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  1. schlotz

    Added another to my BBQ Sauce collection: #5 Cab-Salute

    Found a recipe over on vindulge.com but it needed some help. Using Pinot Noir was not going to cut it and the other ingredients also required adjusting. After toying around I'm pretty satisfied with the final results. Hope you might like to try it. There are others in my sig below. BBQ Sauce...
  2. schlotz

    Plate Ribs Tonight

    50/50 Salt & Pepper, running at 275º. Been in for 5.5 hours and looking real good 😋
  3. schlotz

    Race Day here in Indy, so the brisket goes on early!

    Made sure to thaw out a 12# brisket by placing in the fridge Tuesday. Late yesterday trimmed it up removing the hard fat, somewhat getting the fat cap reduced and remove a small amount of flat end to keep the thickness similar. Trim weight was 9.2#. Seasoned with only 50/50 Salt & Pepper (going...
  4. schlotz

    Playing with a new BBQ Sauce recipe

    I always am looking for a new BBQ Sauce. Been playing around with this one. The original was a bit too hot for us. I lowered the cayenne and added some molasses to balance the heat. Want more heat? Just adjust the cayenne. Also went with dried ingredients vs fresh shallots and garlic. Next...
  5. schlotz

    Simplified (not traditional) Beef Bourguignon

    I pull this together when I'm wanting something comforting but not really involved. Usually make it when I know the wife is going to be out with her friends for dinner. It's not traditional, very few ingredients and a bit thyme forward, but never the less I like it. Served with a good red wine...
  6. schlotz

    No time for brisket so it's Dino Bones!

    It was Friday and crap, I forgot to pull the brisket from the freezer a few days ago in order to have it for Super Bowl dinner. So, I found a nice 4-bone chuck plate rib and thawed it instead. Sunday morning, I get the smoker setup and prepped the ribs with a slight fat trim followed by 50/50...
  7. schlotz

    Thanks to @civilsmoker we had a great Xmas Eve dinner

    In a recent post I had made inquiring about details necessary to get a 4 bone standing rib smoked in time for a 6pm dinner, @civilsmoker was very kind to elaborate on how to go about the process. What I thought was going to be somewhat straight forward following civil's input started out instead...
  8. schlotz

    Need some new ideas for the next pork butt

    For a number of years I've been smoking butts with the same recipe and rub mixture (in the sig below). While they always come out very good I finally hit a wall with the one we did last Saturday. It was fine but I'm tired with this recipe. Definitely need a change of pace including maybe a...
  9. schlotz

    Love starting an early Sat. morning smoke

    Put a 9# bone-in pork butt in a brine late yesterday afternoon. Got up this morning, remove the butt, added some homemade rub and into the smoker at 6:45 set to 210º. Made some coffee to enjoy along with a small bowl of blueberries. After an hour bumped it to 255º. The MAK is doing its thing...
  10. schlotz

    Brisket On-A-Stick - Labor Day Love

    Since the smoker will be doing all the work, I think it's fair to relax and let it do its thing. Going Texas all the way, 50/50 Salt & Pepper. 2 hours at 185º then will bump to 280º until done. More to come....
  11. schlotz

    Easy Dino success

    I've learned from some of the fine folks here that smoking patients is definitely a virtue. Turns out it's easier than expected. Fired up the smoker, did a light trim of excess fat, loaded on the 50/50 salt & pepper and into the smoker on low for 2 hours. Afterwards bumped it up to 275º and...
  12. schlotz

    You get what you pay for, USA STYLE!

    We all have heard the saying. On SMF, there are always threads from someone wanting to upgrade their smoker. In amongst the comments someone usually replies buy American. Outside of the obvious, there can be other reasons to do so. Won't bore ya with all the details that can be found in the...
  13. schlotz

    Questions for RecTeq owners: Final MAK UPDATE, it's ALIVE!

    Do RecTeq models have a trap door to remove pellets? Is there a shutdown mode that will run for a period which will clear out the pellets in the auger chamber?
  14. schlotz

    Piedmontese Competition Brisket

    Robert (@tx smoker ) turned me on to Piedmontese beef a few years ago and we have enjoyed it tremendously. Purchased this brisket towards the end of last year and I'm finally getting around to smoking it. Labeling indicates a minimum of 9 lbs so put it on the scale and it's actually 11.4 lbs...
  15. schlotz

    Busted pork chop dinner, how to fix it?

    Wanted some grilled pork chops last night. Picked up two pretty thick ~ 2" ones and decided to follow a Bon Appetite recipe to marinate them in soy sauce, rice vinegar (1/4C each) and 2 TBS of brown sugar and let sit in the fridge for 5 hours. (turned a couple of times) Then on to the grill at...
  16. schlotz

    Spent some time with the butcher

    As some of you know our daughter and her husband raise pureblood & fullblood wagyu cattle and sell their meat at some higher end weekend markets around the area along with some shipping of orders off their website. They recently struck a deal with a local butcher which will make their business...
  17. schlotz

    Sometimes a change up is in order

    Been going through the standard smoking of a number of things. The usual suspects are brisket, butts, ribs, dino bones, chicken, tri-tip, picanha and a few others. A some point you really want to have an alternate something for dinner. Last night it came to me. Salmon on a plank. One of the...
  18. schlotz

    Having to re-learn the same lesson 'cause of CRS

    Somehow last week the mind went dark and I found myself out to dinner with the wife at the local Outback. Well, after one bite of a perfectly cooked med-rare ribeye it all came back to me. So much salt and pepper on it, not to mention it was swimming in butter/oil, you couldn't even taste the...
  19. schlotz

    Where's Robert?

    Looks like the throw down back in mid Dec. was the last we've heard from our buddy @tx smoker (Robert). Anybody heard from him?
  20. schlotz

    Wagyu - know what you are buying

    Our daughter & her husband are in the business. They are continually educating potential customers regarding Wagyu and how it can vary. Instead of resurrecting an old 2021 thread where I posted this as a comment. Here is some Wagyu information that is good to know before reaching for the wallet...
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