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  1. rexster314

    Finally Made it to H.E.B.

    Next time don't butterfly those flap steaks. You can also get them from Costco. Hard Core Carnivore's Michelada seasoning is epic on flap meat fajitas. Turn out juicy and full of flavor.
  2. rexster314

    Using pecan hulls on pellet smoker

    Asking for trouble IMHO
  3. rexster314

    100% hickory or 100% mesquite pellets online?

    It's hard to find 100% fruit wood as well as hickory. Fruit wood is soft and has to have a harder wood mixed in so the pellets will feed properly.
  4. rexster314

    Powdered smoke flavor versus liquid

    I have tried the hickory smoke powder several times, not for jerky, but for steaks, fajitas and the like on my gas grill to get a little more flavor going. Works good, A little goes a long way
  5. rexster314

    Favorite soy sauce

    Got hooked on Aloha soy sauce while on our vacations to Hawai'i. Brewed in Honolulu, they make quite a few different sauces as well as their soy sauce
  6. rexster314

    Slicing Bacon Against the Grain

    I used to cure bellies by cutting in half before curing to fit my 200$ slicer. If I didn't put a toothpick in the cut sides I couldn't tell end from end. I finally sliced a half belly with the grain and couldn't tell the difference after cooking.. The grain is what I call "omnidirectional" in...
  7. rexster314

    Homemade Deli Ham

    I had an extra pork loin after putting up 25 lbs of canadian bacon. We had seen a YT video of someone making a baked deli style ham out of a pork loin that looked good so wth? Used the remainder of the brown sugar cure we had along with SPG. Vacuum sealed and let cure for 3 weeks. Baked it at...
  8. rexster314

    Jimmy Buffit

    Saw a little bit of news about an hour ago he died from skin cancer that had metastasized
  9. rexster314

    Jimmy Buffit

    And died a billionaire
  10. rexster314

    Authentic Mexican Shrimp Cocktail

    In San Antonio, and other places, it's called a campechana. I make ours with oysters (if in season) shrimp and maybe crawfish tails. Mixed in with pico de gallo, cocktail sauce, horseradish, and sliced avocados.
  11. rexster314

    Beef Clod

    Shoulder clods are my go to when doing a LOT of beef. I've even broken them down and got nice flat iron steaks out of them, and a couple of nice roasts for two. Rest of it ground it down for hamburger meat.
  12. rexster314

    Slicing meat thin

    Just about the only way you're going to do that is with a laser. I have a Hobart 16" commercial slicer that will just tear up fresh smoked bacon. I have to chill it hours before slicing it.
  13. rexster314

    Kroger Brisket Sale

    Local Kroger's has choice briskets for $1.87 with a digital coupon
  14. rexster314

    Holding Cooler with a Sous Vide heater

    Gonna wind up with soggy bark. Too much humidity?
  15. rexster314

    Meyers sausage Elgin, TX

    Another good "Texas" style sausage is made in San Antonio by Kiolbassa. That's a family name, not a takeoff of the type of sausage. The larger HEB stores carry it for sure, our HEB Pantry store is hit or miss. They make a good Polish style pork sausage, a beef/pork sausage, some kind of sausage...
  16. rexster314

    French Bread Today

    I do these about once a week. One goes every Wednesday to my wife's cards day. The other two are ours for our evening meals. I seldom throw any out before making another batch the next week.
  17. rexster314

    Flat top

    Most of those discs are welded up in the center
  18. rexster314

    Finally Got My Dream Smoker

    Just curious, why the smoke tube
  19. rexster314

    'Cure' vs. 'Curing Salt'

    And the pink color helps to see if it's fully distributed with the regular salt and sugar in a cure mixture
  20. rexster314

    Shrimp and Grits...

    I use 1/2 milk and 1/2 water in making my grits. Always creamier than just using water. And rinse the pot out asap or the stuff will set up like concrete
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