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  1. SmokinEdge

    Smoked Picanha

    Excellent. We love Picanha.
  2. SmokinEdge

    Sunday Loin Chops

    Looks delicious. I grabbed those same chops from Sam’s, $8.99lb if I recall correctly, i seasoned mine with “Brazilian Steak” from Kinders, it’s a chimichurri style seasoning. Any way you go with them those are really good chops.
  3. SmokinEdge

    Tri Tip- didn't go as planned! quite...

    I agree with Ray, Tri Tip is cut from the bottom sirloin area and as such is not fork tender unless SV’d for 24 hours or more. Tri Tip is a great steak cut of meat that’s best grilled hot or SV’d then seared in my opinion.
  4. SmokinEdge

    Sunday grilled dinner. 😎

    Looks great. Doing SV tender loin beef with grilled lamb chops. Baked white sweet taters to with a salad. Happy Sunday
  5. SmokinEdge

    Hatch Chile Stacked Enchiladas

    Exactly. It’s the New Mexican way.
  6. SmokinEdge

    Fun home owner stuff. Sprinklers.

    Being an excavation business owner we deal with stuff like this all the time. One thing I’ll say for future reference is that any time you plumb a garden valve or hydrant off of a line, it’s best practice to always lay the “T” horizontal off the main and then elbow up the hydrant. This keeps...
  7. SmokinEdge

    May finally get to break this in.

    Good question. I’m ready to see some Q-view from this smoker.
  8. SmokinEdge

    Anyone Tried This?

    I’ve played with vanilla in some sausages. It’s crazy how it can bring flavors together, if used in the proper amount it’s that one ingredient you can’t quite put your finger on but you know it’s there somewhere somehow.
  9. SmokinEdge

    Hello, Greetings

    Welcome from Colorado
  10. SmokinEdge

    I mean I want to

    Nice snag Ray. Sirloin Tip comes from the front side of the leg, opposite of the rounds. It’s decent meat, same area the Tri-Tip comes from.
  11. SmokinEdge

    True Dry Cured Bacon.

    I’d go in just like it is.
  12. SmokinEdge

    I mean I want to

    I know Kevin, what you say is true. I’m just saying it’s hard to wean yourself off of beef, so I still search out any deal I can, and that includes yellow tags. Otherwise it’s pork and chicken but dang just need som beef once in a while and it is what it is price wise.
  13. SmokinEdge

    Roasted Green Table Chile

    I posted about this on another thread started by @JLinza but I thought I would show some pics even though it all seems pretty self explanatory, I know some of you like pictures. These are roasted Pueblo chiles. I roast myself and freeze whole and unpeeled. A life time of putting up green chile...
  14. SmokinEdge

    I mean I want to

    26 bucks a pound for rib steak is steep, although it is “Prime” but still. These days I keep an eye out for Tri-tip and or Top sirloin or Sirloin cap, which is a Picanha. A little cheaper but very delicious, and I don’t even consider “Prime”
  15. SmokinEdge

    Smokehouse Way - Aka the new home of the X-Fire Gill and Copper Pot

    Going to be a sweet spot for smoke’n.
  16. SmokinEdge

    True Dry Cured Bacon.

    You are fine. I just go with gravity and the fact that moisture doesn’t like to travel through fat. So not much point in fat down when gravity is working in that direction. That probably mostly applies to the first week though and after that it is reversed osmosis that pulles the moisture out...
  17. SmokinEdge

    Member Count

    PabloS. Lol.
  18. SmokinEdge

    Hatch Chile Stacked Enchiladas

    Yes sir Brian, that’s eating well for sure. Nice stack of enchiladas. I think red and green Chile complement each other well together.
  19. SmokinEdge

    What she really wanted...

    That looks excellent. You can’t get fresh Chile and I can’t get fresh shrimp. Love them both though.
  20. SmokinEdge

    Maiden Voyage...

    Happy birthday Sheila. That looks fantastic Charles. I’d eat that right into a nap. Question on the egg rolls, did you make? Or buy?
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