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  1. newbrian

    Texas butchers Argyle area

    Hello, I have a question for the Dallas Texas area smokers. My daughter lives in the Dallas area and she is looking to purchase a 1/2 cow. I live in NW Indiana and we get our cow directly from a farmer and then pay for the processing. She has looked around and is not able to find anything. I...
  2. newbrian

    Charcoal rack for offset smoker

    That's a good idea, thanks!
  3. newbrian

    Charcoal rack for offset smoker

    I'm looking for charcoal racks to put in the barrel of my Oklahoma Joe smoker for times that i want to use the smoke as a large grill. The racks that come with the smoker are at the bottom of the chamber and its hard to get the grill really hot for searing steaks. I would like the charcoal to...
  4. newbrian

    First with my new LEM Stuffer

    Thanks, I need a little practice but I am pretty happy with the outcome.
  5. newbrian

    First with my new LEM Stuffer

    Hello, I have only made sausage about 6 times in the past because the stuffer on the kitchen aide was so much trouble. But after reading posts on here i decided to buy a LEM 5lb stuffer. What a difference this made! first batch i made was a jalapeno cheddar from a recipe I found on here...
  6. newbrian

    My Take On TX Jalapeno Cheddar Sausage

    Great, thank you!
  7. newbrian

    My Take On TX Jalapeno Cheddar Sausage

    I am new to sausage making and wanted to try this recipe, Do I need to use the #1 cure if i plan on grilling these and not smoking them? if i don't have to use the cure how much salt should i add?
  8. newbrian

    Shishito peppers

    OK thanks that looks pretty handy i might have to pick one up
  9. newbrian

    Shishito peppers

    How long did you process them to seal them?
  10. newbrian

    Baby Back Question/s

    221 with no wrap what is the second 2 (2 hours on smoker, 2 hours wrap and 1 hour unwrapped and sauce is the equation, correct?)
  11. newbrian

    Garlic dill pickles UPDATE! READY TO EAT IN 3 DAYS WITH VAC CANISTER

    i guess i'll just toss them, i don't think it's worth the risk....bummer!
  12. newbrian

    Garlic dill pickles UPDATE! READY TO EAT IN 3 DAYS WITH VAC CANISTER

    I only used the wrong amount of alum. i was getting the recipe off of my phone and must have scroll down when i got to the alum and used too much. I tasted one last night and it tasted pretty good, i know it's only a couple days old but i wanted to see if they tasted bad. i guess i need to...
  13. newbrian

    Garlic dill pickles UPDATE! READY TO EAT IN 3 DAYS WITH VAC CANISTER

    Do you have the tuning plates in your smoker? before i installed them i had a hard time keeping the temp at 250.
  14. newbrian

    Garlic dill pickles UPDATE! READY TO EAT IN 3 DAYS WITH VAC CANISTER

    i guess i'll wait a couple of weeks and try them
  15. newbrian

    Garlic dill pickles UPDATE! READY TO EAT IN 3 DAYS WITH VAC CANISTER

    OK so I made 6 pints of pickles over the weekend and today i realized that i used the amount of Alum from the large canisters in my small jars. Are these going to be ok, or should i throw them out and try a new batch?
  16. newbrian

    Early Morning Bad boy is on!

    Nice we have Meijers here in Indiana too, i might have to check the prices out.
  17. newbrian

    Did some shopping.

    Sorry for your loss. I have tried both and I find SYM a little to salty. I prefer Tony's. Just my opinion.
  18. newbrian

    PRIME vs SELECT BRISKET COMPARISON

    WOW, I am very surprised. Thanks for doing this test it has opened my eyes. I have to say i'm jealous of your meat prices. I'm in NW Indiana and we pay $6 or $7 a pound for Choice meat. I would love to get some brisket for $2 or $3 per pound.
  19. newbrian

    New GMG smoker, what's up with this cover??

    You could take the cover to an upholstery shop and have them put grommets in it so you could run bungie underneath the smoke chamber to hold it on
  20. newbrian

    Let’s see the dogs!

    a
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