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  1. blat

    Sous Vide Venison, SQWIBS First

    For those that can't build... My Aubers PID that I use on my MES 30 smoker analog is also good for Sous vide They make waterproof temperature probes. Several months ago I had an old restaurant warming tray that I filled with water, hooked it to my Aubers PID put some chicken in a freezer bag...
  2. blat

    At the Crossroads of Smoking and Whiskey - Bourbonites Unite!

    For those that prefer the Canadian whiskeys, I want to recommend a bourbon. Basil-Hayden simply the only bourbon I have ever had that I can actually say I liked. Try it in an old fashioned blat
  3. blat

    I love Brunswick Stew - hope you enjoy

    OK Jax, Went home at lunch and put a chuckie in the smoker with Hickory and Maple, gonna give your recipe a try tonight if I can stay out of the Whiskey, or at least not to deep into it. Will have Q view when I give it a try blat
  4. blat

    A-Maze-N pellet smoker question

    Don't know how but I lost my AMNPS, right about the time I bought the tube smoker, rather than replace my AMNPS I bought a second tube smoker and use both of them in smokes. They seem to have more consistent smoke, the downside is that you have to break open the smoker about every 3 or 4 hours...
  5. blat

    I love Brunswick Stew - hope you enjoy

    Kinda like the searching for the perfect margarita, always seem to be tweaking. So far have made about 6 batches of stew, all slightly different. Looking forward to give yours a try.
  6. blat

    I love Brunswick Stew - hope you enjoy

    WOW 10-13 LBS OF MEAT, and I thought I was making mine hearty. I am an new convert to brunswick stew and am simply obsessed with it. I am going to give yours a try you have several different flavors than what I use... I use cans of diced fire roasted tomatoes but have not added tomato paste...
  7. blat

    Hello from Mid TN. Cool site !!

    frogdog what kinda minnow you got there and where did you catch it?
  8. blat

    Slicing a Pork Butt

    Sorry Reinhard, I caused you to reply to a 6 year old post, guess I should have started a new topic instead of hijacking this one. blat
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    • Post #18
    • Forum: Pork
  9. blat

    Slicing a Pork Butt

    thanks urbo... So do you rest it before chopping or chop as soon as you pull from smoker? blat
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    • Post #15
    • Forum: Pork
  10. blat

    Slicing a Pork Butt

    Ok, this seems like a reasonable post to ask my question. So for the super bowl i smoked a butt and just ran out of time, pulled it from smoker at about it of 145, wrapped in foil with some white wine wine and onions, into oven at 350 took out bout 1 1/2 hours before game and wrapped in a damp...
    • blat
    • Post #13
    • Forum: Pork
  11. Slicing a Pork Butt

    Slicing a Pork Butt

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  15. blat

    Jeff's rub

    While I am neither a premier member nor have I purchased Jeff's Rub or sauce, I have purchased numerous products from Amaze so fell like I am supporting the site by supporting sponsors.
  16. blat

    looking for brunswick stew

    yep, only stew I have had is the traditional beef with taters onions and carrots in Brown gravy, but this is better and easier.
  17. blat

    looking for brunswick stew

    I have never tried brunswick stew, but was a cold rainy day in e tn so decided to give it a shot. this is very close to to what mvincent42 shared from food network. 4 cups chicken stock 1 can fire roasted tomatoes 1 1/5 lbs some pp I made a few weeks ago and froze 1 1/2 cups...
  18. looking for brunswick stew

    looking for brunswick stew

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  20. blat

    Rib sauce from drippings recipe?

    I have done it by adding white wine(beer would work aswell) Brown sugar, schirancha sauce, and then cook it down.
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