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  1. crankybuzzard

    Pulled Jerk Pork

    I'm not a huge fan of PP, but I would definitely look forward to it like this! Nice pictures and great write up as well
  2. crankybuzzard

    Hand Update

    Rheumatologists and Nephrologists are AMAZING Drs. They have their specialties of course, but they can help so many other things as well. When my Rheumatologist told me that I needed to see a KIDNEY Dr for my blood pressure, I thought she was nuts, but here I am, running along quite well now...
  3. crankybuzzard

    Dry Aged Beef Brisket

    I've wondered how dry aged brisket would be. I love steaks 45-60 days, so I'd love to try a brisket at some point.
  4. crankybuzzard

    New prep table

    I really like that! Nice craftsmanship as well
  5. crankybuzzard

    New boy on the block

    Welcome from Texas! You've come to the right spot. LOTS of knowledge within this group!
  6. crankybuzzard

    Must have spices for your BBQ Cupboard

    My wife says I have a problem... This doesn't include all the rest to the right of where the camera stopped...
  7. crankybuzzard

    Redemption - smoked sausage

    Redemption indeed! Looks very good. I too love the pepper flakes!
  8. crankybuzzard

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

    I'm looking forward to trying this in several different ways, and of course, I'll report back here with my findings. Thank you
  9. crankybuzzard

    Rings and Wieners

    I'm in for this, sounds like a good mix
  10. crankybuzzard

    Cooking grates

    How wide of a space will you be spanning? How deep are you going? Will you make a square/rectangle frame, or will you have supports in the center? What size expanded metal, or mesh, are you using? Let us know and we can go from there
  11. crankybuzzard

    Auber Wifi

    Well, like I said, call me and I'll walk you through it
  12. crankybuzzard

    Let's Build A Smokehouse

    Looking good Rick!
  13. crankybuzzard

    Pickled Garlic

    That's either going to be awesome or terrible. I see no in between. I think I'd love it
  14. crankybuzzard

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

    I've been eyeballing the Inkbird Wireless Meat Thermometer for a while now. Looking forward to seeing some reviews
  15. crankybuzzard

    New Member from NY State

    Welcome from Texas! You have a found a group with a LOT of knowledge about most anything you can think of to cook, grill, smoke, or cure.
  16. crankybuzzard

    First brisket -w/Qview

    I'd say you nailed it! Looks great to me on the grain slice and I too prefer cut with a fork and not just fall apart. Great idea with the tallow as well, we love that stuff!
  17. crankybuzzard

    Steelhead Filet… Two Ways In Process!

    Both ways you are doing it is amazing! When I would cure a filet and leave the belly meat on it, my old man would almost fight someone for that portion. Hard to get steelhead down here. When Huey (Salmon Clubber) used to come visit each year to hog hunt he'd bring us several filets. They...
  18. crankybuzzard

    Milwaukee Chicken Ring Sausage

    Oh yeah! I haven't tried that brat seasoning, but it looks like a good one. Those links look great
  19. crankybuzzard

    More Smoked Chicken

    First time my bride saw mw doing that she kind of got wiggy, then she realized the difference when she made some stock a few weeks later.
  20. crankybuzzard

    More Smoked Chicken

    Hope your MIL does well for sure. We love bone broth and the flavors you get from using a smoked bird really amp it up. Nice way to help her. When making the broth, do you ever crack the bones? Since we've started doing that it has made a big difference in the flavor. You will have to...
Great deal on LEM Grinders!
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