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  1. Jim_C

    22 pounds of smoked salmon

    Really great looking smoked salmon. As was mentioned earlier, we cannot fish salmon in California. Most of the salmon in the market is farm raised and lacks much flavor. The wild caught stuff is ridiculously priced. I guess we'll live vicariously through folks like you who can bring home...
  2. Jim_C

    2025 Thanksgiving Plans...

    Just the two of us. I'm going to smoke up the neighborhood with apple chunks. I have a 13 pound ham sitting in brine. It's the Sweeter-than-sweet LEM kit I bought with the SMF20 discount on the LEM site a few weeks ago. I've read, after the fact, the LEM kits can be salty. We'll see how it...
  3. Jim_C

    Smoked top round

    Nice looking piece of meat. The leftovers will be perfect for sandwiches. Nice work.
  4. Jim_C

    Sausage. It's what's for dinner.

    Great looking dinner. Homemade everything. Your making me look bad! :emoji_laughing::emoji_laughing::emoji_laughing:
  5. Jim_C

    Making Gyros for the workers.

    Nice looking setup with the vertical rotisserie. We love Gyros. Out here we need to go to Nick the Greek to get our Gyro fix. But you've got me thinking. That rotisserie would be a nice toy to have.
  6. Jim_C

    Porkstrami Using Loin

    Great looking porkstrami. What was the rub?
  7. Jim_C

    Switchback BBQ - (Evergreen, CO) - ⭐️⭐️⭐️

    When I run into an owner who cares and wants to do better I definitely give them the benefit of the doubt and will them another try. It's rare and I want to support people who care about their product.
  8. Jim_C

    More SF Style SD Tartine

    I don't see us leaving the SF Bay Area. It's too neat of a place. There's nothing we can't see or do within 2 hours of our home. We also love the Pacific ocean. No matter the weather. We have a place in Half Moon Bay we go to for a week each month. Amazing place. As to the bread.......Acme is...
  9. Jim_C

    Long time smoker of anything edible

    Welcome. Look forward to seeing the pics of your smoked goods......
  10. Jim_C

    Tips and shrooms!

    I figured it would be flap meat. It always cooks up nice and tender. But it's getting expensive these days.
  11. Jim_C

    Veterans Appreciation Dinner

    Not enough can be said when someone takes the time and effort to honor vets and others for what they have done for us. It makes people feel good about themselves. Great work! And I'll second the SV. Great move. All the steaks get cooked to the right temperature and it takes the guess work out.
  12. Jim_C

    Greetings from Sin City

    Welcome from California. There's always lot's of talk about RecTeq on this site. Lot's of positive comments. I, myself, don't have a pellet smoker yet. I may need to look into a RecTeq myself.
  13. Jim_C

    Tips and shrooms!

    That is a great looking meal. Comforting on a cold day. What cut did you use for the steak tips?
  14. Jim_C

    New member from Charleston SC

    Welcome from California. There's lot's of great knowledge here on sausage. It can be like drinking from a fire hose at times.
  15. Jim_C

    Low Carb Jalapeno Pepper Jelly & More

    Nice use of all of those Jalapeno's. I am a sucker for Jalapeno jelly. It's great on things like duck breasts, not to mention biscuits.
  16. Jim_C

    Re-joined After Many Years

    Welcome from California.
  17. Jim_C

    New here from Arizona. Looking to glean what I can from this forum.

    Welcome from California. I'm still using a 24" Smoke Vault vertical smoker. Love the consistency of propane. Enjoy the new experience, and welcome to the group. It's a great group of folks with a boat-load on knowledge.
  18. Jim_C

    Pastrami - A "Famous" NYC Copy Kat 😼 (Almost)

    Nice looking pastrami! Great looking plate of food.......Nice job.
  19. Jim_C

    The best jerky marinade I have grown to love.

    Welcome from California.
  20. Jim_C

    Jeff's Texas Style BBQ (Marysville, WA)

    It's nice you have a place where you can get really great BBQ. We have not found that place around here. And, to sandyut's point, the pricing in the SF Bay Area for BBQ is nuts. I'm not an expert smoker by any means, but quite frankly I'd stack my 'Q up against the dried out stuff we get around...
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