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  1. mneeley490

    Didn't plan on making brisket today, but I did.

    You wasted a perfectly good work day. Good for you!! :emoji_laughing:
  2. mneeley490

    Brisket Price?

    Saw this in Costco today. Are they getting brisket from China now? $5.49 a pound? And that's Choice!
  3. mneeley490

    More from my local diner

    Wise words. Wish I'd thought of it.
  4. mneeley490

    My KA Mixer Went South

    Got my blue KA in 1980. Still works, and looks almost brand new.
  5. mneeley490

    This weather here.....dang!

    Nothing too unusual in the Seattle area. It's been fairly dry with temps mostly in the 60's & 70's. Had a week where it almost hit 90°, but last Friday in Everett it was 65°, raining, and humidity was still 86%. Weird.
  6. mneeley490

    Who remembers these?

    Funny, I don't remember beer balls at all. Of course, most of my 20's are a blur now. I do remember drinking plenty of this.
  7. mneeley490

    And Now For Something Completely Different....

    I've seen cardboard smokers before, for cold smoking only. But until now, I've never seen a cardboard grill. Still can't quite figure out how it works. Casus One Time Use Grill
  8. mneeley490

    Another Great Beef Belly Bacon Experiment!

    Huh, was just re-reading this thread and I guess I never got around to posting a cooked pic. Too bad, but my in-laws got most of it, otherwise I might still have some. But, I was in a store the other day (can't remember if it was Safeway or QFC) and saw that the commercial guys are catching on.
  9. mneeley490

    Hexclad/RecTeq

    Nice to know. I'll be getting Recteq Backyard Beast soon.
  10. mneeley490

    This is a must try Italian Sandwich

    Watching this one with fascination. I love mortadella, also. There is an Italian deli in downtown Seattle that makes it, and I get some now and then. The closest sandwich shop in that chain to me is in Las Vegas, about 1,100 miles away. Guess it's cheaper to make it yourself. BTW, Mortadella...
  11. mneeley490

    From Commercial Freezer to Commercial Smoker

    Here's a link to the one I made years ago. Hopefully you can avoid the trials and tribulations I encountered. https://www.smokingmeatforums.com/threads/commercial-ss-fridge-build-my-first-try.115657/
  12. mneeley490

    27 pounds of top round

    Dang. Now I have a hankering for some jerky.
  13. mneeley490

    Pork Belly ~ The Best Bite This Week ✔️

    Looks great from here! I rarely find a pork belly with that much lean on it.
  14. mneeley490

    Any takes on Rosemary seasoning?

    Huh. There used to be a Love's BBQ Pit in Lynnwood, WA, when I was a kid. Food was very good, by a kid's experience. I distinctly remember their beans; like nothing else I'd ever had. It was the only BBQ joint around at the time, other than Armadillo BBQ, in Woodinville, WA. I think it went out...
  15. mneeley490

    Smoker Cover

    That is just so awesome!
  16. mneeley490

    Anybody tried mixing chopped bacon with 90/10 ground beef?

    I've added some pre-cooked bacon to ground beef. It seemed to solve the rendering problem.
  17. mneeley490

    Thanksgiving in July

    One year at TG, I found bone-in breasts for $.99 lb. I bought 9 of them and smoked them all in my fridge conversion, then froze. Gave most of them out as Xmas gifts to the in-laws.
  18. mneeley490

    What’s the craze with smash burgers

    Uhhh....okay? Hope it tasted better than it looks. :emoji_wink:
  19. mneeley490

    About to do a small Davomak ham, do not want to use veg stock

    I also use this. If the commercial broths don't do it for you guys, making a vegetable broth from scratch is pretty easy. I remember making one years back, that was either Alton Brown's or Emeril Lagasse's recipe.
  20. mneeley490

    Beef Pho

    Ha! That's about the time I first tried it, too. Mine was in the Columbia Tower in Seattle, run by a Vietnamese gal, with her mother in the back making the Pho. It came in a huge, freaking china bowl (not plastic) for about $6. There's nothing like soup made by somebody's mother. Unfortunately...
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