Toggle sidebar

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.
  1. jeepdiver

    Crawfish gone fishin.....literally

    When I do a sack, I usually split them in 3 batches, with ~1/3 of the big jar (6th I think) of pro boil per batch. That gives the ones that like less heat the first batch, the next batch is for more hardy folks, and the last batch for the cook and those in the know. Actually I usually put an...
  2. jeepdiver

    Crawfish gone fishin.....literally

    Eman is spot on. Pro Boil is the way to go. Though unless you are icing the water 50 mins is way to long. Get the water boiling good and hard, put in the crawfish, get the water back to a boil and kill the heat. Stare testing at 15 mins to see if they come out of the shell easy. If not let...
  3. jeepdiver

    Tri Tip roast.....

    You would lose all of the juices that way. It would be better to cut it in half
  4. jeepdiver

    Smoke a Tri Tip steak...not a roast...

    They are the same thing. Usually around 2-3.5 lbs. Search for fast eddy tri tip on you tube for a great guide. It is for his grill/smoker but you can do it with any smoker and a grill.
  5. jeepdiver

    Freshwater Fish

    Best catfish are the 2-3 lb ones. Bigger is ok but can be muddy. Lived on the Gulf Coast for 10 years, and the east coast for 5. I am feom central Mississippi originally and now in the Denver area. I will still take farm raised catfish over most other fish anyday. It is hard to beat if cooked...
  6. jeepdiver

    pork belly

    A lot of the fancy restaurants and food trucks serve smoked uncured belly around here and people think it is some of the best meat in the world, but then will tell you they won't eat bacon. Usually it is smoked to temp. Some times smoked then finished in the deep fryer. It is tasty but not...
  7. jeepdiver

    I must have lost my mind...

    Some of the rental places around here have big trailer mounted gas smokers. For that much food I think I would look for one of those
  8. jeepdiver

    Pump Injector

    It is probably not a big deal if you are filling, pumping, and cleaning in short order but I wouldn't leave anything acidic in it for long due to non food safe parts. I use to not be to worried about that kind of stuff but learned after putting hot wort and cold beer through nom food safe...
  9. jeepdiver

    Available for Adoption

    That is just mean. Plain old mean
  10. jeepdiver

    Pellet Grill as Smoker

    Take a look at the cookshack/fast eddie pg500. You would probably need an amazing tube for large amounts of sausage, but you can use a tray of ice above the warming draw to cold smoke cheese/nuts/etc, and the open fire zone can get to 900+ degrees to sear a stake as good as you can get anywhere
  11. jeepdiver

    Pellet smoker/Grill?

    Free of cost, similar options, I would take the MAK. Them and Memphis are the top of the line. When you balance cost and features it becomes harder. I know the MAK can be upgraded to their wifi controller later own. Though RT is a good unit feom what I have heard. Size is something else...
  12. jeepdiver

    Pellet smoker/Grill?

    As a pg500 owner I would highly suggest that route. I replaced both my gas grill and gas smoker and couldn't be happier. Not that you really want to get it that hot to cook on, but a temp setting of 500 will get the grate over the open fire abouve 900 degrees with no problem. So no problem...
  13. jeepdiver

    Tri-tip Prep

    I did a 2.5 lb tri tip on Fri. I had it at 210 for 2 hours, which had it about 125. Finished off for 5 mins per side on direct high heat and it was perfect
  14. jeepdiver

    Looks like a great time to do some cold smoking!

    That is what Denver has been like the last couple of days. Actually -7 is a little warmer than our recent lows.
  15. jeepdiver

    Whereto Get Large Bucket for Brining Turkey?

    Pickle doesn't usually come out of plastic too well. I would put some water in it for a while and make sure it doesn't taste like puckle. Most Chinese restaurants have 5 gallon soy sauce buckets
  16. jeepdiver

    Whereto Get Large Bucket for Brining Turkey?

    If you don't have fridge space get a 5 gallon water cooler. Add the cold brine and some ice and its good for a few days.
  17. jeepdiver

    frankenstein my traeger

    Most wood smokehouses are for cold smoking. If that is what you want and you don't care about hot smoking I would say butcher the trager and build a brick enclosure for the hopper, auger and fire pit and pipe it with a fan into a wood structure. This would be good for jerky, etc. If you...
  18. jeepdiver

    How did you come up with your screen name?

    I drive a jeep and I scuba dive. Therefore JeepDiver
  19. jeepdiver

    Is it "taboo" top discuss liquid smoke?

    I cook with it in specific dishes, but I don't call them BBQ. I did get a bottle at a bbq store a year or two ago that was a lot better than the stuff grom the grocery store (but that could just be my mind). Personally I like baked/roadted chicken so I wouldn't do that just to have smoke taste...
  20. jeepdiver

    Spare rib membrane!

    I think this was the OPs question, and it does make me wonder what it could be used for. Stuffing something and wrapping it with the membrane to hold it together? Though that is what Bacon is usually for. But could be an idea when on a diet. It is a lot more appealing than thinking about...
Top Bottom
Back
Clicky