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Welcome to the forum, be sure to post up your cooks, we love pictures.
I run a Yoder ys640 as well as a Grilla Mammoth. I’m not super picky on pellets but I do like pecan when I can get them with a mix of cherry builds nice flavor and great color.
In the Mammoth I run a smoke tube filled with...
Sorry for your loss, no words really ever help in these situations, but remembering to live life and go create some moments because in the end the good moments are worth the most.
Thoughts and prayers Norm.
The Governor of MO is sure thawed out about the Chiefs moving to KS. But in the end the Chiefs will get a dome stadium that they likely would never get if stayed in MO.
Pellicule formation is not necessary for whole muscle meats (red) it’s really more for fish specifically but poultry may benefit. What want is just a dry meat surface. And I don’t mean dessert dry, just not wet. If you have good airflow in your smoker, 30 min to 1 hour with heat and no smoke is...
Mahomes stopped playing “his game” the year he signed that 500 million all guaranteed money contract. That’s just what I’ve seen. Kelsey stopped playing after he hooked Swift, again just the way I see their play going downhill.
We do a potato/ham chowder made with heavy cream and milk, onion and a little garlic, even deglaze sometimes with a splash of white wine. Fill a bowl with that and top with good cheddar cheese and it’s so delicious.
My two stuffers (5# and 10# LEM) have the straight outlet and doesn’t leave really all that much, although the 10# more so than the 5#. But anybody with the drop down elbow outlet should look into these eggs. In their short video they look easy to use, and while they don’t remove 100% of the...
I’ve never used these but Walton’s makes a “stuffer flusher egg” that you drop into the can when empty then run the piston back down and the flusher will push the rest of the meat out of the throat of the can and stops at the stuffer tube. Maybe this will help someone out...
Personally I leave it as prime rib. I cook low slow to about 5* less than desired final IT, then pull it and loose foil it to rest and let temp stabilize but start down. While that’s happening (30-40 min) I crank up the heat, 450-500* then put the roast back on (uncovered) for maybe 10-15min to...
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