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A MAN OF MY WORD. TESTING THE A MAZE N SMOKER TODAY. I WON THIS FROM THE JULY THROWDOWN AND TODD SENT 2 LBS OF OAK PELLETS TO TEST IT OUT. PUT ON A RUBBED PORK BUTT ROAST. IM TESTING ON THE GAS GRILL. BASICALLY SO I GET SMOKE FROM THE PELLETS ONLY. NO CHARCOAL. SO THIS IS THE ULTIMATE TEST. IF I...
going for two in a row lol. last month was fun. just got my prize. thaks todd for the pellet smoker and sample pellets. a review will be done for my gratitude. prizes are fun and so is making some gormet grub.
been so hot this summer i just toss it in, in the morning and pop it out at dark. no...
just got my a-maze-n-pellet smoker prize on monday. and 2 lbs of oak pellets. a pork butt is thawing as we speak. a review will be coming soon for the thanks of recieving the prize. cant wait to try it out.
shouldnt be a problem using it up. only the red marked wood is cherry. the rest is firewood which i burn in the shop and house as well. i go through a lot of wood. its my primary heat.
i split up 1 of the trunk pieces of cherry thats in the very first pic on the top above the blue gas can against pool. chopped it into 1 1/2" strips and then cut them in 1/2. there about as wide as a palm of your hand. that one trunk piece filled 2 milk crates heaping full.
ill have enough to...
thanks for the kind words. mine was a challenge. not making it. it was a long brining curing process and all but getting that behemoth down was the trick. my wife failed. i did get all mine down.
MAN 1 FOOD 0 lol.
i like spicy. chefrob yours i will have to try. never had a dog like that but...
wanted to thanks the 11 others that voted for the spin off the tur-duc-en lol. and thanks to the judges for seeing the work i put in to it as well. wasnt just a 1 day deal with all the brining and cureing.and thanks to all that entered the contest. looking forward to many more. it was fun.
The bun. Them were Big fresh bakery buns.
Bottom bun was hit with a full slice of real swiss cheese. Then a generous layer of the ham and fire roasted bell. Then provolone cheese. Another generous topping of Thin sliced pastrami and topped with bells. This was warmed in a thined broth of ajus...
The slicing.
Then came the sammie construction.
First was grilled bacon. Covered while grilling in ground black pepper. And also grillin was the garlic. Chopped off tops of the cloves and hit with cooking spray.
Then the bells. Stoplight and green. All sliced into rings and...
well i documented the entire process of my throwdown entry for july for the purpose of a later thread. so here it is.
Pastrami
1 large round end from a beef angus eye of round.
Brine.
1/4 tsp lem cure (pink)
2 tsp pickeling spice
1 tsp paprikia
8 allspice crushed
4 cloves chopped fresh garlic...
my homeade splitter i built can tackle about anything. has the tongs. if craned up 4' diam logs with it. has a 2" ram for lifting and a 4" for splitting. gonna be a long week. and its 102 to 98 all week. yah!!!!!!!!
man i must have 500lbs of fresh cut cherry. it was 14" or better in diam and i have several logs and stumps.
a guy on craigs list had listed firewood for free. i contacted him and was first. i went to got some maple from a 65' ish soft maple. it was two truckloads of green good wood. then as i...
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