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  1. mgwerks

    Newbie from Central Texas

    Welcome to SMF! Lots of good info and great folks on here! Too bad about the avatar...
  2. mgwerks

    Food Saver Bags For Cheap

    Great post, Ron! It's hard to find these at a good price...
  3. mgwerks

    Thanks Santa!

    Santa Claus was good to us this year, a 22.5" Weber Smokey Mountain bullet arrived just before Christmas. Of course, the weather was damp very windy, so it was the centerpiece of the living room for a couple of days. It sat there, unmoving, like the monolith in the movie "2001". In preparation...
  4. mgwerks

    December OTBS Inductees

    Congratulations to all new OTBS members! Good to see the group continuing the tradition,
  5. mgwerks

    Good Deal .... Possibly...you tell me

    But, pink salt is not interchangeable with TenderQuick! Be sure to read the instructions carefully.
  6. mgwerks

    BBB - it's what's for breakfast

    Thanks, darlin' - it's been so crazy the last few months I haven't been able to cook as mush as I like, much less take pron to post. Hopefully that will change after the first of the year. I hope to be more active then.
  7. mgwerks

    BBB - it's what's for breakfast

    Based on an idea in another forum by BigSal, I didn't know he posted his here as well. So I guess this is a version of his creation. I was hungry and it was good! Buttered and toasted sub roll, cheese, 3 sunny-side up eggs, 5-chili paste, buckboard bacon and a nice layer of jalapenos!
  8. mgwerks

    Oregon Scientific

    I found the 131's at Lowe's a couple of years back on clearance for $10 each - picked up four. They have always worked well, but I have had a couple of the probes go out. Probably my fault. They are replaceable but not cheap.
  9. mgwerks

    First lab chorizo recipe results, no pics

    Spanish chorizo and Mexican chorizo are really 2 different sausages. Mexican chorizo is almost exclusively used as a fresh sausage - cooked right away or frozen for later use. The Spanish variety is as you indicate a more dried sausage. The taste also differs significantly. Like others of...
  10. mgwerks

    How many bought an MES....

    Black Friday marked the 1 year anniversary of my MES. It has a place right there in the constellation of my other cookers. A great buy - would be better if rain-proof.
  11. mgwerks

    Roll Tide!!

    Roll Tide! As a former Montgomery high-schooler, they were my boys. Better still, I'm glad to see the win because it puts the Longhorns (t.u.) in a tighter spot. Us Aggies (ranked #60 this year) got pretty close to taking them out, and in fact defeated themselves with penalties and stupid...
  12. mgwerks

    Black Friday deals

    I bought an MES at last year's event. We were in Austin for Thanksgiving, and got up at 3:00 for the trip to San Antonio's Bass Pro, and ended up in line at 5:15 am - behind about 150 people. At 6:00 the doors opened and believe it or not there was an orderly progression into the store...
  13. mgwerks

    Pork prices going to start rising soon?

    I just bought another case of butts, just in case.
  14. mgwerks

    I've used my MES so much that...

    I actually reversed my mini-fridge door so it opens from the left...
  15. mgwerks

    Check your Freezer...Important Notice

    True Dan, I pretty much grind my own now in self-defense. "And he grow a little garden in the bacjk yard by the fence, "He's consuming what he grows nowadays in self-defense..."
  16. mgwerks

    Pork loin sale at Sam's

    I wandered into a local HEB (Texas food chain) store on Tuesday for something, and took my traditional stroll past the meat departemnt. I thought I was halluicinating - whole pork loins for $1.00/lb! I only bought two - my freezer and fridge are fully stuffed with a recent flurry of sausage...
  17. mgwerks

    Brick BBQ Pit...

    I say we all meet at Ken's back yard for the 4th next year!
  18. mgwerks

    Went Electric

    All 5 of mine have left the nest. I really enjoyed them when they were young. It was great, right about up to the time the figured out how to roll over. It was all downhill after that...
  19. mgwerks

    What cut of beef to make roast beef for slicing or cheesesteaks?

    I use eye of round. It is a bit tougher, but the grain runs the right way for slicing against, and it is like 99% free of fat and stuff. Kind of reminds me of a beef version of a pork loin, albeit tougher. I smoke it up to 125 degrees, let the carryover take it to 130, and then chill it...
  20. mgwerks

    Canning Chicken (thinning out my hen herd)

    Another stellar performance by Jeanie! Confidentially, I am waiting on the spare change to buy a presure canner, as one hasn't popped up on craigslist or ebay. I'm thinking then I'll be canning high volume things like pork butt and enchiladas... FOLKS: Please don't try to can...
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