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  1. rexster314

    Did A LIttle Thing Today

    Sliced up 17 pounds of sliced Canadian bacon, vacuum packed, then vacuum packed 10 pounds of fresh pecans. They'll be used througout the year along with about 6 pounds of 2022 pecans.
  2. rexster314

    Homemade Deli Ham

    I had an extra pork loin after putting up 25 lbs of canadian bacon. We had seen a YT video of someone making a baked deli style ham out of a pork loin that looked good so wth? Used the remainder of the brown sugar cure we had along with SPG. Vacuum sealed and let cure for 3 weeks. Baked it at...
  3. rexster314

    French Bread Today

    I do these about once a week. One goes every Wednesday to my wife's cards day. The other two are ours for our evening meals. I seldom throw any out before making another batch the next week.
  4. rexster314

    I Love Gadgets!

    I didn't know this attachment existed till just the other day.
  5. rexster314

    Beef Bacon

    Doing two beef navels for bacon today. Cured for 20 days.
  6. rexster314

    Hardcore Carnivore Black Results

    HEB prime brisket yesterday on my Smokefire EX6. Rubbed down with Hard Core Carnivore Black. Smoked with B&B Competition pellets for 7 hours till point was at 170 and flat at 160. Wrapped in butcher paper, cranked the Weber up to 325 and cooked until point was at 205 and flat at 199. Probe had...
  7. rexster314

    Getting This Bad Boy Monday

    This is to be delivered Monday!! Vacmaster 320! 16" seal bar. Capable of a 16x20 seal bag! Go big or go home.
  8. rexster314

    Error 1010 using Microsoft Edge

    The last week I've been unable to access the forum on my default browser, MS Edge. I continually get an ERROR 1010 popup which I've attached below. I had the problem with another forum with the same message. Any help appreciated
  9. rexster314

    Fresh Breakfast Sausage

    Seasoned with Zach's Breakfast Sausage seasoning, ground once through the small grinding disk on my Kitchenaid grinder kit. Also ground up some smoked jalapenos along with the meat for that little extra kick.
  10. rexster314

    My Bacon, Again

    Second day of slicing cold smoked bacon. This is 41 pounds of glorious hickory smoked bacon, using smoking tubes in MES cabinets
  11. rexster314

    Hobart 1712 Slicer

    I lost my Hobart 1612 slicer in our house fire back in April. Main use for it was our small bacon business which I usually cured, smoked and sliced around 250 lbs of bellies each month. As we’re starting from scratch acquiring the tools we need to start this back up, I was in need of a new to me...
  12. rexster314

    Beef Short Ribs

    Doing beef short ribs for supper on my EX6 Weber SF tonight. Rubbed down with Bolner's Brisket rub, cooking @ 220 for now. Got a side of Outrigger Potato Salad chilling. Garlic bread to go along.
  13. rexster314

    Overnight Smoked Brisket

    On my Weber Smokefire EX6 Brisket's done. 14 hour overnight smoke. I did the tug test, but didn't video it. But it passed with flying colors. The new HEB brisket rub smoked over B&B hickory pellets. Two hours of Smokeboost before kicking it up to 205 for the night. When I got up this morning...
  14. rexster314

    Brisket On The Smokefire

    Put on a 14 pound brisket last night for an overnight cook. First time for me, so I had set alarms on the Fireboard which I used to keep closer tabs on the cooker. Started at 10:30 pm, spritzed it down with apple cider before turning in, then spritzed again this morning before wrapping in...
  15. rexster314

    My Bellies

    250 lbs of pork bellies soon to be bacon in 2 weeks. WILL BE smoked over apple, cherry maple mix of pellets
  16. rexster314

    Turkey On My Smokefire

    18 pounder that was on sale. We didn't really need it, but I've got a badass chamber vac. Rubbed with salt and pepper only, put on the Weber EX6 with Smokeboost going for 2 hours. After that, I raised the temp to 235 and finished up about 4 hours later. Sample of the meat was great, with a nice...
  17. rexster314

    Brisket On The Smokefire EX6

    13 hours total cook time. Smoked with B&B mesquite pellets @ 230F. Spritzed occasionally with apple juice and mango mead. Really impressed with the ease and flavor of smoking results. For the first time, I'm able to distinguish smoke flavors. Never could using wood chunks in the Masterbuilt 1050.
  18. rexster314

    My New Smokefire EX6

    So, wife got this for my birthday. A Gen 2 Weber Smokefire. While waiting for delivery, I also bought the Weber end shelf and the front shelves. Also after research, I decided to change out the small casters from Weber to 5" rubber casters. And finally, added some super slick acrylic tape to the...
  19. rexster314

    Well, I Did It

    When the things first came out the first of the year, I almost bought one, but after reading post after post about the problems it had, I passed on the new Weber Smokefire and eventually got the Masterbuilt 560 then later the 1050 grills. The past week I started reading everything current about...
  20. rexster314

    Just Finished Up 240 LBS Of Bellies

    We just finished up slicing the last of the monthly 240 lbs of bacon. Some finished off with habanero, chipotle, jalapeno, black pepper and a Louisiana hot sauce powder.
Great deal on LEM Grinders!
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