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  1. Carvendive

    Char Hickory Prime Ribeye

    ffmike... brag, brag, brag ;-) mine still needed a knife! BUT my wife LOVED it and that's worth slicing it with a knife! Kidding aside, I've been wondering about reverse searing METHODS and smoking at 250 and then searing is definitely in my future.
  2. Carvendive

    Smoked Mac-n-Cheese, Pre-Boil

    Looks Great! Hope you don't mind but I might use part of it as inspiration. Here, we do a lot of what's called cheesie potatoes. I might use some rendered (smoked) fat on top as my smoker doesn't have upper/lower shelves. Either way, thanks for the idea!
  3. Carvendive

    Char Hickory Prime Ribeye

    OK, no one replied so I had to go it on my own ;-) We're dieting so the Ribeye is our "Exception" meal - kind of like ice cream! Set the Stampede at 500 with GrillGrates. Marinated the steaks VERY lightly with olive oil, ground pepper and kosher salt and let it rest for an hour. I figured 16...
  4. Carvendive

    Camp Chef Woodwind SG or Rec Tec RT700 Bull?

    I did, one on boneless Turkey theighs and one on pork loin.
  5. Carvendive

    Camp Chef Woodwind SG or Rec Tec RT700 Bull?

    Smaloof - I'm very impressed with the RecTec Stampede. The construction is excellent. The PID holds the temp spot on. The internal probes have insured that whatever I'm cooking, comes out at the temp I want. If I were to have to buy again, I'd get the same thing. The GrillGrates do a very good...
  6. Carvendive

    Char Hickory Prime Ribeye

    What did you set the Bull at? I'm doing Ribeyes on my Stampede tonight!
  7. Carvendive

    Pecan and brown sugar pork loin

    I like it! I hadn't thought about using nuts in the rub. Now I'll have to give it a try just to see how it affects the flavor. I might try one with Cashew as well.
  8. Carvendive

    I'm Confused

    Had a 9th grader in my shop - I was showing him how to carve a Christmas gift for his mom. He had no idea how to read a tape measure and didn't know the answer to 1/2"+1/2". I'm sure fraction to decimal would be science fiction to him
  9. Carvendive

    Pork Loin Roast Today

    Looks great! Today's lunch is sliver sliced loin with Dijon and raw onions on bread. That was what I was actually looking forward to anyway - it's one of my favorite sandwiches. If I wasn't dieting I'd opt for it paired up with cream cheese and my homemade cranberry citrus sauce. Sure, now...
  10. Carvendive

    Pork Loin Roast Today

    OK, I did mine today. What can I say, loin is loin... I seasoned it with porketta seasonings. It came out very jucy but it's still Loin? (Diet). I'm down almost 60# and getting VERY BORED with lean meats. I'm seeing a pork shoulder / butt or brisket in my future...
  11. Carvendive

    First time making bratwurst

    When it splits; IMO it gets rid of excess grease. The flair up Sears actual meat rather than just the casing which to me gives better flavor.
  12. Carvendive

    Help, need new grill

    Sent you a private message. I got mine about a month ago so I don't have much to go on but for what it's worth... RT pellets are a combo of white oak, red oak and hickory. I got 80# as part of my original order. The flavor is ok but I'm going to go with apple or cherry next. Pellet grills can...
  13. Carvendive

    I'm in Shawano, not sure where you are in Wisconsin but if you're close and want a look see at a...

    I'm in Shawano, not sure where you are in Wisconsin but if you're close and want a look see at a RT-590 let me know and I'll send you my contact information.
  14. Carvendive

    Super noob question

    My wife was the same. Don't bull shit her! A pellet pooper is comparable to a convection oven. At low temp it puts out more smoke - at high temp, less smoke. I bought GrillGrates for my RecTec. We (2 if us) use it to grill chicken kabobs, burgers, steaks and fish. The RecTec 590 (and other...
  15. Carvendive

    Help, need new grill

    I'm new to this as well. I'm also Wisconsin - NE - Shawano just west of Green Bay. Just two of us. But we like to do a few BBQ's for the neighborhood. The last BBQ was a CharmGlow gasser. (Given the flare-ups and hot spots I thank God it finally died.) After all the rust out I knew I wanted 304...
  16. Carvendive

    Apple Pie ~ Foamheart

    Yeah, I'd love to be that mouse! I'm a pie kind of guy. Chocolate, Danish, cheese cake... Give me pie! Looks Awesome to me!!! Put on any brand's 12-15% butterfat ice cream (as a UP'er, Jilberts comes to mind) and I'm in heaven!
  17. Carvendive

    Mother’s Day at the Bear Cub’s Den

    Looks to me like you and Mrs Bear raised some Good kids! (Sorry here but regarding the lemon shiffon pie... it wouldn't last a day in my home). Thanks a bunch for sharing!
  18. Carvendive

    First time making bratwurst

    I like mine not by temperature but by heat. Mine are done when the skin splits and they sear a bit. (Personal preference only). Yours look great to me!
  19. Carvendive

    Pork Loin Roast Today

    I see that my wife has a 4.75# one on the counter defrosting. Your post is good timing. Hopefully mine will come out like yours. (PS, I'm liking my pellet pooper too!)
  20. Carvendive

    To sear or not to sear, that is the question.

    THIS IS WHY I LOVE THIS FORUM. - Every so often a thread stands out. (I, as a newby LEARN SO MUCH from threads like this one.) Briskets seem to be one of the more difficult accomplishments to achieve and this (methodology) seems to answer many of my questions. You can be assured that I will be...
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