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  1. schlotz

    Winter Welcome Dry Brined Brisket Point

    Now that will satisfy one's hunger! Great dish Civil!
  2. schlotz

    Made a steak my wife would eat!

    We use flat irons vs flanks but with either you can slice them in half. Put her's on first then judge when to put yours on so it will be rare-med rare when her's gets to med-well. Each of you gets what they like in terms of doneness.
  3. schlotz

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

    Classic Santa Maria style Tri-tip uses 2 tbs granulated garlic, 1 tbs kosher salt and 1 tsp pepper for a rub. While some close to marinate I subscribe to leaving the meat flavor shine through. Smoke it, sure by all means but only take the IT to 128-130º max, then remove and let it rest 5-10...
  4. schlotz

    First American Wagyu Brisket

    For each person you want to reply to hit the quote button followed by reply. Then without hitting to Post Reply button scroll back up to the next person you want to also reply to and do the same: quote, reply. Repeat until done then hit Post reply.
  5. schlotz

    First American Wagyu Brisket

    Ok, it's Sunday. How'd it end up?
  6. schlotz

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

    What a great project civil! Looks like you got a good plan and can't wait to see how it ends up!
  7. schlotz

    Hello, Greetings

    Welcome to SMF from Indiana. Glad to have ya!
  8. schlotz

    First American Wagyu Brisket

    Might be a bit late to the party, but an fyi there are no regulations regarding the labeling of Wagyu, so an F1 mixture of 50% wagyu / angus gets labeled the same and a purebred or full-blood. Nothing wrong with a 50/50 and that meat still is very good but it is does not taste the same...
  9. schlotz

    Whole Teriyaki chicken

    Dang that looks good, Rich!
  10. schlotz

    A two inch thick porkchop

    Agree with the 24 hour brine. It can really help the final moisture level. World's your oyster on what to put in the brine. Most likely after the brine I would season with garlic and some pepper, no salt since the brine did that part then on the grill and baste with a bit of Italian dressing...
  11. schlotz

    15 year old Generac not running...replace?

    Sounds like you got this David 👍
  12. schlotz

    15 year old Generac not running...replace?

    David, how old this the electric water heater? If it's more than 15 years maybe worth checking into the possibility to replace it with a gas version?
  13. schlotz

    15 year old Generac not running...replace?

    Given what I've read, it comes down to finding a different and competent source for maintenance/repair and that appears to be the crux of the problem given your location. Then there is the lingering concern of just how well they could keep a newer generac running for the next 15 years. If there...
  14. schlotz

    What in the Sweet Baby Jesus is going on? Meat prices.

    No question it's a lot of work not to mention the requirements including land to sustain a herd large enough to provide an acceptable income plus the additional acreage to provide enough hay. There does appear to be a workable niche though, at least in this area. The daughter & husband plus...
  15. schlotz

    A prayer request to those of y'all so inclined to pray

    Prayers sent Doug!
  16. schlotz

    What in the Sweet Baby Jesus is going on? Meat prices.

    Beef prices are definitely continuing to soar and have been for some time. Getting into the business also takes time in order to establish a sustainable supply of ready to market product (approx 30 months old) throughout the year. Gestation period is approx 9.5 months. Don't see anything to...
  17. schlotz

    New Member Here

    Welcome to SMF from Indiana! Glad to have ya here.
  18. schlotz

    So you want to try smoking your first Pork Butt

    It really comes down to preference. I started with this Alton Brown recipe many years ago when I was just starting my smoking experience. Loved the results and as I mentioned, it has never failed to please those the pulled pork has been served to. Additional things can be added to the brine but...
  19. schlotz

    I'm a first time pellet smoker. -hoping to learn

    The most forgiving meat to smoke is a pork butt. For first timers I always suggest trying this... https://www.smokingmeatforums.com/threads/so-you-want-to-try-smoking-your-first-pork-butt.276409/
  20. schlotz

    French Onion Soup, My Way

    Love FOSoup especially if it does not have a sweet flavor profile.
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