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  1. GaryHibbert

    Beef Back Ribs...

    Those ribs look VERY edible!! Great meal, Charles. Good to see that cutie with you again. Gary
  2. GaryHibbert

    Redoing the plastic after 20 years

    Looks good. Thanks for the info on the plastic. I plan to build one soon. Gary
  3. GaryHibbert

    Momma's pre birthday dinner.

    Strip loin has always been my choice, too. Gary
  4. GaryHibbert

    Momma's pre birthday dinner.

    Happy birthday to the Mrs. Great meal for her. But still a tad rare for our house--we both like steaks cooked to medium. Gary
  5. GaryHibbert

    We made a smoker!

    Great job building your smoker-- definitely king size. Looks like it performs very well. Gary
  6. GaryHibbert

    Pork tenderloins Kettle Style

    Perfectly cooked Chris. Tenderloins are a favorite at our place, too. You didn't tell us your choice of the trio?? Gary
  7. GaryHibbert

    OK I Admit It - I'm a Coffee Snob. Who Else??

    I used to grind my own beans, but it became too much of a PIA, being on the road most of the time. So I switched to store bought pre ground. I like dark roast, and the best I've ever found is Van Houte Medium--it is better than any other Dark Roast. I drink 3 mugs black every morning and then...
  8. GaryHibbert

    Blt's

    Time for his buddy to make a quick exit. Gary
  9. GaryHibbert

    Shrimp and Grits...

    You're killing me Charles!!!! That looks so good I want some, and I want it NOW. Gary
  10. GaryHibbert

    First Time with Bacon

    I've got bacon cold smoking right now. I'm not the least bit concerned about stale smoke--there's very good flow through the smoker today. I use brown sugar at a rate of 1 Tbsp per pound, and apply it after the cure. I let the belly cure for 2 weeks, turning and massaging daily. The bacon...
  11. GaryHibbert

    Beef Plate???

    Yeah, I think that's the cut. A bit fatty?? Ha, now that's an understatement. WAY to much fat--after looking at it, I would never waste my time making beef bacon from it. Even after being in the pot for 18 hours it was like jerky--so tough that the only way to chew it was to cut it across the...
  12. GaryHibbert

    Just Sharing…

    Pictures like those are meant to be shared, my friend. I'm sure glad you did. Love the shot of the eagle--both the eagle and the fence post are staring at the camera. Great shots of the bison and the calf. When I saw it, I was thinking that the calf was real young. Gary
  13. GaryHibbert

    Beef Plate???

    Its too late for a pic. Miss Linda crock potted it last night in the hope it would tenderize it--won't know til supper tonight. But I don't have high hopes for it. Probably should have made beef bacon from it, since it unrolled and looked kinda like a pork belly. But I've never made beef...
  14. GaryHibbert

    Beef Plate???

    Anybody have any experience cooking a beef plate. I found one in the freezer--no idea where it came from. I also have no idea what to do with it--sure doesn't look like a great cut of meat. Looks more like potential hamburger. Suggestions would really be appreciated. Gary
  15. GaryHibbert

    My Weight Loss Journey

    That's amazing, Sven. Big CONGRATULATIONS!!!!! You lost just a bit more than the equivalent of me. :emoji_confounded: :emoji_laughing: My problem has always been the opposite--for 74 years, no matter what I try, I can't gain a pound. Guess I'll just always be a Scawny Old Man. Gary
  16. GaryHibbert

    Special Fabrication Project For A Special Forum Member (Pics)

    That Santa Maria grill you fabricate is a a great example thing of beauty and functionality. I'd sure be proud to own it. My only question would be: how do you adjust the grill height during a cook. Gary
  17. GaryHibbert

    Lumber is expensive

    I'd give that a try, but my nearest neighbor is a quarter mile away. Gary
  18. GaryHibbert

    Bourbon Peach Pork Tenderloin

    Charles, wish I was there for that meal--looks down right delicious. And that cutie pie looks like a darling. Gary
  19. GaryHibbert

    Birthday Surprise

    That Frogmore stew looks REAL good. I could sure use a couple of bowls of that right now. The oysters, well I'll pass on--little too "rare" for me. When I cook them I bread them with Ritz Crackers and fry them until they have some "body" to them when I cut 'em. Delicious!! Gary
  20. GaryHibbert

    Re Hickory

    I'm a MES user. Hickory, pecan, and orange are my go to woods Miss Linda likes hickory for bacon, but finds it to strong for general use--hence pecan. Gary
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