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  1. S

    Honest rating 1-10 on my brisket trim.

    Once you’re done cooking, a nice long rest is pretty important as well. An insulated cooler with some towels is what I use. How long to rest will probably get many differing responses, 2-3 hours gives me some pretty great brisket. Good luck!
  2. S

    I need help making my BBQ perfect for takeout and delivery orders. Any advice?

    Peel the skin after the smoke, chop it up, make it super crispy. People will come back just for that. Chicken cracklings!
  3. S

    Smoker Cover Issue

    Late to the party but coversandall make custom covers in different grades. I have a recteq and nothing off the shelf fits. It actually keeps moisture away from the grill in a downpour which my original cover did not do. Once the original cover was drenched, moisture seeped in.
  4. S

    Pellet Grill Fires - Grill clean but still get flares

    Take the food off after smoke portion, crank the temps let it come up, maybe flare maybe not, throw it back on after the smoke clears.
  5. S

    Gumbo Question - Re Roux & Possible Blasphemy

    What kind of potato salad? I like all of those, never thought to put them together.
  6. S

    Why does my meat vacuum sealer fail to create a strong seal, lose suction, or get air leaks due to moisture from the meat?

    If you don’t mind doubling your cost of vac sealing, I put the juicy stuff in a vac seal bag, fold down the top inch or two and place it in another vac bag for sealing. Air is out of both bags before the juices reach the sealing area.
  7. S

    Gumbo Question - Re Roux & Possible Blasphemy

    Paprika/Hot paprika fried up with oil, garlic and onions is a flavor bomb I use for stews and beans instead of roux. You can use corn starch or okra for thickening the gumbo.
  8. S

    2nd round bacon question.

    I eat the bacon without frying all the time. I let it dry longer than most people making regular bacon, but I cold smoke it about 24 hours total. No issues, been eating it all my life. (Cured for 2+ weeks, then smoked then dried.)
  9. S

    Dishwasher Advice

    Bosch out of warranty is $85 for like the first 7-10 minutes. Never again, while they’re under warranty they’re great but as mentioned earlier out of warranty service is so pricey might as well buy a different brand to replace it.
  10. S

    10lb Bone-In Butt

    I do 180 for a couple hours because that’s where the smoke is at. Then 225 until done, usually about 12hours. The injection is increasing the stall, the pan is blocking smoke. Smoke will hit the meat on the way up or on the way down but it doesn’t do a wraparound. Keep trying different...
  11. S

    Looking for ideas for big meat cuts to do on the Blackstone

    Spicy Pork belly would work well, cut into 1 finger thickness, bok choy sliced in half and grilled goes great together. Pork tenderloins, 5 minutes per side should get it to the right temp. (There are 4 sides) I’d go home fries with this, but it’s just a suggestion.
  12. S

    Higher cook grate in old CampChef 24?

    Any cheap grill rack from a hardware store held up by foil wrapped bricks. Depends on your budget, those jerky racks look like a nice solution too.
  13. S

    What do if yiy have too many peaches??? Make dessert of course!

    You can also drown them in <insert clear liquor here> with a cup of sugar and wait 3 weeks to have something wonderful that no one else has.
  14. S

    Smoked pork ribs

    Looks great. I’m perplexed that I’ve never tried Montreal on pork. Why not - I dunno. It’s not even really something weird like the peanut butter mayo pickle sandwich thread. I’ll give it a go and hope it turns out like yours did.
  15. S

    Crispy chicken skin?

    Baking powder or cornstarch and then your rub. 400* start to finish, pull chicken at ~185*.
  16. S

    Smoked Wing Suggestions

    Add cornstarch to your rub, or dust them before the rub , then 400* start to finish. Not deep fried crispy, but good skin.
  17. S

    3 days before eating - pulled pork and chopped brisket

    Vacuum seal and freeze for transport. You can reheat sous vide style even if you only have big pots to boil water in at the destination. Should be just as smokey, moist and tasty as the day you pulled it.
  18. S

    Ribs for a different purpose

    I do that basically like I would a cold smoked bacon. Cure it, smoke it, let it dry out a few days then vac seal and in the freezer until needed. I really only use tender quick anymore it just makes it that little bit easier. As you said, cabbage rolls ( pickled cabbage) and beans are my primary...
  19. S

    Bacon Newbie here

    Hi everyone, I’ve been reading all the bacon posts and there’s a consensus that bacon has to hit a certain temp to be safe to eat. Why? I’ve been curing and cold smoking bacon for a long while. I cut it up into small pieces on a charcuterie tray and eat it “uncooked “. BTW: The bacon thread got...
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