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  1. solaryellow

    The Secret To Good Sliced Brisket Defies Conventional Wisdom

    So a very minor update, but in the last 5 years the only change I have made to this is to put the brisket in a pan once it hits 165* just to keep the bottom of the meat from getting hard. I am surprisingly thrilled how many of you have adapted this simple idea to make your own perfect brisket...
  2. solaryellow

    From Scratch Reuben Fatty

    Why hello yourself old friend! :D Cure the ground meat or cure the meat and then grind? Pulled corned beef just rubs me wrong.
  3. solaryellow

    From Scratch Reuben Fatty

    Has anyone done a reuben fatty from scratch? I want to to do one, but am arguing in my head whether to cure the whole muscle and grind it up vs. grind first and then cure the ground meat. Tell me what you did and why you did it please. :D
  4. solaryellow

    Cold Smoked Hard Boiled eggs

    I would recommend skipping the boiling part and hot smoke them. It usually takes about an hour and a half to two hours at 225*F and the smoke is fairly light when done in shell.
  5. solaryellow

    Thailand Phil

    Last time I talked to him he was in dire straits. I assume he, Ron and Gary are messing with hot peppers that will kill the rest of us.
  6. solaryellow

    The Secret To Good Sliced Brisket Defies Conventional Wisdom

    I still do brisket this way and haven't found a better method. I am very much encouraged that it has worked for so many.
  7. solaryellow

    The Secret To Good Sliced Brisket Defies Conventional Wisdom

    I love that this thread is still going on and you all are adding your own touch to it. :biggrin:
  8. solaryellow

    What is this film on the outside of my casings?

    Honestly, every casing will be different and there isn't much you can do about it. The effect is hopefully cosmetic only. I have seen some odd casing textures and attribute it to something having to do with the life of the animal and exclude it from the pictures I post. It may not be visually...
  9. solaryellow

    Pinging solaryellow?

    You know, I could go into this huge spiel about how Mike, Gary and I planned to be down there once again for the eleventybillionth year in a row. Unfortunately it just hasn't worked out. Please know that I haven't forgotten about you guys and even though I rarely post these days, you all have...
  10. solaryellow

    Pinging solaryellow?

    There isn't enough bourbon for me to get through the story. I miss the hell out of you guys though. :grilling_smilie: Got a couple pork loins on the drum right now.
  11. solaryellow

    Pinging solaryellow?

    I am still alive. Barely. :biggrin:
  12. solaryellow

    The Secret To Good Sliced Brisket Defies Conventional Wisdom

    Mother of God! :biggrin: You started this Bob. I hope things are well with you my friend. Still got an O'Douls waiting for ya.
  13. solaryellow

    The Secret To Good Sliced Brisket Defies Conventional Wisdom

    I am pretty amazed to see this thread still going. Brisket can be so hard to conquer and there are so many variables. Stick with it and you guys will have it.
  14. solaryellow

    I'm in trouble.... need help!

    I am with Jerry. Wrap it in foil and toss it in oven.
  15. solaryellow

    Advise on my new build

    There is a nice lazy way out. Treat the rust with Ospho and then paint over it. You may also want to find a different BBQ paint.
  16. solaryellow

    20" Pipe RF Smoker

    Love it! :biggrin:
  17. solaryellow

    Is This Normal?? Firebox Door Gap

    I agree with test it and see. If it is a problem you could weld a lip on the non-hinged sides and use some type of stove gasket to get a better seal.
  18. solaryellow

    2014 North Florida Gathering April 4,5,6

    Sadly, I will not be able to make it (again) this year. We will be moving closer to my job which is a good thing, but doing that and going to the NFl Gathering would have been a great thing. Sorry guys.
  19. solaryellow

    Starter culture .. Which one?

    I am somewhat still around. I haven't had much time for anything lately. I am still in the Winston area, but will be moving closer to High Point/Greensboro soon.
  20. solaryellow

    2014 North Florida Gathering April 4,5,6

    I would love some more red beans and rice Bob.
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