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  1. challenger

    Hold Me I'm Scared!

    Well not really. I'm doing up my first brisket and it's a biggun. 16.67# select from Wally World. It didn't need much fat trimming as the cap was about 1/4" thick already. I used Lee & Perrin's bold steak sauce before I put a 50-50 mix of salt and pepper. I am using an aluminum pan with racks...
  2. challenger

    Will it be safe?

    I got home from work last night around 7, pulled a three pound vacuum sealed T-bone out of the freezer and forgot to put it in the fridge. It sat out around 11 hours. Would you smoke it to 140° and feel safe?
  3. challenger

    Anova sous vide $70 for prime members today

    I just ordered one!
  4. challenger

    What Do I Do WithThis?

    So I went to the slaughter house up the road and all I was there for was beef bones for stock. I saw this and impulse over ride failed so I bought it. The lable says boneless bacon uncooked. It has the skin on. What do you all think I should or could do with it? When I pick one I wil post a new...
  5. challenger

    Rendering Tallow

    I have read about how tallow is a healthier and tastier alternative to other cooking oils and Crisco so I decided to give it a go. After watching a few videos I went with the dry method in my slow cooker. The wet method you add a cup or two of water to the cooker before adding the suet and the...
  6. challenger

    Anova Bluetooth

    Is this unit able to be used without the bluetooth app?
  7. challenger

    Roast Beast

    I was reading Bear's thread and decided to try a sirloin roast for myself. I went to my local Festival Foods and picked up a 12# Sirloin Tip roast. I know it's a rather large piece of meat but we love beef samiches and open face hot beef samiches. I finally found a store that carries Lea &...
  8. challenger

    Turkey Stuffing

    Has anybody smoked a stuffed turkey? I love bird stuffing and want to try it but it would be nice if someone has tried it before.......
  9. challenger

    Pizza Fattie

    My first fattie. Clements sweet Italian sausage, mozzarella, Prego sauce and Patrick Cudhy apple cured bacon. 225° for a little over 3 hours with apple wood for smoke. Smoke ring came out perfect and the bacon had just a touch of crunch. The Wife loved it which is a big deal    Next time I'll...
  10. challenger

    Points

    What are they and how do you earn them?
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