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  1. dirtsailor2003

    BEC Sandwee

    Made some biscuits last night to go with dinner. https://www.smokingmeatforums.com/threads/webbered-up-some-turkey.305347/ Left over biscuits equals BEC sandwees for breakfast!
  2. dirtsailor2003

    Webbered up some turkey

    Never too early in the year to have thanksgiving. Fired up the WSM with the standard 325f with KBB & cherry. Simple rub of SPOG on a whole turkey breast. Annalee made stuffin muffins I baked biscuits. We topped it off mashed taters, gravy and green beans.
  3. dirtsailor2003

    Cold smoked Albacore

    Looks good! The Albacore never came in close enough last year off Oregon for the sport fishery. If you get the chance to get more save the bellies and the gill plates. Smoke those up so good!
  4. dirtsailor2003

    New toys for the 14" WSM

    Thanks J! Yeah great customer service. That’s tops in my book.
  5. dirtsailor2003

    New toys for the 14" WSM

    For as hefty as these are I wouldn’t kick it around to much your toes are going to get sore!
  6. dirtsailor2003

    How many Boston butts

    This is the formula I’ve always used for pulled pork when serving to large groups. I usually use the 40% yield which seems to work out perfectly with little left over. One more note is you need to have a dedicated server so John Bob doesn’t take three plates full of pulled pork and half the Mac...
  7. dirtsailor2003

    How many Boston butts

    1/3 pound cooked per person with sides. Figure 40-50 percent yield from raw.
  8. dirtsailor2003

    New toys for the 14" WSM

    I pulled the trigger and got the Gabby Grill for the 14" WSM. So there was a bit of a shipping mishap with Gabby #1. There also was a slight manufacturing flaw. So I sent an email to Gabby Grill and was presently surprised to get an almost immediate response from Junior. Lickity split no...
  9. dirtsailor2003

    First time disaster

    Looking at the coloring it appears that at some point your tube went from smoldering to full ignition. Making sure that the tube is just smoldering during the cook is crucial. As mentioned tilting the burning end up a bit or making a tube holder that will keep the tube off the surface will...
  10. dirtsailor2003

    Painting the Inside of a Smoker

    I wouldn't paint it. I would oil it like you would cast iron and heat it to the proper temp for the type of oil you are using. Do this 2-3 times. That will protect it from rust and there will be nothing that may become harmful. The paint that you have listed is not a high temp paint and...
  11. dirtsailor2003

    SV some sirloin steaks but have a problem

    Yes you’ll want to sear hers longer. You should run the Sous vide at 120-125 for That process then sear off the steaks to final temp. Make sure to dry the meat off once out of the SV before searing.
  12. dirtsailor2003

    NEVER EVER complain about the wind where you live

    Looks like the interior of a perfect flaky biscuit!
  13. dirtsailor2003

    STUFFED SHRIMP AND CHEESE GRITS (BBQ STYLE)

    If you do get into making them more often this is a great brand to use: https://homestead-gristmill.myshopify.com/ Our friends who live in Alabama and make multiple batches of grits per week turned us on to them. I like doing the blue grits when we have guests for the wow factor.
  14. dirtsailor2003

    STUFFED SHRIMP AND CHEESE GRITS (BBQ STYLE)

    Great Looking shrimp and grits! We make them several times a month.
  15. dirtsailor2003

    Jambalaya. (Zatarains with Smoked Turkey Sausage)

    Looks Good. Since my wife won't eat pork products we use a lot of turkey and chicken a sausage products in our dishes. Usually Aidells or Open Nature brand. Both have a good Italian and smoked andouille. We did an order the other day and forgot to put nu substitutions. Ordered 14oz cans of...
  16. dirtsailor2003

    Three pound meatloaf

    Thank you All! I'm more of cold meatloaf sandwich guy. COurse I could be persuaded with a laddle of gravy served face up with a pile of mashed taters! I'm on the last meatloaf sandwich from this loaf. It was super tasty! Mine only eats a slice or two usually so the rest is for me. I'll...
  17. dirtsailor2003

    OPEN FACE ROAST BEEF SAMMIE

    Used to be one of my go to lunches at a cafe I used to frequent. Always hit the spot on a cold rainy coastal winter day.
  18. dirtsailor2003

    Yes, more Salmon

    Yum!
  19. dirtsailor2003

    Has Anyone Tried This??

    Check this out Justin https://www.smokingmeatforums.com/threads/quickest-technique-to-making-bulk-snack-sticks.261688/
  20. dirtsailor2003

    Has Anyone Tried This??

    I’ve done summer sausage this way, but not snack sticks .
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