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  1. Inscrutable

    Butterball turkey game changer?

    Color me skeptical … paraphrasing Ben Franklin … those who value extreme convenience over safety/taste/texture deserve neither 😁
  2. Inscrutable

    Prime Rib...it's time.

    Late to the party, but last time I followed Meathead‘s recipes and came out great.
  3. Inscrutable

    Thanksgiving Turkey

    yeah, you can talk myoglobin until blue in the face, but many don’t get past the yuck factor
  4. Inscrutable

    Daylight Savings time regress

    Still to this day never needed an alarm. Somehow could just wake up when I needed.
  5. Inscrutable

    Newbie Woodfire Pro XL

    What do you want to change besides time and temp?
  6. Inscrutable

    SPOG Recipe

    I’m on low sodium diet now, so just making POG (unless I’m dry brining) … 2 coarse P and 1 granulated G & O
  7. Inscrutable

    Daylight Savings time regress

    I’d vote for one time, prefer standard as I love it staying light longer in the evening. Back in the day we were either an hour early or an hour late for church several times.
  8. Inscrutable

    Thanksgiving Turkey

    I always dry brine and spatchcock. Give it an hour at low temp smoke, then crank to 400 to finish. You do not need to go to 165 for food safety … it is a function of BOTH time and temp. Five minutes at 150 does the job, and the breast retains a LOT more moisture. The problem with that s the...
  9. Inscrutable

    REC TEQ Deck Boss 590

    FYI, I just received a new air box/auger assembly, even sent a new motor. Their customer service is second to none!!
  10. Inscrutable

    REC TEQ Deck Boss 590

    I’ve had a 590 for a couple years. No problems. Have a problem now that was my own fault (unable to clear auger jam from too much exposure to a long rainy period), and the design has changed a bit in the Deck Boss, but they are trying to get me a new air box/auger assembly. So big 👍 to customer...
  11. Inscrutable

    Do you use toppings on your chili?

    Usually nothing. Sometimes cheddar or smoked Gouda, occasionally red onion, cornbread or crusty baguette on side. But I will consume it in mass quantities regardless how served 😁
  12. Inscrutable

    Need some new ideas for the next pork butt

    I’ve gotten to where I often do just S&P or SPOG, and then pull and play with different rub mixed in or finishing sauces. Also use it for tacos, burritos, and enchiladas. Or add to some form of a Chinese dish. And a bit odd, but made a quiche and cottage pie.
  13. Inscrutable

    Crawfish Pie

    Agreed! Maybe screaming Ozzy would make Hank sound a lot better.
  14. Inscrutable

    Dang Newbie! Boneless pork loin roast?

    Yes, being whole muscle just the outside “contaminated” (if you don’t inject) and will reach safe temp quickly. But not sure why, will just take longer.
  15. Inscrutable

    Crawfish Pie

    I make that for breakfast (essentially crawfish quiche, and some in the fridge and freezer as I type) or with shrimp if I can’t find crawfish. But good eating any time of day!
  16. Inscrutable

    Pecan flavoring?

    Yeah, I pretty much stopped using any commercial rubs, way too much salt for me
  17. Inscrutable

    Chili -There is a right way

    Like Will Rogers, I‘ve never met a chili I didn’t like.
  18. Inscrutable

    Fried Me Some Fishes

    Yup, haddock my favorite, but cod usually #2. Flounder, catfish, whatever is ok otherwise.
  19. Inscrutable

    Game day week 5 ! Breaded ribs and wings !

    Your cardiologist is very disappointed with you 😁
  20. Inscrutable

    Pellet Grill Grill'n

    Looks good! I‘ve never “grilled” on my RT pellet pooper. Maybe will give a try on the Ninja Woodfire. Sure trumps the Weber for speed and convenience … we shall see about flavor. How did yours turnout compared to your charcoal/wood preference?
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