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  1. pops6927

    EDITING MY THREAD TITLES

    I modified that thread title, and moved it, as there was pork added into the meatloaf as well as Bison, and moved it into General Discussion as it was a combination of two different meats, and was put into the Beef forum. Had it been just Bison, it should have gone into wild game, but because...
  2. pops6927

    Beef shoulder muscle 2

    The shoulder muscle is lean and not tender like a ribeye; slice it, rather than pull it.
  3. pops6927

    Hi from Indiana

    Welcome from Fort Worth, Tx.!
  4. pops6927

    Smoked Onions

    Yes, incorrect user error in starting the smoker,no problem!
  5. pops6927

    Smoked Onions

    Our youngest son Robert Fassett came over to install grab bars for me out on our back porch and also put back our pellet grill correctly after my pellet "explosion" of last week (incorrectly attempted to start it with too many pellets feeding into the burner cup and not releasing the spent ash...
  6. pops6927

    Brown Butcher Paper

    Any color works as long as it is not coated.
  7. pops6927

    Growing Cherry Tomatoes

    Well, I wrote to The Tasteful Garden website about my stunted cherry tomatoes, and they sent me a gift certificate for all that I paid for the original two plants! They are a little bigger than pea sized, not 1" size. I think it is due to the summer heat as they didn't ship them out until June...
  8. pops6927

    Out of Curiosity

    Camp Chef 24" sg dlx bronze top pellet grill without the sear box (got the Ninja Foodie Grill inside for grilling - just did 2 NY strips in it last weekend!)
  9. pops6927

    Knives

    I use regular meat cutting knives. https://www.bunzlpd.com/6-curved-semi-stiff-with-blunt-tip?cat_page_id=1& https://www.bunzlpd.com/victorinox-rosewood-handle-cimeter-knives?cat_page_id=& I have broken down and cut up any meat with just these two knives, including filleting fish, too! They...
  10. pops6927

    Hello From TX

    Welcome from Fort Worth, Tx! Thank you for joining in the forum! Be sure to ask a lot of questions, that is what we are here for!
  11. pops6927

    Ninja Foodie Grill Steak Dinner!

    We celebrated another month gone past with a heart healthy broiled NY Strip Steak dinner via the Ninja Foodie grill! 4 minutes per side and done perfectly! We had roasted vegetables and tater tots in the oven along with the steaks. Top photo is my plate (cut up thanks to my gorgeous wife...
  12. pops6927

    Genoa vs. Hard Salami? What is the Difference?

    Genoa salami is also made with pork, while hard salami is made with beef. As far as taste goes, you can usually taste the smoke in hard salami, while Genoa salami tastes more tart (due to the wine). ... Hard salami is bold and subtle, while Genoa salami is pungent and sharp.
  13. pops6927

    THE DREADED DIABETES

    Oh, just for the record, I am now down to 204 lbs, (from 250), but as low as 194 lb, out of the hospital last year (from April 11 to July 26 in various hospitals and rehab facilities and skilled nursing homes). I refused one last heart operation that was to go through previously installed main...
  14. pops6927

    THE DREADED DIABETES

    Same with me in my 50's. Been battling it ever since! That is why I started YAWYE (you are what you eat)! Plus, as I now know (after 8 strokes, 3 heart attacks and 5 heart operations!) stress is a big factor too! I set up a spreadsheet in Google Sheets (free) of: Time and Date, Glucose...
  15. pops6927

    Pink salt amount question

    I bought a postal scale, (that can weigh in ounces, pounds, grams, etc.) the 55 lb. one, from ultraship company to weigh my meats, spices, and ingredients, a one time investment for everything! https://myweigh.com/product/ultraship-series/ I also wrote an Article on converting "standard"...
  16. pops6927

    Pink salt amount question

    https://www.thecalculatorsite.com/cooking/teaspoons-grams.php
  17. pops6927

    Help please

    ts all related to salt level and how long its left on. also, if your sure its not enhanced ribs, which are pretty much brined, too much salt in your rub will cure the meat and make it hammy. Even a low salt rub left on overnight will wreak havoc. A high salt like head country rub will turn them...
  18. pops6927

    New guy looking for some tips

    Welcome from Fort Worth, Tx! This may help in portioning the measurements! http://www.smokingmeatforums.com/index.php?ams/pre-proportioning-mix-ingredients.10152/
  19. pops6927

    GIVEAWAY for Inkbird 150 feet BBQ Thermometer with dual probes IBT-2X!

    Please include me in the contest! Thank you so much!
  20. pops6927

    Does Anybody

    have a recipe for real Spanish Rice?
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