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  1. dick bullard

    Photobucket Shorcut ?

    Some old post that I have looked at by other members....quite often the pics from Photobucket have been deleted...didn't think there was a time limit....if so it is probably here on SMF.... Rick
  2. dick bullard

    ET-73 Mods. Link ?

    Could someone please provide me with the link on instructables.com for the ET-73 Mod.....I can't seem to pull it up when I go there ...and or a previous post by one of our members. !!! Thanks, Rick
  3. dick bullard

    Photobucket Shorcut ?

    Has anyone figured out how to bring multiple pics from Photobucket to the Forum Post other than one at a time....I see some of the post with many pics and wander if they are also doing it one at a time ??? Rick
  4. dick bullard

    Meet Chuck......

    Holy **** !!! How many hours you think that hunk of meat is going to take....that thing is the size of a medium sized dog (not a great comparison I know!!!).....I've always wanted to cook one of those in the oven or smoker, just to say I had.....feed the whole neighborhood.....!!! Please post a...
  5. dick bullard

    Is carp crap?

    Here in Illinois the Asian Carp became so abundant in the Illinois river, it put quite a few fisherman at the brink of going out of business because the Carp had taken over the river. !!! The fisherman finally decided "If you can't fight them, Join them !!!" There are now several fishing...
  6. dick bullard

    Finish Temp for BB Ribs?

    I have read to stick the temp probe into the meat parallel to the bones, but not touchung......"FALLING OF THE BONE" I know is supposed to be 200*. Rick
  7. dick bullard

    Any use for grease?

    I ask almost the same question in this thread.......it should give you some good ideas what to do with it....!!! http://www.smokingmeatforums.com/for...ad.php?t=87406 Rick
  8. dick bullard

    tender quick???

    The package of Tender Quick doesn't say the strenghth of its brine mix when they say to use 1 cup Tender Quick to 4 cups water or 4 cups Tender Quick to 1 gal. water...Using Prague Pwdr you use only 8 level TBS (4 oz) to 1 gal of water....this is for a 10% solution for curing and pumping....the...
  9. dick bullard

    tender quick???

    I have started using Prague #1 powder to cure with....I have used Tender Quick in an overnight brine before and it adds nice color and a good taste to the meat (I did pork). If you check on the package of Tender Quick you will find the percentage of Nitrite/Nitrate as beeing .5%....as compared...
  10. dick bullard

    ET-75 came in w/pics

    Nice looking unit....I have never seen one for a rotisserie before....learn something everyday....... Actually I just learned two word......"rotisse" and "rotissing"....are those really words or are they quotes from George Bush ??? Rick
  11. dick bullard

    PRICES!!! Off The Chart ???

    Has anyone else seen this site.... http://www.meatprocessingproducts.com/11000.html I keep looking at it and rechecking their prices.....but man...are they off the chart with theirs....keep thinking the listed price is for a quanity or multiple bags instead of a single item... Don't know how...
  12. dick bullard

    Hi-new member from Chicago, IL

    Nice to have another midwestener on this forum...a lot of info and fun to boot....not to forget all the nice folks.....I'm right out here in Lombard neighbor......!!! Rick
  13. dick bullard

    Deep Dish

    Okay....enough tease.....I'm drooling.....how about the recipe and etc........? Rick
  14. dick bullard

    Temp. Probe Contamination !?!?

    Thanks for all the great input so far folks.....definitely starting to understand (learn) some good info from SMF. Now, is it possible for someone, with much more understanding of the subject than me to post a thread listing what we all seem to agree with on this subject. I'm sure it would not...
  15. dick bullard

    Handmaking sausage.

    Didn't see the show, but sure would like to see or hear how it was done !!! Rick
  16. dick bullard

    Temp. Probe Contamination !?!?

    Okay I understand the basics of possibly contaminating your meat when inserting the temp. probe into raw meat....! I am all for food safety and try to follow it the best I can.....But......!!! Here is the concept I can't understand....why is it okay then to puncture raw meat with needles when...
  17. dick bullard

    To much smoke?

    What's wrong with lickin burnt sticks....doesn't everybody....maybe just me I guess....LOL ! Rick
  18. dick bullard

    First Chuckie, made into sammiches

    Try spritzing the meat with apple juice or etc. during the smoke several times (like once every hour or so), you very possibly could have foiled it much sooner again spritzing it good before wrapping......looked to be quite a thick chuck roast, probably why it was taking fairly long to reach...
  19. dick bullard

    Brisket Prices...Am I Crazy?

    Only "Choice" sold at Sam's and Costco by me.... Some of the larger chain stores around here sell "Select" and promote it like it is top of the line.....it does have a lot of people fooled....! All you have to do in one of these stores is just take a fast glance at their meat and all you can...
  20. dick bullard

    Kenmore Remote Thermometer: Short and long term test.

    Usually the coating on the wire is silicon rubber and not plastic and is used for sanitation purposes (otherwise easy cleaning) and yes you do have to keep it from touching any heat source over approx. 400*. Nice unit though....it is amazing how you can purchase a whole new unit sometimes for...
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