told him would buy it. He was a Colgate Salesman, So? He never drove it much, Due to the Company car he used. He took me for a ride , then let me drive it. I had a 73 Ranchero with a 351 auto...

Use a tenderizer tool ! I have a Norpro Prong tool, not sure if they even still make um ? use on everything including roasts. You can also use a multi prong fork to tenderize. Also? Yur steaks ? Did you dry brine and what Temps ? Those 2 things can change yur end result. Again they were NY...

Fried Chix does not need much Salt if any!? Use a salt free mix or make yur own. Many stores have their own generic brand, ALDI has a few. OIL: When yur product is Soggy after frying it ? OIL is Shot ! Need to change it out. Hope that helps !? ELF

Been using Montreal for both beef and chicken, They have reduced salt available. Hell of alot easier then doing a mix for a burger or steak ? Especially when they are on sale, not worth dealing with the spice room !?

Question? What order did you do the Chicken? Flour, Wet mix, Breading. I would add an egg to the wet. Need to up the spices, should be able to the spices on the breading. Otherwise ? LOOKS GOOD! YUM! ELF

12 Hr hold: No food should be held that long !? It sat too long ! Its unsafe food service ! I hope you did not get sick from food poisoning. Sorry for the Rant? But not Food service Safe !

Fried Chix : HI! How is Upstate NY these days !? Went to college @ Paul Smith's back in the 70s . Worked in a few restaurants that breaded their fresh protein. Here we go: Dry off Chix and trim off if needed ? 3 stages to bread Chix. 1 Flour dust them, Some add spices? I do not ! 2 whisk up...

Pork Butt Pellet Grill : I use a Mixed blend that has either Apple or Cherry , along with Oak,Maple,Hickory, What ever the mix is? Competition Blends are usally like this. Many are on sale now with L Day sales, Try something new! Rack the Butt after dry rubbing it over night, with a water pan...

Dry Turkey? Try a drip pan and rack it. If not enough roon in Pellet grill? Put water pan to the side with apple juice or yur choice? 1 Gives moisture to the protein. 2 Breaks down the protein 3 Obviously enhances Flavors 4 Have a nice base for gravy / broth Try it ? ELF

Root beer/ Birch beer: Briars PA Dutch. My dad being a tavern owner would get it Draft in Kegs for special occasions . He wanted to include the Kids, since there was Beer. It later spread to other events: Boy Scouts, Private club picnics,. Ect. Also know there's Jonny's Hot dog , NJ stand...

Pulled pork Butt: I did a custom Dry rub . Dried off the Pork Butt. Did the dry rub heavy and added to any crevices'. Put Butt in a ziplock bag in the fridge for 2 days, flipping the bag over. End result the Butt had plenty of moisture , almost like a wet brine ! Put on my pellet @ 250 on a...

Turkey Rack it up if possible in Use a pan with apple juice, half inch Then add water if needed Making a good base for gravy

ELECTRIC Components ! I almost bought a used pellet smoker. Then I said:? Am I willing to pay $100 or more to repair it? NO! Bought a new Grill instead Not to mention it is better than what I was looking at!? That’s my 2c ! Not sure what you’re budget is?

Smoke Fried Chix: I would think you could do it, but @ 300 + to 350 ? to crispy the skin . Done it in the oven fried . Pellet grill be nice? Similar to an airfryer. Smoker: Not really sure ?

HI! I would do 2 things? 1 Tenderize the meat with a meat tenderizer, If you do not have one? Use a fork with many pricks in it, like 4 pronks. beat the crap out of it and repeat it after doing both sides. 2 Dry brine or marinate the meat. Dry brine will break down some of the meat, while...

NOOO!? You need to explore to other brands!? GRILLA GRILLS : Sale on a few models. Silverback XL : Larger model and OG Smaller. I think you should get the OG to use as a SMOKER for bugs !? LOL?

Listen !? Glad yur on yur way to getting better! I apologize if I was being an ASS!? Just know Iwent thru it twice ! Again ! Glad things are moving along for the better !

SORRY? I DISAGREE!? We have a major Gas /Connivence chain that has monopolized the gas here. They will lower their gas price to shut down the local Comp. Hoping when you fill yur car up, will pay 10% + for the Conv. goods! What bothers me is the gas comes off the same truck, yet we see a 10c +...