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  1. pops6927

    BEEF PLATE RIBS

    Those are from the arm shoulder, not the plate. The plate ribs are a lot fattier, like spareribs on pork vs. baby back ribs. That is where they come from, off the arm shoulder, not the plate.
  2. pops6927

    Done with Camp Chef

    Not a problem! Mine, almost at the end of startup (same unit) Just suddenly with a big bang blew the front door open and shut, and before I could do anything it did it again! It scared us both! I just turned it off and turned on the oven to cook iour whole chicken and vegetable dinner! I...
  3. pops6927

    English Roast and smoked root veggies (something different)

    It is from the chuck, the arm side below the knuckle bone. There are 4 ribs attached, also known as "cross ribs" (usually removed for BBQ'lng!)
  4. pops6927

    Smoker Chip Bowl Help

    set of ss salad bowls would probably do the trick from Walmart! https://www.walmart.com/ip/AkoaDa-Non-Slip-Mixing-Bowls-Bowl-5-Set-Stainless-Steel-Kitchen-Salad-Silicone-Nesting/603555897
  5. pops6927

    Brisket-Pastrami dilemma

    I(s it wet cure or dry cure? Wet cure can be held for 30 days in the curing brine with no problems to the quality of meat, if that gives you more time.
  6. pops6927

    Beef tongue taco recipe?

    My dad would cure and smoke beef and calves tongues every week during hunting season! Nothing better than a smoked tongue sandwich when out hunting! He would cure, smoke and cook the tongues in the smokehouse to a minimum 145° internal temp, then let cool overnight. The next day we would...
  7. pops6927

    First mediocre outcome -- what went wrong?

    NOTHING went wrong! It is called 'Education' and each time your craft will get better, finer tuning, better results, and more confidence! Congratulations on your great cook! Keep reading the forum and pick up do's and don'ts and ASK ask ask about everything! We are here to help!
  8. pops6927

    Looking For Some of These

    https://www.bunzlpd.com/nylon-filet-skewers-3
  9. pops6927

    without a net

    Leave it on
  10. pops6927

    #8 LEM Dual Grind Big Bite Grinder

    I went from a grinder attachment on my Kitchenaid mixer to a Cabela's 1 hp #22 grinder and never looked back, kept it and a Northern Tool 15 lb stuffer for over 10 years, then passed it on to my sons- and it is still going great! If you buy quality once, you are never ever sorry!
  11. Natural Hog and Sheep Casings!

    Natural Hog and Sheep Casings!

    I have made thousands of pounds of many varieties of sausages throughout the years, both professionally as a neat cutter and as a hobbyist. To make the best sausages, you need to use the best ingredients, especially hog and sheep natural casings! I only use Syracuse Casing Company brand...
  12. pops6927

    which casing to purchanse

    www.makincasing.com - Syracuse Casing Company - they are THE BEST and free shipping!
  13. pops6927

    which casing to purchanse

    I eagerly concur with JJ's assessment! ^^^^^
  14. pops6927

    Advice on pellets

    When I got my pellet grill, I asked my son what to buy, I didn't care about the expense! He immediately answered "Lumberjack is the BEST!" so I ordered a 40# bag from Amazon and never looked back! They work wonderfully and produce great smoke! If you got the best, why mess around with the...
  15. pops6927

    Considering Loan Star Grillz offset, but need advice.

    Get a Lang! https://www.langbbqsmokers.com/
  16. pops6927

    Clayton, NY 1000 Islands

    Are the Great American stores still in Clayton and Alexandria Bay? Possibly by another name? I not only worked both stores, but also got promoted to District Deli-Bakery Supervisor, then on to Meat Supervisor from the Clayton Store, in charge of 35 Deli-Bakery, then 35 Meat Departments for...
  17. pops6927

    The Carolina's

    Welcome to SMF from Fort Worth, Tx.!
  18. pops6927

    Meat dry, but very tender.

    Got a photo to identify the cut of meat?
  19. pops6927

    Thawed pork butts

    Just to be safe, (safety first!) I always thaw frozen meat in the refrigerator, Usually 3-5 days is enough to get the frost out and be pliable to process further. I have thawed (and thrown out) plenty of meat in the sink erroneously until I learned better planning and execution. (I have a big...
  20. pops6927

    Old BBQ070 to digital?

    My Camp Chef Dlx Pro is all digital with a shutdown sequence. Just set it and let it do all the work for you! I would contact Traeger for a digital replacement controller!
Great deal on LEM Grinders!
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