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  1. 801driver

    Dog Food

    Like others here I mix up eithor a couple pounds of fried ground beef or chicken, I also will buy a turkey that are on sale after the holidays to keep in the freezer for cooking and putting in dog food. Couple of boiled potatoes cubed up, 1-1/2 cup rice, couple squares of cornbread, can of...
  2. 801driver

    Radio Silent

    Ha, I am on Ham Radio daily, and many of us talk about smoking and a whole lot of other topics. I jumped in sideways. I agree with others, it is nice to have the motorized electronic whistles and bells, but it is good to have a "manual" backup of some kind handy. Good luck to you.
  3. 801driver

    Need Clarification on Pulled Pork Sticky

    One item I left off of my posts is that I smoke at 225' all the way through and just as Winterrider's example even at 250' and 300', the 1-1.5 hr per lb estimate for cooking, not including resting and pulling time can go out the window pretty quickly with some chunks of meat. Then if you are...
  4. 801driver

    Need Clarification on Pulled Pork Sticky

    I am sure there will be many more experienced people in here soon, but I will throw out my 2 cents worth of what works for me. Every ones taste buds are different especialy if you are fine tuning for you. Typically many guests will not be that critical. For me, the difference in seasoning for...
  5. 801driver

    Chuck roast into steaks, worth it?

    I have cut a chuck roast into steaks, maranated them and threw them on the grill. Yes a little different texture and flavor, but I was pleased with the outcome. If you have not made a decision yet, how about slicing off a little for lunch then you can decide what to do later. Good luck to you.
  6. 801driver

    Need new regulator

    Even my Wall-Mart has replacement regulators with hoses in their grill area, Lowes, tractor supply, and others should have them locally. I agree, try a clean out first.
  7. 801driver

    Charcoal in Smokin It Model 2?

    I tried that once and did not have good success at anything being different. Most likely because there really is not enough air flow.
  8. 801driver

    Help! Reheat Full Pork Butt

    I live alone, so pull my PB and put into quart zip bags for freezing where I can break off pieces as needed for a single meal. If needed for a little get together of several people, I just throw a few of those in a crock pot to thaw and get up to temp. To me it is as as good or better than fresh.
  9. 801driver

    Smoking Meat Several Days Before Serving

    For the small events I smoke for, I smoke one or two days earlier and fill zip lock bags or go ahead and load up crock pots or the big white electric roster to refrigerate overnight. You could pack in an ice chest also overnight if you are short of frig space. Get them heating early enough at...
  10. 801driver

    The Pawn Stars BBQ Joint

    How about a pic of the outside? Thanks for sharing. I had a couple bacon strips in a bloody mary in Indiana once that was not bad.
  11. 801driver

    CSR help

    I do them in my Smoke-it electric no different than a slab. Keep them going to about 200 IT and start checking with the poke, then pile all together to wrap in foil and into the cooler for at least an hour or two. Works for me. I guess a person could stack them together to kinda make one big...
  12. 801driver

    Bear’s Smokers FREE to good homes. ALL GONE !!!

    Like others here, many of us have followed, reviewed, and searched through your many posts here for many great ideas for recipes, knowledge of "how to's," and general helpful information you have been posting from way before I became a member of this site. I hope you will stay on here and...
  13. 801driver

    Catfish

    I catch Catfish and Sand bass on a regular basis at least a couple times a week here in Oklahoma living by the lake. I fillet the Catfish just like the Sand bass and cut out the red meat line the same. Larger ones I cut into multiple pieces to cook more even and faster. It is hard to tell a...
  14. 801driver

    Storing Homemade BBQ Sauce

    Half Head Country Hot and half KC Masterpiece is one of my go to sauces for my taste buds. My second one is a home made something a little similar to Sweet Baby Rays with a little more kick and smoke flavor. I typically have a 64oz catsup bottle of each in the frig I do not worry about going...
  15. 801driver

    lets talk fried chicken !!

    Thanks for sharing, I need to give it a try.
  16. 801driver

    Stuffed onion

    Looks yummy, first time for seeing this. I need to give that a try. Thanks for sharing.
  17. 801driver

    whats the difference btwn Steak Ready Pork Shoulder Butt and Bone-In Boston Butt Shoulder Roast

    Just thinking here, as a test. I have smoked "Country Style Pork Ribs" that were boneless and cut from a pork shoulder roast. Since this seems to be similar meat sliced differently I have some thoughts. Why not try stacking several against each other in your smoker or even wrapping with twine...
  18. 801driver

    What % lean do you request for your hamburger?

    I definitely like the 70-75% for burgers where I am melting the fat out and dripping on the grill for flavor my self, tried some burgers with 85% lean one time, never again. As you said, I would go with what is best for your burger meat and work the rest how ever you need with what ever you are...
  19. 801driver

    Making My First Brisket - Advice Needed

    I smoke my briskets at what I consider low and slow at 225' naked (not wrapped) all the way through until they reach the 200' area. I then start poking and keep going for 30 min intervals till tender all over. I have had some 12 pounders done in 18 or so hours, a few others have taken 24-25...
  20. 801driver

    Pork ribs - not a lot of smoke flavor (cherry wood)

    I am sure more experienced smokers will be on here soon with more detailed opinions, but my limited experience with cherry was that it gave very little smoke flavor and I stopped using it. I use hickory on most everything, putting a little pecan in with pork stuff occasionally for a little...
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