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  1. Chasdev

    Cutworms killing my pepper seedlings, 50 plants killed so far, HELP!

    It's Monday April 14 as I type this. I bought an infested poblano pepper at the garden center three weeks ago and when I bought it I noticed some leaves that looked like they had been cut with sissors. Should have walked away, I bought live cutworms from the garden center, thanks for that guys...
  2. Chasdev

    Nifty new OKJ grill, the Rambler!

    The war dept has denied my application for the new Masterbuilt gravity rig but she did allow an Oklahoma Joe "Rambler" table top grill. I've been looking at the cheap junk grills offered by seemingly every home supply store I've been in, including Academy sports (bit of a surprise there, they...
  3. Chasdev

    Ideas on raising the charcoal grate on Weber 22?

    I want to cook closer to the hot coals in my Weber 22 and have been brainstorming (mild breeze really) ideas on how to do it. Anyone know of a quick fix? I can elevate the fire grate on some firebricks but that leaves an opening all the way around that reduces the diameter of the fire and would...
  4. Chasdev

    What to do with pork chops instead of the usual cook methods?

    So I ended up with 8 large boneless chops, which I pretty much can't stand fried or grilled because they dry out and get tough. My wife wants to undercook them to retain some tenderness but I'm just not a fan of rare pork. I'm thinking of cubing them up and using them in a slow cooker soup or...
  5. Chasdev

    US cattle count down to 1950's levels.

    Heard on the radio machine yesterday that the number of American beef critters is way too low, down to 1950's level. Missed why though, what's up? Also heard on the same show that ranchers are selling off their breeder stocks for consumption. This can't be good.
  6. Chasdev

    Pepper "de-boning" tool

    I love to snag what I call "kitchen miracles", cheap (and sometimes cheaply made) small tools that do tedious tasks faster and easier than when done by hand. I've got a plastic apple peeler, several small food processer/choppers, a cheese shredder turning drum gizmo. And now this.. It works...
  7. Chasdev

    Meater+ temp probe vs digital wired temp probes?

    I tried out my Meater+ temp probe for the first time (whole bird on a Weber 22 w/rotissere). Charcoal baskets on either side of the cooker with a drip pan in between. In adition to the Meater I also placed two wired temp probes above the cook grate but not over the coals. My wired probes both...
  8. Chasdev

    Whole chicken wet salt brine time?

    I lost my chicken brine notes and when I search the intertubes I get so many differing methods my head is swimming. This is a salt and water brine only question, so how much water to how much kosher salt and for how long?
  9. Chasdev

    Escabeche recipe used to can jalapenos?

    I have a killer escabeche recipe but I want to be able to keep it on the shelf without refrigeration, rather than eat or give it away before it goes over in the fridge. My problem is that the jalapeno, cauliflour, carrots, onions and spice package are pan seared for 5 minutes then vinegar and...
  10. Chasdev

    Pork "rib" nomenclature definitions?

    I'm having difficulty wrapping my brain around which of these is what..AND which do I want? I'm making Charro beans and will be low simmering the pork after browing, for max tenderness and flavor. So here's where my brain has a flat tire. Are any of these really "ribs" or are they just called...
  11. Chasdev

    Another offset temps measuring thread.

    After my most recent stickburner cook, I find that while I can maintain the air/smoke temp in the cook chamber like I want, based on how the brisket turned out there's too much radiant heat coming up from the tuning plate, which distance I estimate to be 8 to 10 inches. Question is what is the...
  12. Chasdev

    Way off topic but I found a new garden hose to replace my expandable versions.

    I have an older expandable garden hose that I detest. It's 75' when expanded but it limits the water pressure and volume more than I can abide. In addition, it ties itself in knots unless I minister to it's needs when it self evacuates. Ran across this on wally and they made claims that sparked...
  13. Chasdev

    Any beef tallow makers out there?

    I did my first tallow render a few days ago, it seems to have gone well, certainly did not hit any snags.. In the past I just tossed out my brisket trimmings but Im using tallow on briskets now. I rendered 5 lbs of fat and got this.. After cool down and fridge time, when I removed the solidified...
  14. Chasdev

    Looking for advice on using an oven to finish a brisket cook.

    I want to get some sleep in the "middle" of an overnight brisket cook , but I don't want to let the fire go out and the meat cool off before its done, so the oven is the answer. BUT my oven, after tinkering with the internal settings, only goes down to a measured 190, even when set at 175. So...
  15. Chasdev

    I'm starting a search for old school "real" jalapenos.

    In the past two or three years my taste buds seemed to have changed and what used to be very hot peppers started to be getting milder and milder. My bacon wrapped brisket/cheese jalapenos began to remind me of stuffed bell peppers, great flavor but the burn was gone. I wrote it off to 60 years...
  16. Chasdev

    Online meat subscriptions?

    In my seemingly futile quest to source organic meats, I've been looking at some of the subscription outfits. Anyone have any input into good bad and/or ugly experiences with them?
  17. Chasdev

    Split placement first (for me anyway)..

    I'm roasting/smoking a medium turkey and am having to add oak to get the temp up where I want it. For some reason charcoal alone was not getting to 425/450 so my "roast" becomes a smoke. I wanted to get heat in the cook chamber asap so I did this. FWIW, it worked.
  18. Chasdev

    It's 4:00 AM, do you know where YOUR brisket is?

    I do! It's finally safe to venture outdoors here in Austin, so I limbered up my cooker after a LONG hot summer..too hot to venture out of the A/C for me anyway. I did a pre cook test burn yesterday after pressure washing the grates and digging out all the congealed grease from the belly of the...
  19. Chasdev

    Any "foil boat" captains out there?

    Now that it's finally safe for humans to survive outdoors here in Texas, I'm going to smoke a packer on my stick burner tomorrow. I've going to try the foil boat method (after the bark sets around 170 internal), as instructed by the YouTube guys. So what's the difference between a disposable pan...
  20. Chasdev

    Brisket hold in an oven that won't go below 175/180?

    If I need sleep and my brisket is at 180 internal, how long can I expect it to take to finish cooking at 170 in my oven? I'm thinking the whole Sous Vide idea, where low temps combined with extended time equals hotter and faster finishing. Or have I been hitting the ole crack pipe again?
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