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  1. shinny

    Making Garlic & Herb Infused Olive Oil And Pepper Vinegar: Full Tutorial W/ Lotsa Pics

    Thanks for the write-up. Very nice job
  2. shinny

    Air Fryer Rotisserie Chicken

    That looks great. Nice job
  3. shinny

    Maryland group forming come join us

    Welcome to the forum. I wish I knew what to tell you about joining. I've been here for years and still don't know. Lol. I'm pretty sure that people will just start showing up at your house when you get the smoker going, that's what happens at my house.
  4. shinny

    Big'ol Brisket Done Extreme Hot-n-Fast

    Mine was absolutely delicious. I started with a 15 lb packer. I trimmed all the fat off and did this method. Wow. No more low and slow. There were six of us for dinner and there is only one pound left. It was tender and pulled apart like its supposed too. Thank you for letting us know about this...
  5. shinny

    Big'ol Brisket Done Extreme Hot-n-Fast

    Wow, I have a full packer going on tomorrow with this method. Thanks Chile and CSmack
  6. shinny

    New here, now with a Camp Chef Woodwind.

    Welcome from Maryland. You'll really love your Woodwind.
  7. shinny

    Uncured corned beef

    Glad to hear it turned out well
  8. shinny

    Sous Vide Filet Mignon

    No Hi-Jack at all. I'm glad you guys saw it so I could fix what I typed. I don't want anyone to read my mistake and get sick.
  9. shinny

    Do pellet smokers dry out meat?

    Nope. I bought the one in my signature and I've had nothing but perfect meat.
  10. shinny

    Sous Vide Filet Mignon

    Sorry guys. I looked at my last prime rib temp. The filet was 133* for 4 hours. I changed my original post. I write my cook temps and times on my phone and realized I typed the wrong temp. I need glasses and may have had a couple adult beverages too.
  11. shinny

    Sous Vide Filet Mignon

    I just cooked three filet mignons at 133* for 4 hours. Seared them for 45 seconds each side on a 900* sear box. OMG!!! What a way to make a steak. I tried to get some q-vue but everyone ate it too quickly.
  12. shinny

    Chuck Street Tacos Again....It’s becoming a Sunday tradition

    Very nice. It all looks amazing.
  13. shinny

    Question about temperature

    I am not an expert like a lot of others here. Not knowing what type of smoker you have or what you're smoking, I'll just give my opinion. I have a pellet smoker, 225 will produce more smoke than 250. I'd decide if I wanted more smoke flavor or less, then decide what temp to select. I, from...
  14. shinny

    Got a new Pellet smoker today, pretty stoked

    You got one of each, right? Nice grab
  15. shinny

    A loaf of meat

    Looks very good.
  16. shinny

    Nubie from Maryland

    Welcome from Harford County
  17. shinny

    Trying to decide on which pellet grill

    I just got the CampChef Woodwind SG with Sear Box and I can't say enough great things about it. I've done everything except fish on it and I love it. I got it before Christmas when they had the $100 off sale.
  18. shinny

    My new Camp Chef Woodwind SG

    Looks good.
  19. shinny

    Dino Eggs on my PitBoss

    Yum. I have to try these.
  20. shinny

    Did you sell your gasser after buying a pellet grill?

    My gasser died, which is what got me looking for my Camp Chef Woodwind SG. I got the Sear Box for the gasser stuff and of course searing :emoji_blush:
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