Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. bill1

    A prayer request to those of y'all so inclined to pray

    Prayers for all of you, DougE!
  2. bill1

    Well. that was my duh moment

    We've all done dumb things. But I'd say confession is good for the soul. Try to cover up stuff like this and the long-term pain is only worse. But try to not do that again, eh? :-)
  3. bill1

    What in the Sweet Baby Jesus is going on? Meat prices.

    While I think hatched-egg-to-slaughtered-chicken is under a year. So if you underestimate the beef market and you need to course-correct, it takes longer to get the supply/demand back in balance. I'm buying more chicken and pork just because the price difference vs beef has become...
  4. bill1

    Favorite widely available bourbon or whiskey

    I find their Kirkland branded bourbons to be great. (Had one several years ago that was only so-so.) They typically have 3 different ones going at once (cyclically) but they each disappear fast at the 2 Costcos close to me. They used to have one that I'd bet a bottle was EXACTLY Knob Creek.
  5. bill1

    Favorite widely available bourbon or whiskey

    I had a great bourbon called Calumet the other day. Think I saw it avail on the Total Wine website for ~$60 but haven't gotten a bottle yet. Read another article (now lost) that ~6 US bourbon distillers have gone bankrupt in the last year. They expanded (took loans) for a burgeoning foreign...
  6. bill1

    Smoker Cover Issue

    My cookers have boring shapes so new covers are cheap. But you'll want to extend the life of an expensive cover. Guess I'd just get a $5 Walmart tarp and some hooks and bunjees to keep it in place and make easy/repeatable to install. Then the tarp protects the cover, the cover protects the...
  7. bill1

    Grilled up some quick burgers on the Hasty Bake

    Looks .like a fantastic burger! Sometimes there's just nothing like charcoal and burgers. For me that's a Weber kettle, but your Hasty Bake reminded me of my Dad's little Hibachi grill where he'd make burgers just inches over hot coals. Great Memories!
  8. bill1

    Anyone using Inkbird or any other wireless thermometers?

    I usually go for quantity over quality. I'd rather have 4 cheap chinese remote thermometers (2 in the meat; 2 in the cooker space to spot flareups) than one quality unit. But these are all units with a short cable leading out of the smoker and then transmit to your remote unit from there...
  9. bill1

    Hexclad/RecTeq

    Your mileage may vary but with my wife, any pan used in a smoker/grill is never allowed back in her kitchen again, unless I could maybe sneak it out and then get it cleaned back up and put away after she's gone to bed. HexClads are pretty expensive to take that kind of risk. I have two cast...
  10. bill1

    Pounds of meat per person

    As they say in show-biz, know your audience. Who are you cooking for? A bunch of middle-aged women don't pack it away like a bunch of young football players. I certainly agree a good host always makes 25% more than expected, but there's a lot of crowds where .5#/person is 2X too much. I'm...
  11. bill1

    Strong coffee

    Dark and strong are two different things. You can make weak coffee from dark-roasted beans by using more water; you can make strong coffee from light-roast beans by using less water. I used to love the dark roasts brewed strong, but as I grow old I'm finding the lighter roasts (still strong)...
  12. bill1

    Vinyl Covers by Mel - Back in business

    Does this work better? http://vinylcoveringsbymel.com/custom-covers.html http://vinylcoveringsbymel.com/custom-covers.html
  13. bill1

    Anyone tries these?

    I tried a bag of Jack Daniels chips years ago and they were fantastic...smelling. (To be honest, I couldn't detect the bourbon/sour mash flavor in the meat.) Then I tried another brand and couldn't smell or taste anything special. I love bourbon, so if someone wants to promote a whiskey barrel...
  14. bill1

    Nostalgia - my 2 oldest Brinkmann smokers

    Temp control was all by the vents. With the electric ones, less air meant higher temps. For the charcoal/wood ones, just the opposite.
  15. bill1

    BRISKET FLAT, MY WAY

    I use Campbells French Onion a lot...can leave some strange color but I love the taste. And I've found anyone else's French Onion is noticeably inferior to good ol' Campbells.
  16. bill1

    7.5lb Frozen Pork Shoulder - thaw time?

    It's been a while, but I've gone direct from freezer to smoker with that size pork butt. Adds a few hours to the cook, but that's more time in the smoke--woo-hoo. After an hour or so, you'll be able to get your salty rub to stick...the salt is what you want to get working its way in first...
  17. bill1

    Free 60yr old Metal refer for a smoker? Sacramento, Ca.

    I do believe that's the exact model Hotpoint I grew up with! Brings back great memories of Mom. Would love it, but I'm at a stage in life where I need to thin out, not add. Best wishes to you and whoever scores it!
  18. bill1

    Pulled Pork Pizza

    what was the preferred dough recipe?
  19. bill1

    Patio Umbrellas Help - Windy Conditions

    I don't see a point in leaving them up when we're not outside so I normally leave mine closed with a strap or bungee holding them tight together. Greatly reduces the surface area for wind sailing. And when harsh weather is coming, I take them down completely and store 'em in a shed....I...
  20. bill1

    Fire box insulation

    I"d use 2 or 3 or 4 layers of steel (outside the firebox) spaced 1/4" apart as heat shields. If you can get stainless, great. Paint the down side (facing trailer) hi-temp black, keep the top side shiny. That's how Detroit does it with catalytic converters.
Top Bottom
Back
Clicky