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  1. dirtsailor2003

    The new Q 1200

    The big gasser died and I just didn't feel like buying another big one since it is just me and the wife and my youngest anymore. For the past 5 years or so I've been using a little smoke hollow propane BBQ for camping and at home. Primarily use charcoal but out of convenience its nice to have...
  2. dirtsailor2003

    The Grind

    Yeah it is leaner than 80/20 but it makes good burgers and meatloaf. My buddy held out a pound for burgers. Forgot to askhow his burgers turned out. I'm planning on a meatloaf later this week. Need to eat some other leftovers first!
  3. dirtsailor2003

    The Grind

    Well a buddy called me frustrated with the quality and price of 80/20 he got the other day. I said why don't we grind some up. We set aside a few hours on Saturday and picked up 40 pounds of primal cut top round. It was on sale for $2.79/pound. Burger here right now is $5.99-8.99 per pound for...
  4. dirtsailor2003

    My Inkbird Sous Vide just arrived

    Looking forward to a full review. In my opinion reheating meals with the Sous vide isn’t worthwhile. Unless you’re doing something like 10-12 pounds of pulled pork or chicken and it needs to held for hours at a certain temp. Now for cooking from frozen for that nights dinner it’s the perfect tool.
  5. dirtsailor2003

    Nothing special

    Not a lot but it does add a good kick. I’ve added a jar of the pepponcini to your Smokey Au Jus recipe before. It’s a nice addition.
  6. dirtsailor2003

    Nothing special

    Yeah it works gray for things like roasts whole chickens, soups and stews. And of course low country boils. I just received theee more bottles. I really like it better than Worcestershire.
  7. dirtsailor2003

    Nothing special

    Just another Mississippi roast cook I. The Ogallalla Cream can. If you haven’t done a Mississippi roast before the recipe is here: https://www.smokingmeatforums.com/threads/mississippi-chuck-roast.303163/ Seated the roast off before putting it in the cream can. 2.5 hours in the can. Fork...
  8. dirtsailor2003

    OMG Another MES fixer upper?

    You must be planning on a bunker crop of salmon this year!
  9. dirtsailor2003

    Shaved Eye of round

    We ate a lot of Arby’s in high school. Was only a few blocks from school. Now my nephew works there. He brings us stuff every once in a while. I’m a Horsey sauce fan over the melted cheese and bbq sauce. Eye round makes great sandwich meat.
  10. dirtsailor2003

    hash browns anyone ?

    The Blackstone makes grata taters .I usually go with diced . Best tip is toile sure the grill is properly warmed up. Makes a big difference.
  11. dirtsailor2003

    Savory Dutch Baby

    Thank you it was tasty! I have lots of good ideas for additional savory options. As soon as Dungeness season opens I think there will be a Dungeness crab version.
  12. dirtsailor2003

    Christmas feast

    It’s tasty!
  13. dirtsailor2003

    Savory Dutch Baby

    Cranked out a savory Dutch baby for breakfast. Turkey breakfast sausage and feta. This is the recipe I modified. We didn’t have mushrooms, shallots, or Gruyere or Swiss. 3 large eggs 1/2 cup whole milk 1/2 cup all-purpose flour 3 tablespoons unsalted butter, melted Kosher salt and freshly...
  14. dirtsailor2003

    Christmas feast

    We were so full last night we didn’t even dive into the rye whiskey pumpkin pie.
  15. dirtsailor2003

    Christmas feast

    Thank you!
  16. dirtsailor2003

    Christmas feast

    Thank you!
  17. dirtsailor2003

    Christmas feast

    Thank you! I always plan for leftovers!
  18. dirtsailor2003

    Christmas feast

    Thanks it was a delicious meal!
  19. dirtsailor2003

    Christmas feast

    Smoked Prime rib, fondant taters and Bordeaux green beans. Homemade wheat bread Smoked on the 14” WSM. Cherry and pecan. 285 pit temp. Windy and raining so no photos of the pit except right at start. Pull at 128f rested 30 minutes. I posted the fondant taters the other day .only change I made...
  20. dirtsailor2003

    Fondant Taters

    I posted this with another cook a few years back. I’m sure people are looking for side dishes and this one hits big on presents and flavor. I’ll be serving these along side the prime rib for Christmas. 2-3 russet potatoes 1 cup chicken stock 3-4 tablespoons butter 2-3 cloves garlic, smashed 3-4...
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