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  1. 801driver

    Long time no see…..

    Glad to have you here. I am just across the Oklahoma boarder to the east.
  2. 801driver

    Life Gets in the Way, Times Whatever

    Like you, unfortunate divorce late in life can leave a broken heart hard to mend. Dated around, found some nice ladies, but none that really fit. Had my list of 20 items, no small kids at home, no drugs, communicates well, not up to their ears in debt, etc. to start out with, then there has to...
  3. 801driver

    Brisket for lunch. Ovenight hold ?

    I also slice and hold for long periods of time if needed. Add a little beef broth and you will not have to worry about it drying out as it will kinda steam up around everything and keep it moist. Let us know how it worked out. good luck.
  4. 801driver

    I made some amazing St. Louis ribs yesterday

    Sorry late here responding. Do hope your smoke turned out well. To me, Yes smoking meat has a lot of factors going on, but I suggest you do a lot of looking and analyzing what is really important, which is Sorry late here responding. Do hope your smoke turned out well. To me, Yes smoking meat...
  5. 801driver

    Brisket hold 170 F

    I would do exactly as you originally stated. Smoke normal, let rest an hour or two, chop, slice what ever and put in a crock pot if you will be transporting and keeping warm elsewhere (their oven could get busy) or put in a large covered foil pan for serving locally. Add plenty enough beef...
  6. 801driver

    Bloody Mary time!

    chef k-dude said "People are really missing out on MSG out there. It's part of my normal seasoning for a lot of things. It was demonized for some reason many years ago. People were reporting affects from it like headaches. I used to believe it and thought I was getting MSG headaches after...
  7. 801driver

    My first smoked pulled pork

    I have gotten to the point of where I almost always smoke pork butt or brisket a day ahead of the time I am going to need it. I have had 18-20lb PBs go 16hrs and the next one go 22 hours. Roughly same size, consistent smoker temp, etc. Each piece of meat is different. If anything I like the...
  8. 801driver

    Concrete Protection from Rust

    You might look up a product named "Diamond Hard" Concrete Sealer and see what it might do for you. I have had it on my hangar floors for 12-14 years and have been very pleased with it. It is not a coating, it does a chemical reaction with the surface of the concrete. Oils or tire marks do...
  9. 801driver

    Blows my mind!

    Wow, watching that can turn me into "Starvin Marvin" in a short time. Thanks for posting.
  10. 801driver

    Long Brisket Hold Times

    Ha, I for one have definitely had brisket for breakfast, with a fried egg and a few fried potato slices and it was excellent. But for the most part, I think our comments were referring to as holding that long then getting into the warm up for serving lunch mode changing dishes and adding a...
  11. 801driver

    BigVinnie in Vegas

    Welcome from Oklahoma. There is a wealth of information here from one end of the spectrum to the other. Like gold mining, sometimes you have to dig a little to find it. Ha. Yep, just throw some wood chips on the side and let it smoke. For longer smokes you can also find some boxes that will...
  12. 801driver

    Which 36 inch griddle to get?

    The Dollar Store used to have SS scrapers that would hang on the edge just right to make wind breaks also. Use to be 1$ prob a little more now.
  13. 801driver

    Ham & Beans

    Thanks for sharing. I still have one ham bone frozen from Christmas to do. I add a chopped onion that dissolves, couple finely diced jalapenos that dissolve, couple shakes of Tobasco, and black pepper. Everyone's taste buds are different. I have found soaking my beans overnight, then rinsing...
  14. 801driver

    Which 36 inch griddle to get?

    I realize I am late to this discussion, but for future lookers. My 36" well used Blackstone is getting close to two years old from Tractor Supply. After a real warm up, it gets to 500-550 at about 3/4 up on all 4 burners, singing anything I need really hot. I feel there is no way I could...
  15. 801driver

    Timing

    To me the only way to do this is like I have done in the past. Smoke it early, Yes you can keep it warm for quite a while, but for events I have done, or smoke it up, put in crock pots and set in the frig, Transport, then plug them in 3 hours before serving time adding chicken broth for chicken...
  16. 801driver

    Supllueer Smoke Generator

    I have the smoke-it also. Yes the airflow is too low and it most likely will never work for cold smoking. I would try to find another "box" of some type to use. Myself I made a cold smoker out of an old whisky barrel sat on the end and sliced it for a lid a lot of years ago. I posted some...
  17. 801driver

    New products from Kingsford

    Pryor, OK WM has both in stock. I have not purchased or tried yet, but it seems they are quickly getting it out there in the stores for spring grilling.
  18. 801driver

    Knife Set $12.99

    $21.98 without prime. Thanks
  19. 801driver

    Sweet Baby Ray’s

    I like the SBR's but it has MSG in it that I do not do well with. I found a copy-cat of it to make up in a sauce pan and doctor it up a little to fit my taste buds. One batch fits well in an empty 32oz Catsup bottle to keep in the frig. Gets used frequently.
  20. 801driver

    Pork butt not climbing fast enough

    DSmith 1651 By what you have said I would think most likely you have not necessary "overloaded" your smoker, but yes, you loaded it heavier than usual and changed the dynamics of the same amount of heat it is producing which is getting sucked up by the extra cooler meats. No different than if...
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