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  1. mrad

    First try at sticks

    They have been a little over cooked. I did fall asleep for a bit and had some that were over 160 and some at 148 when I pulled them. It was getting too late for me to wait any longer . What caused the wrinkling? Over cooked or not filled enough?
  2. mrad

    First try at sticks

    2.5 hours in on the grid iron. IT running between 108 and 126 2.5 hours in on Masterbuilt. Temp is now set at 150. hove not check IT but have rotated trays
  3. mrad

    First try at sticks

    About 9:30 and setting on grates Wow, Flash makes it look like lots of smoke! Up wind doesn't give near the smoke appearance Pepper Jack on the grid iron. Temp set at 160 And Cheddar stick in the Masterbuilt. Temp set at 120 to start
  4. mrad

    First try at sticks

    Not to far. Realized this was gong to take a lot longer than originally anticipated so I moved the project to the basement
  5. mrad

    First try at sticks

    is that a sheetrock mud mixer attachment? Whats the minimum amount that attachment would work with? Looks much easier to clean than the 15lb meat mixer I used.
  6. mrad

    First try at sticks

    Thanks to all those who replied to my thread yesterday on questions for first time stick maker. started around 4:30 yesterday. borrowed a coworkers mixer and stuffer. mixing up a 10 lb batch with high temp cheddar. Used a store bought snack stick kit. When I was going to buy natural sheep...
  7. mrad

    Question for first time snack stick maker

    One more question. After mixing cure with meat, can I stuff into casing and let it cure in casing overnight? I wont be home tomorrow night until 8:30ish and would like to save a bit of time if possible
  8. mrad

    Question for first time snack stick maker

    I think my plan is to make anywhere from a 10 to 20 lb batch. I have tonight free and will pick up 10lb of 80/20 beef and 10lbs of 80/20 ground pork and will try making a 50-50 mix. Local store has high temp cheese for 3.49 a pound so I will add that also. Do I add the cheese after the cure...
  9. mrad

    Question for first time snack stick maker

    Thanks for the info. My pellet grill is pretty spot on with minimal temp swings. I do not have a sausage stuffer and was going to try a jerky gun. I may have access to a stuffer, but have read where members do use jerky guns
  10. mrad

    Question for first time snack stick maker

    I'm getting ready to try snack sticks for the first time. I have been reading all the threads that I have come across on sticks the past few weeks but still have a few questions. 1. Do most mix pork in or is this up to individual preference. Local store has 80/20 ground beef for $2.19 a lb...
  11. mrad

    New to Pellet Grills

    I don't use bricks so I can't help you there. I have a tube and do not have any trouble keeping it lit. The key is to make sure you have a flame for 10 minutes before putting it in the smoker. I use a torch and hold the flame to th epellets for 30-45 seconds. Let it burn for 10, then blow it...
  12. mrad

    New Set & Forget? Yoder, Pitts & Spitts or Cook Shack

    After 5 years with a masterbuilt electric smoker, I move to a pellet grill two years ago. I did a lot of research (way too much). After the research, I decided I needed a grill in the $1,000-1,500 range to get the quality and features I wanted. I'm not saying you wouldn't be happy with one of...
  13. mrad

    Hot and Fast Brisket (5 Hours Total!)

    I was hoping they had a full flat that usually runs 5-7lbs at my local to give a test run without having to run to coscto to get the full packer. along with me only having a few hours for the cook. I should have known better, but wanted to try this method, and against my better judgement I...
    • mrad
    • Post #35
    • Forum: Beef
  14. mrad

    Hot and Fast Brisket (5 Hours Total!)

    I tried this method Saturday with little success. I'm guessing part of the issue may have been with the size of the cut. I stopped at my local supermarket to buy a flat (raincheck for $3.49 lb). When I got their, they only had partials. The meat dept said they were out of season now. The biggest...
    • mrad
    • Post #33
    • Forum: Beef
  15. mrad

    Beef ribs for dinner

    Thanks guys I think I have a new favorite cut of meat! I had a couple buddies over for ribs and beer. I think they lasted 10 minutes
  16. mrad

    Beef ribs for dinner

  17. mrad

    Beef ribs for dinner

    4 hours in. IT is varying from 172-180
  18. mrad

    Beef ribs for dinner

    Throwing on the grid iron
  19. mrad

    Beef ribs for dinner

    Prepping some beef ribs for tonight's dinner Seasoned
    • mrad
    • Thread
    • Replies: 8
    • Forum: Beef
  20. mrad

    Rcommendations

    For someone looking to get into this, what are recommendations for a beginner? Is the wand type heater sufficient?
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