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  1. zachd

    Pork Butt reheat question

    Try putting a finishing sauce on one before you put it in the fridge for the night you wont regret it. Here is the recipe I use from another member on this site. 1 Cup Cider Vinegar 2 Tablespoons Brown Sugar 1 Teaspoon Tony Chachere's Cajun Seasoning 1 Teaspoon Course Black Pepper 1 Teaspoon...
  2. zachd

    Just A Heads Up, Not Sure How Long This Will Last!

    I agree Binford mine comes Thursday so we shall see how it is like I said I will just return it its not worth 25 bucks before 30 days
  3. zachd

    Late Fathers day fishing trip

    Usually statewide limit is 20 a person But we were on a lake with special regulations 5 per person only one over 8 inches a 10+ inch Gill up here is considered a trophy and you do not come by them often and like I said we caught at least 100 of them
  4. zachd

    Just A Heads Up, Not Sure How Long This Will Last!

    Sounds like I will be sending it back if I don't like it within the 30 day period
  5. zachd

    The Best Hangover Cure!

    For awhile when I first met my now wife my hangover cure was "triple digits" we would both hop on my motorcycle and hit the highway going 100+ Maybe it was the fresh air maybe the adrenaline? I don't know but it worked as dumb as it was to do.
  6. zachd

    Just A Heads Up, Not Sure How Long This Will Last!

    How far without the rubber housing? I don't talk on the phone so I am good there o_O
  7. zachd

    Just A Heads Up, Not Sure How Long This Will Last!

    Its has mixed reviews but I will give it a shot for 25 bucks
  8. zachd

    Just A Heads Up, Not Sure How Long This Will Last!

  9. zachd

    Pork butt rub. Open to suggestions.

    Honestly I cant tell the difference when I do pulled pork. I will either do Mccormick smokehouse maple or Killer hogs the bbq rub if I feel like not mixing my own but usually just salt pepper and brown sugar. I am all about the finishing sauce that someone posted here a long time ago 1 Cup...
  10. zachd

    Reapers new to me

    Man I am jealous with the late winter here I ran out of time to plant the pepper garden this year :mad: I got as far as getting the bed tilled and that was all booooo I guess next year
  11. zachd

    Late Fathers day fishing trip

    I am in Minnesota not Michigan
  12. zachd

    Looking for tips, oily sheen on beef jerky

    Could be the amount of fat in the individual piece?
  13. zachd

    Little Birthday Party Smokin

    Nice spread
  14. zachd

    Late Fathers day fishing trip

    Well my unfortunately dad was out of town on Fathers day when I had a trip planned for fishing on Lake Superior. Still took my father in law that day though. Anyway still wanted to go fishing with my dad so we planed a trip last Friday up north for some pan fish and trout action. Went to a...
  15. zachd

    Bone in shoulder question???

    165-175 would do it Once it stalls I would try and pull it out smack in the middle of the "stall" or a little before the middle You still want it to break down some but not too much otherwise well like you said you don't want pulled ham
  16. zachd

    Lets smoke a brisket boys Q view

    Yes definitely try the tube smoker along with the pellet grill it gives off the perfect smoke I think. You could do hickory and hickory or if you want a little milder load the pellet grill with alder and the tube with hickory or vice versa. I usually just load the tube or maze with enough to...
  17. zachd

    Difficulty getting sawdust or chips to smoulder

    Oh salmon ill put on honey the last 30 mins or so forms a nice glaze or you can use real maple syrup too! Sorry for the confusion I love salmon
  18. zachd

    Difficulty getting sawdust or chips to smoulder

    If you really are smoking a half of what i consider half I am intersted i. Seeing pictures and want to know how it turns out! That is quite the smoke!
  19. zachd

    Difficulty getting sawdust or chips to smoulder

  20. zachd

    Difficulty getting sawdust or chips to smoulder

    Are we talking beef? This is what i consider a side of beef
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