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  1. crankybuzzard

    Frozen pork butt!

    Were they frozen when you bought them and you just transferred them to another freezer, or were they thawed? I'm with @02ebz06 about the use date issue. If they were never defrosted, I'd still do one the week prior and make sure before I fed them to a gathering.
  2. crankybuzzard

    What’s on the Super Bowl Menu?

    No grills or smokers on deck here... We plan to have a low country boil with crab, shrimp, some mystery fish from Florida that I didn't label, andouille sausage, corn with a cob in it, taters, and onions. I'll fry up some hushpuppies too. It's also just going to be me and the bride this...
  3. crankybuzzard

    Do you record/log all your cooks / recipes

    I have a spiral notebook for all of my sausage recipes. Our boys argue over who's going to get it in the will! The bride said she'll just call Adam, Rick, and Steve and have them auction it off. :emoji_astonished:
  4. crankybuzzard

    Grow your own ribeye!

    Adam there's no way I could handle a large outfit anymore. I'm down to 3, from 7, and want to keep it there, but I know the main girl is bred back, and Candis is talking feeder steer... Hard to beat isn't it? Well, we recently sold a heifer that was named Barbie-Q. :emoji_laughing: That's...
  5. crankybuzzard

    Do you record/log all your cooks / recipes

    Record and log ALL? No. New recipes and such, I'll take notes, once I like a mix, I'll take the notes and compile them.
  6. crankybuzzard

    Reheating pulled pork for a party

    I'm weird, so I'm told, I take the vac packed meat from the refrigerator, drop them into a pot, still in the vac bag, add water to cover, and then put the pot on a medium heat and let it come to a boil slowly. Once the water begins to boil, I shut off the heat and let the bags sit for 30-45...
  7. crankybuzzard

    New Chicks

    Love when the babies arrive! We plan to get some Barred Rocks (Plymouth Rocks) in April to add to our small flock
  8. crankybuzzard

    Grow your own ribeye!

    Most all of my life our family had cattle. I swore that I was done with them as soon as I left home. Well, not so much... Even after moving away from home I would come out and help dad with the cattle and his damn goats. So I was still stuck with working cattle... Sadly, we had to get dad...
  9. crankybuzzard

    RoughRider Meat Sticks

    I'm getting low on sticks here, that's kind of odd for me, but I think this may be a good restock blend! DAMMIT, now I have to grind meat and stuff sticks... How "depressing" is that? :emoji_sunglasses: Insert sarcasm here. LOL
  10. crankybuzzard

    Squirrel hunt n cook

    It's been TOO LONG since I cooked squirrel. We have a lot of them here, but the bride isn't a fan. Hmm, I think she needs to go visit her momma soon! :emoji_sunglasses:
  11. crankybuzzard

    RIP Toby Keith

    I really like his stuff and he seemed down to earth, unlike a lot of other singers. He'll be missed
  12. crankybuzzard

    Dry or wet brine for roast beef? (For slicing)

    Personally I would dry brine. I like the flavor it gives over a wet brine and it takes smoke better IMO
  13. crankybuzzard

    Stuffed Flank Steak

    Thanks all, it was great Sunday night, but ROCKED today for lunch. I had several people ask me what was in the microwave while warming it up. Looking forward to the next one.
  14. crankybuzzard

    Moldy tortillas didn't ruin my fajitas!

    I had an extra flank steak and decided that since I was working on some projects in the shop that I would pan cook the steak and sautée the veggies in the shop while I worked. While I was cooking and working, the bride came out and informed me that the "fresh" flour tortillas that we got from...
  15. crankybuzzard

    My view from my new cooking spot

    I've always wanted a dedicated space to entertain and cook at the same time that was outdoors. Now, about the longhorns and coyotes.... Skip the longhorns, but keep the coyotes, they are cheaper in the long run!
  16. crankybuzzard

    Chorizo My Way

    I'm really liking this recipe. I love all things chorizo, but the bride isn't a fan of the "tang" that comes with the style I was taught to make. She may like this one. Let me know when the recipe for me to blatantly plagiarize is ready. 🤠
  17. crankybuzzard

    My view from my new cooking spot

    For those that are unaware, 2021 SUCKED for me and the bride and we decided that we weren't going to wait for retirement to get our place in the country. So we moved into the middle of 15 acres in early 2022 and haven't looked back. In town I was relegated to using a big smoker in the driveway...
  18. crankybuzzard

    Prime NY and Seared Portabella Marsala

    Now that is a beautiful plate of goodness right there! The hatch marks on the mushrooms have me stumped. We make these a lot, please educate me on how they help edit to add: OOPS missed the "for presentation" part... :emoji_sunglasses:
  19. crankybuzzard

    Aromatics throughout the house.

    I absolutely love walking into the house and smelling what has been on the stove top or in the crock cooking all day long. I'm sure your house would provide that for me today after seeing that pot full
  20. crankybuzzard

    Chorizo My Way

    Oh yes, that does indeed look really good. I'm looking forward to the recipe after you nail it.
Great deal on LEM Grinders!
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