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    BBQ Guru mods

    I thought they made an ac adapter for this? Better check.
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    The Best Hangover Cure!

    Its amazing how your ideas and habits change by addind a few years, I used to be a party boy and when you hit 45yrs/ old amazing things start changing like drinking less,and by 65 drinking for enjoyment not the buzz,hangovers are a thing of the past, haven't had one in 15 yrs or more, I forgot...
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    Which gas?

    It would depend what you burner is designed to burn,some can be nat. gas, some propane. Most gassers in the states with portable tanks are using propane.
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    An Idiot’s Intro

    Paul not a bad idea to burn a bag of charcoal, no meat, and see what temps you can achieve with your smoker,don't know what you have that would help us.If you are using charcoal you will be adding briquettes ever 1- 1 1/2 hrs till you learn to control temps after that I would look into using the...
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    Strawberrycello

    The moonshine I am talking about is not what you would get at a liquor store.
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    Hot Dog advice needed

    I hope you are using a sausage recipe I would just follow the recipe and adjust accordingly later. start with 1/2 water to ice and adjust if needed.Very important keep everything Ice cold
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    Strawberrycello

    Are you sure the strawberrycello will have enough alcohol using everclear hic. maybe moonshine next time.
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    Ref; Another Newcomer!

    I'm from IL. what kind of vertical char smoker? I have a DYNA-GLO that I use regularly.
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    London broil

    any one have a good marinade and technique for london broil, this is not bc of upcoming royal wedding.
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    First timer, cold smoked sausages?

    the problem w/cold smoking sausage the lower temps in smoker and lack of oxygen put you in danger zone for botulism. any temps from 40* to 140* puts you in that zone. that is why a cure is needed.Most people use Prague powder #1 and #2 when putting foods in that danger zone. Prague powder or...
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    How to celebrate the Royal Wedding

    Don't leave iox at home bc you will be getting the munchies.
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    Cleaning Temp Probes?

    I use a soapy sponge and towel dry, most of my probes are 10 yrs. old
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    Spice blend shelf life

    I have a variety of whole and ground spices some over 2 yrs. old. I like whole spices better and grind as needed.then vac. seal for storage. Keeps well. the enemy to spices is age and air,vac sealing is best
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    Soot in smoker

    If you can remove burner T would just power wash and re-season if needed
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    Outside the box thinking for grilling a Tri Tip roast (Q-views included)

    Was going thru meats at Sam's the other day and they had pre-rubbed tri-tips first time I have seen them in midwest.Though they were rubbed the spices were recognisable,on my todo list
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    Cheese threads

    A lot of bigger brew shops have cheese making supplies and classes on cheese making, if that is what you are looking for also quite a few of sausage making suppliers have the tools and gismos for making cheese,
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    Lamb “gyro”

    A lot of people when cooking lamb cook in oven and put it in a roasting pan and then don't really like the taste. When lamb cooks it gets a gamey flavor bc it was cooked in its own fat. Cook the lamb in a roaster with a rack in it and get it off the rendered fat and lamb will be much better...
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    Fresh sausage with bloom?

    Dac- I understand that you are looking for red meat in your sausage I am no expert and have been making sausage for many years and when I am looking for answers I turn to people on this forum or go to a book by Rytec Kutas."Great Sausage Recipes and Meat Curing" I sugest getting a copy he...
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    Ribeye Testing (SV Step #2)

    Bear, I admire how you are always striving for perfection, and how you don't mind eating your mistakes.
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    Filthy Egg Facility!

    hard boil them and see if he eats as many as Cool hand luke
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