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  1. IMG_1285.JPG

    IMG_1285.JPG

    • shtrdave
    • Media item
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    • Album: Meat loaf tonight.
  2. shtrdave

    What makes a good sauce?

    Below is what I usually make, you can get low sugar or better yet low carb ketchup, sub splenda, stevia or xylitol for all or part of the sugar, add some blackstrap molasses as it is the best for diabetics of them. So splenda and molasses could be used for the brown sugar.  It is a starting...
  3. shtrdave

    Dyna glo offset vertical smoker

    I was looked at that one and the only other thing I found in the same price range as far as vertical goes is this one. http://www.homedepot.com/p/Brinkmann-Trailmaster-Vertical-Smoker-855-6303-SB/203703110 Out of your price range but I liked this one the best with out going to the big name...
  4. shtrdave

    Tomorrow evening cook

    They look great I have 2 thawing for this week one night. Not a lemon pepper guy but I would be all over the other one. How hot did you cook them?
  5. shtrdave

    Rump roast as faux brisket?

    I think I would wrap at around 150° I would also think about injecting with some broth and maybe some melted butter, oil or even some of that good bacon juice you have left after a good cook. I would also check it as I am wrapping and maybe even inject a bit more into it along with the liquid in...
  6. shtrdave

    Cow Bacon

    I don't always use my head but when I do it usually hurts. Thanks for pointing this out.
  7. shtrdave

    Quick & Easy Pizza Snacks

    Those look great have used most all the things listed here, english muffins toasted as I get the rest of the stuff ready is my fave. I use my NuWave oven and 6 minutes they are done. SQUIBS cheese thing reminds me of frying cheese. I usually use Provolone, Colby, Mozzarella. I hot skillet lay a...
  8. shtrdave

    PELLETS AND BTU'S

    I think it may be the way the pellets are made with types of wood, moisture and maybe even the pressure that it is run through the dies. On the Pellet Stove forum there is someone that has done many tests with different heating pellets and the results he got from amount of ash produced, temps...
  9. shtrdave

    Cow Bacon

    So I am trying to follow here, I think it hit me. had I turned the piece I cut 90° before I sliced it, it would have been cut across the grain. I honestly didn't pay any attention to the way I sliced it until I looked at the pictures. So if I cut it straight down the way it is laying into say...
  10. Cow Bacon

    Cow Bacon

    • shtrdave
    • Album
    • Comments: 0
  11. shtrdave

    Cow Bacon

    A try at Cow Bacon, well kind of. Had an extra chuck roast, dry cured it for about 10 days in a ziploc in the bottom of the fridge. Took it out rinsed tasted for saltyness, dried and put in the Cookshack at about 175° until the internal hit 145-150° took about 4 hours, thought I was using apple...
  12. IMG_1275.JPG

    IMG_1275.JPG

    • shtrdave
    • Media item
    • Comments: 0
    • Album: Cow Bacon
  13. IMG_1272.JPG

    IMG_1272.JPG

    • shtrdave
    • Media item
    • Comments: 0
    • Album: Cow Bacon
  14. IMG_1265.JPG

    IMG_1265.JPG

    • shtrdave
    • Media item
    • Comments: 0
    • Album: Cow Bacon
  15. IMG_1261.JPG

    IMG_1261.JPG

    • shtrdave
    • Media item
    • Comments: 0
    • Album: Cow Bacon
  16. shtrdave

    Pellets....for smoke or heat source?

    I also have a pellet cooker, but it really doesn't give that deep smoke taste of the stick burner and even my cookshack gives a more intense smoke taste. I have used smoke tubes, trays and what not but while they probably do help I am not sure of how much help they are offering in the pellet...
  17. shtrdave

    A Turkey Smoking A Turkey!!!

    Looks very tasty.
  18. shtrdave

    The Naked Breast.

    They turned out pretty good, I am not a sweet tater guy, but the GF is. Not much smoke flavor but they were soft and okay, but then an old shoe would probably taste pretty good if you have enough butter brown sugar and cooked slow.
  19. shtrdave

    Big Easy Chicken or how to sort of ruin a good chicken

    Thanks for the info, I understand about the what to cook with thing, I an 2 electric, propane, pellet, 2 charcoal  cookers, and 3 other turkey fryers. Plus a gas grill, that is why mine is still in the box I guess.
  20. shtrdave

    Big Easy Chicken or how to sort of ruin a good chicken

    It looks good. How do you like the cooker? I got one a year or so ago and never put it together.
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