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  1. uncle eddie

    Florida Panhandle

    We stay east of Destin, a bit, from time to time. Are you willing to travel to Panama City…there was a seafood place right on the water that we always go to and it has never disappointed…will look it up. Name escapes me right now.
  2. uncle eddie

    Birthday Ribs...

    Great move saving the steaks! Ribs r well done anyway...great looking meal!
  3. uncle eddie

    The 4 minute steak

    Best pic on the carousel in a while - great looking steak!
  4. uncle eddie

    43, fitter and turner from Australia.

    Very cool set up! Welcome to SMF from Central, Missouri, Central USA - aka Flyover Country
  5. uncle eddie

    My Secret Fishing Hole...

    I don't think my fleet o ships can make it out there...so your fishing hole is safe from me.
  6. uncle eddie

    Wood-Too Old to smoke with?

    It allows the wood to cure more evenly. Bark is sort-of like a plastic wrap.
  7. uncle eddie

    Favorite widely available bourbon or whiskey

    @texomakid I actually have 4 bottles of Eagle Rare...it is a fine bourbon and defo hard to find! Love getting extra so I can trade for other hard to find bourbons. @luvcatchingbass - There are people that will buy a collection if you still have enough left. Including open and unopened.
  8. uncle eddie

    Wood-Too Old to smoke with?

    I’d lean toward using it for a coal bed rather than cooking directly with it in a stick burner. This stuff could impart an off taste from the excess moisture or early decay. Also - the cork-like texture suggests it won’t give you a predictable burn that you’d want for smoking meat. If it was...
  9. uncle eddie

    Favorite widely available bourbon or whiskey

    Even though we are not Catholic, the wife always wants "us" to give something up for lent. The wife gave up sweets and told me to give up liquor (bourbon). (I never get to choose what I give up!) Game on...she always loses...until this time. We are both still in the game 😲 I have a helluva...
  10. uncle eddie

    mes not producing smoke at 130f

    I use the maze when I am smoking/drying my sausage in the MES40 at 150F. I used to use a tube but I thought it made too much smoke...just my opinion. No MES40 smoke until about 200F...
  11. uncle eddie

    New from Ohio

    Welcome to SMF and howdy from central Missouri! Pictures - we want lots of pictures!
  12. uncle eddie

    Biggest eye of round you have seen?

    Love EOR for jerky (only meat I use for jerky) and your jerky looks great. I used to regularly buy the cryo-packs (at Sam's Club) but when i did the math, like you did, it was not worth the $0.15/lbs I was saving.
  13. uncle eddie

    How many pushups can you do?

    We had 2 ice cream trucks - a Mr. Softee and one that sold all the freezer things like Bomb Pops and Push Ups. My parents were like from the same mold as @chopsaw parents. My mom would occasionally buy the popsicles with 2 sticks and make my sister and me split it.
  14. uncle eddie

    Pico De Gallo

    Looks great! Add some beans and you have Texas Caviar!
  15. uncle eddie

    Are silicone mats necessary?

    Mine is on my covered deck on lakefront property and I have the same experience as @jcam222 Lightly oil when done, not a spec of rust, even with all the morning fog
  16. uncle eddie

    How Do You Afford This Addiction?

    @Chris_in_SoCal - I was working in Norfolk Naval Shipyard, for three weeks, in early 1991, while Desert Shield was underway. Just 100 feet from where I was working, LA-class fast-attack submarines sat in port. They are NOT pleasure vehicles! After a couple of weeks on base, I asked if I...
  17. uncle eddie

    High heat cheese is a bit soggy

    @indaswamp Not sealed...Noted
  18. uncle eddie

    High heat cheese is a bit soggy

    Agree 142F is odd - I had it set on 145F, the water temp was actually 142F when checked with my calibrated thermometers. The water bath was not intended to be that long (was shooting for 3 hours) but life got in the way. Was gone longer than expected.
  19. uncle eddie

    Tried the lollipop thing….

    Those are my legs - make more if you want some :emoji_wink: Never made them - thanks for the reminder to give them a try again. Yours look great!
  20. uncle eddie

    High heat cheese is a bit soggy

    My last batch of jalapeno/cheddar summer sausage tastes great....BUT; The problem is with the high-heat cheese. It has the texture/consistency of - thick toothpaste. It still tastes fine and I will eat all of it, but I don't care for the cheese texture. Procedure I (think I) used... Stuffed...
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