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Use Kroger coupons and coupons from the Kroger family of stores from nation wide weekly ad digital coupons at your local Kroger
75248 has $2.99 kroger brand ground meat in 3 pound rolls and $1.49 Large grade A dozen eggs. That will be great for a number of folks out there. Outside that, nothing to exciting:- tallbm
- Post #240
- Forum: General Discussion
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Smoking brisket advice please.
I always recommend trimming a whole packer where you remove the thin portion of the flat like the following image. This will cut down the size of a brisket quite a bit AND will help ensure it cooks more evenly without losing that thin meat to burning/drying up. This may help you cut down the...- tallbm
- Post #29
- Forum: For New Members
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My First Pork Shoulder On The WSM
Hi there and welcome! It's lookin good, can't wait to see the next one :D -
does putting rub on the outside of a pork butt stop any of the smoke flavor from entering the meat
Hi there and welcome! I'm in the camp of pour the rub/seasoning on. For pork butts I do this thing that was a total game changer for me. I flip the pork butt meat side up and then cut down like cutting it half until I hit the bone and I stop so it's still one whole cut of meat. I then can... -
Got Stuffer Ordered now need Casings and Recipe
Ah ok Fresh is simpler. It sounds to me like you just want to mix it up, stuff, link & cut, then vacuum seal to grill or even smoke another day. I do this with my Brats that are "fresh" (no cure) and with my cured Franks. I rarely smoke my Franks as they are amazing just thrown on the grill... -
Got Stuffer Ordered now need Casings and Recipe
Oh @BrianGSDTexoma Tom Thumb and Market Street stores both have $1/lb pork butt starting tomorrow so perfect timing for you :D -
Got Stuffer Ordered now need Casings and Recipe
What type of sausages you looking to start with? Fresh or cured & smoked? As for castings I've used the 32mm (or in that range) natural hog casings from Lem, The Sausage Maker, and Syracuse and never had an issue when prepping them properly but would avoid the home packs that come in the... -
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Smoking brisket advice please.
@SmokinEdge brings up some good points. I would heavily recommend waiting until an IT of 180F before saucing if you were going to do it. If you wrap or cover briskets too early, you will end up with roast beef flavor instead of smoked beef bbq brisket flavor. So the longer you wait, the...- tallbm
- Post #17
- Forum: For New Members
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Smoking brisket advice please.
Oh bbq sauce at that point. I'm of no help there, I never sauce in the smoker, only at the table. I also never separate my flat and point muscles since the flat muscle is such a pain in the butt, especially alone. I would need to wrap my flat where the point doesn't. I also don't wrap my whole...- tallbm
- Post #14
- Forum: For New Members
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5.5 Inch German Bologna (Venison) Smoked then SV with QView!!!
Thanks! Yeah I been sandwiching it up for sure :D -
On the Edge of Trying Sausage Making
I think you will be good to start with that setup. I'm not sure what surface you will be doing this on (kitchen table?) but be sure you have a pair of clamps that will clamp that stuffer to the working surface without worry of marking up the surface (like if using a kitchen table). You will... -
Smoking brisket advice please.
If you are just trying to have a little meal or snack, I would cut this flat piece off when you pull it out of the smoker and then do your plan to wrap, hold, refrigerate, or whatever you land on. It's not uncommon to want to eat on a little piece once you pull it from the smoker :D- tallbm
- Post #11
- Forum: For New Members
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Smoking brisket advice please.
Hi there and welcome! I also second cooking it the day before. Put in the fridge to cool wrapped in foil. Reheat day of in the oven still foil wrapped until its about 165F degrees Internal Temp (IT) of the meat. Hell I've even sliced while fully fridge cold (slices like a charm this way) then...- tallbm
- Post #7
- Forum: For New Members
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Lost my dad yesterday
I'm sorry to hear that. You take the time and do whatever you need to do. My prayers go out to you and your family man.:emoji_pray:- tallbm
- Post #25
- Forum: Blowing Smoke Around the Smoker.
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How Do I Get Rid of These Armadillos?!!
He's absolutely amazing! An example of someone who isn't a flawless vocalist but is an amazing writer and musician! He has a ton of amazing songs. I could rattle off a ton but the ones that immediately come to mind that would be for a wide audience would be: Feelin Good Again I'm Coming Home...- tallbm
- Post #56
- Forum: Blowing Smoke Around the Smoker.
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How Do I Get Rid of These Armadillos?!!
Yeah, it's a fun and awesome tune for sure :D- tallbm
- Post #54
- Forum: Blowing Smoke Around the Smoker.
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5.5 Inch German Bologna (Venison) Smoked then SV with QView!!!
Thanks! Yeah I have some playing around to do, Not sure when I'll do another SV sausage but maybe I'll do another big sandwich meant style one "for science" lol. -
1st Attempt TX Jalapeno and Cheese Smoked Sausage w/ QView
Ah, I see hahaha. I was in straight reply to everything mode :emoji_laughing: -
How Do I Get Rid of These Armadillos?!!
This song seems appropriate for this thread AND is an awesome one! I love how it progresses, it's so good!!! :D The Armadillo Jackal- tallbm
- Post #43
- Forum: Blowing Smoke Around the Smoker.
