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  1. 801driver

    Critique my Beef Ribs

    Ha, just scrolling through. I agree you might have pulled off a little early and they might have seemed too dry and tough, which you can adjust for next time. If you put them on much earlier, you can always pull them off, wrap in foil and put wrapped in a towel in a cooler for an hour or so if...
  2. 801driver

    Informal poll on jalapeno poppers...

    I bought a SS stand up rack to set on my grill with 36 holes in it quite a few years ago at Bass Pro when they were on sale for $8.99. I used a large hole punch to make about half of the of the holes larger for bigger peppers. It has gotten a lot of use. I cut the tops off the peppers and core...
  3. 801driver

    How do you smoke cheese ?

    i take a block of cheese and slice it off into about 3/8 inch slices to lay out flat smoke about 20 min for a great flavor.
  4. 801driver

    Flat Top - Grease Splatter?

    I have a deck, partially covered with concrete then wood out from that with 5 cooking devices on the concrete deck part. Yep I try to be as neat and clean as I can ( I am the only one to clean up after my self ) on the concrete, but after 20 years, stuff does get messy at times. Yep hose it...
  5. 801driver

    Smoked Bologna

    I take the chubs and make about 3/8 inch slices out of them. Coat with bbq sauce and put on the grill with smoke. Kinda a combination of smoking and grilling. Pull them off when it gets on the edge of krispy. Most every bite tastes the same rather than just the outside smokey as by doing a...
  6. 801driver

    Excess Grease on Cast Iron Griddle Topper

    I see this is an older thread, but when I was using one, I used a turkey baster to suck up some of the extra grease and then squirted into a discarded pickle jar with a few discarded paper towels to be sent to the trash, unless it was bacon grease, then it falls into a very different category...
  7. 801driver

    Canned corned beef hash

    I have usually fried it with diced onions, sometimes a few peppers out flat also in bacon grease most of the time. I would suggest trying a little dab of mustard on the side for a different taste also. The OP idea of slicing out of the can is really neat, I will have to give that a try also...
  8. 801driver

    Pork butt smoking times

    Might be too late here, but I usually pull hot and put into something like a crock pot and add chicken broth to refrigerate over night. Liquid helps with the warming and keeps it moist while serving. Hope you event was successful.
  9. 801driver

    Grilled Stuffed cabbage

    The ones I have done in the past I did cut out the stem core end. When it was done just quartered it from the open end. The first one I did not take out enough core and it did not have enough stuffing to soak goodies all the way through. The ones cored out more were better. The good stuff...
  10. 801driver

    The ultimate Fatty

    A little different twist of how to do it, but it looks great. Might have to give that method a try. Thanks for sharing.
  11. 801driver

    Grilled Stuffed cabbage

    They look great, thanks for sharing. Brisket or PB with BBQ sauce works well for a suffer with plenty of butter also. Just realized I have not done one in a while myself, might need to fix that soon.
  12. 801driver

    Smash Burger Chili

    That looks good and sounds like a great idea. I needed some quick meat for velveta rotel cheese dip a while back. Pulled out a couple frozen smash burgers with fried in onions I had handy and it gave it a whole different flavor we all liked. Doing this for chili will be next on my list...
  13. 801driver

    Back to cast iron skillets

    I am total electric with glass top surface. I get leery with using CI on it inside but I love cooking with it outside on the grills and smokers. Everything just tastes better. Thanks for all the information.
  14. 801driver

    Using electric smokers to rest meat after smoking?

    Quick update, took it off about 15 min later. It fell apart as I was getting it from my rack to the cookie sheet. Was very moist, only had a few pieces of bark that were too hard to chop up small and include with the meat. I like more smoke flavor than I usually get with the Smoke-it for...
  15. 801driver

    Using electric smokers to rest meat after smoking?

    I have the Smoke-it #2 analog and was set at 225'. This PB was poke tender right at 200'. I pulled the plug about a 2 hours ago. Outside temp here is 68' with no wind. Meat IT is down from 200 to 181, rack temp just beside the meat is down to 143. I will give it a little longer then bring...
  16. 801driver

    Using electric smokers to rest meat after smoking?

    Ha, just did an internet search thinking about "resting my PB in my electric smoker" rather than a cooler and this thread came up from 2013 to answer my question here at the end of 2021. Thanks to Jeff for keeping everything out here. And thanks to kc5tpy and Chef JJ's replies back then. We...
  17. 801driver

    First time smoked cheese, possible fail

    Just my opinion of smoking cheese that most likely does not fit with the "smoke a brick" guys. My question is; What you going to do with the brick of cheese when you are getting ready to eat it? Answer, Slice off a piece and see if the smoke has absorbed from the outer skin all the way...
  18. 801driver

    Recipes for ground jerky?

    I do want to say thanks to Lozinomaker for posting the link to the Jerkyholicks site. I see he has some venison tips and recipes. Hope this helps the OP. I guess I am going a little off topic because I have never smoked deer meat into jerky, but I have just started trying to make some smoked...
  19. 801driver

    I didn't want this to be my second post.

    Sorry to hear about this. While I am not as active on this forum as many others, I paid attention to anything JJ posted. It was eithor going to be something great for smoking with details of how he did it or some very good advice to follow for everyone here to make our meals better. He...
  20. 801driver

    Charcoal in Smokin It Model 2?

    I have heard of people trying something like a pellet tube, but they reported there was not enough air flow through the Smoke-it 2 to keep it lit. I do add more little wood chunks every hour or so for two or three hours if I am doing a large piece of meat to get more smoke flavor. Too much at...
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