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  1. schlotz

    Smokehouse Way - Aka the new home of the X-Fire Gill and Copper Pot

    It's a challenge from the Mrs., but somehow I think you're up to it Civil! Bet this is going to be a great addition!
  2. schlotz

    Cheap wireless meat probes

    Hey Chris, glad to hear it's working as expected. Was only pointing out the other side of the equation in that the cheaper models I've purchased in the past have had their issues but certainly was not suggesting any superiority to be had based upon price. There are therm probe options at many...
  3. schlotz

    Cheap wireless meat probes

    True, but use one on a $140-160 full prime packer being smoked overnight and have it fail to warn you the flame went out. You could be out more than just the cost of the cheap probe! JMTC 🧐
  4. schlotz

    Flame went out. Need advice.

    #1 If smoking overnight, USE A REPORTING THERMOMETER!!!!!!! Set it to monitor grate temp and alert you when it drops. Verify it can wake you from a sound sleep; make sure your phone is not set to Do Not Disturb; ensure the probe is sufficiently charged along with the phone. Plenty out there to...
  5. schlotz

    Never Gets Old!

    Teton area is one of my most favorite places!
  6. schlotz

    Asking For Prayers for a Friend

    Prayer sent!
  7. schlotz

    First Skirt Steak

    The outside skirts are hard to come by because the restaurant industry gobbles them up.
  8. schlotz

    Rotisserie Turkey breast , plus leftovers .

    Very, very NICE Rich! Have you ever done these via wet brining?
  9. schlotz

    Smokehouse Way - Aka the new home of the X-Fire Gill and Copper Pot

    Liking your work Civil!
  10. schlotz

    What is so Special About a Tomahawk?

    Simply esthetics... ribeye that you get to pay EXTRA for not removing the bone, which you can't eat!
  11. schlotz

    Cutting Tri-tip for One

    Like this approach better. Never was a fan of re-freezing meat.
  12. schlotz

    Winter Welcome Dry Brined Brisket Point

    Now that will satisfy one's hunger! Great dish Civil!
  13. schlotz

    Made a steak my wife would eat!

    We use flat irons vs flanks but with either you can slice them in half. Put her's on first then judge when to put yours on so it will be rare-med rare when her's gets to med-well. Each of you gets what they like in terms of doneness.
  14. schlotz

    Tri Tip- didn't go as planned! quite...

    Classic Santa Maria style Tri-tip uses 2 tbs granulated garlic, 1 tbs kosher salt and 1 tsp pepper for a rub. While some choose to marinate I subscribe to leaving the meat flavor shine through. Smoke it, sure by all means but only take the IT to 128-130º max, then remove and let it rest 5-10...
  15. schlotz

    First American Wagyu Brisket

    For each person you want to reply to hit the quote button followed by reply. Then without hitting to Post Reply button scroll back up to the next person you want to also reply to and do the same: quote, reply. Repeat until done then hit Post reply.
  16. schlotz

    First American Wagyu Brisket

    Ok, it's Sunday. How'd it end up?
  17. schlotz

    Smokehouse Way - Aka the new home of the X-Fire Gill and Copper Pot

    What a great project civil! Looks like you got a good plan and can't wait to see how it ends up!
  18. schlotz

    Hello, Greetings

    Welcome to SMF from Indiana. Glad to have ya!
  19. schlotz

    First American Wagyu Brisket

    Might be a bit late to the party, but an fyi there are no regulations regarding the labeling of Wagyu, so an F1 mixture of 50% wagyu / angus gets labeled the same and a purebred or full-blood. Nothing wrong with a 50/50 and that meat still is very good but it is does not taste the same...
  20. schlotz

    Whole Teriyaki chicken

    Dang that looks good, Rich!
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