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  1. gravey

    Pig Candy and Spare Ribs cook

    Love me some pig candy!! I brush mine with maple syrup and coat with a mixture of brown sugar and pecans! 
  2. gravey

    Brisket while at our church's Family Camp

    Excellent! I'll have to give it a try sometime. I use charcoal, so I wonder what it'd be like!
  3. gravey

    Brisket while at our church's Family Camp

    How did the apple pies go over?? I've always wondered how 'campfire' baked goods would end up tasting.
  4. gravey

    Cheese fail

    Who cares what it looks like! The taste is what matters! Lesson learned for next time - as you can always learn from a failure. Good at you for posting!!
  5. gravey

    Salt, Pepper, Smoke. Stop the insanity!

    I'd be worried if it tasted otherwise!! I don't get why a lot of jerky has to have so much seasoning. I'm good with curing it, rinsing, and coating in pepper. KISS. Nice job!
  6. gravey

    Salt, Pepper, Smoke. Stop the insanity!

    So?? How'd it turn out?!?! I wanna know!
  7. gravey

    SMOKED PUMPKIN SEEDS?????

    Do yourself a favor and boil the seeds in salted water for 10 minutes, coat in oil/butter and seasonings, then throw on your smoker @ 250* or 300* until they reach your desired crispness! Boiling breaks down the 'goo' even further, and helps to make the shell more crisp for eating whole! 
  8. gravey

    Victorinox slicing knife, granton or not?

    I can't speak for the granton, but I love my smooth Victorinox. Good choice on getting the fibrox handles as well. Inexpensive knives, but they hold such a sharp edge if taken care of. Buy yourself some slip covers if you store in a drawer.
  9. gravey

    Different types of sugars....

    Wow - that sounds amazing! You have any idea how amazing chocolate chip cookies would be with that?!
  10. gravey

    Recent Pancetta

    Man, that's a beautiful sight! Nice job! 
  11. gravey

    IARC declares Cured Meat as a Group 1 Carcinogen...Red Meat as Group 2a...???

    I agree with Sir Bacon. 
  12. gravey

    Cabeza Tacos

    Ouch! That's crazy! I can get lengua for $2-3/tongue when I hit the local market shop we have. I think I bought 3 lbs of beef tallow, 2 trimmed beef hearts and tongues for a total of $20. I think he was just glad I was taking off with the product no one wants. Oh well! My gain!
  13. gravey

    Alelover's Smokehouse Build from Mostly Free Stuff (Maiden Voyage)

    Nice build! I've been looking into building one myself for a while now.
  14. gravey

    Ribs, chicken, abts, beans,mac n cheese = Happy smoker. UPDATED w/ Finished pictures.

    Not one for mac n cheese, however, you made up for it with everything else!!! Looks like you've got a wonderful helper there, too!
  15. gravey

    uds temps

    I can't speak much on the multiple inlets, as I have a single inlet @ 2", and a single exhaust @ 2", however; if you could answer a few questions we may be able to help you a bit better. When you're at 225*, is that wide open on both inlets and exhaust? Rule of thumb is to leave the exhaust wide...
  16. gravey

    First Turkey Legs

    Man those look nice! My goal with turkey legs is to dry brine for a day, then smoke. If they come out tasting like ham, I've done my job!
  17. gravey

    New to forum and smoking

    Welcome!! It's a great place to enjoy good company!
  18. gravey

    Cabeza Tacos

     I totally agree. I enjoy the selection that we have in our area. My family/friends don't get it, but I enjoy my lengua and cabeza tacos. In fact, I have two packages of local tongue in the freeze waiting for when I'm up on my feet again. All the spices and uses for them, and the fact that most...
  19. gravey

    Different types of sugars....

    In that case, I totally agree in your sucrose/fructose statement. It's all the same to me. Sugar! Except for flavor and use, I don't think much of nutritional value in my rubs.
  20. gravey

    Different types of sugars....

    Ok - bone to pick with this. Would you say the same about hops/grain for beer, or the beans for coffee? They're all the 'same' in the grand scheme of things - but it's the way that they're processed that matters. The concentration of the sucrose/fructose, the minerals from growing, the water...
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