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  1. rexster314

    Huli Huli Chicken Spinning On The Monument Eminence 605 Grill

    Doing a whole chicken on my new grill. Basting with Mr. Yoshida's sauce. VIEW VIDEO HERE
  2. rexster314

    Spinning A Rack Of Babybacks

    Did some babyback ribs on the rotisserie of the Monument Eminince 605 last night. Finished with a combo of Terry Black's and Franklin's sauces.Last night did some babybacks on the rotisserie of my new Monument grill. Tried out the charcoal racks between the gas burners, which gave off some nice...
  3. rexster314

    Monument Eminence 650 In Action

    Did 2 boneless pork chops on my new Monument grill tonight. Seasoned with Kinder's Woodfired Garlic seasoning, started on the sear burner, and finished on the grill, basting with a teriyaki sauce. Served with white rice, and grilled Artesano bread. It's a winner Monument grill in action
  4. rexster314

    Monument Grill Eminence 605

    I've been making do with a cheapo Nexgrill for the last 3 years. Last week I bought a Monument Eminence 605 grill and it arrived two days ago. I ordered it on the night of Jan 28th and it arrived on the afternoon of Jan 29th. It arrived in two large boxes, perfectly packed with no dings on the...
  5. rexster314

    Ninja Slushie Max XXL

    There's just two of us in this house. Christmas is always special, but we don't exchange gifts. This year, cause we're in a new house, we bought something for the house, but we get to use it. The new Ninja Slushie Max XXL machine. We had a Margaritaville Concoction Maker, but it wound up with a...
  6. 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.
  7. 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...
  8. 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.
  9. rexster314

    I Love Gadgets!

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

    Beef Bacon

    Doing two beef navels for bacon today. Cured for 20 days.
  11. 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...
  12. 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.
  13. 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
  14. 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.
  15. 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
  16. 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...
  17. 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.
  18. 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...
  19. 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...
  20. 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
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