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  1. 801driver

    Brisket - how low can you go?

    I have an all electric smoker which does not give me as much smoke flavor as I like with larger chunks of meat like PB for instance. I smoke at 225' for an IT of about 200 to start poking and may have to take it up to 205 or a little more if needed. When done, take it out to rest in a cooler a...
  2. 801driver

    Thin Crust Recipe

    I make my pizza dough simple. One part self rising flour, one part Greek Yogurt. Just needs 5-10 minutes rise time before rolling it out. 2 cups each will make a medium to thin crust for a 16" pizza pan. Yep you can do a little seasoning with salt or garlic if desired, I do not find it...
  3. 801driver

    Cookware Anonymous

    Ha Ha. I talk on ham radio frequently, close to nightly rag chew sessions at times. Couple nights ago just talking about smoking a PB, I got called a name. Someone I know out on the radio called me a "Foodie". What the H is a "Foodie"? Yep, got to looking and thinking, guess I talk about...
  4. 801driver

    Decided on Smokin-It

    Yep, we all have different equipment and in some cases use the same or similar equipment and methods to produce products to suit our own texture desires and taste buds of how we like our finished product. Some want a firmer meat to chew and pull off early, some want a softer "fall off the bone"...
  5. 801driver

    Nobody ate the ham bone..

    And I might add, I do not spend time trimming the ham so close to the bone, all of it, the fat I quickly trim off, and usually some of the double smoked ham go into the pot with the beans for flavoring. Just my way of doing mine
  6. 801driver

    Decided on Smokin-It

    Late here also, have had a Smoke-it 2 for several years. I have never had a need to think about adding an extra smoke generator device. I do everything at the analog 225' and have had absolutely zero complaints or issues of any kind. One thing it will not do is crisp chicken or turkey skin or...
  7. 801driver

    Is this still good.

    Whats the different kind of deal that is used to produce "Aged Meats" that is different than the aging you were doing in your refrigerator? I would look at it and do the smell test as my number one decision makers. The outside will degrade and be detectable way before the inside can deteriorate.
  8. 801driver

    Nobody ate the ham bone..

    Thanks for sharing, I do an almost identical mix with all my ham bones even if they have been frozen for a while, sometimes adding more smoked ham. I find a marked reduction in "gastric expansions" by soaking the beans overnight in plain water in a bowl, then rinsing a few times before adding...
  9. 801driver

    FINALLY found my "old school" cheeseburger!

    Congrats. I did not look where this was posted, but there is a CI/Griddle section on this site, and because there are so many Blackstones out there a U-Tube search will bring up hundreds of recipes. I first used the small one on my gas grill, but moved up to a 4 burner BS. I love it. Keeps...
  10. 801driver

    Baby Back ribs one more try at unwrapped?

    I agree to find something that works for you and use it. Myself, I have a Smoke-it #2 electric with very little air flow to dry stuff out. I can do BB at 225' for 6-7 hours then wrap and rest for an hour or so in a cooler to get them like we like. Yep, kinda "set it and forget it" till the...
  11. 801driver

    Year old turkey - safe to eat?

    If it was sealed well and kept frozen, I would suspect you will not be able to tell any difference than purchasing a "fresh" one out of the freezer case at the supermarket. I have kept many things frozen in my freezer longer than a year and they were just fine.
  12. 801driver

    Here for some learnin'

    Welcome, and you have picked out the best smoking meats site on the web. It has gotten so big you have to look around a little while to see all the great things posted here from tips and techniques to recipies to help and opinions with equipment. There is not much that is missing. Hope you...
  13. 801driver

    Smokin-it 3 analog vs 3D Wi-Fi

    I have had the Smokin-it 2 analog for several years now and love it. I have replaced nothing but the drip foil in the bottom. I have an on/off temp control relay, no electronics. I came out of the instrumentation and controls industry, prob still have enough junk laying around to build a PID...
  14. 801driver

    Seasoning cast iron?

    A gallon of vinegar in a plastic pan just slightly larger than your skillet soaking overnight submerged will work also.
  15. 801driver

    School me on why I need cast iron frying pans.

    Question was asked much earlier but I do not think it was answered. Why Cast iron VS Griddle? Sometimes you need to keep stuff contained which is harder to do on a griddle with some things like was posted here, stews chili, etc. Griddle cornbread pancakes work well for me though, more crust...
  16. 801driver

    Frozen butts…..

    Do a slow thaw in the frig and you will not be able to tell the difference. I do similar frequently with most any kind of meat I find on sale over the years, as long as it has been sealed well. Keep us posted.
  17. 801driver

    Normal for a Blackstone?

    Well, thanks for posting. I took a look at my 36 incher just to see how it looked compared to yours after using for 6mo. By my estimation, I will be somewhere between 150 to 190 Years Old by the time it becomes a problem to burn through. Guess I should try to reoil it every once in a while in...
  18. 801driver

    Pizza Dough With Only Two Pretty Common Ingredients

    I did not find this posted, my apologies if I missed it. I make a lot of different kinds of Pizzas to cook in the oven, grill, and on the griddle. Make them up and eat some, bag the rest to freeze for quick meals. I have been buying the longer round tube of store pizza dough in the biscuit...
    • 801driver
    • Thread
    • pizza pizza crust
    • Replies: 1
    • Forum: Pizza
  19. 801driver

    Baked Potatoes

    Lots of years ago I had a small "Hibachi" cast iron grill I could take to the lake and sit on a table top. Got the charcoal going, 2 potatoes wrapped in foil went on, 20 min later 2 foil wrapped ears of corn went on, 20 min later a couple steaks went on. Yep twirling everything around as it...
  20. 801driver

    Good Propane Griddle for Steaks?

    I won a 36" 4 burner Blackstone a few months back. I thought it might be too big for my needs. Wrong, I have cooked so many things on it in the past few months, kinda makes my stove in the kitchen obsolete. I can light one to four burners depending on what I am cooking, so in reality it can...
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