Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. 1MoreFord

    Dry Brined Reverse Sear Tomahawks and Roasted Baby Red and Gold Spuds!

    Don't buy it. Things must work differently in your state and mine. I'll stick with the shorter method.
  2. 1MoreFord

    How long has that pizza sat on the counter?

    One place nearby I buy a medium so I'll have enough for breakfast the next morning. Another place a little further away only need to buy a small to get leftovers. Always leave it in the box next to my PC so it's easy to get to. Don't need no stinkin' fridge for simple overnite storage.
  3. 1MoreFord

    Dry Brined Reverse Sear Tomahawks and Roasted Baby Red and Gold Spuds!

    That's obviously the way it's being done in this instance but I don't understand it. I thought the idea behind brining was to maintain moisture, not dry things out. The way I learned was to generously salt the protein and then place on a flat rimmed dish or pan. Allow a minimum of 1/4 hour per...
  4. 1MoreFord

    What in the Sweet Baby Jesus is going on? Meat prices.

    Tyson, a major player in beef, chicken, and pork. If they collude in one market they might in others, especially when there are so few major players.
  5. 1MoreFord

    Wood Chunks Not Consistently Smouldering?

    Don't think so. IIRC there have been two generations and maybe the powerful pump was available with both or maybe only with gen2, but I think you would remember paying extra to get the more powerful pump. It's meant to overcome the positive pressure in pellet grills or help with large volume...
  6. 1MoreFord

    Wood Chunks Not Consistently Smouldering?

    Thanks, I've been thinking about getting one or maybe two for my cookers. Nearly everyone I've seen comment about them is positive. Makes me more confident about a purchase. I wasn't too clear with my question about which version. There are two versions of the Bella. There is a standard...
  7. 1MoreFord

    Wood Chunks Not Consistently Smouldering?

    How do you like your Bella? Which version is it? TIA
  8. 1MoreFord

    Am I Wrong to be Crying Right Now?

    I sure wish RD would open up in central Arkansas. The nearest one is in Memphis and I don't like the trip just to buy food.
  9. 1MoreFord

    Pork butt / Winn Dixie .99 lb

    Never have been any here. Sure would like a few to give Kroger some competition.
  10. 1MoreFord

    What happened to

    Yeah, it's there again. Now the OCD part of me can leave the site content after visiting.
  11. 1MoreFord

    What happened to

    The mark read selection under the forums header? I still see mark read options for sub-forums but not for the entire forum. Just noticed it today.
  12. 1MoreFord

    Smoked chuck roast.

    You could try Larry Wolfe's Pepper Stout Beef. It's a good basic method even if you don't want to use beer. Just sub beef stock if you want to. http://www.thewolfepit.com/2009/10/pepper-stout-beef.html
  13. 1MoreFord

    Wild boar shoulder

    OP, based on what you say they eat in France I would treat it like any pork shoulder or boston butt. Cure, or not, if you wish. To the U.S. folks, my father grew up in an area where the farmers let their hogs run loose and forage. Their diet, back then, was very similar to what Faster says...
  14. 1MoreFord

    What in the Sweet Baby Jesus is going on? Meat prices.

    It has a Member's Mark logo on it. Could it be a pack of 2 flats? $9.62 a lb is insane, even for trimmed flats. Especially from a store you have to buy a membership from to get "good" prices on large quantities of merchandise.
  15. 1MoreFord

    Venison & Elk Meatloaf

    I live in Arkansas and just checked for availability. Didn't see anything in Arkansas or Texas. I use Nature's Own whole grain or whole wheat. Has 10 net carbs per slice, so only 2 more than the 647 but always looking for lower carb products.
  16. 1MoreFord

    Whole leaf or shredded lettuce on a sandwich?

    I'll pass on lettuce. If there is any leafy green on one of my sandwiches I'd just as soon have baby spinach.
  17. 1MoreFord

    The BBQ Gun Thread

    An old, bad snap. It's the only gun pic I have. Top and center is my BBQ gun.
  18. 1MoreFord

    Love me a good pork-chop.

    https://www.kraftheinz.com/ore-ida/products/00013120001338-golden-crispy-crowns-seasoned-shredded-frozen-potatoes
  19. 1MoreFord

    Firehouse T-bones, Buck's World Famous Onions, and Baked Parmesan Asparagus

    I just saw the meatloaf thread referencing these onions I found this thread. Since B-V isn't the easiest thing to source, has anyone tried Knorr Beef Concentrated Stock? Are they about the same? It was mentioned Better than Bouillon would work, so how about mixing with a Little bit of stock to...
  20. 1MoreFord

    15 year old Generac not running...replace?

    Are there any other generator brands available in your area? If so, look into them and hopefully a new, better dealer for service.
Top Bottom
Back
Clicky