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  1. C

    Looking for a new Sous vide cooker

    I’m in the same boat, every time I use it I think I need to do this more often.
  2. C

    Considering Smaller Meat Grinder

    I have the Weston pro #8 and I have done 50lb batches with no issues. It has been great.
  3. C

    Sous Vide Times???

    My wife got me an inexpensive circulator several years ago for Christmas, it included a booklet of recipes which let me get my feet wet without too much worry. I don’t take the time to use it as much as I would like but for boneless skinless chicken breast it is amazing. Shrimp are another thing...
  4. C

    Sharp cheddar

    Working night shift and broke into the cheddar I smoked. Initially I thought it was too heavy on the smoke but away from the edges it was very good, next time I’m going to try the brining overnight.
  5. C

    What is the best cheddar to smoke?

    I tried Swiss and for some reason I didn’t like it, I like to use the Foodclub brand sharp cheddar that I buy locally, it’s fairly inexpensive for a 1 lb block.
  6. C

    Does Anyone Remember This Bullseye BBQ Sauce?

    I don’t remember that particular one but the bullseye Memphis style was pretty good. I haven’t seen it in a long time.
  7. C

    My story

    I would appreciate you sharing your recipe.
  8. C

    My story

    I would appreciate you sharing your recipe
  9. C

    My story

    Welcome from NW Alabama. Thank you for introducing yourself.
  10. C

    Sharp cheddar

    Will do
  11. C

    Sharp cheddar

    I smoked 2 lbs of sharp cheddar while I was piddling around today. I used apple and hickory pellets mixed and went for 3 hours with AMPS in the MES 40. Vacuum sealed and in the fridge. We’ll see how it is in a week or 2.
  12. C

    Corned beef sales?

    Absolutely one of our favorites nicely done
  13. C

    Its been awhile. Canadian bacon time!

    That looks fantastic, I actually was looking for pork loins last night because they were on sale at a local independent grocery. The were advertised for $1.69 a lb and they were completely out when I looked. I’ll likely be back tomorrow to see if they have some. Nicely done sir 🍻
  14. C

    Canadian Bacon: Pop's Brine vs. Bearcarver

    Next loin I do I’m going to do the black pepper, that looks amazing.
  15. C

    Building a wood shed

    Rack of your choice. Cover with a piece of roofing tin of your choice. The weathered appearance will not affect the wood at all. Covering it with a tarp or putting it in a building with no air flow while it is green will affect it, it will rot. I let my fire wood which is coincidentally the...
  16. C

    Country style ribs

    I was in the mood for country style ribs yesterday. Weber kettle, Royal oak lump. Brushed the ribs with Dales marinade cut 50/50 with water, sprinkled liberally with a Greek seasoning from the cabinet. They turned out really well.
  17. C

    waking up the kitchenaid mixer thread

    I bought my wife a flamingo pink tilt head a couple of years ago, I am forbidden to use it. I have to use the white one I salvaged from a previous marriage. They are phenomenal machines.
  18. C

    Bloody Mary time!

    Thank you for posting this, I’m excited to try this one.
  19. C

    freezer find tri-tip.

    Tri tip is harder to find in Alabama but I do love to eat it. That looks delicious.
  20. C

    Sourdough Jalapeno/Cheese.

    Is the 50g WW whole wheat flour? I’m not a baker but I’m sending this to my daughter.
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