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  1. actech

    Dessert turd ??

    Well not sure what everyone else will think of these but.... can’t be too bad. Jalapeño with cream cheese and raspberries from the back yard covered in buckboard bacon and smoked.
  2. actech

    Smoker died

    Glad Im not in charge of the main food this holiday. Made some abt's while my charbroil electric was preheating. Went to put them in and no smoke no heat element is cold . UGH Fired up the pit boss to do the job. I got around 4 yrs out of the charbroil and from what I've heard thats really...
  3. actech

    Pulled Pork Waffle Cones

    awesome !!!!!
  4. actech

    Cowboy Ribeye

    Here it is. Absolutely incredible. With corn, twice baked tater,bacon wrapped asparagus,smoked chicken wings, mushrooms,smoked chuck roast that was gonna be burnt ends but tasted way too good to put sauce on. And a shot of when I turned it over to the kids.
  5. actech

    Cowboy Ribeye

    it varies between 2.5-2.75 it will be going in jacuzzi pretty quick. Ill post finished product. Thanks guys Got a buddy who wants the bone for his dog. im thinking it will only be a bone cuz i will chew everything off it since it tastes best. especially if it looks like those pics phatback posted
  6. actech

    Cowboy Ribeye

    Lmao. Any info from you Chile is good info.
  7. actech

    Cowboy Ribeye

    Here it is. Of course bone extends beyond pic.
  8. actech

    Cowboy Ribeye

    I would say it’s 3” thick without opening it and throwing a tape at it. I want it safe but no higher than 130 i.t. Got a pellet grill so I can put a sear on it quick. I’ll get it measured tonight and go from there. Dis1 if it is 3 just project your chart up ?
  9. actech

    Cowboy Ribeye

    Thanks guys but my "how long question " was why I put this in the sous vide section. Its gonna be 97 on Sunday and as my handle may imply I should be running crazy since Im the guy on call. Im guessing just a couple hours but I dont want to go to far either. I can grill a beautiful steak Im...
  10. actech

    Cowboy Ribeye

    Sams had that big bone,looks cool, cost to much, ribeye for cheaper than normal ribeyes. Most seem to want to charge more for a rib bone. To the point .... How long for a 3# ribeye rare looking about 130. Ive not done ribeye yet and would hate to screw up a $25 steak. Kids already wanting to...
  11. actech

    Pork Shots

    Nice gotta try this
  12. actech

    Memorial weekend cook

    Al, it was good only thing I would change is either soak the beef in water or use a low/no salt rub. Adding rub to corned beef was a bit salty and I like salt. But the other flavors were great
  13. actech

    Memorial weekend cook

    Thanks
  14. actech

    I guess no more ?

    Ya I read thru the previous posts. The one I won, I was messaged by Owens BBQ folks but I didnt use messenger then. asking flavors. They still sent my stuff even tho i didnt respond. EXCELLENT stuff it was too.
  15. actech

    To all the ash producers and fat trimmers

  16. actech

    Best bang for buck pellet grill

    I got the pit boss 820fb. Got it at Menards pre spring last year on sale for 299. No meat probe but I have multiple thermometers. Not too bad to clean. Hopper holds well over 8hrs at smoke. So sleeping instead of tending the fire is very easy. lol They are a learning curve but if youve had gas...
  17. actech

    To all the ash producers and fat trimmers

    used to make a lot of soap. got at least couple years worth if I dont try to sell again.Just got to be a pain. First soap I made was all the oil saved in a coffee can. Everything and oh man was it rancid when i made soap. Washed it a few times (boiling water then cool and strain) Then made soap...
  18. actech

    I guess no more ?

    Guessing no more throwdowns?
  19. actech

    Memorial weekend cook

    Forgot the plate
  20. actech

    Memorial weekend cook

    Didnt get enough pics but you’ll see I was busy. Two fatties one with a “jambalaya “ filling. Rice shrimp scallops andouille sausage and I used Gouda cheese. Other fattie Italian 6 different meats inside,peppercini , Italian cheese blend and pesto. Abts with shrimp scallops and Cajun seasoning...
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