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  1. 1MoreFord

    After loving and eating tomatoes my whole life, now I seem to be alergic to them.

    I'd try taking some Prilosec or Nexium to see if that helps. They do wonders for my Gerd.
  2. 1MoreFord

    Suggestion for a Pellet Smoker Under $600

    The Camp Chef XT or Pursuit 20 fits your criteria.
  3. 1MoreFord

    Poor Mans Soup (Hamburger soup)

    It already has. I can buy round steak about as cheap as lean ground beef.:emoji_disappointed:
  4. 1MoreFord

    Cattlemen's Classic BBQ Sauce Question

    Woody and his wife sold their business and retired. His BBQ truck is still up and running under a new name the last I knew. https://www.arkansas.com/waldenburg/restaurant/ramseys-bbq I was afraid his sauce and rub would disappear from the shelves. It used to be available from Sam's and other...
  5. 1MoreFord

    Steels...

    Y'all want the smooth steels. The ridged ones ruin knives. The smoother the better.
  6. 1MoreFord

    Anyone ever tell y'all that I HATE dogs...

    Should have got a Chow. Best of both worlds.
  7. 1MoreFord

    Need help identifying hickory tree

    Somebody who knows trees better than me will be by with your answer but the type of Hickory is not really as important as the type of Oak is. From a cooking wood standpoint Oak is more variable than Hickory. I've never seen anyone question what kind of pecan their wood is and there are several...
  8. 1MoreFord

    My Sweet Bread Starter

    I'm thinkin' ya oughta try one batch of bread puddin' with that.
  9. 1MoreFord

    Venison Grillades and Grits with homemade buttermilk biscuits

    I'm not so sure 'bout that. While I grew up eating grits they were for breakfast. For lunch and dinner rice was the favorite. Potatoes were rare beyond fried. I think gravy sticks to rice better than any other carb.
  10. 1MoreFord

    Rib membrane vent

    There are TWO membranes on ribs. There is a thick membrane that is moderately easy to pull and a thin membrane that will pull but leaves shiners when you do pull it. Those of you who are having trouble pulling Costco rib membranes may well be trying to pull the second membrane. That 2nd...
  11. 1MoreFord

    Who cuts their own wood? How to organize?

    Don't throw them away. Just use them and restock only what you need and use. You don't need more than 2 or three.
  12. 1MoreFord

    Who cuts their own wood? How to organize?

    The biggest problem is trying to keep too many varieties of wood. Simplify things folks.
  13. 1MoreFord

    Pellet containers

    I use 5 or 6 Gal buckets with lids and I drop label from the original bag in the bucket. I have a couple of buckets with padded lids similar to this one for handy seats. https://www.academy.com/p/evans-sports-original-sports-bucket-camo-padded-swivel-seat They didn't cost that much 5-6 years...
  14. 1MoreFord

    Not mammy's green bean casserole

    I'd suggest trying different brands of green beans to make your recipe as good as you can. Some green beans are as appetizing as green twigs and home canned Kentucky Wonders are heavenly. Bush's used to sell acceptable canned beans but they changed something. It may be a seasonal thing but...
  15. 1MoreFord

    First Time Salisbury Steak

    You can use some Better Than Bouillon or Lipton French Onion Soup mix to up the flavor profile. Both contain sodium so be careful but then again you're not making it everyday. FYI, I have HBP too and my docs don't hassle me about my sodium intake. They give me grief about my weight. Might...
  16. 1MoreFord

    Maggi Seasoning

    There are At Least two versions of Maggi sauce. There is the European version as Sack mentioned (Maggi Wurse) and the Asian version which is very much like soy sauce. The European version seems to be hard to find in the U.S. and I haven't found it and tried it yet. Whoever likes one version...
  17. 1MoreFord

    Chuck Roast

    Don't forget Larry Wolfe's Pepper Stout Beef recipe. http://www.thewolfepit.com/2015/06/smoked-beef-chuck-roast-pulled-beef.html
  18. 1MoreFord

    Smoking with walnut wood?

    Here's another wood chart that also recommends caution when cooking with Walnut. https://images-na.ssl-images-amazon.com/images/I/716rMGbhBEL._AC_SL1000_.jpg
  19. 1MoreFord

    Just Whining

    I've never had shingles or pewmonia but I'll gladly suffer a little for a couple of days to not go thru shingles because of what I've seen others suffer. They all took the vaccine to try and avoid another bout. And pewmonia still kills folks. I'll try to avoid that too. All you needle wimps...
  20. 1MoreFord

    Favorite Way to cook a good steak

    I dry brine with a very heavy coating of salt for 1 hour or more for every inch of steak thickness. 1-1/2" steak equals at least 1-1/2 hours. Place steak on a plate or similar at room temp. When finished brining lightly rinse any remaining salt off, dry, add any desired seasoning except salt...
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