Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. xbubblehead

    More Pork Steak

    I usually cut them from the non bone end of a shoulder roast, the bone end goes to pulled pork. Normally I get 2 good steaks and some meat for stir fry before I get to the bone.
  2. xbubblehead

    Smoking a pre-smoked spiral-cut ham

    I have to soak our hams to reduce the sodium for my wife so I no longer buy spiral cut hams because they water log. It seems spiral cut is also not the best for a double smoke because they dry out. I just go whole ham and slice it at the table or before plating.
  3. xbubblehead

    Beef prices

    Butterball turkeys for $0.98/lb, Tyson whole chickens for $0.99/lb at WallyWorld this morning isn't bad. Beef and Pork prices are still up there beyond what I'm willing to pay in general but I watch for deals and buy I can divide up, butts are the best.
  4. xbubblehead

    Shortage FYI

    No shortage of Hams or Turkeys here but the Turkeys start at 16# for 0.98/lb at WallyWorld.
  5. xbubblehead

    Old Smoker

    When I was a kid a lot of folks used oil for heat and that looks like an oil tank turned on its side and split. Seems awkward for much other than roasting whole hogs.
  6. xbubblehead

    New Toy

    Had one, lasted 2 years before the controller went toes up. It did pretty good while it worked and the wood chip tray arrangement worked pretty well. Went back to charcoal and wood chunks.
  7. xbubblehead

    Supply chain issues

    Well, I grew up on casseroles, stews and soups, guess that's how I'll get by for now. When I find a good deal I buy what I can and divide it into half pound portions (4 oz/ serving each for the two of us), stretch it with veggies and/or pasta and serve it with bread. Come to think of it...
  8. xbubblehead

    Supply chain issues

    With consumers buying less meat due to outrageous prices and ranchers preferring to export I have to think at some point the processors are going to get it in the shorts. We have cut our meat portions by about a third to stretch the meat we can buy and are eating more vegetarian meals and...
  9. xbubblehead

    Inkbird Quick Giveaway for Waterproof Instant Read Meat Thermometer IHT-1S.

    Please count me in, thanks.
  10. xbubblehead

    Thanksgiving PLANNING ON DEEP FRYING A TURKEY ???? PLEASE READ THIS FIRST !!!!!!!!!!!

    Great thread; I'll stick to my black enameled roasting pan and oven, or if weather permits, my charcoal kettle grill.
  11. xbubblehead

    1/3 Pound Frozen Beef Patties. (Ninja)

    I agree sort of, I prefer the thinner patties for pan grilling or frying but out on the charcoal grill I get better results with thicker patties, never got good results from any of the packaged frozen stuff. I buy bulk ground beef and repackage in vac-seal bags, I am now packaging based on 4...
  12. xbubblehead

    Anyone has interest to review Inkbird vacuum sealer for free on Amazon?

    Count me in.
  13. xbubblehead

    Vacuum Sealing Beans

    I don't see how I could use the original packaging since I repack into smaller units. I suppose you could store the smaller vac-sealed bags in the larger one but I don't see any advantage to that. The original bag is usually not the cleanest in the world anyway.
  14. xbubblehead

    Vacuum Sealing Beans

    I buy bulk bags, 10 to 20 pounds, then I repack them in 1 pound portions using vac-seal bags. Makes it easy to store and use, they keep for ever it seems. Edited to add I use the rolls and custom size the bags.
  15. xbubblehead

    1050 - Using the bottom rack for smoking?

    On my Char-Broil bullet the bottom rack is pretty close to the water pan so I doubt it's going too get too hot. Everything I've read about water smokers is that the hottest area is just under the lid which makes sense given the air-flow and overall design, that only applies if the water pan has...
  16. xbubblehead

    Smoked pork shoulder at high altitude

    I'm only at 6,000 ft and have not had a problem. The only difference elevation should make is in the boiling point and you would be pulling the meat at or below that temperature for your elevation. I'd check the calibration of the chamber thermometer first, maybe monitor right at the grid next...
  17. xbubblehead

    Wild Mushrooms

    I take a fair number of chances in life but on wild mushrooms I take a pass. If I really need something more exotic than the usual Kroger stuff I trust the local Vegan grocery.
  18. xbubblehead

    Costco brisket shocker

    Ground Beef is at an all time high as well! Care for some grilled marinated Tofu and pumpkin wedges?
  19. xbubblehead

    Supply Disruptions...Hogs

    It's a chicken first or egg first question to me; if you raise prices workers wages will have to increase or if you raise wages prices will shortly follow. Either way, those of us on fixed incomes get it where it hurts.
  20. xbubblehead

    Supply Disruptions...Hogs

    So from a consumer's perspective I suppose we want to keep wages as low as possible! I know wages have increased and wage demands are also, partly due to paying so much for people not to work, but I can't believe a 10-15% (I think that's a large overestimate) increase in wages results in...
Top Bottom
Back
Clicky