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  1. thegreatmc

    First Breakfast Fatty Experiment W/ QVIEW!

    That fatty looks really good. Gonna do another this weekend myself. Trabba, boudin is a cajun/creole sausage made with rice and not stuffed as thick as most sausage. It's amazing but I can understand how some people would struggle with the texture.
  2. thegreatmc

    Help Me Pick My Next Smoker

    I think I'm sold on the offset, but I'm waiting a year as then I'll know where I'm living and I'll probably build it. My budget is going to max out at $500 so even though the Lang are awesome and exactly what I want, they are a bit step. I don't think I need anything that large, either. It's...
  3. thegreatmc

    Help Me Pick My Next Smoker

    I'm not even sure what type of smoker I want yet. Do you have suggestions on custom?
  4. thegreatmc

    Help Me Pick My Next Smoker

    Since this isn't about a specific type or anything like that, I thought this was the place place for it, if not then we'll one of the mods please move it? First some background. I currently have a Masterbuilt 7 in 1 and I love smoking food on it. I make some great stuff, but my temperature...
  5. thegreatmc

    The Wow You Guys Are Getting the Weather thread

    Not quite Texas but we've been getting a ridiculous amount of rain here in the eastern Wyoming area. It had rained at least 2 days a week for the last month and a half. My region gets an average of 13" of rain a year and we got 8" in the month of May alone. Right now a smaller river near me is...
  6. thegreatmc

    ABT ?

    This could help a lot. It did for me. http://www.smokingmeatforums.com/t/73935/acronyms/0_100#post_821798
  7. thegreatmc

    wife wants waffles and eggs tomorrow.

    I'm a fan of breakfast food for dinner. Waffles make the cut quite regularly as they are so fast/easy/cheap. Now that I've learned the joy of the fatty I'm going to add them in every time I can. Let us know how that goes making it all together as one.
  8. thegreatmc

    vacuum sealer suggestions.

    +1 We hunt and fish a lot. I use my cheapo Food Saver all the time and if you take your time between seals you'll be fine. I'm able to process several deer or antelope without any overheating issues. One big thing, never use Cabelas brand bags. The slightest bit of moisture and they won't seal.
  9. thegreatmc

    Bacon, just bacon! ~ Foamheart

    Just remember folks, the number to call is BR-549. That looks really good. One day I'll get ambitious enough to make my own bacon.
  10. thegreatmc

    One Dinner one Breakfast Fattie

    Looks good. Absolutely worth doing again, aren't they?
  11. thegreatmc

    My First Smoked Fatty (Pizza Theme)

    Instead of wrapping it with bread we said English muffin just like eggs Benedict. Glad to know it is really good.
  12. thegreatmc

    My First Smoked Fatty (Pizza Theme)

    Success. The weather didn't want to cooperate so it only got to smoke for 2 hours. After that, into the oven to get it up to 155*. After the first bite, everyone decided I needed to do it again. A breakfast version is for sure on the docket, as is a beef with blue cheese and pickles.
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    20150513_185840.jpg

    • thegreatmc
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    • Album: My First Smoked Fatty (Pizza Theme)
  14. thegreatmc

    My First Smoked Fatty (Pizza Theme)

    Rain set me back an hour. It's on the smoker at 4 o'clock straight up. Notice the high tech thermometer? I was trying to find something one day when the thermometer on the smoker completely gave up. I set it where you can look through the vent and it works great. Only cost me $5.
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    20150513_160630.jpg

    • thegreatmc
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    • Album: My First Smoked Fatty (Pizza Theme)
  16. thegreatmc

    My First Smoked Fatty (Pizza Theme)

    Honestly, the reason I did the recipe I did is that's what was in the cupboard/fridge. I'm amazed how fast each of the steps has been. I'm going to try again with beef and standard cheeseburger fixings inside. If that does well I'll never make another regular hamburger.
  17. thegreatmc

    My First Smoked Fatty (Pizza Theme)

    Here's the weave. And here it is flattened out. I sandwiched it between two pieces of waxed paper and rolled it with a roiling pin. And the whole thing rolled. Gonna throw it on the smoker about 3 o'clock and see how she turns out.
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    20150513_113928.jpg

    • thegreatmc
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    • Album: My First Smoked Fatty (Pizza Theme)
  19. 20150513_085145.jpg

    20150513_085145.jpg

    • thegreatmc
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    • Album: My First Smoked Fatty (Pizza Theme)
  20. thegreatmc

    14 days?

    My dog Taz sliced his foot right at the beginning of duck season. He had 4 staples and a few stiches and was suppose to stay calm for 10 days. After 3 he was driving us nuts. It was almost impossible to make it the full 10, but we did it and it was for the best. He now has no effects from it.
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