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Cast Iron square skillet ID?
Thanks all, appreciate it!- Timber II
- Post #6
- Forum: Blowing Smoke Around the Smoker.
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Cast Iron square skillet ID?
Can anyone help ID this? Possibly an unmarked Wagner?- Timber II
- Thread
- Replies: 7
- Forum: Blowing Smoke Around the Smoker.
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Country style rib advice needed…..
BigDave I ain’t no cook! I just ask these boys what to do and they always tell me just what to do. Thanks all for the help and comments and following along.- Timber II
- Post #24
- Forum: Blowing Smoke Around the Smoker.
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Country style rib advice needed…..
Ha yes David had carrots and taters!- Timber II
- Post #18
- Forum: Blowing Smoke Around the Smoker.
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Country style rib advice needed…..
Brought in house and we lived happily ever after- Timber II
- Post #16
- Forum: Blowing Smoke Around the Smoker.
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Country style rib advice needed…..
2 hrs later IT 208 out of pan and back on grill w sauce- Timber II
- Post #15
- Forum: Blowing Smoke Around the Smoker.
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Country style rib advice needed…..
At 165 went into pan w butter acv/apple juice n sauce- Timber II
- Post #14
- Forum: Blowing Smoke Around the Smoker.
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Country style rib advice needed…..
Turned out great- thanks again for all the quick tips- I appreciate them! Here was the process….. Seasoned up and on at 275- Timber II
- Post #13
- Forum: Blowing Smoke Around the Smoker.
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Country style rib advice needed…..
Appreciate the help boys! I’ll post the results later tonight or in the morning- Timber II
- Post #9
- Forum: Blowing Smoke Around the Smoker.
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Country style rib advice needed…..
Thanks for the reply’s boys! Anyone do a wrap on them?- Timber II
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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Country style rib advice needed…..
Hey boys the wife found these at Sam’s so I was gonna throw them on the pellet smoker tomorrow. I never done these before. 275 or 300 for 4 or 5 hrs?? Season just like ribs? Any advice appreciated! Thanks- Timber II
- Thread
- Replies: 25
- Forum: Blowing Smoke Around the Smoker.
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Deer blade roast
The nice part about this (if you process your own deer) is how easy you can have the shoulder processed! Trim and take out 2 glands and it’s ready! The other option of cutting it up for ground is very time consuming to get all the sinue separated from the meat! Glad I was able to help a few!- Timber II
- Post #12
- Forum: Blowing Smoke Around the Smoker.
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Deer blade roast
The crock part was kinda unnecessary but I had to leave so put the crock outside so I don’t sent have to leave the oven on while out. Thanks for lookin- Timber II
- Post #6
- Forum: Blowing Smoke Around the Smoker.
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Deer blade roast
Transferred to the crock and finished w carrots and taters!- Timber II
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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Deer blade roast
Falling apart at this point now- Timber II
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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Deer blade roast
Added beef stock and in the oven at 300 for several hours- Timber II
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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Deer blade roast
On the smoker it goes for a little sear and color. Mayas well warm up some leftover lunch while I got her going…..- Timber II
- Post #2
- Forum: Blowing Smoke Around the Smoker.
