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  1. rexster314

    Masterbuilt Gravity Series Smokers Are a Quality Control Nightmare; My Review

    No, you said man didn't invent bacon.
  2. rexster314

    Masterbuilt Gravity Series Smokers Are a Quality Control Nightmare; My Review

    No single person invented bacon, but the first records of cured pork originate in ancient China. The word “bacon” was used starting in the 17th century to refer to any type of salted and smoked pork belly. The beginning of the word comes from older French and German words meaning the back of a...
  3. rexster314

    Getting This Bad Boy Monday

    This is actually my second model 320. The first one I had was destroyed in our house fire in 2021. I don't think I would have any other brand as their customer service is excellent.
  4. rexster314

    Getting This Bad Boy Monday

    This is to be delivered Monday!! Vacmaster 320! 16" seal bar. Capable of a 16x20 seal bag! Go big or go home.
  5. rexster314

    Masterbuilt Gravity Series Smokers Are a Quality Control Nightmare; My Review

    I had a 560 and several months later got a 1050. The switches on the grills are the weakest link. A dose of contact cleaner after every cook will alleviate but not fully fix those problems. My solution was to bypass the switches completely. The firebox can be a problem for a lot of people. I...
  6. rexster314

    Eye Round not what I remember...

    Curious about your slicer. Quality? Satisfied with it? I've been looking at their vacuum chamber sealers
  7. rexster314

    Meat! Your maker vacuum sealer

    Take a look at the Vacmaster 360. It's a 15" external sealer. I know nothing about the meat one, but Vacmaster has excellent customer service,
  8. rexster314

    $3000. Worth of Brisket Stolen From Austin BBQ Joint

    I'll never know what Snow's is like, although I'm about 3 hours away.
  9. rexster314

    Cure Calc Help Needed, Confused for first time bacon attempt

    Trust it grasshopper. Been using that calculator for over 5 years
  10. rexster314

    Error 1010 using Microsoft Edge

    The last week I've been unable to access the forum on my default browser, MS Edge. I continually get an ERROR 1010 popup which I've attached below. I had the problem with another forum with the same message. Any help appreciated
  11. rexster314

    Ever Eaten Lunch at FW Woolworth's Counter?

    Our favorite was the old Woolworth's in Waikiki. Bowl of saimin with Spam was a favorite
  12. rexster314

    Fresh Breakfast Sausage

    Seasoned with Zach's Breakfast Sausage seasoning, ground once through the small grinding disk on my Kitchenaid grinder kit. Also ground up some smoked jalapenos along with the meat for that little extra kick.
  13. rexster314

    Good Propane Griddle for Steaks?

    I recently purchased a Royal Gourmet gas griddle from Home Depot. 3 burner and a porcelain coated heavy steel griddle. I didn't want to have the worries about keeping the plain steel griddles seasoned properly, and cleanup is a breeze. Wifey loved the ribeyes I cooked on it last week. And the...
  14. rexster314

    LONESTAR GRILLZ 20 X 42 PELLET SMOKER

    That's the one I want in another year
  15. rexster314

    First time home curing and smoking bacon

    I have a friend that has one
  16. rexster314

    First time home curing and smoking bacon

    I do over 200lbs of pork bellies every month and sell everything out every month. I have people that buy from me every month, and some of them have been customers for over 8 years. I use the diggingdog calculator religiously and have cured other meats using the same formula. I use the standard...
  17. rexster314

    $3000. Worth of Brisket Stolen From Austin BBQ Joint

    About HEB. Their normal price for JBS pork bellies right now is 3.79 a pound. Costco JBS pork bellies CASE PRICE last time I checked was 4.19 a pound. Probably the pork butts were priced cheaper and he was cleaning up.
  18. rexster314

    At a lost with brisket

    There was too much pooling of liquid in those lighter colored areas on the flat. It didn't allow any bark to form. As to doneness, I think you didn't probe that area well enough, as the outer part of the meat probed done. I'll bet that's where the meat was tougher.
  19. rexster314

    Dinner tonight courtesy of my Smokefire

    If you're on Facebook, there's a great Weber Smokefire group with a lot of info on the SF
  20. rexster314

    Dinner tonight courtesy of my Smokefire

    I've had an EX6 for almost 2 years now. Never had a bad meal come off of it and most of them were great
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