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  1. bear55

    Just throwing this out there

    A Rec Tec is a quality machine, I own one.  When you purchase one you will receive a 24x7 phone number for your use anytime you need them.  I know they answer that phone as I had to call them on Easter Sunday and they answered the phone and helped me through my issue. Richard
  2. bear55

    T-Bones on my Stacked Webers

    Another winner Bear. Richard
  3. bear55

    chicken raw

    Test your thermometer in boiling water, should read 212 degrees at sea level.  I own a therma pen it is a very fine instrument but I from time to time check it for accuracy. Good luck Richard
  4. bear55

    Simple Smoked Alligator Salad For Sunday Lunch!

    You never cease to amaze... Richard
  5. bear55

    Cold Smoking a pork butt before Heat Smoking

    Jake, I don't think cold smoking larger cuts of meat such as a pork butt is a good idea.  You need to watch the 4 hour rule carefully. Richard
  6. bear55

    Stuffed Crab lots of pics Repaired 7/23/18

    Looks great. 
  7. bear55

    Pulled pork?

    As long as you keep them cold two days is not too long in my opinion. Richard
  8. bear55

    All Beef Fatty

    Great looking fattie.
  9. bear55

    How did you come up with your screen name?

    Much like Bearcarver, my friends too have called me Bear for years.  Do yourselves a favor and view Bearcarvers "A Bear from Log to Finish" you will not be sorry.  He is a talented fellow. Bear
  10. bear55

    Peach wood for pork?

    I am a hickory or pecan man for my ribs, however, any of the fruit woods work well.  I've never used peach and would be interested in how the finished product turned out. Richard
  11. bear55

    Smoked Striper Hunk of Steak Over Brown Rice Spaghetti!!!!

    Looks great as usual.  Hope to see a play by play with the other one as well. Richard
  12. bear55

    New member from New Zealand

    Welcome Toni, The search bar at the top of each page can become your best friend here.  Have a question/problem requiring an immediate answer?  Simply search it.  Feel free to ask any questions you want and someone will be along shortly to help you out. Richard
  13. bear55

    Stripers??

    Bear, Those are great fish. Richard
  14. bear55

    Smoked Sea Pig!!!! (Huge Striper)!

    Outstanding, simply outstanding! Richard
  15. bear55

    Smoked Mako Shark, Brown Rice Penne Pasta With Almond Oil, & Pinot Grigio!

    Leah, your posts are amazing.  I usually refuse to keep a shark from our gulf coast waters as they are over fished here.  We usually catch small black tips.  I will, however, keep one the next time and smoke it the way you did. Richard
  16. bear55

    Smoked Striper HEAD & Smoked Mackerel!

    Once again superb living here on the gulf coast I must try a red snapper head.  Snapper cheeks are wonderful and they are best with a good sized fish. Richard
  17. bear55

    Mackerel Bark & Vinho Verde!

    I am with Dave except it is 5 PM somewhere... Richard
  18. bear55

    Smoked Haddock (the best ever) from one of our Fabulous Members!

    Incredible as always, your plating is absolutely beautiful!  How did you cook your okra?  I truly love okra most any way.  In fact I just pickled a bushel. Richard  
  19. bear55

    Keeping food warm

    Were it I and I was going to do this I'd go ahead and pull my pork, slice my ribs put meat in a large pan cover with foil and place into a warm over perhaps 225-250.  Will be in the oven such a short period of time with the foil cover I don't think meat will dry out. Richard ps you can always...
  20. bear55

    We Have Shrimps! ~ Foamheart

    Foamy, we here in south Mississippi are complaining at the lack of decent sized shrimp.  All the shrimp are small, and in fact shrimpers are staying at the dock.  Richard
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