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

    manual jerky slicer on sale

    Bought one with a couple of Cabela, s gift cards from work so it cost me 8 bucks after taxes. Used it today and it does a good job. You have to trim the pieces to leave a good half inch on the sides of the feed tube but after figuring that out I did 5 lbs real quick. Will be throwing it on...
  2. jeepdiver

    The Bacon Experiment!

    The cafeteria at my office gets hormel smoked brisket during the summer that is damn good. I think their food service stuff is a notch up from their retail stuff. Will be good to see your results
  3. jeepdiver

    Counter top Pickles

    With the vinegar and salt there is very little chance of anything too nasty growing in them, so they should stay safe
  4. jeepdiver

    Whats your favorit scotch, rye, whisky or burbon.

    Hum just looked it up and they don't make 10 year or 12 year old charter anymore
  5. jeepdiver

    Whats your favorit scotch, rye, whisky or burbon.

    The right glass with any drink can make a big difference. On business in Australia about 10 years ago there was a Belgium beer bar close to my hoyel that I spent a lot of time in. Tried several beers in the correct glass for the style against other glasses and ir was amazing. Sam Adams...
  6. jeepdiver

    Question about pellet smokers.... planning...

    Take a look at the cookshack/fast eddie pellet grills. There firepots are under an open grate for direct grilling. When smoking they are designed for the heat to come up from the firepot then over to the other side and exhausts feom the bottom. My pg500 replaced my propane grill and my...
  7. jeepdiver

    What pellet smoker to get ???

    I would add the cookshack pg500 to your list. Look around and you can probably find one for right at 1500
  8. jeepdiver

    Shipping cooked meats to family?

    Freeze the pork and ship overnight in dry ice or a styerfoam cooler with ice packs and you should be good. If you have a food saver pack it in quart bags to freeze and they can just drop the sealed bags in a pot of boiling water to reheat. Always taste great leftover that way
  9. jeepdiver

    Beer Can Myths

    Had a buddy do one with mt dew code red. The chicken had a pink hue to it several inches into the meat so something obviously goes into the bird. I passed on the pink dyed chicken so not sure how it tasted
  10. jeepdiver

    propane bbq / electric pellet smokers combo

    Not that I know off. Take a look at the fast eddy/cookshack pg500 or pg1000. If you're not cooking for an army it gives you plenty of grilling and smoking room. The grill can hold around 10 chicken thighs or 3-4 nice size ribeyes, and with the indirect side can do a lot more than that. I...
  11. jeepdiver

    Kosher Smoker

    I'm not Jewish but since all food back in the beginning of the Religion was over a wood fire I am guessing that it is fine :)
  12. jeepdiver

    spare ribs! advice really quick

    The meat will start pulling away from the bone exposing the bone. It will also make the bone lose allowing it to wiggle
  13. jeepdiver

    Assado ,beef ribs Argentinean style

    Restaurant where I grew up use to do ribs cut like that. They are really hard to find but probably my favorite ribs. Place back home quit doing because the couldn't get a good steady supply.
  14. jeepdiver

    Lemon Drop hot sauce-Help Newbie

    If you are bottling fermented foods and not stopping fermentation with heat to kills the bugs and stop fermentation you are risking bottle bombs. Refrigeration will generally slow it down but there are some bacteria that can ferment near freezing. For one bottle you are constantly using it...
  15. jeepdiver

    BBQ with Franklin - Cracked Black Pepper - where do you find it?

    Put pepper in a bag, pound with a mallet.
  16. jeepdiver

    To Brine or not to Brine?

    Yep. Which makes it smoked corned beef
  17. jeepdiver

    To Brine or not to Brine?

    In the past when I brined it was usually just poultry, but I don't do it all the time though I probably should since the results are usually better. Had some bone in pork loin chops in the freezer that I put in a brine for a couple of days to defrost and brine and the turned out great
  18. jeepdiver

    Treager brand cooking pellets

    I personally dont like them. In my pg500 they bur with a higher flame than most other pellets I have used and have caused a few flame ups into my auger when cooking over the direct flame. But if you don't have something where you are cooking over the flame that isn't an issue. So if you can...
  19. jeepdiver

    My trip to a new BBQ restaurant.

    And...... How was it
  20. jeepdiver

    My first attempt at a fattie.

    Looks good. Personal preference but I find wrapping makes that nice crispy bacon a little soggy for my taste
Top Bottom
Back
Clicky