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  1. chilerelleno

    Freezer Full of Beef

    Hell Yeah!
  2. chilerelleno

    Featured A couple thick strips please!

    How in Hades did is miss this thread? Great looking steaks Steve! I need a good steak, maybe this weekend.
  3. chilerelleno

    Should I smoke a while Chicken?

    I Frogged a turkey for Christmas '23 First time I cooked one that way, it came out pretty good. https://www.smokingmeatforums.com/threads/ribbit-ribbit-ribbit-frog-spatchcocked-turkey.324797/
  4. chilerelleno

    How Do I Get Rid of These Armadillos?!!

    Did you know that besides digging in and locking themselves in place, one of their escape/evasion tactics is to jump straight up when surprised/alarmed. And they can jump up to several feet high too. I vote for extermination as they're an invasive species, and their burrowing can be both...
  5. chilerelleno

    Should I smoke a while Chicken?

    Mmmmm, Competition Thighs! Now those are good eating and a pretty impressive amount of work goes into them. Plus they look fantastic when presented well. https://www.smokingmeatforums.com/threads/competition-chicken-competing-with-myself.278067/
  6. chilerelleno

    Should I smoke a while Chicken?

    https://www.smokingmeatforums.com/threads/grilled-chile-lime-chicken.298254/ https://www.smokingmeatforums.com/threads/yardbirds-cob-corn-and-the-staff-of-life.258291/
  7. chilerelleno

    Should I smoke a while Chicken?

    Impress them with whole spatchcocked chickens. Heavily spiced and infused on a bed of herbs. Take the time to prep them via air drying their skin, then hot smoke them at 300°+, the higher the better for crisp skin.
  8. chilerelleno

    My New Venture Awaits

    Yum! 12 makes a great meal for the family. https://www.smokingmeatforums.com/threads/cherry-smoked-quail-and-more.291022/
  9. chilerelleno

    8 second ride!

    Hell , I'd play Rodeo Poker for a couple plates of them vittles.
  10. chilerelleno

    Are dried spices dried spices?

    In my opinion there are definitely differences. You generally get what you pay for with the better quality brands.
  11. chilerelleno

    Our Second piece of Heaven, Little piece on the Atlantic Ocean

    Very nice acquisition, Congrats! A bottle of wine or two, might help with getting Lucky.
  12. chilerelleno

    Anyone ever wrapped a pork loin around the bacon?

    Yep, 140° and carryover to 145°
  13. chilerelleno

    Chile's Cornucopia of Cooks

    Thanks man. As you may notice, some found the Spiced Blackberry Sauce too vinegary. I can't recall if I modified the original recipe and reduced the vinegar? Hmmmm? But my solution was noted as, 'Halve the vinegar and add a 1/4c of sugar.' Damn it all! I see all my pics of that cook are...
  14. chilerelleno

    Chile's Cornucopia of Cooks

    UPDATED
  15. chilerelleno

    Show me your poor man's Cambro. What do you rest your meats in?

    I just use my normal coolers for the job as needed. I have'em from 6 pack to 120 qt size. Fill in the gaps with old towels, they stay piping hot for up to 6 hours or more.
  16. chilerelleno

    Pork Rind Question

    Unless you dehydrate by some means, you've got to get it dangerously hot to get that effect. Really increases the chance of a fire and/or burning the cracklins. I've spent days prepping to get the best and easiest cracking skin on pork belly or pork rinds. Air drying and salting 48-72 hours in...
  17. chilerelleno

    Anyone ever wrapped a pork loin around the bacon?

    Agree, bad consistency to the bacon. The idea about the fat is not gonna work either, the loin would be way overcooked before the fat rendered. Perhaps use lard?
  18. chilerelleno

    Just bought first offset smoker to learn on! Help me fix it...She's a cheap one

    This^^^ Don't worry about about a bunch modifications right now. Learn how to maintain a temp range, keyword: Range. I.e. don't chase a particular temp. Hopefully it'll have a relatively stable temp range it likes to fall into, e.g. 235°-265°. If it does, learn to cook in that zone.
  19. chilerelleno

    Ready For The Farmers Mkt

    Bread looks tasty, I'd probably buy some if I was walking by. As long as you're turning a decent profit, don't worry about undercutting the competition. Their steep pricing could be due to a lack of competition.
  20. chilerelleno

    Pork Rind Question

    I let'em float.
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