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.
-
Scallops question
Scallops are sweet that simplicity works best for me. Salt and pepper, hot pan and some good butter nice quick sear and a little lemon heaven. Nothing wrong with bacon wrapped second favorite.- binnesman
- Post #14
- Forum: Non-fish Seafood
-
Brisket rub on pulled pork?
Also agree with thirdeye you can build those flavors out. I tried a savory rub I made on a pork butt and the family preferred the original way I make it. I liked the savory it was different and I like to try new things. But family wins out:)- binnesman
- Post #15
- Forum: General Discussion
-
Newbie here!
Welcome aboard, you picked a great place to learn. Make sure we get to see pics of what you cook. Ohhh Florida guy here.- binnesman
- Post #20
- Forum: For New Members
-
(Cajun-Italian) Frog Inda Hole with pan fried Venison fresh sasuage
Omg you coming over to make me breakfast. -
-
I tried smoke house pellet
I use lumberjack as well on my camp chef competition blend. You can get it at dicks or Rural King and dicks will match Rural King price which is like 8.99 oppose to 14.99 at dicks.- binnesman
- Post #3
- Forum: For New Members
-
Deer tenderloin
I use a camp chef and my food level temp never matches what I put the smoker on. In most cases my grate temperature is lower then what I have smoker set at. -
Pan Fried Mangrove Snapper with Lime, Italian Baked Tomatoes Over Angel Hair Pasta
Looks amazing! I love snapper. I’m thankful I live in Florida and have access to fish such as snapper, grouper, and pompano. They’re all some of my favorites. -
Ground pork rind breading. GF Option.
I am curious on how they are myself. Tried to make my own and did not like texture. Let me know once you try it.- binnesman
- Post #2
- Forum: General Discussion
-
Frozen Brisket good or bad?
I have not cooked mine still frozen but looks amazing and looks like little trim needed. -
Verdict on wrapped vs unwrapped
I trimmed the whole rack so the rib bones I kept on the whole time and they were so good, I would not let anyone eat them lol. Gave the wife a nibble.😁 -
Verdict on wrapped vs unwrapped
Thanks for all the input you all gave me on the topic of wrapped or unwrapped, as well as the post I did on temperature to cook ribs at. I don’t have any pics because it was so darn late and focused on eating. I cooked the ribs unwrapped for 3 hrs at 230 then wrapped for 1 hr. The only reason I... -
Newbie from Utah -- What are some of everyone's favorite pellet grill accessories?
I use a metal pizza peel to take off butts and brisket. Love it. -
Southwest chicken Weber kettle.
Made southwest chicken and shrimp salad for dinner today. Marinated the chicken and shrimp in garlic, lime zest, juice of two limes, cilantro and olive oil. Then while I fired up the kettle grill, applied my home made southwest seasoning and grilled. Southwest seasoning 2 Tbsp kosher salt 2... -
Best rib temperature to use?
St. Louis ribs is what we love never been a baby back fan. -
Best rib temperature to use?
It’s about a 5.5 to 6 hr cook time and they are fall off the bone. -
Slicing whole picanha - with or against grain?
I go to this Brazilian steak house and the cut the roast in pieces then roast it on the skewer and bring it to the table and slice it thin kinda with the grain. I have a photo what it looks like hope that helps. The way the slice it it’s always like butter.
