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Boneless skinless thighs
Decided to smoke some thighs for meals for next week today. Rubbed them down with 3 different rubs and on the smoker at 250° using LJ hickory pellets. Kinda chilly today here in Southwest Ohio with the wind chill down around 20°. -
Meal prep
Yea i do the same thing with PP. I'd think if you can do it with PP you could do it for just about any other meat?- Buckeye02
- Post #5
- Forum: Food Safety
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Meal prep
Ok thank you. I've always been a little weird with chicken though. Normally only give that 3 days- Buckeye02
- Post #3
- Forum: Food Safety
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Meal prep
So I'm starting to meal prep normally and Sunday for the week. I'm basically just smoking and grilling meat for the week. You read alot of different opinion websites that get you anywhere between 3-5 days in the fridge. I figured I'd ask on here and see what you guys suggest?- Buckeye02
- Thread
- Replies: 21
- Forum: Food Safety
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Weber EX4 pellet grill
I liked the look of these a lot better than the Recteq that I bought. With the open design like that I would think it'd be easier for the smoke to hit the meat? But I'm no scientist/engineer. I like the ease of the pellet grill when the weather is nasty. But when it's nice there's nothing better...- Buckeye02
- Post #7
- Forum: Pellet Smokers
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Once Upon A Time, Called Right Now
What kills me is how having an indian on butter and a black woman on a box of pancake mix is racist but yet Chefboyrdee with the white man isn't? That whole entire woke thing seems racist?- Buckeye02
- Post #7
- Forum: Blowing Smoke Around the Smoker.
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A pellet smoker that actually smokes meat??
I couldn't agree more. I fell into the Recteq trap. I like the 304ss and the 6 year warranty. But the cheap cuisinart grill that I had put the same smoke flavor on the meat. I have a 26" kettle that is by far my favorite smoker. Super easy to use and no electronics amd puts amazing smoke flavor...- Buckeye02
- Post #18
- Forum: Pellet Smokers
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A pellet smoker that actually smokes meat??
I think his buddy is referring to the vertical pitboss cabinet smokers. I had one and it did put more smoke flavor on meat than the RT700 that I have. No clue if it's because it was vertical instead or horizontal or not. But you never knew when anything was going to be done because the temp...- Buckeye02
- Post #9
- Forum: Pellet Smokers
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New years day BB ribs
Yea same here. Tried paper this time and don't think I'll mess with foil anymore. Unless I'm adding some kind of liquid to the wrap -
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New years day BB ribs
Sounds interesting. Just add rootbeer to the wrap? -
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McDonald’s style rib sandwhiches
I tried the Rib sandwich from McDonald's for the first time this year. And the last. I don't understand how anyone can think that sandwich is good. Let alone "rib" meat. It reminded me of the soy burgers they used to serve us at school -
New years day BB ribs
Yea exactly. I went to un wrap them and just left them wrapped. They looked good, foil like steams them. The butcher paper is completely different. Cant believe it took me this long to figure that out -
New years day BB ribs
Wife and FIL said they tasted good. Wife also said they had a better smoke flavor overall than normal. 1st time using Butcher paper. Kind of like the finish product over wrapping in foil. -
New years day BB ribs
Decided to wrap both once they hit 165°. Wrapped with some honey, butter and brown sugar. Back on till they hit around 190° the. I'll un wrap em and put em back on till around 195-200. Went ahead and took the temp up to 250° -
New years day BB ribs
Well they came back. Now I have a head cold. And they are gone again. Maybe that new variant. But it's legit a head cold
