Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. 801driver

    Cool Car

    Yep, Chevy guy here also, had a 64 Chevelle station wagon with a pretty warmed up 327, muncie M-26 4 speed, 4.56 posi. Quiet dual 2in exhaust, 5 spoke gray ET wheels back in the day. Yep, don't know about the mix stuff. Here is another mix for people who have a lot more $ than I do. 789...
  2. 801driver

    Amish Mustard Eggs ...My Mom said to share this with you guys...

    Ha. In 3 days you will either be in looking for a container to do a dozen more, or out and done, depending on your taste buds. Mine experienced in the pickled egg jar at my local bar 50 years ago. Laughing here. Isnt this what this site is all about? sharing stuff. Like many posts here...
  3. 801driver

    Only use some burners Blackstone

    Been using my 4 burner Blackstone for over a year with partial burners many times even in very cold weather with no problems. I think some early griddles did not have much support under them. If you take a look, the Blackstones have added support runners which helps prevent the warping...
  4. 801driver

    What brand of high heat paint is best?

    Hopefully your smoker will not get as hot as some of the exhaust headers I have seen some of the automotive high heat paints get used on and still look good. I do recommend that if you use the automotive paint you build a fire as hot as soon as you can to "set" it to really harden it. What I...
  5. 801driver

    Spiral Ham for One

    Generous of you. I smoked a 20 lb PB and smoked some cheese for my family contributions this year. Most of my cooking is just for one person. When I smoke a ham I just make thin layers in zip lock bags and use the "suck out the excess air with a plastic straw" trick then freeze flat in a pan...
  6. 801driver

    Need some brisket help

    I can only share my experiences. I use an electric smoker set at 225'- 230' start to finish. Many here smoke at higher temps, 225- 230 works for me. I can't imagine how much longer it might take to get the IT up and tender set at a lower temp or for any reason to try that. I have IT sensor...
  7. 801driver

    old fashioned fire starter.

    Myself, I have used a chimney (replaced a couple times) with a single sheet of waded newspaper for close to 40 years. Occasionally the charcoal will have collected moisture and it will be a little slow starting, putting off a lot of steam at first. We all have our own ways of doing things that...
  8. 801driver

    Sunday Smash Burger by RS

    Yep, what are Rx'es. Like others, I am here to learn all I can.
  9. 801driver

    Sunday Smash Burger by RS

    Iffen you were commenting to my 1/3 cup meat smash burgers. Not sure what Rx's is. Me, nope do not like skinny burgers, got to be mashed out flat to be bun sized after cooked. Yep way too thin for a burger, but stacked, 2-3 of them tall just as they are taking off the griddle with singing...
  10. 801driver

    3am Brisket

    Ah, 165, now waiting through the stall. To me that is the hardest part. Ha Looks great. Keep us posted of what time we should be over for a bite. Ha Ha
  11. 801driver

    Sunday Smash Burger by RS

    Looks great. Something to think about, last smash burgers I used about 1/3 cup of meat and pressed them out really thin to get bun size. Yep takes two patties to make a real burger but you get twice the singed with an extra slice of cheese in between. Thanks for sharing. Merry Christmas to all.
  12. 801driver

    Long Brisket Hold Times

    Yep, will work well tightly foiled. I posted another thread recently of getting a pork butt done about midnight, pulled and put in a crock pot on low the rest of the night, then serving at 11am the next day with great results. Very similar to many who have posted here holding in their electric...
  13. 801driver

    Can you cook a beef roast partway in the oven, and finish in the smoker?

    In the past I have smoked PB, Ham, and at times, briskets a few days early and pull or slice to stack about 1/2 to 3/4 inch thick in quart zip bags to quickly freeze. The night before the event I pull out of the freezer and put them in the frige to help soften the freeze a little overnight...
  14. 801driver

    6 Store-Bought Barbecue Sauces That The Pros Swear By

    I do agree with the Sweet Baby Rays flavor being great, but it contains MSG that bothers me later after eating. A friend gave me a copy cat recipe that is very close to it that I make up without any added MSG. I also have modified his recipe a little to give a little more bite but it is still...
  15. 801driver

    Love Rueben melts!

    I have used the "Crockpot" brand of Corned Beef seasoning with a roast in my slow cooker and it was not bad at all. Seemed just a little sweeter than the packaged real ones I used to get already to go from the store. Amazon has several brands of seasoning packs also. For me it was good enough...
  16. 801driver

    thin flank steaks ??

    Ooh-wee had totally forgotten about Rouladen for 20-30 years. I just happen to have some frozen flank steak. Ex mother in law from lots of years back used to make it and it is one of those foods that kinda don't sound right but when the flavors are melded together, the finished product is more...
  17. 801driver

    The Meat Sale got Me.

    We have Harps here in NE Oklahoma Inola area also. Month or so they had the same Williams rib box sale here also. I picked up a box to try, pealed off one rack for the smoker. Good amount of meat/bone ratio. I went back the next day to get another box and all 20 boxes were gone. Guess he...
  18. 801driver

    Transporting Meat

    A lot of years ago I first saw John Force (Nitro Funny Car multi time world champ) in Tulsa cooking his bacon and eggs breakfast on a flat iron griddle he had welded to the exhaust manifold of the 6cy Chevy single car hauler truck he was driving. He looked like he had been sleeping in his truck...
  19. 801driver

    Pork Butt Finishing Sauce

    Finishing Sauce For Pulled Pork By Soflaquer is what I have been using for years. Never had any complaints, but have had a lots of compliments.
  20. 801driver

    Pork Shots

    Wish I had the ability to try 99% of what is posted on this site from back at day one. I, like others do searches or respond to posts and try things, then post. Ha, 7yo posts of good stuff like this one. 99%, No, not going to do the Ghost, Reaper, or X peppers now or later, but what a...
Top Bottom
Back
Clicky