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  1. pigbark

    Smoked Reverse Seared Tri Tip: WOW!! (Heavy Q-View)

    Ha Haaaa , ill leave that one alone..:emoji_laughing:
  2. pigbark

    Smoked Reverse Seared Tri Tip: WOW!! (Heavy Q-View)

    A certain love of eating has me and my wife starting the Keto diet tomorrow.. you can have all the meat n real cheese you want but no , Bread , Tators, Mac, anything loaded with sugar like BBQ sauces etc.. it really has me editing my menu LOL
  3. pigbark

    Smoked Reverse Seared Tri Tip: WOW!! (Heavy Q-View)

    Nice job, you touched all the bases .. Grand Slam !!!!
  4. pigbark

    question regarding a double barrel wood smoker

    Looks good, how are your temps across the top running ? Now, tell me a 55 gal drum smoker aint fun to build? easy to maintain and clean as the ends come off and you have all that room to work in...nice job
  5. pigbark

    Lucky Catch! Any recipe recommendations?

    yes sir and venison,rabbit,quail,squirrel,wild turkey, racoon,wild pig and alot of good veggies.. Best stew on the planet.. at the big Burgoo festivals, you can taste all the different batches and buy the one you like best.. you wouldnt think its good with all the different meats in it but when...
  6. pigbark

    Snack Sticks- who has the best kit?

    i have a meat grinder with stuffer heads.. ill check your link out to.. you have some good ones..
  7. pigbark

    Snack Sticks- who has the best kit?

    im wanting to make some Snack sticks, just wondering who has the best kit or any advice you have for making some? TIA Keep On SMOKING ~Jim
  8. pigbark

    Godzilla Wings - “A Picture Show”

    Thats what im talkin about.. they look great..
  9. pigbark

    question regarding a double barrel wood smoker

    You fired it up yet?
  10. pigbark

    MES with Broiler

    i had one similar that just stopped working after 8 yrs of use.its now my cold smoke box. youll like it, they cook good.. really stable temps.. set it and forget it .. a AMPS is a perfect mate for it ...
  11. pigbark

    question regarding a double barrel wood smoker

    Looking Good.. where the main stack comes up into the CC , i would put a rack in rite there to hold a water pan, it can in turn catch any grease.. then for the sides, you can drill a hole in each big rib one on each side and put a drip pin and a aluminum can to catch grease from the sides...
  12. pigbark

    I made Bears Dried Beef..

    Thanks Bear.. the step by step you have laid out is super easy to follow.. this is the second one i have tried, both easy to make and taste great.. hopefully more people try curing meat out.. simple to do and really adds flavor..
  13. pigbark

    I made Bears Dried Beef..

    its worth a try.. who is UVA? they cant Fight like the Irish- Notre Dame
  14. pigbark

    I made Bears Dried Beef..

    it is.. I brought a small bag for lunch today.. I let a buddy try it , we knocked it out fast .. he said it was the best he had in a long time.. I'm going to use the meat slicer on the bigger piece tonight.. thin sliced, should be perfect..
  15. pigbark

    Mock Tender Steak

    me either ..
  16. pigbark

    I made Bears Dried Beef..

    started the Eye of Round curing on the 9.14 .. smoked them today and all I can say is it's a WINNER around here.. my wife is in love with it .. it didnt get a chance to cool much under 100 F .. cut it ,, cut it, I want to taste it.. LOL man if you have not cured yet, you really need to try this...
  17. pigbark

    Newbie

    Welcome to SMF ... glad to have ya here.. noboundaries pretty much covered it.. i do agree with , you do NOT need a exspensive unit to produce amazing flavor that melts in your mouth... Let the smoke roll
  18. pigbark

    Need smoke box idea

    yea, dont soak your wood.. you lose temp and it dont help you create a good smoke..
  19. pigbark

    question regarding a double barrel wood smoker

    a Cooker in my area can be anything used to cook with.. a smoker , grill , rotisserie, a pellet grill etc. any way you look at it , when your cooking meat, the fat starts to render around 130 F .. a pork butt for example , most folks take it to 165 to 180 for sliced , 195 to 210 for pulled...
  20. pigbark

    question regarding a double barrel wood smoker

    https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart/ct_index
Great deal on LEM Grinders!
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