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  1. camp_cookie

    I'm in mourning.

    The Pig and the Pit (Milledgeville location) had the best pulled pork of any joint that I have ever eaten. This place was simply wonderful. I hope they get open in their new location soon. I didn't know they were moving downtown. That will add another 10 to 15 minutes each way to the joint...
  2. camp_cookie

    yesterdays bacon smoke

    Wow. That's a lot of bacon.
  3. camp_cookie

    Grilled sausages before the storm

    Those turned out very tasty looking.
  4. camp_cookie

    New Arrival Coming Soon!!!!!

    Congrats. It'll be rough at first, but in a few years you'll have a great little assistant. I couldn't imagine life without my little girl.
  5. camp_cookie

    Okie construction workers

    Maybe they are bollards and not set in concrete?
  6. camp_cookie

    Smoked Pizza

    I've cooked them in my Big Green Egg, and I do them on the grill as well.
  7. camp_cookie

    Easy smoked cheese method

    That's just too easy.
  8. camp_cookie

    Chuck Roast

    That looks very good!!
  9. camp_cookie

    country style patriot ribs!

    Wow. I usually just go to 160 with them. They look good.
  10. camp_cookie

    What do you recommend?

    Chuck roast is always a nice choice.
  11. camp_cookie

    First Beef Smoke on the Smokenator

    That looks good.
  12. camp_cookie

    "Downed" Cows & Food Safety

    The dairy industry back home has taken a huge hit. In 1990, there were 62 working dairies in a county of 17,000 people. The last number I saw had under 40 working dairies in the county. As I said above, my immediate family quit milking when my grandfather died, and my uncle started running...
  13. camp_cookie

    Q-View Cameras

    I have an older Minolta D'image 5 that I use a lot as it does really good closeups. I have a Cannon G6 that I use sometimes as well. It has more pixels, but I really like using the old Minolta.
  14. camp_cookie

    "Downed" Cows & Food Safety

    My family was in the dairy business, but we have all gotten out of it now. My uncle uses a good portion of the land to run beef cattle now. Nobody within the family was still milking by the time I was old enough to be truly involved, but I did work for a nearby dairy that was leased from a...
  15. camp_cookie

    "Downed" Cows & Food Safety

    Anybody else catch that those cattle were almost all Holsteins, which is a dairy breed? My guess is that was a meat packing plant were the meat was used for dog food. Those cattle were culled from dairy herds due to injury or age. I seriously doubt any of the meat from those animals ended...
  16. camp_cookie

    Pictures of first Chuck Roasts!

    How did you like them?
  17. camp_cookie

    chuck roast and ribeye

    After letting it rest for an hour, I sliced off some for a late night snack and loved it. The seasoning and the mesquite went along well with each other. I used Sticky Finger's Carolina Sweet sauce very lightly and on the side as a dipping sauce. The smoke was strong but good. I hope it's...
  18. camp_cookie

    Henckel Knives

    I have Henckel Pro S knives. I have a Wusthof Classic santoku, and I have a few Forschner pieces. At this point the Forschners perform as well as the "premium" brands, but they aren't as elegant, and I don't know if the will stand the test of time as well as the others, but they are a very...
  19. camp_cookie

    chuck roast and ribeye

    Here is the finished product: I couldn't get the lighting like I wanted to to really show of the color. The little bits that I tried tasted great. It's now foiled and wrapped in a towel and resting. I'll probably slice off a little for a late evening treat, and the rest will go in the fridge.
  20. camp_cookie

    chuck roast and ribeye

    Both cuts are seasoned with Cow Lick from Dizzy Pig. The chuck roast is every so slightly over three pounds. I bought both pieces of meat from a local "naturally good" meat shop. The chuck is in the Big Green Egg over Royal Oak lump and some mesquite. Some of it will probably be used in...
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