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  1. crankybuzzard

    Stuffed Flank Steak

    NOT my best photography, but definitely one of the better meals i've grilled in a while. Even the bride approved. While I didn't get the pinwheel look I wanted, the flavors were there for sure. Next time I'll pound it out a bit, and there will be a next time, I bought 2 steaks yesterday...
  2. crankybuzzard

    Stuffed Flank Steak

    Headed to 125 internal and then rest for 15 before slicing.
  3. crankybuzzard

    New Member, New to Smoking

    Welcome from Texas. There is a VAST amount of knowledge here, fire away with questions and be sure to provide QView (pictures), we love it.
  4. crankybuzzard

    Stuffed Flank Steak

    I do need to add the @SmokinEdge inspired me for this one. Also, I ended up driving 45 minutes round trip to go get 2 steaks from a meat market 2 towns over. It seems that my small town (all 3 stores) don't carry flank or skirt steaks! My bride said this had better be good! :emoji_astonished:
  5. crankybuzzard

    Stuffed Flank Steak

    Well, as promised, here is my take on a stuffed flank steak! Life tried to get in the way when our bee keeper got stuck in the pasture and had to leave his truck overnight, but I got busy after we got him out today. I didn't get any pictures of the butterflied steak, or the toppings on it...
  6. crankybuzzard

    Feb 3rd, started some seeds

    That should light some folks up! Sharing starter plants is a great way to get some people into "gardening". About to start some seeds here soon as well, and several plants will go to neighbors.
  7. crankybuzzard

    Need help with MES

    If you're using chips in the smoke attachment, are you putting them in dry or soaking? Dry is recommended. Top exhaust should be open full
  8. crankybuzzard

    London Broil

    That looks awfully good to me. Nothing wrong with a little sauce now and then. Every time I see a Santa Maria grill it makes me want one. I'm going to have to start a build this spring.
  9. crankybuzzard

    Need help with MES

    Do you have the top vent wide open? What pellets are you using in the generator? Have you checked the temperature on the inside of the MES with a KNOWN ACCURATE thermometer? Haven't met a MES yet that was true to the displayed temp
  10. crankybuzzard

    Big Easy Roast Beef

    No idea about the cooker you used, but the end result looks good from here!
  11. crankybuzzard

    Brining Fresh Hocks

    If this is your first go with hocks and brining, I second Pop's brine. Mix the brine up, inject it into the hocks all around the bone, and then let it soak in the brine for at least a week, for hocks, I would go 12-14 days. Take them out of the brine, pat dry, then put them in the frig for...
  12. crankybuzzard

    Smoked balogna

    Looks like you have some good info from the others! All I have to add is to make sure you save a few slices back and make a grilled cheese sammich with a slice or 2 in the middle!
  13. crankybuzzard

    1st Bird In Awhile

    We love rotisserie birds here and that looks really good! The asparagus over the coals also had to be great! By the way, there's no such thing as an ugly plate! I'm an Oliva and Crown guy, but Arturo and Maker's would go just as well for me! Nice work!
  14. crankybuzzard

    Bone Broth

    HOLY WOW! I'd LOVE for my butcher to work with me on something like that! I see some great things happening there! PLEASE show what all you do, because there is a LOT more than bone broth in this scenario!
  15. crankybuzzard

    Let me know what u think about my FB door

    Keep this in mind... Most all off set smokers look the same. Yeah, there are minor differences here and there, but when you put something like this door on one, now you have people asking questions and you get to show off your build! Put it on there!
  16. crankybuzzard

    Cold Smoke Cheese Day

    Perhaps it's OPS Olde Pharte Syndrome :emoji_laughing:
  17. crankybuzzard

    Let me know what u think about my FB door

    I think that would be a great addition.
  18. crankybuzzard

    Smokin It #2 overnight Boston Butt

    Still looks pretty awesome.
  19. crankybuzzard

    Dino ribs are done but the internal temp is 185/190?

    I love my sisters a lot, but not that much! :emoji_sunglasses: I'd have to dig in to some of that!
  20. crankybuzzard

    Dino ribs are done but the internal temp is 185/190?

    Pull if that tender. Keep in mind that the bones in the beef ribs will assist in the "cooking" process since they get hot and radiate some heat from inside out. Also, the membranes around the beef ribs assists the juices in a kind of steaming process as well. You're in for an awesome dinner!
Great deal on LEM Grinders!
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