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  1. Parshooter

    Survived a week in Vegas,

    Yeah, I'd imagine Vegas on a business trip is not ideal. Might as well be in Des Moines. I've been many times, for pleasure. Last time was a couple years ago. Probably last time. So damn expensive.
  2. Parshooter

    Favorite widely available bourbon or whiskey

    I've been drinking bourbon for years. I remember going to liquor stores in Kentucky and they would have the BAT just sitting on the shelves. No limit. At $80.00 msrp, we bought many bottles. I've tried many, many bourbons, thanks to friends that hoard, I mean collect, bottles. I'm cheap...
  3. Parshooter

    Beef Back Ribs on MM 36 pellet smoker

    You inspired me. Found two packs on sale yesterday. Weather not good for this weekend so they went in the freezer. Did you take the skin off ? I've seen recipes that do and some that don't.
  4. Parshooter

    ENABLING my turn

    Not really a toast-guy myself. I have a countertop convection oven that has a toast setting. Works well enough. When I was a kid, 8 years old perhaps, I made a grilled cheese sammie in our toaster. Mom wasn't too happy. Yours looks nice.
  5. Parshooter

    Don't Forget to Check the Clearance Aisle!

    Reminds me of my ex-father in law. Was a coupon clipper and would buy things he normally wouldn't buy, or use, just because he could save .50 cents. Would have saved more by not buying it at all.
  6. Parshooter

    Beef Back Ribs on MM 36 pellet smoker

    Looks great. I want to do beef ribs soon. Did you wrap them and keep them on the smoker or take them off at that point ?
  7. Parshooter

    Don't Forget to Check the Clearance Aisle!

    Don't flame me too bad but I always check the clearance section in the meat dept at the Krogers. Usually find something worth buying.
  8. Parshooter

    Anyone own one of these

    I have something very similar to this. Works ok for short smokes like fish or meatloaf...
  9. Parshooter

    Grinding own 16 Mesh

    I would think you don't have to have exact 16 mesh for smoking. I thought about buying some 16 mesh then realized I have plenty of peppercorns and a grinder. Set it on the medium setting perhaps and grind-away.
  10. Parshooter

    Anyone own one of these

    Nope, not now, not ever. I swore I'd never own an air fryer. Well, got one as a gift. Used it maybe 4 times in 3 years. Sure aren't going this far.
  11. Parshooter

    Great Cleaning Pit Boss 850CS

    I use this. Multi purpose tool. If they get too grimy I take them off to give a good cleaning...
  12. Parshooter

    Time question

    I just need to get it in my head that I need to start a couple hours earlier than I think. Thanks for all the advice.
  13. Parshooter

    Brisket - Simplified and Reliable Dinner Timing

    Great write up. I haven't tried a brisket yet. Am definitely starting with a point. My smoker has set temps though, 225, 250, 300 and up. I'd have to go with 250 and just plan on a longer smoke ? I like the dry brine idea. Thanks.
  14. Parshooter

    Time question

    I wish I could. My smoker goes from 250 - 300, no 275. So I go 250 if it's supposed to be 275.
  15. Parshooter

    Time question

    Yep, that's what I've learned. Yesterday I told my girlfriend "Good news, we will be eating before 8:00" .
  16. Parshooter

    Whole Hog Gravity Feed Build

    Wow, ambitious project. How much pellets is that hopper gonna hold ;) Can't wait to see the finished product.
  17. Parshooter

    3D Printed Flour Scoops

    Looks great. Those scoops would be perfect for pellets.
  18. Parshooter

    Pulled Chicken on the Pit Boss

    Is this still smokin' ? JK. Why is it in the pan ?
  19. Parshooter

    Looking At Getting A Pellet Smoker, Thoughts?

    Another thing, my Pit Boss had a grate on the pellet hopper, to keep little fingers out of the auger. I took that off, much easier to add pellets, move pellets around in there, and suck old pellets out of the auger feeder.
  20. Parshooter

    Looking At Getting A Pellet Smoker, Thoughts?

    Nice Pit Boss Duffman. I went cheap and got the small one. Only drawback is that it doesn't have a digital temp gauge. No 275. Goes from 250 to 300, weird. And I see a lot of recipes that call for 275 degrees. Have fun, I do. Turkey breast roast I did yesterday, yum.
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