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  1. texomakid

    How Do I Get Rid of These Armadillos?!!

    I've heard a rumor they like drinking Lone Star beer?
  2. texomakid

    Featured 1st Lockhart-style sausage

    Those look fantastic! I've had sausage from Blacks as well as City Meat Markets in Luling & Giddings. I liked 'em all. I could smell & taste it just looking at the pics.
  3. texomakid

    South African Droewors

    Love Droewors, Boerewors, & Biltong. Paired with an ice cold Castle is a winner. South Africa is a magical place.
  4. texomakid

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

    Old cooler here as well. I've wrapped brisket in multiple towels and held them over 6 hours with great results.
  5. texomakid

    pork ribs

    I like pecan, cherry, hickory, apple. This last weekend I did Pecan/cherry mix. Love the aroma and flavor of them all.
  6. texomakid

    Hey cat people, I got a question

    Love cats, got 2. We have some of the neighbors cats that come around and they stay out all night. We live in the woods and there are a lot of critters around us. When my wife decided to feed the other cats it only took 2 nights before the raccoons moved in. Had to shut that down. Our 2 cats...
  7. texomakid

    Video games?

    I purchased the PS5 since the SIL and grandson play Fortnite. A few months back we set it up and plug it in for the first time. Get everything going and start downloading Fortnite .... I've got fast internet and it gives us an estimate of 2.5 hours to down load. I think that's a long time and my...
  8. texomakid

    Piedmontese Competition Brisket

    Man I fired into this thread with my coffee in hand ..... only to feel your pain:emoji_disappointed: I hope you get the MAK sorted out and going but I agree, that puppy would go in the oven if needed. I've got to rebuild my Yoder. it's due heavy maintenance & a much wanted upgrade soon. I...
  9. texomakid

    First smoke - Moinks!

    I had to search Moinks ...... Those look so good.
  10. texomakid

    First time Jerky

    I know some of the purist might roll their nose up at this but I've made more than one batch of beef jerky with Dale's & Shiner bock beer for my marinade. I do a 1 to 1 ratio with 2 TBS of red pepper flake for 6 to 12 hrs. For those sensitive to salt, Dale's makes a low sodium product as well...
  11. texomakid

    Pellet Smoker Turkey

    I really like smoked turkey. That looks tasty.
  12. texomakid

    Please no!!!!

    :emoji_astonished:
  13. texomakid

    Tried out the new InkBird today, with a prime rib

    Nice rib roast and good info on the Inkbird.
  14. texomakid

    No Look Baby Back Ribs

    Thanks for all the kind words everyone. Yes sir, I check it periodically with the most recent being a week ago. My Yoder hold correct temps very well. It's a cooking machine, rust and all :emoji_laughing: All I did during the 4 hours was monitor temps and adjust the heat deflector to keep...
  15. texomakid

    No Look Baby Back Ribs

    As the old saying goes "If you're lookin', you ain't cookin'" I'm always looking to simplify things through trial & error but today it came together. 3 rack's Baby back on sale @ $2.29/lbs. Light coat of mustard, a dusting of Holy Voodoo followed with up with a bit of Sucklebusters BBQ rub...
  16. texomakid

    Ribs anyone?

    Those look perfect! Nice
  17. texomakid

    drip pan for rib roast in WSM. or not?

    Not a rib roast but I use this set up to cook more than one rib roast. As in this pic, I also use this set up for the smoke portion of my reverse sear process. I typically put all my items in the bottom such as garlic, onion, beef broth or stock & let the dripping and smoke from the cooker...
  18. texomakid

    High-end pellet grill rec?

    That cooker looks bad ass. I hope it brings you as much fun as mine has.
  19. texomakid

    Ribeye Steaks / First Asparagus of the Year

    Very nice. I love that Santa Maria set up. I want one so bad! Beautiful plate.
  20. texomakid

    Remote temp probe brisket fail...again.

    Personally I wouldn't be concerned to bring that temp up higher on a point. I'd rather cook points than flats (I've never cooked anything but whole packers tbh) But the point is my personal favorite part of the brisket due to its fat content. The point should be more forgiving than the flat for...
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