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  1. petehalsted

    Fork Tender Porksteaks

    Thanks Chopsaw, I am sure you know what I mean about that boiling pot of sauce and charred pork steaks :-)
  2. petehalsted

    Fork Tender Porksteaks

    You are going to have a hardtime getting me to turn down any meal that includes caramelized onions and mashed potatoes!
  3. petehalsted

    Fork Tender Porksteaks

    I forgot to mention, my method requires at least a 1 inch porksteak. I do have a pack of thin cut ones in the freezer that I will either grill or "pan fry" on the griddle. Sorry to hear about the diabetes, my wife also suffers. I am sure her number won't be great tonight.
  4. petehalsted

    Fork Tender Porksteaks

    Thanks Chile, you are welcome at my table anytime! I wasn't referring to the Hot-and-fast smoker method. I was referring to way a lot of St. Louisans grill them. Let's just say you better be wearing a turnout coat when you open the lid to the grill, I have seen 6-foot flames shot out. I will...
  5. petehalsted

    Fork Tender Porksteaks

    Being from St. Louis I have had a lot of "backyard porksteaks", it's a stable of the St. Louis summer diet. But there is very little standard beyond that. You will find guys doing them hot and fast on the grill, others low and slow in the cooker, yet others charing them on the grill and then...
  6. petehalsted

    Back after a long hiatus

    Figured I would give a bit of background on the South America trip (from a smoking point of view). We spent 6 months in Medellin, Colombia. Smoking isn't really a thing there. Grill meats over lump charcoal is everywhere, in fact within 6 blocks of our apartment was at least 50 places serving...
  7. petehalsted

    Back after a long hiatus

    It was a good Sunday! Got the He-Hut finished and did my first smoke, since our six month trip to South America. 3 racks of Baby Backs and a double batch of Pork Belly Burnt ends. I think I am physically incapable of smoking without doing some PBBEs! The ribs were perfect with just the right...
  8. petehalsted

    Chucky Chili

    sorry skipped part of the question. 99% chance I used 40/40/20 Apple/Cherry/Pecan
  9. petehalsted

    Chucky Chili

    SLPOG is my go to seasoning for beef. Its the basic salt, pepper, onion and garlic powder, except I use 50/50 Course Black Pepper and Lemon Pepper instead of just Course black pepper
  10. petehalsted

    Pork Belly, Let Me Count the Ways... (lots of Qview and details)

    I haven't, I am actually not much of a slaw person to start with, but I bet it would be good
  11. petehalsted

    Longterm Storage

    Thanks for offer's to keep it company, LOL. It doesn't travel with us. I travel with a MES 30. We have a semi-permanent river lot we will be spending our summers and it will be setup there next year. Garage is at MIL, always someone home, so no real worries about locks. Someone might notice...
  12. petehalsted

    Longterm Storage

    Now wires to worry about. Where do you fine food grade mineral oil?
  13. petehalsted

    Longterm Storage

    Dryer sheets is a thought, We are winterizing RV for first time as well (we live/travel in it full time so never had to before). Wife has dryer sheets, cedar blocks, and mint oil, in every cabinet. Think I will forgo the mint oil in the smoker, LOL. But other two wouldn't hurt!
  14. petehalsted

    Longterm Storage

    It's a quality breathable cover made by MFG. I was thinking it would help keep dust and possibly critters out. But had some concern about sweating and promoting rust, which I assume is what your thought is? I said garage, but its an older home (60's) and its a detached garage in the backyard by...
  15. petehalsted

    Longterm Storage

    The saddest part of our 6 month trip to South America has come. We leave in 2 weeks, and I have smoke my last meal until we return. So what is the best way to store the smoker for 6 months. Its a American Barbecue Systems All-Star, so its a solid hunk of steel, so I am not afraid of it rusting...
  16. petehalsted

    COOKING FOR THE WEDDING

    Wow, that had to take some serious planning and it looks like you pulled it off well! I would be curious to hear more about your process, As far as order you cooked things, how you held them, reheated etc. and what worked, didn't work, what you would change if you did it again.
  17. petehalsted

    Bulk Slaw Shredder

    I have a Kitchen Kraft Kitchen Kutter, looks identical to John's Grind-O-Matic. These things were made under several names. I don't have a food processor, I prefer the control the Kitchen Kutter gives me, the difference between dice onions and onion soup is about 1/2 sec with most food...
  18. petehalsted

    Not Low and Slow, But got to play with fire at least

    Those were cheap Bar S dogs, so I ain't sure they weren't tofu LOL. I also did a pack of Nathan's for our non pork eater, let's just say, they definitely cooked differently on the grill than the Bar S dogs.
  19. petehalsted

    Not Low and Slow, But got to play with fire at least

    Hot and Fast Thighs And pan of dogs, with the appropriate amount done to the incinerator level, the way the family likes them.
  20. petehalsted

    First go at smoked turkey

    For comparison. You will notice my color is pretty close to yours, especially considering you did some glazing, I did not. https://www.smokingmeatforums.com/threads/couple-of-boneless-turkey-breast.278484/ Mine were store bought turkey breast. One butterball, one honey suckle. I injected...
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