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  1. fivetricks

    Happy Craft Beer Week May 11-17 (what are you drinking today)

    Ugh. I mean, to be fair, I'm not really a fan of founders beer. The pub is nice and all But if you don't like the beer, it's not really going to be for you. They have it broke up into several separate bars and we had to pay a damn cover charge to get in! If youve never been to Grand rapids...
  2. fivetricks

    Happy Craft Beer Week May 11-17 (what are you drinking today)

    they have a grapefruit version out as well this year. I actually prefer that one! Those and green zebra are about all I can stand to drink from founders. I went to their brew pub. What a disappointment.
  3. fivetricks

    Company Cookout Ideas...

    Yep. 2nd vote for chicken. Whole, spatchcocked, then pieced out and pulled (breast portions). Easy, cost effective and people seem to go nuts over it.
  4. fivetricks

    Happy Craft Beer Week May 11-17 (what are you drinking today)

  5. fivetricks

    Mother's day BBQ sauce or crap!!!! I don't have any sauce sauce

    He already listed straight vinegar :emoji_stuck_out_tongue_winking_eye:
  6. fivetricks

    Sugar in beef rub recipes

    Nope. I never use it in mine. Salt, pepper, (optional from this point) GP, cumin, OP
  7. fivetricks

    Mother's day BBQ sauce or crap!!!! I don't have any sauce sauce

    Only thing I see missing is molasses
  8. fivetricks

    Hello All from the bottom right of the Enchanted Mitten!

    Welcome from the north of Flint part of the enchanted mitten :-)
  9. fivetricks

    Anyone know how to jump around mes controller

    Accidental double post
  10. fivetricks

    Anyone know how to jump around mes controller

    Try cleaning the smokers temp probe in the chamber with a paper towel
  11. fivetricks

    MES 30 Questions

    Depends on the relative humidity and general dampness of the area where you store them. I've always just kept mine in an open 5 gallon bucket in my garage. Never had issues. But other people have a hella hard time keeping the moisture out of them from the air.
  12. fivetricks

    Concrete Block Smoker

    Looks awesome. Been waiting to hear back on this thread :-)
  13. fivetricks

    Any PA smokers here?

    https://www.smokingmeatforums.com/forums/pennsylvania-members-group.3156/ :-)
  14. fivetricks

    Seeking advice on my technique

    Are you sure that the charcoal is actually getting air from the air inlet? can you actually check a path from the inlet to the charcoal bowl and make sure that it is clear?
  15. fivetricks

    Charcoal briquettes vs heat beads

    I had never heard of these heat bead things until you just mentioned it now. seems like some sort of European product. I'd be curious to see what the oxidizing agent is that they use to make it "easy light"
  16. fivetricks

    Old meat grinder ID

    I looked at that company's website and it seems like that a cheap Chinese crap producer bought out a company that probably made good products back in the day. So the new Chinese company doesn't have any historical data on what the American company made. That's generally where you find...
  17. fivetricks

    Complete virgin to curing meat, in this case it is going to be belly bacon.............NEED help with a dry cure recipe PLEASE!!!

    Yes, follow the calculator for your salt sugar and cure amounts. after you take it out of the dry cure it's pretty much up to you. There's no specific recipe for bacon. Personally I just take the courses ground pepper I can grind and just hammer that puppy let it set in and stick and smoke it...
  18. fivetricks

    First Brisket Suggestions welcomed

    absolutely. I would start probing for tenderness about 198°. 202 or 203 is not some magical number that means it's done. It's done when it probes tender in all places. As far as wrapping? That's up to you. it will definitely get done a bit quicker if you wrap in the butcher's paper.
  19. fivetricks

    LOG SPLITTER

    I never met anybody that owned a log splitter that regretted buying it
  20. fivetricks

    Seeking advice on my technique

    How are you initially arranging the charcoal in the basket? Can you send pictures of that process?
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