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  1. siege

    How to load a bag to vacuum seal it?

    I use thin flexible plastic cutting boards. You can roll them into a cylinder, slide it ino the bag, drop the food in slide out the cutting board.They have them at the dollar store. Disposable foil pans work, too.
  2. siege

    Something I've never tried.

    I'll bet the grandkids had no complaints. They know what they like, and are probably happier with that than some sophisticated meal they didn't ask for. Good on you !
  3. siege

    Bad weekend cooks.

    Sounds like you may have become the dogs best friend. They never complain about dry ribs, or heavy dinner rolls. When you know you have a problem, is when the dog turns his nose up and avoids what you cooked. Please don't ask me how come I know this !
  4. siege

    Bacon wrapped chicken livers

    I am thinking gizzards would be VERY tough. Hearts work on a skewer. My daughter in law calls them beef cherries. They are served at Brazilian restaurants. I brush with garlic butter, serve with toast points.
  5. siege

    Really???

    Perhaps she's right. I think growing a vegetable garden would be a great idea for next year. First, however, we would need a huge compost pile to get our 100% organic all natural fertilizer started. Cows eat grass and produce manure. I'm sure that would be respected, and appriciated. Sheep shix...
  6. siege

    First Brisket - First smoke on 26" kettle

    Ummmm, yeah, honey, it's an um, ah, oh yeah, a 26" mini satelite dish, yeah, a TV dish. I know it's pretty small...,but hey, it MIGHT work. If not, we can figure out something to use it for, right ?
  7. siege

    First Brisket - First smoke on 26" kettle

    Take pride in getting the kettle dirty. At my house, it's called seasoning and or patina LOL
  8. siege

    Bacon wrapped chicken livers

    Yup....they were usually found by " the pigs in a blanket " ( little smokies wrapped in croissants), and the boiled shrimp on ice, served with a cocktail sauce (ketchup laced with horseradish) .Deviled eggs anyone ?
  9. siege

    Temperature question - more of a poll really

    johnmeyer has most all of the bases covered. I personally like a thick softer style jerky, so I cut mine about 3/8" thick, and add brown sugar and black pepper to my over night brine. The sugar helps encapsulate the water and prevent spoilage. I go straight to the smoker for an hour, then into...
  10. siege

    Bacon wrapped chicken livers

    That brought back some great memories ! My Mom use to make something called Rumaki, with chicken livers and water chestnuts marinated in teriaki sauce, wrapped in bacon, and baked in the oven. Smoking would definitely be the next level up. I could go for some of those right now, Awesome !
  11. siege

    First Brisket - First smoke on 26" kettle

    I enjoyed your whole write up, but the best part was your joy, and the fact that you had so much fun with this. Sometimes that should be what its all about, not just putting a pile of food on the table. Thanks for sharing, it's so much better to say " I feel your joy ", than " I feel your pain "...
  12. siege

    A LITTLE PORK BUTT TODAY (May the Smoking Gods forgive me)

    It's true 'ya know.... IF MAMA AIN'T HAPPY, AIN'T NOBODY HAPPY.
  13. siege

    A LITTLE PORK BUTT TODAY (May the Smoking Gods forgive me)

    Nice cook, served the purpose, and made Mama happy. Nothing wrong with any of that. Did you add anything when you wrapped it ? What would you do different if you were to do it again ?
  14. siege

    A nice day for a tri tip

    Mighty fine looking chunk of meat. I did 2 on Saturday also. One for dinner, one for sandwiches. I used SPOG and hickory, and bought a bag of cherry pellets for the next one. Thanks for posting, glad to hear it turned out well, and you "aced" the test.
  15. siege

    Raisins

    No, I don't cure it, just dry it out completely.
  16. siege

    New Pit Boss

    One of the nice features of the 1100 is a 35# hopper. I keep a dowel by the smoker to stir the pellets. I believe someone sells a hopper extension, or one could easily be made out of a piece of sheet metal. A HVAC shop could fabricate one pretty inexpensively. Add a few inches to the height of...
  17. siege

    Raisins

    I have a basic recipe, but have never made it the same way twice. I am the most picky about the fat I use. Most very lean meat works, including really cheap, tough beef, deer, elk, or antelope. Trim all the fat and silverside from the meat. Dry lightly seasoned meat to get 2# of very dry...
  18. siege

    New Pit Boss

    I think it's due to the fan. The air circulation may have the same effect as using a convection oven. It's also been quite hot here all summer. Before I start making changes to factory settings, I will get a few cooler weather smokes in. The finished product has not suffered, so I guess getting...
  19. siege

    Smoke Apple Bread Pudding

    Well, sometimes a man does what a man had to do. But, orange sherbet, ouch =)
  20. siege

    Smoke Apple Bread Pudding

    I would REALLY like a taste of that ! Looks like it has made it on to my to do list. Thanks for sharing the concept. It doesn't need it, but I'd bet a scoop of homemade french vanilla ice cream would put it over the top =)
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