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  1. shtrdave

    Finally Found a Decent Slicer

    I good slicer is a great thing to have. Sounds like your waiting paid off and only a mile from you.
  2. Smoked up the BBB yesterday.

    Smoked up the BBB yesterday.

    • shtrdave
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  3. shtrdave

    Smoked up the BBB yesterday.

    I started last Thursday with the boneless butts and a few pieces of boneless country style ribs, Brined them in a modified Pop's Brine. I read in someones post that they cut back on the sugar and added molasses, I cut back on the white sugar and added about 1/3 cup of the molasses. In the bucket...
  4. IMG_1070.JPG

    IMG_1070.JPG

    • shtrdave
    • Media item
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    • Album: Smoked up the BBB yesterday.
  5. IMG_1062.JPG

    IMG_1062.JPG

    • shtrdave
    • Media item
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    • Album: Smoked up the BBB yesterday.
  6. IMG_1059.JPG

    IMG_1059.JPG

    • shtrdave
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    • Album: Smoked up the BBB yesterday.
  7. IMG_1057.JPG

    IMG_1057.JPG

    • shtrdave
    • Media item
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    • Album: Smoked up the BBB yesterday.
  8. shtrdave

    Smoked Bananna

    Never tried smoking one but I do enjoy salt and pepper on mine.
  9. shtrdave

    A little advice please.

    I have a friend that is remodeling my back room and everything is all moved and stacked so it may be a while until I can get a pic or so. Thanks
  10. shtrdave

    A little advice please.

    Cleaning out the back room of my place and the previous owners left me 3 lockers and 3 filing cabinets. Thinking of making a cold smoker out of one of the lockers, need to measure for rack sizes, or would I be better off making something out of one of the filing cabinets, may end up doing...
  11. shtrdave

    When it Comes to Wangs that Drummie is just a waste of time!!!

    Always a fan of the flat wing.
  12. shtrdave

    Question on temps for BBB

    How long would you smoke it for Dave?
  13. shtrdave

    Question on temps for BBB

    I put some meat in the brine last night, and figuring next weekend I would smoke it. Can I do it on my pellet grill, I have a Rec Tec and I think the lowest it will go is 180° in the past I have done these things in my Cookshack but having a new toy I would like to use it. Will smoking at 180°...
  14. shtrdave

    Ugh...why won't my country style ribs get tender??

    Around here country style ribs are sometimes spares and other time they are pieces of butt. The Butt ones are better grilled, or smoked for a little while and then hit with higher heat quick cook. Most of them seem to not have a lot of fat to keep them moist. I usually will cook them to about...
  15. shtrdave

    AMNPS in the Warthog (Smokin-It # 3 Update)

    Do you put anything over it when in use to keep the food from dripping onto it? Or do you only use this for cold smoke and the factory box for hot smoke?
  16. shtrdave

    do you need to precook chicken for jerky?

    Don't precook it makes horrible jerky, when I got my cabelas dehydrator long ago the recipe was to bake the turkey breast and then dry, nasty stuff. USe a good jerky kit they usually have cure in them, and marinade for an extra day or so to get better flavor and then dry. this is the way I have...
  17. shtrdave

    it begins! tatonka short ribs

    I know what you mean I ordered 2 pound and already have almost one gone., put it in and on meatloaf today. came out very good. How heavy do you coat them? I have some in the fridge for next weekend.
  18. shtrdave

    it begins! tatonka short ribs

    3 hours at what temp, how do you like the dust on them, I have a rack of them in the fridge now. they look great
  19. shtrdave

    Eggs and cheese.

    I like doing eggs like that, I have done a few times in the shell at 225° but you don't seem to get the smoke flavor so much, color gets in though. Those look great I just like to cut mine in half salt and pepper a bit of hot sauce.
  20. shtrdave

    Nekkid Chicken Foamheart

    What kind of smoke did you use to get such a nice looking meal?
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