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  1. shaggy91954

    Beef Jerky Meat

    That sounds like overkill with the worshirer sauce.  I use about a 3rd of a bottle, and a 3rd of a bottle of soy sauce with a dash of liquid smoke to 3lbs of beef or venison with added spices.  How long do you marinade? 
  2. shaggy91954

    FRIDAY NIGHT GRILLED STRIPS

    So which seat do I take when I get there?  Lookin good Gary.
  3. shaggy91954

    Steak Marinade

    I was just wondering and hoping for new ideas, but what are your favorite steak marinades?  I really like Allegro marinated strip steaks.  Marinate over night and bring to room temp. prior to grilling. 
  4. shaggy91954

    Cabin Fever

    I have all that stuff now.  I just prefer to sit around in the warmer months in a speedoo (just kiddin cause that wouldn't be a pretty sight) and a cold brew.  LOL.  I'd rather be sweatin.  Just my preference. 
  5. shaggy91954

    Cabin Fever

    I can attain the same thing by just putting the beer in the freezer and sitting by the fireplace watching the snow fall from the window.  Just sayin
  6. shaggy91954

    What does it mean and who gives it to you?

    Well duhhh.....I guess if I'd have just looked at your profile I would have seen how long. 
  7. shaggy91954

    What does it mean and who gives it to you?

    You obviously joined long ago Gary.  I bow to the "master of the pit" . LOL  Hope to make that status someday too.  How long have you been a member?
  8. shaggy91954

    Cabin Fever

    Susie I have a MES 30 with a AMNPS and an Igrill2 thermometer that would allow me to just be indoors for about that much time as well.  But I go out in cold weather only to go to work, check the mail or refill the beer fridge.  Where do you live and how cold are the winter's there?
  9. shaggy91954

    Cabin Fever

    That pic is about 3 years old and i'm 60 now.  Looks can be deceiving.
  10. shaggy91954

    Love that smoked pork meat.

    Thanks Truck I'll try that soon.
  11. shaggy91954

    What does it mean and who gives it to you?

    So that's the deal............Thanks.
  12. shaggy91954

    What does it mean and who gives it to you?

    I've noticed that I have the "moniker" of "fire starter" by my name on anything I post.  What does it mean, who gave it to me, will it change..................?????  Not a complaint, just a question.  I was wondering if it was like a badge for time on the forum or number of post or something...
  13. shaggy91954

    Whisky ???????

    Just came across this post from days past and it sure brings back some memories.  The things we did and still survived.  Didn't notice any mention of Red Ripple.  Seems like we'd take up a collection to buy a $0.99 bottle.  Those were the days...............
  14. shaggy91954

    Love that smoked pork meat.

    That sounds like a pretty good injection juice.  Care to share the amount of each ingredient?  I'd love to try that sometime. 
  15. shaggy91954

    Cabin Fever

    ummmmmmm did u miss the part about thin skinned old man............and I hate winter????
  16. shaggy91954

    Cabin Fever

    Nice garage.............wish mine was heated.  But really there's nothing like sitting in the shade on a summer day with a cold brew in your hand watching that blue smoke roll.
  17. shaggy91954

    Cabin Fever

    Now see, that's just wrong!!!!!!!!!!!!!!! LOL
  18. shaggy91954

    Cabin Fever

    First let me say "I hate winter".  It's been in single digits here for the last 3 days and I can't stand it.  Wind chill brought it below zero and once again I can't stand it.  I need warm weather to get out and smoke........................ For a thin skinned old man this is insane, but at...
  19. shaggy91954

    MES30 Stand Trolley!

    I've been wanting something just like that.  I too bought the stand and then realized it didn't have wheels or a way to level it.  Looks good but I would paint it black to match and maybe weather better.  Are those plastic or rubber casters?
  20. shaggy91954

    The Last 20 Degrees

    That sounds like experience talking rg and bama.  I will start charting my cooks to watch for that "s" curve and learn more about my smoke times.  Thanks. 
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