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  1. Workaholic

    Peach Beans

    Bookmarked. Sounds amazing. Can't wait to try them.
  2. Workaholic

    Cream cheese and cranberries

    Looks amazing
  3. Workaholic

    Any thoughts on this?

    I used to go by times. Now, I just use them as an estimate, but go by temp for doneness. For a turkey, 160-165F in the breast, 175-185F in the thigh. No matter how long it takes. Since you have a Bluetooth unit with multiple probes, stick one in a thigh, and one in a breast on each bird...
  4. Workaholic

    New England Kettle Style Stromboli

    I sure will post it, when I have a chance to make it. Thanks for the info on how to make it.
  5. Workaholic

    Spareribs smoke at 225 but drumsticks smoke at 300. What's the best way to approach this?

    That might work out just fine. If you do it that way, make sure the chicken gets put under the ribs. Another option would be to run the ribs, then take them off and wrap them in a couple layers of foil, a couple towels, and then stick them in a cooler to hold while you do the chicken at 300...
  6. Workaholic

    Looking for Commercial Pepper Slicer

    That one that @chef jimmyj linked looks like it's almost a must have for the kitchen. May have to orfer one myself.
  7. Workaholic

    Keto, the time has come, long over due really.

    I applaud your effort here, and am well aware of how difficult it can be to change your diet, no matter the reason. I did it myself, for about 2 years, while stationed unaccompanied in Guam, only to fall back into bad habits once I came back home to the wife. It can be a struggle at times...
  8. Workaholic

    New England Kettle Style Stromboli

    Wow. I'm at a loss for words. That looks amazing. I'll have to find the throw down/contest thread, and give it a look-see. I do have questions, however, if you wouldn't mind d telling a couple of secrets. 1. What did you use for dough? 2. How did you keep the sausage from falling apart...
  9. Workaholic

    Looking for Commercial Pepper Slicer

    When I have a large quantity of slicing to do, and don't want to use the mandolin, I use my semi cheap meat slicer (fried taters, anyone?). Works great, just have to pay attention, to keep your fingers out of it, and then you only have to manually cut 1-3 times on what you don't put through the...
  10. Workaholic

    Bacon & "Extra Cheese" Burger Pizza

    That looks amazing. I'll be reading the crust thread for sure.
  11. Workaholic

    Educate me on stick burner smokers

    I'm going to be the oddball here. I went cheaper. As in $300 or so for the unit, cheaper. Could use it with charcoal or splits. I usually ran a combination of the two, giving me about 2 1/2-3 hours at temp before I had to start feeding it every 45-60 minutes. I enjoyed it, and the only...
  12. Workaholic

    Official Kansas Member Roster

    Hi. I'm Richard and I'm in Wichita. Grew up in Ottawa, then left the state for work in the mid 90s, and returned after I retired from that job about 7 years ago. Right now my smoker is a wsm, however I learned the ropes on the $3-500 offsets from places like lowes, etc. Been smoking meats...
  13. Workaholic

    Three Turkeys At Once

    Looks like I may be a day late here, but I agree completely with what was said above. I also don't do the electric thing, but have smoked turkeys most years for the past 15 years or so. Have also run 3 hotel turkeys at once, one year, but, that was a total of like 25#. Considering the size...
  14. Workaholic

    couple of shoulders

    Good looking pork you have there. Can't beat some good pulled pork.
  15. Workaholic

    First picnic shoulder, need advice

    Oh I had one of those disposable foil pans sitting under it during the cook. When I pulled it from the smoker, I put it in the pan and covered it. That way while it was finishing, it was sitting in the drippings. And I rested it the same way.
  16. Workaholic

    Our First Butt is on the Traeger

    Great looking pork you have there. Gonna make some fine sandwiches, that's for sure.
  17. Workaholic

    Blackstone stir fry feast

    Wow, that looks absolutely amazing. Outstanding job. Makes me want a flat top even more, now.
  18. Workaholic

    First picnic shoulder, need advice

    Thanks! To be honest, it did turn out a lot darker than I expected. I was expecting a reddish color lime I see with my ribs. Thank you. I was not expecting it to turn out that dark at all. I do wonder if the brown sugar in the rub was the reason for how dark it got.
  19. Workaholic

    I think I’m in trouble!!

    I don't think you have anything to worry about with the 40-140 thing. Take them up to 203, and your good. I do worry about those temps like your talking about with turkey, but pork is a bit different. You can always crank the temp in the smoker up to 275 for the last bit to finish. The one...
  20. Workaholic

    Meatloaf. It's what's for breakfast.

    Great looking meatloaf! I was just thinking last night about how I need to smoke some fatties, and now it looks like I have to add a meatloaf to that. Meatloaf sandwich is a good breakfast, one that's guaranteed to stick to the ribs.
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