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  1. mr mac

    Looking for advice / help

    Agree, 180° would be where I would pull it and let it rest for a bit. Should slice up nicely. By the way, welcome to SMF from Southeast Missouri.
  2. mr mac

    Tonights dinner, Coney Dogs

    Love a good chili dog now and again. Well done!
  3. mr mac

    GIVEAWAY TIME - INKBIRD Wireless Meat Thermometer INT-11P-B

    I would absolutely love to be able to augment my current Inkbird setup with an Inkbird wireless meat thermometer when using my rotisserie on either grill!
  4. mr mac

    Pin Oak?

    We have pin oaks er'where (when we lived in Texas, er'where is a much greater distance than er'one else's everywhere) and I've used it quite extensively with odd tastes. Go forth and smoke!
  5. mr mac

    First brisket -w/Qview

    Yes, Sir, I'd be happy with a brisket cook like that!
  6. mr mac

    Brisket Blues

    JP, first, welcome to SMF from Southeast Missouri. Now, in reading everything you wrote, you have what we all will assume is a brisket flat, and, as noted, the hardest thing to do when starting on the brisket journey (experience talking). Flats can be done, but it has been my experience that...
  7. mr mac

    CI Steak

    Nice plate, Jim! Very nice!
  8. mr mac

    Steelhead Filet… Two Ways In Process!

    I so miss the PNW!
  9. mr mac

    Just a simple pulled pork

    Looks great!
  10. mr mac

    Let's Build A Smokehouse

    Watching
  11. mr mac

    New Pit Boss Barrell cooker

    It is an interesting take on a vertical charcoal smoker, but at $700, it seems like a pretty steep price for what it is.
  12. mr mac

    Milwaukee Chicken Ring Sausage

    Looks great!
  13. mr mac

    More Smoked Chicken

    This time I thought ahead and washed/dried the birds off and the pitched them in the fridge to help make the skin less rubbery. A little longer and it would have been perfect!
  14. mr mac

    More Smoked Chicken

    I told my MIL about the well wishes, and she is touched and thanks all of you.
  15. mr mac

    More Smoked Chicken

    Rested and ready for the plate!
  16. mr mac

    More Smoked Chicken

    Yep, we do crack 'em because, as you pointed out, it makes a big difference! We strain through the chinois and through a nut bag before canning.
  17. mr mac

    More Smoked Chicken

    The Better 9/10ths and I are back in Pensacola, for what we pray, is my mother-in-law's last session of chemotherapy. One thing my wife (Chey) has done is insisted on her mom doing a three day water fast (one before the session, the day of, and the day after). With water, she introduced bone...
  18. mr mac

    More Cheese

    Nice! I've got a few gouda pucks waiting on me to get back home.
  19. mr mac

    Freezing Uncooked Ribs

    Wash them down and pat them dry before you vacuum seal while using the 'moist' option to ensure a good seal. Your biggest concern would be bones poking through the bag.
  20. mr mac

    Tri-Tip. Amazing Cook on My Pit Boss Pro Series 850

    Either way works wonderfully! My fist tri-tip was over a charcoal grill many, many years ago before I knew anything about reverse sear, and such, and it still turned out great! When I had my PB 850, I did the low-n-slow, sear method and got that great hickory smoke flavor, and that's how I do...
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