Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. jaxrmrjmr

    State Fair yardbird.

    Probably some science there that I'm missing. I'll have to give it a try.
  2. jaxrmrjmr

    State Fair yardbird.

    I haven't tried it, but that seems like 2 cups of ACV to 1 cup of mayo with a couple of tsps of poultry seasoning. Does the ACV over power it? Is it a regional taste profile thing?
  3. jaxrmrjmr

    Velveting Meat

    I forget where I learned this but I have done this for years except a little differently.... I thin slice my chicken, add baking soda (about a tsp per pound), but then I put just enough water in the bowl to cover the chicken. You can actually see it bubbling a little bit as it interacts with...
  4. jaxrmrjmr

    Thinking of welding two Old Country Pecos together...

    I'm thinking of connecting two of these end to end - doubling the length of the chamber but only one stack and one fire box. Any thoughts?
  5. jaxrmrjmr

    Shrimp & Lobster Ravioli

    Looks great! I see that they have two different sizes - one is 4" wide and the other is 5" wide. Any suggestion on which size is better or fits the width of the pasta sheets that a traditional pasta roller makes better?
  6. jaxrmrjmr

    Grapefruit tree

    The neighbor had a dead grapefruit tree that got blown down during the latest hurricane (nice and dry right now). Has anyone ever used grapefruit wood to smoke stuff? I think it would be as legit as any other fruit or citrus wood but was wondering if any of you have used it?
  7. jaxrmrjmr

    Old Country BBQ Pits Pecos Owners Thread

    You gotta try a brisket. That's what these things are built for, IMO. That top down heat that renders the fat on top but doesn't over cook the lean bottom. I basically bought it to be able to cook brisket. My propane smokers make great ribs, butts, and chicken. The one thing that they would...
  8. jaxrmrjmr

    Old Country BBQ Pits Pecos Owners Thread

    I want to thank you guys. My first cook on the brazos was a success. Everything ya'll said was accurate from the size of the splits, to how often you have to add them, to how attentive you have to be. I started off with a bed of charcoal from a chimney, added wood splits, and adjusted the...
  9. jaxrmrjmr

    Price Comparison - Costco, Wild Fork, and Restaurant Depot

    Closest one is in Orlando which is 2+ hours away. That's cool that they can do same day from that far away for such a cheap delivery price with only a $35 minimum!
  10. jaxrmrjmr

    Price Comparison - Costco, Wild Fork, and Restaurant Depot

    I didn't realize that we had one near here... I'll have to take a look. Thanks.
  11. jaxrmrjmr

    Price Comparison - Costco, Wild Fork, and Restaurant Depot

    I see that they offer same day delivery. That means that they are just a delivery service. They pick something up and drop it off to you. Am I wrong?
  12. jaxrmrjmr

    Old Country BBQ Pits Pecos Owners Thread

    How much wood to you guys usually go through during a 10-12 hour brisket cook? If you measured it by the splits that would fit into a 5 gallon bucket, how many buckets?
  13. jaxrmrjmr

    Brisket Costco price 3.99

    Sam's here in Jacksonville, FL are $4.28 for prime and $3.68 for choice
  14. jaxrmrjmr

    Old Country BBQ Pits Pecos Owners Thread

    Cleaned up the inside today. I was surprised at how much "gunk" came out of the cook chamber. If this thing would have caught fire... it would have burned for a solid day! It was scoop after scoop, etc, of greasy chunks. Metal is still nice and thick though. I fired it up tonight and played...
  15. jaxrmrjmr

    Old Country BBQ Pits Pecos Owners Thread

    I don't expect it to be a set it and forget it type of thing, but, hopefully it will increase that time window of checking on it a bit. I hear people talk about checking on them every 15 minutes or so. I would love to try and stretch that out to 30-45. We'll see - it might not work at all...
  16. jaxrmrjmr

    Trying to clone Conecuh sausage

    Jasbeth - I sort of tried your recipe tonight. I had 1.7 lbs of ground pork left over from another project and decided to scale down the seasonings that you listed. Thanks for listing them in grams because measuring by weight is SO much easier to scale vs volume. I mixed it up and pan fried...
  17. jaxrmrjmr

    Old Country BBQ Pits Pecos Owners Thread

    I'm supposed to be picking up a brazos this weekend. It will be my first stick burner. This thread was very interesting to read. I am going to try a few of the mods mentioned here and maybe a couple that haven't been talked about. Also, going to use a PID controller I built for another...
  18. jaxrmrjmr

    Great deal on Weber 22

    Not a bad deal, but watch Marketplace and Craigslist. People let them go for $50 all the time after they are a year old and they have only used them once or twice.
  19. jaxrmrjmr

    There is a Lang 84" deluxe on a trailer for sale here locally. They are asking $5,000. If I...

    There is a Lang 84" deluxe on a trailer for sale here locally. They are asking $5,000. If I recall correctly, you have a Lang. What do you think of it?
  20. jaxrmrjmr

    Peanuts in your coke, who remembers?

    I'm 47. I liked Coke in the glass bottle. My brother and cousin liked RC cola with the sleeve of salted peanuts in it.
Top Bottom
Back
Clicky