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  1. fxsales1959

    pork belly question(s)

    Hey Y'all for at least the last 5 years or so I have been buying skin-on pork belly slabs. typically about a foot square. been paying about $3.99/lb. I then process in bags with Prague #1 by the book, to cure for bacon. smoke,and refrigerate. Before I hit the slicer for bacon, I "square up"...
  2. fxsales1959

    Pastrami newbie.. Cold or hot smoke.

    I'm too old and impatient to try and cure my own but have had spectacular results (IMHO) with the packaged corn beef brisket from the store. I give it an overnight bath. make up a special pastrami rub, then on the kettle indirect with temps around 260. I take it to 200 IT, but some on the...
  3. fxsales1959

    Smoking a brisket in Thailand. #1

    bummer. I can't imagine what a good brisket costs in Thailand.
  4. fxsales1959

    Water Filters with Chip

    FWIW. the GE filters go by date, not volume. (XWFEmodel) I've just given in to the fact that its going to be $50 each to replace. My GE was completely replaced with new by GE under warranty (long story. our city water is very drinkable, but the ice maker slows way down when the filter gets...
  5. fxsales1959

    Chicken Thighs : Looking for a different cook ?

    the gang has some great ideas. I'm fortunate enough to be married to a self proclaimed wok master. any time Sam's or Bj's has boneless/skinless on sale i get a platter to stick away. some of our favorites are chicken Thai basil and general Tso's I don't know the recipes but most ae internet...
  6. fxsales1959

    Hello all! I am new to this forum, and I like it already!!

    Welcome from SE Florida
  7. fxsales1959

    What’s Cooking for Mothers Day?

    beef ribs
  8. fxsales1959

    bithday and Mother's day dino ribs

    Mama's birthday coincided with Mother's day this year. why not make a feast. The "Latin Market" had short ribs for $9.99/lb. they had 4sets, all 3 bone and fairly thick. I made the "butcher" show me all thrae whcih were double wrapped in plastic and labeled. hey ere all about 6lbs each. Butcher...
  9. fxsales1959

    Throwdowns and such

    I love the TD's but my photo skills suck. even broke out the DSLR for the last one, then slightly overcooked a fat tri-tip.
  10. fxsales1959

    First time smoking baby back ribs...

    looks good....... more beer
  11. fxsales1959

    and away we go...... birtday dino's for Mama

    besides Mother's day, it's Linda's birthday, so what better reason to throw a hunk of dino ribs on the kettle. Happy Mother' day to all the Moms out there.
  12. fxsales1959

    Watch your Blackstone

    sorry to resrrect this one, but did a search after something similar. now i hav to pull my knobs and check. First time it ws on overnight and luckily didn't ignite anything nearby. Las time the flame must have been just barely on. (just a well done circle on the surface. now I have to remember...
  13. fxsales1959

    Tri-Tip - My favorite way to make it.

    I wish we had regular access to "real" tri-tip. Or "Latin meat market sells what they call tri-tip but I think its just cut from that area of the cow because it's more rectangular Next time they have their "Tri-tip sirloin", I'll definitely want to try this.
  14. fxsales1959

    Hello from California

    welcome from SE Florida
  15. fxsales1959

    "sinko-de mayo" folded quesadillas

    I don't make margaritas often, but when I do, its by the pool, with tacos
  16. fxsales1959

    "sinko-de mayo" folded quesadillas

    Hey y'all. On Saturday I made an attempt to "re-do some tri-tip after my over cooked madness submission. They were still more medium than my liking but tender and a little smoky. We discovered 3lbs was too much beef for one sitting. I saw this little trick watching "The Kitchen" with Cinco de...
  17. fxsales1959

    Masterbuilt Electric Smoker Needs Better Chip Burner.

    I got a couple tube which are similar to the tray. I even have to use them on my POS piboss pellet. I startd off with a MES30 until I landed here amongt the enablers. Link...
  18. fxsales1959

    Bottom round

    one of the few things i still use the pellet pooper for. typically when its on sale, I'll give it a good spg coating and set pooper on about 230 or so. Cook it to around 125, then remove and rest then use the deli slicer for imitation deli roast beef. A little horsey suace and some bree-osh buns.
  19. fxsales1959

    Found it… Finally!

    first thing I look for on local weekly ads. BOGO Duke's. now if we could only get some black dirt tomatoes for a "mader" sammich or a BLT.
  20. fxsales1959

    INKBIRD notification！！

    thank you. don't be strangers. I will always promote your products
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