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  1. jeepdiver

    Scrapple & Home Fries (Bear Style)

    Looks good but never could get the bug for scrapple when I was on the east coast making road trips through PA. Being from MS I have eaten much stranger things but that stuff just never did it for me. Though that is one thing great about traveling around the US. While you might not like one...
  2. jeepdiver

    Crazy vegan, Dairy Free, and Gluten Free sister-in-law visiting

    Growing up we ate what was cooked or we found our own. It is nice of you to consider her though. My engagement barbecue we tried to satisfy everyone. Ended up with ribs for me, brisket for the Jewish friends, chicken for the people who didnt eat pork or beef, and salmon for the non meat...
  3. jeepdiver

    Where to get good tender packer brisket in Buffalo, NY area

    If you have any latin markets you can look there, that was my goto when I lived in DC. Middle Eastern markets also have good meat but not 100% sure about brisket. If you have a real good Jewish deli you may be able to talk them into selling you one. Most places get the corned beef already...
  4. jeepdiver

    Does anyone know how a professional meat dehydrator works?

    Let me restate this.  The FDA suggest that meat be heated to 160 degrees before dehydrating the meat to make it safe.  This is the only way to make "safe" Jerky. http://www.fsis.usda.gov/wps/wcm/connect/32da4779-ba5e-4d7b-ad5a-2ad8a13aad1e/Jerky_and_Food_Safety.pdf?MOD=AJPERES Now my opinion...
  5. jeepdiver

    Does anyone know how a professional meat dehydrator works?

    deleted
  6. jeepdiver

    Does anyone know how a professional meat dehydrator works?

    IMHO The optimal way to make jerky would be blowing dehydrated cooled air over the meat. Heat changes the texture. You don't want to cook the meat, you just want to remove the moisture. I would cold smoke for flavor then dehydrate it. Now the food police will jump all over this and I doubt...
  7. jeepdiver

    Beef ribs

    Saw some good looking beef ribs at safeway yesterday. At 7.00 a lb when they had ribeyes for 9 I just couldn't do it.
  8. jeepdiver

    Tamales Foamheart

    Places back home in MS use to have chili. Crazy but certain areas of MS are well known for tamales. A few familes moved in and started making them and then started a tradition. Moved out to CO and found a different but equally good style. Got to give a go at making my own. And will say...
  9. jeepdiver

    Competition Blend Pellets

    Not sure how the mes is set up but if you need something to stabilize temp, you could try sand. Worked great im my old propane smoker
  10. jeepdiver

    Crawfish Boil!

    They were great. A lot of my guest were saying they were ALMOST to spicy to eat (though it didn't slow them down. Personally I could have kicked it up a few more notches for my own taste, but didn't want to put a hurting on anyone. :devil:
  11. jeepdiver

    Brisket Round 2.... FIGHT!

    I've learned with brisket to cook the day before and reheat. Pork somewhat behaves but the day you say the brisket will be done in 12 hours it will take 18 and the time you give it 15 it will be done in 8. I have done some great briskets and some somewhat tough ones from not giving it enough...
  12. jeepdiver

    What to buy now that my grill is dying

    Take a look ay some of the pellet grills. Easy as gas with better taste (coming feom a guy who has used gas 30+ years)
  13. jeepdiver

    Pizza Stone, Heat Sink?

    If they aren't made for fireplace/high heat they could explode. I would try heating them in an open fire beforw putting them in your smoker
  14. jeepdiver

    Dishwasher detergent?

    You wash your racks??? Dawn pods does as advertised on grease. Cascade does good too. But you wash your racks??
  15. jeepdiver

    WAGYU BEEF

    From what I have read on the real waygu it would be more like one bite. Most things I have seen say it is almost like eating beef flavored butter due the amount and type of fat. It is more of an appetizer than something to make a meal off of. Most people wouldn't be able to eat a whole stake...
  16. jeepdiver

    Does injecting make a difference?

    Flavor somewhat. Moisture not much unless you are doing phosphates and who wants to eat chemicals. Just my opinion
  17. jeepdiver

    Gator Ribs

    Never had ribs but the rest of the gator is usually very lean. If it taste like fish I wouldn't eat it, taste closer to chicken or pork tenderloin. I would think more like 2 2.5 1 to give them more time in the foil/liquid. I would also add some butter or other fat to the foil. This is just a...
  18. jeepdiver

    Rub Confusion

    They can have what ever you like, but texas beef is usually salt and pepper, or if you want to get crazy, s&p, onion and garlic. I use to use the same rub for brisket and pork, but a few years ago went with s&p on a brisket and haven't gone back. But cook whatever you like
  19. jeepdiver

    black walnut?

    Please go start a large fire, throw on some posion Ivy and take a few deep breaths. Then post from the ICU how smoke of something you are allergic to cant hurt you
  20. jeepdiver

    black walnut?

    Me thinks drain bamage has set in with this one
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