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  1. Hockeydudde

    Scott Rea venison butchery masterclass video

    I like his lamb butchery videos. Very practical approach. The only issue is many cuts have different names than what you expect in US.
  2. Hockeydudde

    No wrap, no spritz, when right?

    I personally wrap everything. But have noticed that leaner meats are much more susceptible to surface drying out. Grass fed beef in particular. I've considered basting with tallow one time instead of wrapping, but never actually tried it.
  3. Hockeydudde

    No wrap, no spritz, when right?

    When you say dried out, was it the surface was like jerky? Or the meat was dry when chewing it? Under done meat is dry, so if it didn't probe tender, it'll be dry. If the surface was like jerky, that's a separate issue which water pan, spritzing and or wrapping can help.
  4. Hockeydudde

    Diy pellet conversions

    I'll let you know if I do it and how it goes I've cooked on others pellet grills, and mostly agree. My main use case would be for brisket and pork butt. Currently I smoke on the offset the day before then cook/hold for 18 to 24 hours in an MES. This works but has limitations. 1) I have to get...
  5. Hockeydudde

    tough old bird

    I started reading this post and was trying to figure out how the OP was finding chickens that cheap. Even spent hens are going for at least $15 around here. Then realized how old the thread is, lol. Do agree though, cooked properly they are very tasty. They make the BEST canned chicken.
  6. Hockeydudde

    Diy pellet conversions

    It's been 12 long months since I bought a new smoker, so I'm getting the itch. 🤣 Anyone here done a pellet conversion? I was looking at pellet poopers when I started thinking it would be cool to have the option to use the firebox or set it and forget it. Or even better, start with an offset fire...
  7. Hockeydudde

    1st underground pig roast

    I've never done a pig in the ground and maybe folks more knowledgeable than me, but my understanding of the dangers of galvanized is inhalation of the zinc. Causes SEVERE flu like symptoms. Since you are wrapping in foil, I wouldn't worry about the food and your hole is outside and presumably in...
  8. Hockeydudde

    Pulled Pork a little dry - overcooked?

    Thanks for the description of over done on PP and brisket. Very sustinctly (no clue how to spell that one, lol) put. I've always wanted this described.
  9. Hockeydudde

    D.I.Y Offset Horizontal Reverse Flow Smoker

    The thicker the steel, the better it will maintain temperature. Plenty of smokers are make out of 1/8" steel. Thinner than that, an offset is going to feel flimsy in my opinion. Maybe you can't find propane tanks, but there must be industrial tanks there. We've seen folks use oil tanks, air...
  10. Hockeydudde

    Ibores Goat Cheese finished

    Amazing! Looks so good. I know you have a knack for natural rind, but do you think the paprika helped inhibit mold? Looked totally edible even before scraping.
  11. Hockeydudde

    Crispy Pork Belly with Cowboy Candy

    This looks awesome! I've been wanting to do skin on pork belly. Does Albertsons usually carry them? I've never seen one. I bet I could get one at Kelly's, but probably for >$10/lb...
  12. Hockeydudde

    Mutton Ribs on the Weber kettle

    Thanks!
  13. Hockeydudde

    Mutton Ribs on the Weber kettle

    We were in NY city a year ago at the top of 1 World Trade Center and one landed on the window outside in front of me...1200 feet in the air! Didn't know bus could fly that high. Those look great! Much meatier than mine. This was an intact ram, so he was much skinnier and lean than if he were...
  14. Hockeydudde

    A Blackstone Weekend

    Looks awesome! Tacos is definitely a strong point of the Blackstone. I HIGHLY recommend you try what we can cheesy tacos (I'm sure there is a real name, don't know what it is). Put down a good about of cheese then the cold tortilla on top of that. Once the cheese melts smash it down with a...
  15. Hockeydudde

    Mutton Ribs on the Weber kettle

    I think most people think of Lamb as the word for meat from a sheep (I know I did), but as opposed pork or beef (which is a generic term afaik) lamb is specific to the age of the animal. I'm the US, lamb is less than 2 y.o. but in the rest of the world lamb is under 1 year old, hogget between 1...
  16. Hockeydudde

    Ibores-style goat cheese with smoked hot paprika

    You can always add salt 😁 Glad it turned out. Cut shot? Bet it looks beautiful with that rind.
  17. Hockeydudde

    Smoked Elk Burgers With Hatch Green Chili Style ABT’s!

    Looks amazing. Any chance you can provide rough instructions for the ABTs? Are they roasted and peeled and then you make them? I'd like to make some tomorrow.
  18. Hockeydudde

    Safe or naw?

    Throw it out... Right into my preheated kettle...
  19. Hockeydudde

    Tomahawk Steaks on the BGE

    Looks amazing! Thought I smelled someone cooking something tasty on Saturday 😆
  20. Hockeydudde

    Hatch Green Chile Enchilada's

    😲 I smell a lucrative grey market! We could easily make $70 of you and the other 6 people in SC that want Chile, lol.
Great deal on LEM Grinders!
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