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  1. Braz

    Last of the Perfect BLTs (And Blueberry Zucchini Bread)

    Mrs. Braz is an absolute blueberry addict so this time of year I get blueberry pancakes, waffles, muffins and jam. I'm not complaining.
  2. Braz

    Time to smoke Pastrami...

    I've found steaming to be kind of a PITA. That's why the sous vide finish looks appealing.
    • Braz
    • Post #15
    • Forum: Beef
  3. Braz

    Time to smoke Pastrami...

    This plan looks intriguing. Waiting to see how it works out.
    • Braz
    • Post #13
    • Forum: Beef
  4. Braz

    Howdy from Portland

    Welcome from the Heartland.
  5. Braz

    Searing idea needed

    Lodge is a very good brand. You can certainly restore what you have. Search YouTube for videos on restoring and seasoning cast iron. There are tons of videos. We have one of the squareish ribbed bottom pans and use it for steak sometimes.
  6. Braz

    Searing idea needed

    This is what I use most of the time, either outside on the Weber gasser or inside on the stovetop.
  7. Braz

    Avatars and Usernames

    Mine is just a nickname - a shortened version of my last name. Think Luca Brasi from The Godfather. The avatar is just me in my Summer Panama hat.
  8. Braz

    New member from Missouri

    Welcome. My roots trace back to Hanover as well.
  9. Braz

    Hello from Vermont

    Welcome from Indiana. I went to a BMW motorcycle rally in Essex Junction a few years ago and rode all around the state. You guys sure have a lot of cows. I love it that the yellow lines are "advisory."
  10. Braz

    New guy from the One Star State

    Welcome from the Hoosier State. What state is the One Star State?
  11. Braz

    First Brisket(Q View)

    Impressive first go at a brisket.
    • Braz
    • Post #13
    • Forum: Beef
  12. Braz

    Flaming Cherry Goodness!

    Great job on the cook and on the narration. Congratulations on a well deserved carousel ride.
  13. Braz

    CHILI (BUT NOT CHILI)

    I'm a born & bread Hoosier and that is chili in my book. Unfortunately SWMBO has her family chili recipe and would take offence at any attempt by me to try another version. She's touchy that way.
    • Braz
    • Post #28
    • Forum: Beef
  14. Braz

    The Best Sausages and the Wurst

    That's one hell of a taste test there. They all look mighty good.
  15. Braz

    Filet Mignon on the 560

    I have a birthday coming up next Friday and I am going to cook filets. It's the only time of the year SWMBO allows me to eat that high on the hog (steer?). How do you do the sous vide with filet (Time & Temp)? I assume you sear after the sous vide cook, but I've seen at least one Youtube "chef"...
    • Braz
    • Post #24
    • Forum: Beef
  16. Braz

    Sausage Making YouTube Series

    This looks interesting. Presented by The Sausage Maker, Two Guys & a Cooler will drop one episode a day through October. Here's the trailer:
  17. Braz

    Pork steak tonight

    Cut a pork loin into chops today. Most got vac sealed for the freezer but two were held out for dinner tonight. Your pork steaks look good.
  18. Braz

    Meatloaf

    Wife thinks it weird but I like my meatloaf with plain old yellow mustard.
    • Braz
    • Post #17
    • Forum: Beef
  19. Braz

    It’s that time of year....

    I need to do that as soon as we get some reliably cool temps. Been out since last Spring.
  20. Braz

    Mes40 rewire. Hot back.

    I put new shrink wrap on when I put the new connectors on but I don't think it was absolutely necessary. In any case, the lack of shrink wrap on the spade connectors wouldn't have any affect on the temperature of the smoker back panel. I've never felt back there but I suspect it is normal for it...
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