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  1. kerstingm

    Vacuum sealing

    Has anyone vacuumed sealed pork after putting on your rubs? I know it helps to pull a wet marinade into the meat, just curious if it would help with a dry rub? About to get to huge shoulders ready for smoking tomorrow
  2. kerstingm

    Back strap

    three or four hours
  3. kerstingm

    Back strap

    Talked to my cousin that's been hunting longer than I've been walking. He said to sear and smoke for 3/4 hours till fork tender. I've got a good size to cut in half to try a pan fry and a test smoke sample.
  4. kerstingm

    Prime packer & venison pastrami project

    I smoked some corned beef last summer and totally forgot about the brine. Did my normal rub on them not even thinking about the brine. Smoked 14 hours pulled at 190. Best damn briskets I've done yet. Till I tasted, did I mention I didn't think about the brine?? Yeap 1st bite was beyond salty...
  5. kerstingm

    Back strap

    I have a nice piece and 1/2" thick 12" or so long. Pan sear/fry is what I'm seeing is the preferred way to cook As much as I love my smoking, we all know not everything can be smoked.
  6. kerstingm

    Back strap

    A buddy brought me a decent slice of a back strap. From what I'm hearing I need to do a fast sear medium rare pan fry. Has anyone tried a smoke and reverse sear on one?
  7. kerstingm

    My Traeger Mods...So Far

    I was wondering if adding the gasket would effect how the lid closed, that's a good idea using the spacers under the hinges. last question what did you use for your second cook rack? that looks bigger and better than what Traeger sells thanks for the info
  8. kerstingm

    Baby backs-Oklahoma Joe

    Damn those look good, what time is supper?
  9. kerstingm

    My Traeger Mods...So Far

    How thick did you go with your lid gasket and where did you get it from? any suggestions on the instillation, take the paint off sand to bare metal before gluing it on?
  10. kerstingm

    My Traeger Mods...So Far

    Has anyone tried to do a DIY enclosure around the bottom half of their Grills? I'm really thinking about trying to fabricate something with sides, shelves, and doors along with using something to insulate the bottom of the grill. If anyone has done this please post pictures and what you used.
  11. kerstingm

    IGRILL 2

    I just got my updated Pro controller for my Traeger. I'm figuring between this and my IGrill I will gain a lot better temp control over my cooks.
  12. kerstingm

    IGRILL 2

    Thank you, I do want to get two more probes, it only came with two with room for two more.. I am doing most of my smoking on my Treager pellet grill, the controller isn't the best, I want something I can monitor the grill temp as well as meat temp
  13. kerstingm

    IGRILL 2

    Finally got a Bluetooth thermometer, any pros or cons with the Weber IGRILL2? I like the options I'm reading.
  14. kerstingm

    Dried pepper blend

    I'm all about the flavor, heat is heat. Just has to have a good back flavor. I never brag about anything I do, I will give myself a pat on the back for my 1st try at on this. 8ve always said less is better
  15. kerstingm

    Dried pepper blend

    Forgot to mention, my daughter's boy friend tried a pinch. Guess he rubbed his eyes after. He wasn't doing to good last time I checked. Lmao
  16. kerstingm

    Dried pepper blend

    Nothing like home made chili powder, you can't buy anything close in the stores as good. My in-laws had Spanish neighbours that grew and made fresh chili powder and sauce. I never had to add anything else to my chili it was so good...
  17. kerstingm

    Dried pepper blend

    Surprisingly it's not that hot, trust me it will get you. I was going after that sweet and spicy flavor with a little added KICK!!!!
  18. kerstingm

    Dried pepper blend

  19. kerstingm

    Dried pepper blend

    I tried my 1st round of hot peppers. Scorpions, Reepers, ghost, Habinaros, jalapenos and serrano's. Back flavor garlic and sweet onion and herb. Yes it will take the chrome off a hitch, but damn is it good!!!
  20. kerstingm

    Smoked Turkey

    12lbs, I used my Traeger pellet grill. Cooked on smoke setting for a couple hours and bumped the temp to 285. Took around 5/6 hours total. Pulled when internal temp hit 160.
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