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A hotel was hosting a chess tournament and during a break several of the players were in the lobby each bragging about his play that morning. After a bit the hotel manager asked them to move somewhere else. The players asked why they had to move. The manager answered, "we simply cannot allow...

The grocery had a sale on "top sirloin steaks" last week and even though I'm not a big fan of sirloin steak I decided to give it a whirl with the sous vide/sear method and see what we could get. They were thinner than I would like, about 3/4" but ya get what you got. In the vac bag with no...

This looks interesting. Presented by The Sausage Maker, Two Guys & a Cooler will drop one episode a day through October. Here's the trailer:

Well, dang. Uncovered my MBS this morning, set the PID controller to 250 and let it come up to temp. Then I put in two butts and lit the AMAZN pellet smoker and waited for the box to come back up to temp. Before it got there it tripped the GFI. First time that has ever happened. Tried several...

I picked up two pork bellies from my small local meat processor a couple weeks ago. They are around 9 pounds each. Cut each one into manageable thirds. Used a pretty standard sugar/salt/cure mix but three of them got maple syrup in the mix and the other three got black pepper and a bit of...

tried to post a reply to a thread and nothing happens when I hit the reply button. Just testing to see if I can post here.

A hard drive crash a few months ago destroyed my recipe file, including my Summer Sausage/Beef Stick recipe. I am getting ready to make a batch using Sausage Maker's beef summer sausage mix with some added spices. The meat will be 75/25 store bought ground beef. This will NOT be a fermented dry...

Wife said we are almost out of bacon (Oh, the horror of it). So yesterday I ventured out into the plague filled world to my favorite little country slaughterhouse and bought two slabs of pork belly, around 9 pounds each ($2.49 a pound). While it thaws in the refer I am deciding on which bacon...

Quarantini version 2.0 (the vermouth ran out days ago and the gin is getting low). 1.5 oz vodka 1.5 oz gin 1 oz Pinot Grigio Stirred, not shaken. Serve up with an olive.

An annoying number of web sites show me an annoying number of ads. This one caught my eye and I had to click on it. I wonder, just how lazy do you have to be to buy this service? https://indybbqgrillcleaning.com/

Here's an interesting cold smoker attachment comparison video. Either of these would be a better alternative to the Masterbuilt version. Personally, I use an AMNPS tray in a mailbox mod but one of these might be a good alternative for some. Should work on a wide variety of smokers.

In keeping with a Forum trend I am giving away a Food Saver VAC800 sealer. This was inherited from my mother-in-law and used very little. We have a VacMaster and don't need this one. It comes with the jar sealing hose. We do not have a user booklet for it but it is not hard to figure out how to...

I puled the last egg out of the Amish mustard pickled egg jar last week so I needed to hard boil a couple dozen eggs and get them into the brine. I re-use the brine for at least a couple batches of eggs. My usual method of boiling eggs is pretty simple, put eggs in a big pot and cover with...

First a confession - I don't like ribs. Or so I maintained for years after having truly bad ones when I first tried them at a restaurant long ago. SWAMBO convinced me to try ribs again and that my first experience was just bad luck. So on the "if you want it done right do it yourself" theory I...

Making summer sausage. In the past I have mixed the meat and spices, then let it rest refrigerated overnight. Next day I add the ECA right before stuffing and going directly to the smoker. This time due to a timing issue I'd like to mix, add the ECA and stuff then let it rest overnight. Will...

Two years ago I ordered a Masterbuilt branded cover for my MES 40" smoker from Amazon. After getting it I determined that it was just too cheap and flimsy to keep and I sent it back. Then I bought a cover made by a company called Brightent that was better and big enough to also fit over the M/B...

Meijer's (at least the ones in my area) have 80/20 ground beef on a three day sale for $1.79/lb. That is as good a price as I have seen in a while. With the recent meatloaf threads, this might be just the thing to pull your trigger. The six pounds I just grabbed is destined to become summer sausage.