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Do You?
i usually press down just a little. not to squeeze out any fat, but to tighten up the burger a bit. it also depends on how much fat i'm starting with. if i'm using a 15 to 20% fat grind, and i don't press a couple times, the burger ends up too loose. grinds with 5 to 10% tend to hold together...- guvna
- Post #8
- Forum: Grilling Beef
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vertical UDS gasser (or charcoal)
thanks! i might mount the doors tonight, i'll post pics if i do.- guvna
- Post #3
- Forum: Propane Smokers
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My first turkey breast
good job! if you eat pork, try wrapping it in bacon next time... -
dead deer last night
i'm glad no one was hurt. thanks for not wasting the animal. -
vertical UDS gasser (or charcoal)
hey, i've started a project and took some pics. what we've got here is essentially a giant ecb. i was taught to go with what works and don't bother to try and reinvent the wheel. "evolution, not revolution"... that sorta thing - i guess. whatever, here are the pics! first i burned it out with a...- guvna
- Thread
- Replies: 2
- Forum: Propane Smokers
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New Smoker in Northern Virginia
nice looking ecb... i remember when mine was that shiny. NOVA smokers unite! -
Need advice on Burner
i put an "afterburner" in my ecb and i couldn't be happier with it. sometimes i crank it for the pre-heat and when i come out to check on it, the smoker is humming at 400*. it came with several different jets too. i put the .038 (?) jet in it for a jerky smoke and it happily ran at 175* for six...- guvna
- Post #17
- Forum: Propane Smokers
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i take pics of my dinner and my wife laughs!
it IS kind of weird when i photograph my meat, i'll admit. but my wife thinks it's just hilarious. and she tells other freinds of mine about it in social situations to try to embarass me. i'm not ashamed though. it's about education and a picture is worth a thousand words. you know? i can't be...- guvna
- Thread
- Replies: 40
- Forum: General Discussion
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Mop or Not
true... but if the moisture in apple juice evaporates it leaves a sticky, smokey concentrated apple flavor behind. right? -
Reheating pulled pork
let the butts properly rest, then pull and put into foiled oven safe pans and in the fridge. tomorrow, open the pans and hit them with soflaquers and then put them in a 350* oven for 30 min or so. that what i do, but there are other ways too. -
Mop or Not
i rarely mop anymore. although, i do think there are added benefits from mopping. great tasting bark being one. -
beef clod with qview
pulling the ends was a great idea! looks amazing; very nice 'view... -
Would You Believe This Piece Of Crap?
i would never eat anything that came off that thing...- guvna
- Post #8
- Forum: Wood Smokers
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