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  1. crankybuzzard

    Could we get an "OBITUARY" section for members who have passed on...

    I too would love to see something like this happen. I met Huey (Salmon Clubber) on here and shortly after meeting, we began trip swapping. I would go to Washington for salmon fishing, and he would come to Texas for feral hog hunting. We did that for years until he passed unexpectedly in 2022...
  2. crankybuzzard

    Made some beef tallow

    From one fat boy to another, why go to the trouble to render down fats if you aren't going to eats the results? Pork, chicken, and beef cracklins are GREAT IMO... My cardiologist may disagree, but he isn't on this forum! :emoji_sunglasses:
  3. crankybuzzard

    Speaking of casings...

    I tried the collagen casings for SS once and went back to fibrous for the same reasons. For those that aren't aware, most of the collagen casings that are "large", basically replacements for beef middles, are recommended to be soaked from the manufacturer/supplier. I looked at some I have...
  4. crankybuzzard

    Mushroom Bacon Cheese Burger For Dinner

    I'm sure that did hit the spot and the yum yum sauce is a great idea!
  5. crankybuzzard

    Sourdough Discard Granola Crunch

    That looks really good! I'd dive in for sure
  6. crankybuzzard

    Made some beef tallow

    I saved the fat trimmings from the last 2 briskets I made so that I could replenish our beef tallow supply. This is a really easy thing to do, and we love using it in place of some oils in recipes. Now this may not be the way you do it, but it's how I've done it for years. I start off by...
  7. crankybuzzard

    Bacon Up

    We save our bacon grease and use it quite a bit. We also refrigerate
  8. crankybuzzard

    Camping Smoker

    BIG question. What do you usually smoke? That will help with some ideas.
  9. crankybuzzard

    We Lost another Member today....

    So sorry to hear of your family's loss. Y'all are in our prayers
  10. crankybuzzard

    Hello everyone. I am Mike. New here and new to smoking meats. I look forward to learning more about all this.

    Welcome to SMF Mike! Lots of great people and knowledge in this group. Don't be shy about asking questions, or interjecting with something you've learned that may help the rest of us. Looking forward to seeing what you make.
  11. crankybuzzard

    Chuck Roast

    DAMN @jcam222 those cooks look amazing!
  12. crankybuzzard

    Ashes to help control coal base overheats?

    They were basically banking the fire. The ashes will slow the oxygen rate to the flames but the embers would still smolder. If you need more heat, you stir it around a bit or add a little wood, getting too hot, add some ash to the hot zones. The fire itself goes out when the oxygen level...
  13. crankybuzzard

    Smokin' Pork Loin........A Bit Dry????

    Here's a link to a stuffed one I did a bazillion years ago... https://www.smokingmeatforums.com/threads/stuffed-pork-loin.257918/
  14. crankybuzzard

    Another bacon first timer question..

    Or, you could just cold smoke it and when done, partially freeze and slice to use later.
  15. crankybuzzard

    Smokin' Pork Loin........A Bit Dry????

    All of the above have you covered. Try doing a butterflied and stuffed loin
  16. crankybuzzard

    A Little Seafood

    We love a "seafood feast" a couple of times a year, and like you, we wait for the sales when we can
  17. crankybuzzard

    Welcome to the January 2024 Class

    Congratulations to all of you!
  18. crankybuzzard

    Morning Coffee

    Tim Horton's beans ground for me. Dark roast
  19. crankybuzzard

    Game time snacks.... What are you munching on?

    Just went through that post and WOW! We love sloppy joe, may need to convince the bride to try this. If not her, when the boys are in town in February it'll happen.
  20. crankybuzzard

    Game time snacks.... What are you munching on?

    It's just me and the bride at our house, so I'm in the shop watching the game and checking out SMF while she does some girly stuff in the house... Snacks for me are some summer sausage I made a few weeks ago and some cold smoked Swiss cheese from last February. Might be some Maker's involved...
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