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  1. crankybuzzard

    Beets Recipe

    I have never eaten a beet other than pickled. I didn't like them that way the first try and haven't liked them that way since. Now, after seeing some of the ideas here, I may have to give them another chance.
  2. crankybuzzard

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

    They haven't contacted me so far...
  3. crankybuzzard

    Double SD Bread Bake

    Damn that looks good! I still need to get my starter going.
  4. crankybuzzard

    Glad My Home Is Not Wood -All Repaired

    WAY TOO CLOSE! So glad it turned out well.
  5. crankybuzzard

    A couple of ribeyes after a dry spell

    It's hard to beat a good steak cooked over flames from real wood for sure. As for grain finished beef, I grew up on pasture raised beef and love the flavor of it. While I like the grain finished, I like the grain now and then style of feeding better. We've done some comparisons with steers...
  6. crankybuzzard

    Help stuffing boudin

    The blowout issue is real with warm fillings moving faster than normal. Great info and welcome to the SMFs!
  7. crankybuzzard

    A couple of ribeyes after a dry spell

    Thanks! I think I lost a little hair on my knuckles for that one. We see a little more fat from the brangus, but flavor wise it's about the same. The steers we had processed were mostly grass and hay fed with a little grain and cubes a couple of times a week. No real grain finish on them.
  8. crankybuzzard

    Tri Tip on the Santa Maria

    Beautiful cook! The Dexters may be a small breed, but they do have some great beef on them
  9. crankybuzzard

    A couple of ribeyes after a dry spell

    Ok, I know, I haven't posted ANYTHING in a bit, but between seed starting, planting, and taking care of neighbors, I've been too whooped to get anything on the grill or smoker. BUT, yesterday the bride and I both decided that we needed a steak. She pulled 2 of our brangus ribeyes out of the...
  10. crankybuzzard

    Smoked What???

    DAMMIT MAN! That has to be GOOD! Great idea
  11. crankybuzzard

    Made some Scones

    ONE?!?!?! We can no longer be friends! :emoji_laughing:
  12. crankybuzzard

    Dry Aged Beef Brisket

    Are you considering dropping the time due to waste or flavor? A friend has a dry aging cabinet and we started talking about a brisket after I saw your post. We both have a few in the freezer from last years steers.
  13. crankybuzzard

    Internal temp for slicing pork shoulder and chuck roast.

    Well, how I like it and how you like it may differ. For slicing, I go to where a chuck just starts to act a bit tender and then pull and rest before slicing. For butts/shoulders, 185 seems to work well for me. But again, that's where I like them. You can always take it off, slice a bit and...
  14. crankybuzzard

    Made some Scones

    I don't think I've ever had a scone, but now I want one! Those look amazing! My wife would probably commit a crime to get her hands on that baking dish. Do you have info on it? I'd love to get her one.
  15. crankybuzzard

    Suggestions on homemade smoker

    I agree. The FB could be an issue, but a shot or 3 of the inside would help. Exhaust only works with a decent draw, which also provides clean combustion of the fuel. As for fuel, chunks, splits, or even charcoal will work, as long as the smoker enclosure is safe for their use.
  16. crankybuzzard

    Let's Build A Smokehouse

    When's the first burn happening? Looking good
  17. crankybuzzard

    Time to try Sauerkraut

    For me, the caraway seeds are a must have. Not sure I've had any with apple. As for canning the extra, all it'll do is get better! Just make sure that all fermentation is done before putting it in a sealed jar. I'm sure you know that, but I feel better saying it. :emoji_sunglasses:
  18. crankybuzzard

    V shaped fire box

    What's the question here? @boykjo answered the question right away... Burn off the powder coat and you'll be fine.
  19. crankybuzzard

    Help stuffing boudin

    The problem you run into with a refrigerated boudin mix is that the rice absorbs more moisture AND the rice gets sticky. I learned a long time ago to stuff right after mixing when things are still hot. Your casing size should be fine. If all else fails, keep it as loose sausage and also make...
  20. crankybuzzard

    Time to try Sauerkraut

    Homemade sauerkraut is so much better than what you get from the store! We get some each year from a friend who's church makes around 500# each year. Love that stuff!
Great deal on LEM Grinders!
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