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  1. DougE

    I'm not really looking forward to winter .....

    But at least the bugs will be gone with the cold temps. Flies, stinkbugs, fruit flies will be gone, finally.
  2. DougE

    A prayer request to those of y'all so inclined to pray

    I have a 40 year old step-son who has Down Syndrome. Yesterday morning, he came down with what seemed to be a simple stomach virus ...... vomiting and the like. He was still pretty sick throughout the day, today, still not being able to keep anything down. The wife took him to the ER late this...
  3. DougE

    Hopefully there was a bread truck nearby

    Hot dogs spill across interstate after tractor trailer crash to clog commute for steamed motorists. https://www.msn.com/en-us/news/us/hot-dogs-spill-across-interstate-after-tractor-trailer-crash-to-clog-commute-for-steamed-motorists/ar-AA1JLipH
  4. DougE

    If you're on the fence about trying, Sous vide

    Take a look at this boneless ribeye done in sous vide. Perfect medium, edge to edge!
  5. DougE

    I figured I should give a follow up since I posted it in the open forum (prostate biopsy)

    https://www.smokingmeatforums.com/threads/pfefferbeisser-pepper-stix.330526/post-2566340 I had a follow-up appointment with my urologist this afternoon. Out of the 10 biopsy cores taken, one showed cancer cells. They seem to be localized, slow growing, so likely it has not spread to anywhere...
  6. DougE

    Country style ribs my way

    It's been awhile since I posted a cook. I cooked up some boneless country style ribs yesterday. The rub and sauce I used: Rubbed down and on the Camp Chef for some smoke: I let them go until the IT was 150~160ish, then foil paned them. A splash of beer Some of the Carolina Gold sauce...
    • DougE
    • Thread
    • Replies: 16
    • Forum: Pork
  7. DougE

    Winter steak and roast check

    Yeah, had a beef killed and butchered. Got boneless rib eyes, NY strips, filet, chucks, brisket, and a ton of ground beef. Ground beef is in the big freezer, all I keep in this one is roasts, steaks, and sausage I make ...... the ice maker isn't hooked up so it's stuffed full of vac sealed bacon.
    • DougE
    • Thread
    • Replies: 19
    • Forum: Beef
  8. DougE

    Aldi alert!

    Smithyfield St. Louis spares on sale for $1.99/Lb. this week.
  9. DougE

    First chuckie in a long while

    From a beef I had processed. Rubbed it down with Jeff's Texas style rub and let it sit in the fridge over night. We're getting there. Shooting for pulled beef, so a ways to go yet. Decided to foil pan it with some beer for liquid at about 160° IT
    • DougE
    • Thread
    • Replies: 21
    • Forum: Beef
  10. DougE

    My turn to ask for prayers

    Not for me, but for my wife. Her mom passed away the other day and she is on her way to Louisiana to make the final arrangements. I ask y'all to pray that she has a safe trip and for the strength to deal with it all.
  11. DougE

    Even even more Colombian Chorizo

    I pretty much followed the recipe with the adjustments @SmokinEdge made. I also left the cilantro out cause it tastes like soap to me. Not really many pics of the whole process along the way. Ground pork butt through an 8mm plate once, then mixed the cure and spices in. Veggies went in after...
  12. DougE

    My take on Hassleback Chicken Breast

    I've had this version of Hassleback chicken breast knocking around in my head ever since @SmokinEdge posted his take on it and finally got around to cooking it up. Boneless breasts placed on a bed of marinara with pepperoni and mozzarella stuffed into the cuts. Just dusted some salt, black...
  13. DougE

    Chicken Sausage

    I guess you could call it a chicken parm sausage with my additions to this base recipe: https://tasteofartisan.com/homemade-chicken-sausage/ To this recipe, I add 170g shredded parmesan cheese and 40 or so grams of finely chopped sun dried tomato. 5 lb. of deboned, skin on chicken thighs...
  14. DougE

    Glad I have somewhere out of the weather to smoke.

    We're having a heatwave compared to what it has been. We're at 24° right now. Glad I can set up inside and hang out here in my heated shop while the cook is running.
  15. DougE

    Smallish piece of brisket

    A lot of people have trouble with small pieces of brisket coming out dry, so here's how I do them. Even though it was pre-seasoned, I gave it an extra shot of Jeff's Texas rub. Sitting at 160~170 ish, so I put it in that pan below it along with some beef broth and beer and covered it with...
    • DougE
    • Thread
    • Replies: 21
    • Forum: Beef
  16. DougE

    Country style ribs and pork belly burnt ends.

    I haven't posted a cook for awhile. Nothing epic about this one but figured I'd post it anyhow.
    • DougE
    • Thread
    • Replies: 13
    • Forum: Pork
  17. DougE

    I have seen that Tractor supply has a store brand of pellets now.

    I see they have their own store brand of pellets now. Price is decent, but has anyone tried them yet?
  18. DougE

    Price alert for those who shop at Meijer

    Boston butts are 99 cents a pound this week .......... time to stock up!
  19. DougE

    Granulated Garlic/garlic powder and onion powder

    Looking for some ways to keep both of these spices from turning into a brick in their containers. I go through this all the time, and it's a real hassle to try and bust this stuff back up when it turns into a brick. I usually end up tossing it out and starting the cycle from loose to brick once...
  20. DougE

    DougE's breakfast sausage

    I've been playing with this recipe awhile to get it just right and everyone who I give sausage to seem to like this one best (I do too and I've made a bunch of different ones). Per 1000g(kg.) of meat: 15g Salt ( doesn't matter coarse or fine, long as it is non-iodized) 3.0g Black pepper 1.0g...
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