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I had started to buy the iGrill several times, but each time I was ready to pull the trigger, it seems they were out of stock. And then I read that Maverick was coming out with this new 4 probe Bluetooth unit, and after years of being a happy Maverick customer, I figured I'd spend the $80+/- and...

Wow, those DO look tasty! Actually, stuffing bone-in pork chops works well, you can cut almost to the pone, making a pocket in them, and stuffing accordingly. I like an apple butter or diced apples spiced with cinnamon and brown sugar and bread crumbs...or stuff with a garlic shrimp scampi or...

As has been said, the color is AWESOME!  Funny thing about pork chops, they go from juicy, great, perfect to dry and just ok in les than 5 degrees, and to shoe leather in less than 10! As I tell my wife,  "You can't un-cook it" so shoot for a LITTLE below your mark, wrap in foil and let it rest...

Apple butter works well with pork as well...try it in place of the other preserves, add cinnamon taste...

Yeah...that. ^^^ :biggrin:

I've actually been in his shop...does very nice work! I signed with Breedlove after Ovation sold to Fender. I'd been with them for 30 years or so...

Nice looking guitar! Here's my main player...Custom made Breedlove Masterclass CM, only one ever made with the combination of woods used for the top, back, sides, neck and fretboard.

I will do it. I had originally thought maybe some 3/4 inch plywood with FRP, but this is sturdy enough to hold the oak 2x12, which is what I have on my trailer rig stick burner. The oak is hard enough to last, doubles as a cutting board, and cleans with a spray bottle of bleach and a garden hose...

After looking at all the options, I ordered the one recomended from Camp Chef and got it today. So I had to try it on! I have to say, not a bad little shelf for the money, and sturdy enough that I can bolt on a piece of 2x12 oak and have a very serviceable work space for my backyard smoker...

Baking is an exact science requiring exact measures and timing. Smoking is an ART, and as with most art, the bolder the strokes, the greater the finesse , the better the finished product!

Looks great!...but what are your sides??? :drool

There are all kinds of techniques and talk about getting around the stall...from foil to heat to an old indian dance. The best way I've found is just let it cook. You can increase the temp and maybe speed it up a tad, but I've always found the best result is had when I just wait. It will...

I use a "dry brine" of Hymalayan salt for 12-24 hours prior to smoking...you can also use sea salt. Trim excessive fat, rub the entire butt in the salt and let sit for 12-24 hours, apply your rub as you normally would, I try to get my dry run on 6-8 hours prior it going in the smoker at...

Great place! We ate there a couple of years back when riding up to BB&BBQ in Fayetteville! Took the long way via Hot Springs and Mt. Petit Jean...

Nope, Zentner's closed 4-5 years ago after almost 80 years. The family didn't have a family member interetsted in continuing, and the people that bought it changed too many little things. Zentner's Daughter, the family feud spilt off from 40 years ago is still open, but the quality goes up and...

This is my forth one of the Mav 733's, have three (2 for the trailer mounted stick burner and one for the gas grill) and it takes a little reading and playing with it to get it set up, but once you get it, it's not that hard...and cooking to temp ALWAYS gives a better cook than cooking to time!

The more I use the Char-Griller Pellet smoker, the more I like it! Today was a 5lb pork loin with a brownsugar bourbon and garlic rub. And a slab of St. Louis ribs with my secret rub :grilling_smilie: And to go along with it, a tray of buttermilk ranch with olive oil roasted carrots and...

While removing the seeds and membrane is step one, if you want to take the heat out of a pepper you need to get as much capsicum out as you can...and following these steps will do it, leaving you with the great taste of the pepper without burning anyones mouth. We do habanero peppers as well and...

Brisket looks nice and moist. Did you wrap or cook au natural? That sausage looks amazing, and the poppers as well! Great job!

I did burgers last night...because the ones I did Sunday and took to family were such a hit, and since wife 3.0 and I were having Ribeyes, I didn't hold any back for ME!...well, anyway :-) I ran the Char-Griller up to 275 and put salt, pepper and garlic on the burgers. Decided to heat up left...