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  1. crankybuzzard

    Spring time Pork Butt Smoke 7.7lb

    Looks to me like that's spot on for a great meal! I'm like you, I try to just let the butt decide when it's ready and not wrap or cover anymore. As for forks being old school, I'm in the same camp... Like you, Jeff's sauce is good, but a few tweaks later it's awesome!
  2. crankybuzzard

    Dippit Sammichs anyone?

    Last weekend we smoked a prime rib and it was awesome, but as usual, when smoking/grilling for 2, there's always something leftover. We usually share our extra smoked meats with our neighbors, but NOT PR... We vacuum packed the leftover PR and refrigerated it until this morning. I sliced the...
  3. crankybuzzard

    Pellet Smoker Turkey

    That looks great Rick!
  4. crankybuzzard

    Tried out the new InkBird today, with a prime rib

    Thanks all. Sorry for the late reply, we've had some weather happening down here in Texas so I was preoccupied. That PR came out perfect for us. It was also very tender. Going to make some sandwiches with the leftovers tonight! I'll do another cook this coming weekend, possibly a brisket...
  5. crankybuzzard

    Tried out the new InkBird today, with a prime rib

    I got the InkBird INT-11P-B wireless thermometer in the mail yesterday and tried it out today. The bride and I decided not to have our usual ham and opted for a small 2 bone prime rib. I seasoned the roast early this morning and let it rest in the refrigerator until it went on the smoker at...
  6. crankybuzzard

    Vacuum sealing smoked sliced cheese

    With the parchment paper inbetween slices, it may work ok, but I would do a light smoke and see how it goes the first time. As for reforming a block, your temperatures should not be warm enough for the cheese to melt or get soft.
  7. crankybuzzard

    Easter Sunday smoke

    Looks like a good meal to me!
  8. crankybuzzard

    Ribs anyone?

    WOW! Those look a lot better than the anorexic beef ribs I have on to take for lunch this week. They were on sale, so the bride got them for me. I sure miss the thick meaty ribs that used to be sold around here.
  9. crankybuzzard

    Old School Style Barbecuer Question

    I would think that you'd be ok, but I'd also say you need to try it out first and see what you get. My coals may be different than yours.
  10. crankybuzzard

    Older, natural casings

    Well, since most of us here have learned a bit about natural casings from @boykjo I'm going to agree with him. Toss them and replace. I too am a tight @55 but when it comes to the time, care, and stuffing of sausages, I would HATE for them to be "bad" due to the casings... If the casing is...
  11. crankybuzzard

    Auber wifi Finally

    Indeed you are Grasshopper.... One step closer... :emoji_sunglasses: Seriously, that was some good information and well written. Keep at it, you have some good info so far.
  12. crankybuzzard

    Old School Style Barbecuer Question

    My uncle had an old block pit that he used for family gatherings and he did like you described; burned the wood in a pile, scooped the coals with a bull nosed shovel into a hole in the front of the blocks, and the entire thing was covered with a certain coated corrugated metal that make most...
  13. crankybuzzard

    BAKED WALLEYE WITH LEMON GARLIC BUTTER AND HERBS

    WALLEYE! I have been given the opportunity to eat it exactly twice, and I loved it both times! Once fried and once grilled. Baked sounds great and your pictures prove it. Not a lot of walleye in Texas, so I appreciate when y'all post pictures of your meals with it
  14. crankybuzzard

    That Time of year - Corned Beef Breakfast Hash

    Corned beef hash is a staple in our house and I, not we, eat a LOT of it. Yours looks AMAZING! I too love to put the eggs on top. Nice work
  15. crankybuzzard

    Wet Brine

    Very much so. Try overnight, you'll be amazed
  16. crankybuzzard

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

    Email sent to Amanda... Looking forward to using and reviewing it. I have the perfect bone in pork loin in the freezer that's begging for a spin on the rotisserie... BTW, I'm not always online either. :emoji_sunglasses:
  17. crankybuzzard

    Beef short rib help

    Charcoal as in bark or burnt?
  18. crankybuzzard

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

    I have several of their controllers and thermometers and was considering the wireless even before the "contest". Not sure now though
  19. crankybuzzard

    Auber wifi Finally

    Small clear plastic tote from walmart. Cut a 4" x 4" hole in the lid and hot glue some hardware cloth over it. Place the lid on a table, put the PID on the lid, and then put the tote on the lid.
  20. crankybuzzard

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

    I sent them a PM, but still nothing from them...
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