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  1. dirtsailor2003

    Winging it

    Whole wings marinated in Franks and pickle juice for 24 hours. KBB @ 350° With a chunk of cherry wood. Seasoned with garlic powder, onion powder white pepper and cbp I boiled down the marinade and added some brown sugar to it for a glaze. [ATTACH...
  2. dirtsailor2003

    Featured Winging it

    Whole wings marinated in Franks and pickle juice for 24 hours. KBB @ 350° With a chunk of cherry wood. Seasoned with garlic powder, onion powder white pepper and cbp I boiled down the marinade and added some brown sugar to it for a glaze. Enjoy!
  3. dirtsailor2003

    SV Brisket Point

    It looks along the lines of a brisket. Which you can cook like a chuck roast. My opinion on the Sous vide for cuts like chuck and brisket is I have found that I prefer the texture using a higher temp cook for shorter periods of time. 1 like to run the Sous vide around 180°f and cook for 10-12...
  4. dirtsailor2003

    Winter time griddle in garage?

    Ed you are correct about the exhaust venting. However the. N is toon air is drawn from the space, at least for most units. Aa for gas stove tops and ovens there is no direct vent. With all that said we always have the hood fan on when using the BS indoors. Very rarely do it this way as it stinks...
  5. dirtsailor2003

    Winter time griddle in garage?

    Garage? We roll ours into the house. Now before the Karens spout off about oxygen depletion, how many have gas cook tops? How many have gas furnaces and water heaters in the garage or basement?
  6. dirtsailor2003

    SV silicone bags?

    You can use some silicone bags but not all. Stasher brand is one that is Sous vide safe. I have used our stasher bags without issue. Just be mindful to keep the openings above the water.
  7. dirtsailor2003

    Work day Tri Tip

    Oh boy I wish I could get them that cheap stilll! Last two have been around $15 per pound and going up.
  8. dirtsailor2003

    Work day Tri Tip

    One of the perks about working from home is I can fire up the smoker whenever I get the urge. Got a really nice Tri tip the other day that I was going to cook for dinner. Couldn’t wait so I cooked it for lunch! Fired up the 14” WSM. Went low and slow @ 250° with KBB and a chunk of cherry...
  9. dirtsailor2003

    Griddle top is peeling

    You haven’t properly seasoned it . whatever oil you use you need to find out where it polymerizes at. Do a google search and you can fine those temps. While it’s a quick method to strip wire wheels are not the best for striping cooktop surfaces and can actually make it harder for seasoning to...
  10. dirtsailor2003

    Bacon wrapped hatch chili meatloaf

    That end piece was Awesome! Can’t wait for the other one!
  11. dirtsailor2003

    Bacon wrapped hatch chili meatloaf

    Rotisserie meatloaf What else needs to be said? We have a fire ban No wood, charcoal, pellets can be used to cook right now. The Weber Q1200 is my go to cooker. Added the Only Fire rotisserie a bit ago so roto it up!
  12. dirtsailor2003


    Yes pressure cookers work great. We can all kinds of stuff using ours. The “Can cooker” posted her is a bit different. the Ogallala cream can I have works as a low pressure, pressure cooker and produces great meals. It does have a small hole in the lid. I prefer to use it over the small...
  13. dirtsailor2003


    Can cookers don’t require electricity to work. They work as low pressure cookers. Come from the ingenuity of dairy farmers using their cream cans for cooking meals.
  14. dirtsailor2003


    Mississippi is a good cook too! I cook lots of stews, chili, red beans, etc in the can. Shrimp, Crawford boils. Pazole is one of my favorite dishes to make. here’s a cookI posted back in 2015 https://www.smokingmeatforums.com/threads/canned-seven-bone.238660/
  15. dirtsailor2003


    Well said! I like to think of this pl e as a creative cooking forum! Bring in the cooks!
  16. dirtsailor2003


    I have the Ogallala cream can. Use it all the time.
  17. dirtsailor2003

    The little Q that could!

    Been too hot to cook indoors and I didn’t want to mess with firing up the WSM. Turned on the BabyQ and cooked this two bone Rib roast with packet taters and packet green beans. Ran the pit on the lowest setting which averages about 350°f. Cooked the roast until it hit 130°f. Let it rest 30...
  18. dirtsailor2003

    Hash brown omelette

    Hash brown omelette. Usually make these on the Blackstone but didn’t want to drag it out and set it up. Nice thing on the flat too is you can make a mega one and cut it smaller to serve. Still good no matter how you cook them. Using a lid helps cook the taters, eggs and for melting the cheese...
  19. dirtsailor2003

    Shwenker disc

    I’ve had it set up in 35mph winds and it doesn’t move. If you push it it will but then it just goes back to where it was after a few swings and stops.
  20. dirtsailor2003

    Big shout out for LEM!

    Still won’t buy from them. Everything I need from them o can buy from companies with better customer service.
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