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  1. grampyskids

    Is there a minimum time for brining......

    For whole birds I like to go 3 hours, but since I usually forget, 2 hours will work just fine.
  2. grampyskids

    Kayak Fishing

    Log on to thefishsnifferonline.com. There are people that fish this way all the time.
  3. grampyskids

    Do you have a prefered brand of Soy or worchester sauce

    I use only Lea and Perrins for my worcestershire sauce. For Soy Sauce, my nieghbors who were born and raised on the Big Island turned me on to Aloha Shoyu (soy sauce). Can only find it in ethnic stores. Great stuff. What? No votes for Yoshida's?
  4. grampyskids

    Some Walmart facts i found interesting

    My wife balances our budget every month. Thereby I nominate her for the Secretary of the Treasury (don't tell her I said this).
  5. grampyskids

    MES Possible Mods

    I have the new 40" MES from Sam's and it is great, BUT of course nothing is perfect. I have utilized ronp's tile MOD and I got thinking; HMM, if the guys with SNP's modify their Smokers with a dryer hose to keep the smoke down into the chamber, why can't I? If I put a piece of dryer vent into...
  6. grampyskids

    Sircave caught a Triceratops & cut him up

    From the looks of the cut it seems to be a Choice Grade of meat. Sam's Club sells a flat for $2.86/#. If it was select, you need to let the butcher know that you are unhappy with the price since WallyWorld sells select at $1.89/#.
  7. grampyskids

    Sircave caught a Triceratops & cut him up

    That has to be a Choice Grade, or your butcher saw you coming. Sam's sells flats for $2.86/#.
  8. grampyskids

    Used my 3 year warranty card at Sams today!

    Wow, you really scored a grear deal!
  9. grampyskids

    Happy Birthday bmudd14474

    This one and many more!
  10. grampyskids

    smoker box on gas grill

    You need to decrease the amount of oxygen the gets to the wood chips in order to get the chips to smolder instead of combusting. Put some aluminum foil over the chips then put the cover on and poks some holes in the foil.
  11. grampyskids

    need a vacuum sealer need everyone opinion

    It is made by Tilia (Food Saver) and it is $20 cheaper.
  12. grampyskids

    Need Easy Kick-Butt Kinda Mild Chili Recipe

    All right, so I screwed up with my brisket last night. So I am in salvage mode. Figure I can make some chile to hide my screw-up. Please help mr and save my butt so that I can convince my wife that I need to cook another brisket(hopefully with better results). Cna't be firehouse chili, other...
  13. grampyskids

    food slicer

    Salesstore.com only has this one slicer. More powerful than any other in it's price range.
  14. grampyskids

    Smoking Chicken

    I don't flip or mess with them. I love that beautiful mahogany skin. But, I always make a cut in the skin at the leg joint to allow the heat to penetrate. Also, I never cook a chicken or parts without brining. My choice.
  15. grampyskids

    How About This Menu W/Qview HOLY $%$# BATMAN

    Who is Rita?
  16. grampyskids

    polish kielbasa and brats, plus tonights supper

    Need recipes.
  17. grampyskids

    since people are asking rib questions, I'll pose mine...

    Everyone has a different way and preference. Me (I own a Dodge Ram Diesel) I foil. It's the temperature that makes a difference. For BBR's I use a 2-2-1 method, but I run my smoker at 220-230. Smoked a rack Saturday and used, believe or not, Welch's Pineapple soda in my water pan and as a...
  18. grampyskids

    Smoke is done. Now cleaning up $^%^&*^

    Yes I clean my racks and rails after each smoke. My water pan is always foiled. I like a clean smoker, but the inside is pure seasoning; never touch that. Wipe the glass window while still warm and it cleans up fine.
  19. grampyskids

    smoke vault burner problem

    Call CAMP CHEF Customer Service. They should be able to send you a replacement burner for less than $15.
  20. grampyskids

    What does the supermarket put in ground beef to keep it looking purdy?

    Did you have the contair tightly sealedl? If not, the air will causes it to discolor but it won't hurt the meat.
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