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  1. tbrtt1

    Beef ribs kind of day

    Superb! Be Beef ribs may be my favorite on, and especially off, the smoker.
  2. tbrtt1

    Is it still good?

    5 second rule expanded to the 5 day rule. Should be fine. Despite the odd “ investigative” report on a “news” network, our ( assuming you are on the US of A) meat source(s) and processing methods are quite good. If you are located in Burkina Faso, please reconsider eating it or even feeding...
  3. tbrtt1

    WSM 14.5 curb rescue (pic heavy thread)

    l,too, am late to this, but a WSM in a pile of debris: Score. nice work on the refurb. Looks fantastic. By now you have likely cooked enough critters on it to have it seasoned enough. Frankly, I’ve had 6-8 smokers and an 18 and 22 Weber kettle(technically I could claim 9 or 19). But who’s...
  4. tbrtt1

    End to a poultry week

    Never did anything in a crackpot. Did you get any sleep? Sorry, never did crack, but I hear it’ll keep ya up for a while🫢 Kidding aside. Sounds like a nice way to get the yard bird population under control.
  5. tbrtt1

    Belated Independence Day Post-Partial Brisket Alert

    Thanks Edge. Back when I started posting on this great forum (~2014 give or take) , I would sometimes post so many pics it would take an hour just to post the smoke. I still get the fever now and again. Between Dad’s day and the 4rth, I’ve had just enough time, and more importantly, the excuse...
  6. tbrtt1

    Belated Independence Day Post-Partial Brisket Alert

    Exactly! Of course they don’t. In my case, those days just blend in with every other day. 😆
  7. tbrtt1

    Belated Independence Day Post-Partial Brisket Alert

    Well, I just ranted a bit on another thread about beef prices in Texas, which is literally a crying shame. But the Independence Day of our country deserves a little splurging, IMHO. I took off yesterday (Friday) and was doing honey-dos, etc., and never got around to throwing this up, errr...
    • tbrtt1
    • Thread
    • Replies: 5
    • Forum: Beef
  8. tbrtt1

    Tri-tip...

    Mighty nice looking piece of meat. Sides too. Tri Tip has become rather popular here in Texas in the last several years. H-E-B always has them (HEB is a very well run and superb grocery chain in the Lone Star State, for those not familiar). The issue (and this seems to the issue with...
  9. tbrtt1

    How do I protect my pellet smoker from rust inside?

    Had my scratch and dent floor model old Treager Lil Tex (I think that is the model) for ~ 8 years or likely more. The burn pot and the heat deflector/diffuser will rust over time. Period. High, direct heat with do that. Mine did. And while there are many Pellet Smokers that are of much higher...
  10. tbrtt1

    What are you listening to ?

    Have heard of her, and her tunes. Friend tunes me on to Samantha years ago, before she became somewhat noteworthy. I played violin, cello, electric bass (a tiny bit of upright bass), and guitar over my many years breathing. As long as it involves actual humans making the music, I can get into it.
  11. tbrtt1

    A Brisket Weekend

    Not sure about that Satan wrap, but I’ll stick around for subsequent pics of the devil brisket. 😆
  12. tbrtt1

    My first try at a crawfish boil!

    Thanks, Al. We always passed a good thyme, Cher! Funny thing: being born and raised south of I-10 in LA, I never developed the taste for oysters until I was close to 30. I came out of the womb eating crawfish, shrimp, and crab. But tried some oysters, both raw and cooked, as a young lad, but...
  13. tbrtt1

    Lobster fest

    Mai’s la! Aaaiiiiyeee! Das, some big crawfish, Cher! Love dem crustaceanites. All kinds. Great post.
  14. tbrtt1

    My first try at a crawfish boil!

    Ahhhhhhh!, ershters. Love them. My wife and I used to host Christmas Eve gatherings most years, til the kids went off to have lives of their own. So I’d make gumbo and get a sack of oysters. I would shuck half the sack throughout the eve and chargrill the other half New Orleans style (couple...
  15. tbrtt1

    First time smoking pork then finishing in the oven

    Some good advice from the others. Seriously. Since you are stick-burning, a suggestion would be to smoke it in the evening@~ 8:00pm, depending on thickness, not weight or overall size. Run the smoker at a good temp to form a good bark, then place in oven ~225* or so. Maybe set an alarm for...
  16. tbrtt1

    First time smoking pork then finishing in the oven

    Looks real purdy to me. Love the color. I just did one last weekend and posted it belatedly on Tues. You may not have the option, depending on your smoker, but I do mine overnight. Sleep while you smoke. Reheating can be a bit tricky sometimes. Most ovens vary with temps and aren’t always...
  17. tbrtt1

    Preserving Gilled Chicken

    Brining is a good way to go for added moisture and moisture preservation. I always vac seal them either individually or two in a bag. Even if I don’t freeze them and they are going to be eaten within a couple of days. I have even sealed several in one bag, leaving enough room at the top of the...
  18. tbrtt1

    Late Father’s Day Post-Butt Time

    Thanks for all the kind comments. We ate almost all of by Monday night. I only have a relatively small vac sealed bag that made it into the freezer, which will likely get pulled in the next day or two.
  19. tbrtt1

    Late Father’s Day Post-Butt Time

    I’m late posting this, BUTT here tis. Did an overnight smoke on a medium sized butt for dad’s day. Started at about 10:30pm Saturday. Augmented the pooper with a tube, which caught fire at about 1:00am causing the chamber temp to rise. As always, my trusty dual probe Maverick awakened me. The...
    • tbrtt1
    • Thread
    • Replies: 11
    • Forum: Pork
  20. tbrtt1

    OVERNIGHT COOKS

    I always have (or have had) 1 or two hands off smokers, simply for overnight smokes. I just did a butt last night for consumption today. I’ll post later. I only use a tried and true dual probe Maverick. Yes, there are many fancy Wi-Fi, Bluetooth, cell phone, etc. contraptions on the market...
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