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  1. SmokinAl

    Vortex Thighs (Thanks to brokenhandle)

    We do thighs all the time and yours look fantastic. I’ve never done them with the vortex though so I guess I’m gonna have to try that now. I think the kettle is gonna get used more than the recteq. Nice job Keith! Al
  2. SmokinAl

    I just had to do vortex ribs

    Thanks Keith! It really does make ribs easy & quick, with IMHO better flavor & juiciness. And with bark all the way around it is a flavor bomb! Al Thank-you, they are really easy to slice up, I think you will like the results! Al Thanks Rich! Got some more ideas for the next batch! Al Thank...
  3. SmokinAl

    I just had to do vortex ribs

    Thanks fellas! I might be doing them again this weekend myself, Jim! Al
  4. SmokinAl

    I just had to do vortex ribs

    Thank you JL, it is a game changer for me! Al Thanks norm, it’s all good! Al Thanks Jason, no, just the opposite, it had a mellow flavor. Don’t forget it was only in the smoke for 1 hour. I’m sure any wood would be fine, I just like the heavier smoke woods like oak & hickory. I’m good with the...
  5. SmokinAl

    I just had to do vortex ribs

    I’ve had some health issues and haven’t been as active on the forum as I would like. However, I just had to post these ribs. I’ve been wanting to try this for a long time and I’ve hesitated because I haven’t been able to find any decent ribs. We were at Wally world a few days ago and I came...
  6. SmokinAl

    RecTeq 1100 Flagship

    Nice to see you on here again Brad! Al
  7. SmokinAl

    Warning! Do NOT buy miracle grow organic moisture control potting soil!!

    Thanks for posting that, that’s great information! Al
  8. SmokinAl

    Smokin-It 3.5D for sale

    He is in Green Bay, just send him a message if you are really interested. Al
  9. SmokinAl

    ABT's and Garlic Habanero Honey Pecans

    Your peppers look great. If you have thick cut bacon, just put plastic wrap on it & pound it out with a mallet. It actually comes out better that way than if you bought thin bacon. Al
  10. SmokinAl

    MEATER BLOCK IS A POS

    I bought a meter+ specifically to use on my rotisserie. I’ve had it for a couple of years and it’s worked perfectly. I use it over an open fire in my Santa Maria set up. I was worried at first that the open fire would be too hot for it, but I have never had a problem with it yet. I guess I’m one...
  11. SmokinAl

    Weekend Battle Vortex Ribs

    No, I haven’t had a chance yet Keith I actually haven’t used my grill or smoker in a couple of weeks but the next thing that I do will be those ribs for sure. Al
  12. SmokinAl

    Tell me your experience with sheep casings

    If you store them this way they are much easier to use. https://www.smokingmeatforums.com/threads/how-to-handle-natural-casings.159729/ They will pull out one at a time, and I haven’t had a blowout in a long time. We use them for breakfast sausage links. They have a nice snap, when cooked. Al
  13. SmokinAl

    Weekend Battle Vortex Ribs

    Those look fantastic Keith! I have to give that a try, I have yet to make ribs individually! I’m tired of the same old smoked ribs and this looks like we will be having ribs this weekend! Thanks for the motivation! Al
  14. SmokinAl

    It's now known as pALstrami in my house

    That is some fine looking pastrami! Glad I could be of some help! Al
  15. SmokinAl

    What is Preferred?

    Same as @02ebz06! Feel much better when the remote is next to the bed on an overnighter. Not so confident with the phone apps. Al
  16. SmokinAl

    Mother "WHAT"

    I eat a ton of eggs Rick! I will give this a try, it sounds good with a beer or two! Al
  17. SmokinAl

    On the Edge of Trying Sausage Making

    We started with a KA, for grinding & stuffing, and quickly found that for a few bucks I could get a dedicated grinder & stuffer. But I think you are smart getting the stuffer, and if you’re doing small batches the KA grinder will be fine. But I think that if you continue down this road you will...
  18. SmokinAl

    Slicers w Sharpeners

    That is a great idea Brian. It only takes a few seconds on the stone to get razor sharp, so I just sharpen it every few times I use it. Which is not very often these days! Al
  19. SmokinAl

    Fasting

    We stop eating around 4:00 PM, then don’t eat again until 7:00 AM. But we do eat several small snacks or meals during the day. I weigh the same that I did in High School. I guess you just have to find what works for you THAT you can stick with without feeling deprived. Good luck! Al
  20. SmokinAl

    First mozzarella attempt

    I have found that the milk is the most important thing. If you can get farm fresh unpasteurized milk, that would be the best. Don’t buy ultra pasteurized milk, it won’t work at all. We use TG Lee whole milk. I have tried several other brands, and have had several failures. If the cheese doesn’t...
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