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  1. CFLJOHN512

    Members Mark griddle?

    Which is going to be a much more even cooking surface.
  2. CFLJOHN512

    Members Mark griddle?

    Wasn’t sure where to put this post. (We need a griddle section). Girlfriend wants to get a griddle and is trying to compare the Blackstone to the Members Mark (Sam’s). They are about half the price. Specs look similar. Does anyone have experience with the Sam’s brand, or both? Any help...
  3. CFLJOHN512

    Poll: Utensils for chili

    Always a spoon.
  4. CFLJOHN512

    Instant Karma. Ouch!!

    The cop is photoshopped in the pic. Wish this was real. Still funny.
  5. CFLJOHN512

    TACO TIME!!

    You had me at chorizo sausage strips! I didn’t know these existed. That’s a game changer. Looks amazing!!!
  6. CFLJOHN512

    Smoking honey

    Avid beer brewer here. A better method for getting that flavor in the Meade is to use toasted oak, or other woods commonly used to add the “oaked” flavors. Once the fermentation has stopped, transfer to another vessel and add the oak and let it age for a few weeks on the toasted wood chunks.
  7. CFLJOHN512

    Pulled pork, waffle fry nachos.

    Made a monster pork butt yesterday and have a lot leftover. My other half wanted Mexican food for taco Tuesday. I decided to make some cheese sauce, waffle fries and make it happen. Here are a few pics. They were amazing and we both ate too much.
  8. CFLJOHN512

    Last of the Perfect BLTs (And Blueberry Zucchini Bread)

    That BLT looks pretty damn good. Bread sounds like a great combo. Thanks for sharing.
  9. CFLJOHN512

    Pizza dough wrapped fatty!

    I had the oven at 400 degrees. I just used a pilsbury pre made pizza dough in the can like you find by the biscuits. Next time I’ll make the dough. This was just a trial run.
  10. CFLJOHN512

    Pizza dough wrapped fatty!

    Power went out for a bit after the storm we had this evening, so I got a late start. I might have had a wicked buzz last time I was enjoying a fatty. I had an idea, pizza stuffed fatty, wrapped in pizza dough. I’m sure it’s been done, but wanted to try it. Inside the fatty was pepperoni...
  11. CFLJOHN512

    Hey man. Was searching for some pork loin roast stuff and saw you were in Theodosia. My dad...

    Hey man. Was searching for some pork loin roast stuff and saw you were in Theodosia. My dad runs a BBQ restaurant there.
  12. CFLJOHN512

    Unsafe temp?

    I’d just wrap in foil and finish them in the oven. Easy peasy.
  13. CFLJOHN512

    Steak tips on the flat top. And now I know.

    Those look delicious.
  14. CFLJOHN512

    SMOKING TODAY

    Looks like a great meal! Amazing looking ribs.
  15. CFLJOHN512

    Morning harvest.

    Girlfriend and I are headed to have a nice lunch with another couple. He Is a damn good chef. I figured I’d bring them some fresh peppers from the garden. Just watered, pruned, and picked what was ready this morning. Nice little variety I’m sure he will put to good use. Habaneros are just...
  16. CFLJOHN512

    Day 11 on dry cured sausage.

    It’s kept in a spare bedroom closet with a small fan and the door cracked. I had a humidifier in there the first few days. No mold 600 used. It stays about 60 degrees in there, it has the first vent from the AC unit.
  17. CFLJOHN512

    Black marks on interior wall

    It kind of looks like some sort of etching on the metal. Assuming it’s aluminum, could be a mixture of heat, salt, and acidic build up from ash possibly. I’m not a scientist, so don’t take my answer too seriously.
  18. CFLJOHN512

    Quick Dinner

    Looks great for a solo dinner!
  19. CFLJOHN512

    Day 11 on dry cured sausage.

    I used a pork butt. About 3.2 lbs along with the fat. Cut it into cubes about 2 cm. 3% salt, and 5g cure #2. Lots of black pepper, some garlic, coriander, red pepper flakes, red wine, and stuffed in natural hog casings. this is my first go at it. Here is the pic right after making them.
  20. CFLJOHN512

    Day 11 on dry cured sausage.

    Kind of excited to eat this stuff. It’s still got a while to go. Looking pretty delicious so far. I had a few guys help, which I appreciate greatly. Now just hanging tight till it’s ready.
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