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Blackened Ribeye on the Griswold
Good looking steak. If you like the Tone's Cajun...Try some Slap Ya Mama spicy on it. I think you'll be please but then I use it on just about everything. -
Self propelled smoker
I've actually thought about it but never taken any action on it. I love the idea and think it could be done safely. Then again I am a bit of a redneck and think things like that are way cool so I say "YOU CAN DO IT!!" "Hode ma beer whilst I far this thang up!"- okie362
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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Sumac Chicken Kebabs
Did a really quick look and evidently there are 35 varieties of Sumac. Also learned (according to the internet) the Sumac we have in OK is not poison. In-fact (according to the internet) Poison Sumac doesn't grow here. Now I'm really confused and will have to do some more research. (sigh)- okie362
- Post #14
- Forum: Rotisserie
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PASTRAMI FROM SCRATCH ON THE LANG
If mine turns out to taste half as good as yours looked I've no doubt I'll be instantly spoiled to it. ill know in a couple weeks -
Smokers, Whats your age and how long have you been smoking???
I'm 52 and have been smoking about 37 years. Started smoking meat before I was legal to drive. That being said I'm new to sausage making and it's still a mystery to me but I'm going at it every chance I get.- okie362
- Post #185
- Forum: General Discussion
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PASTRAMI FROM SCRATCH ON THE LANG
OK...Couldn't take it anymore. Brisket flat trimmed and in the brine Monday evening. -
Internal temp always rises too fast!
Probe placement an also cause false readings. Make sure the tip of the probe is in the center of the thickest part. Bone and fat pockets can also cause higher readings. Oh...Welcome to the forum BTW! -
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Sumac Chicken Kebabs
Glad you skied. I was about to. I'm not allergic to it but I've never eaten it either.- okie362
- Post #11
- Forum: Rotisserie
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CSRs with Teriyaki (Marinade & Glaze)
Looks good to me! I'd definitely put my lips on it.- okie362
- Post #12
- Forum: Grilling Pork
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SOUS VIDE
I have an Anova circulator and have loved ALMOST everything I've used it for but have yet to try a brisket. I did however ruin a bottom round roast by keeping the temp too low for a long period of time. The idea was to keep it very rare yet make it tender. Not sure what I was thinking (Head... -
Weekend update - Pulled Pork and BB Ribs
Sounds like someone had a great weekend with the family! -
Baseball & Hotdogs
Even vegetarians like hot dogs. They even try to replicate them. Not saying it's right but they do. Here's a thought....If they do truly enjoy eating only vegetables why do they use them to replicate meat? Why not just eat them in their natural form? As for hot dogs, even communists like...- okie362
- Post #6
- Forum: Blowing Smoke Around the Smoker.
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Grilled Pepper Jack Turkey Melt
Good lookin sammich. Might have to try that for beakfast here in a bit!- okie362
- Post #8
- Forum: Grilling Chicken
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Grilled Pepper Jack Turkey Melt
I saw that on a TV commercial and gave it a try. You are correct. Surprisingly good!- okie362
- Post #7
- Forum: Grilling Chicken
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Knives and Gloves
Knives and guns are my Achilles heal. I have more styles, shapes and sizes of knives than you can shake a stick at and use most if not all of them but I always go back to the ones that "feel" right. It's never too late to start a collection ya know. This is the most recent purchase and I...- okie362
- Post #15
- Forum: For New Members
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Knives and Gloves
- okie362
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- okie362
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- Album: Knives and Gloves
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Brisket
You can monitor both but for determining when it's "done", probe the brisket and check fer tenderness. That will be your true indicator When your probe slides in with little to no resistance....It's time!- okie362
- Post #6
- Forum: General Discussion
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