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  1. Chasdev

    Way off topic but I found a new garden hose to replace my expandable versions.

    Gratitude sir, your eurdite observation is most humbly appreciated. I'm more of an adventurist than you perhaps, to me the risk/reward could not be ignored.
  2. Chasdev

    Way off topic but I found a new garden hose to replace my expandable versions.

    I have an older expandable garden hose that I detest. It's 75' when expanded but it limits the water pressure and volume more than I can abide. In addition, it ties itself in knots unless I minister to it's needs when it self evacuates. Ran across this on wally and they made claims that sparked...
  3. Chasdev

    Any beef tallow makers out there?

    I did my first tallow render a few days ago, it seems to have gone well, certainly did not hit any snags.. In the past I just tossed out my brisket trimmings but Im using tallow on briskets now. I rendered 5 lbs of fat and got this.. After cool down and fridge time, when I removed the solidified...
  4. Chasdev

    Alt uses for sausage stuffers: Sorullos

    That's a great idea! I wonder if it could make giant pasta noodles too?
  5. Chasdev

    I'm starting a search for old school "real" jalapenos.

    I decided to order three lbs of organic jalapenos off Amazon. $40 delivered. Too much money but I'm willing to pay for organic. Now to see if they are HOT!
  6. Chasdev

    I'm starting a search for old school "real" jalapenos.

    In Austin we use the term "Africa hot" to describe the furnace that awaits us outside. We had a very little rain this year too, so too hot, too dry, I did water with treated city water when the roots got dry. Perhaps the newish chems they use to treat our water is part of the problem. I saw a...
  7. Chasdev

    Looking for advice on using an oven to finish a brisket cook.

    I want to get some sleep in the "middle" of an overnight brisket cook , but I don't want to let the fire go out and the meat cool off before its done, so the oven is the answer. BUT my oven, after tinkering with the internal settings, only goes down to a measured 190, even when set at 175. So...
  8. Chasdev

    I'm starting a search for old school "real" jalapenos.

    I have no idea who wrote it but I found it doing a search on why jalapenos at the store are no hotter than mild these days. I've bought them at all the major grocery stores in Austin and they are ALL mild, AND I had already switched to serranos in my cooking so, I believe the writer knew his...
  9. Chasdev

    I'm starting a search for old school "real" jalapenos.

    Here's my jalapeno farming efforts this year, same as last and the year before. These were marked as extra hot jumbo varity. Planted the starters in April. The peppers shown are the first and only ones it produced. I'm leaving them on the plant, perhaps they will dry out and reproduce next year...
  10. Chasdev

    I'm starting a search for old school "real" jalapenos.

    In the past two or three years my taste buds seemed to have changed and what used to be very hot peppers started to be getting milder and milder. My bacon wrapped brisket/cheese jalapenos began to remind me of stuffed bell peppers, great flavor but the burn was gone. I wrote it off to 60 years...
  11. Chasdev

    Disappointed in Camp Chef

    If the cooker is cooking properly and you are satisfied with pellet smoked meat then perhaps running without the APP or buying a cheap set of wireless probes might also come under consideration, no?
  12. Chasdev

    Temp at which meat stops accepting smoke....

    Franklin does a comparison with two briskets, one wrapped at the stall, the other cooked naked, both for 10/12 hours. The naked brisket developed a much darker and crispier bark.
  13. Chasdev

    Best smoke flavor: Weber Smokey Mountain vs Kettle vs Kamado?

    Here's what I drive, decent quality, burns sticks and with a lava lock tuner plate installed runs good.
  14. Chasdev

    Best smoke flavor: Weber Smokey Mountain vs Kettle vs Kamado?

    IMHO, none of them can even approach off set stick burner smoke flavor. I've tried eacn and all, none of them came close. The closest I ever got was a Masterbuilt gravity rig burning briquettes and oak mini-sticks. Now I'm back to a cheap offset smoker, which takes much more time and attention...
  15. Chasdev

    Online meat subscriptions?

    Thanks!
  16. Chasdev

    Online meat subscriptions?

    In my seemingly futile quest to source organic meats, I've been looking at some of the subscription outfits. Anyone have any input into good bad and/or ugly experiences with them?
  17. Chasdev

    Master built 560 smoker/grill worse piece of equipment master built has made yet. They will ruin their reputation quickly.

    I loved my 560, cooked some fine fine briskets on that thing. Door sensors were crap but running without them was easy.
  18. Chasdev

    Hippos in Louisiana???

    I can see it now, tens of thousands of rowdy hippos, unchecked and out of control. Next comes a TV show with rednecks shooting at them. Hippo nuggets anyone?
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