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it's been a minute Al. I keep saying I want to try this. Most of the STL's I've been getting are crooked as a river which is disappointing when trying to slice after cooking. This may be a solution as tracing bones will be easier raw.

Holey Moley. enabler gears spinning. A quick google of "Santa maria" grills shows a plethora of what I assume will be Imported crap. including one at the Orange store. I'm sure the build quality won't be close to what "red" builds.

not to be a grumpy gus, but the new background is taking some getting used to, plus I miss the "featured" banner on home page

Greetings from SE Florida

NOT a "muscle" car.

looks great luckily our local latin store sells strips when I get a hankerin'

my local Latin Market are almost always $8.99/lb

Nailed it..........I'm too lazy to "roll my own" :emoji_laughing::emoji_laughing:, made crab rangoon once: took me hours. now I just buy in the frozen section

kinda like finding good tri-tip down here :emoji_laughing::emoji_laughing:

Welcome from SE Florida.

I only do country ham, so for Easter it was Dino ribs. Local Latin meat market has been having them regularly. Not always a good selection, most all were 4 bone jobs. Typically there's a huge fat chunk around bones 2-3. I picked the thickest. 7lbs before trim. Whipped up my own SPOG (heavy on...

thank you David. copied and pasted to email for future use.......... 00 flour?

Still running a LEM Mighty bite 8.5". its heavy and a B#$%ch to clean. don't use it weekly due to PITA . When I got mine, LEM supplied both serrated and smooth blades. have never used the Serrated. I drag mine out for things like pastrami, bacon from PB, and eye round for deli roast beef.

Looks scrumpcious.. care to share your dough recipe?

Greetings from SE Florida, and welcome....

Post happy hour clicking strikes again. To begin, I have several sharpening devices including a Ken Onion, a Razor sharp pull through, and a little work sharp. The Ken Onion is works but is a PITA with belt changing, and what seems like a less-than-accurate angle guide, left-handed.. I typically...

I do smoker. 225-250 until it hits 175. remove and wrap in tin fole. back on until 200-ish. I also slice medium and steam before serving. I got two almost identical pieces (separate packages). both cooked same way. One was tough the other was awesome.

nothing mo' gooder than scoring a deal on decent skirt. That looks real good.

I made my own. Bought a spice grinder and a jar of coriander seeds. Did a rough grind on coriander but not to powder. Final was about 2/3's coriander to 1/3 coarse ground black pepper. a tiny bit of mustard powder, garlic powder, and onion powder. All 3 combined to about a TSP. also sprinkled...

I can't imagine two pieces of meat being so different. I bought two pieces when Aldi had a few for $3,49/lb. Point. Both pieces looked similar, about 3.5 lbs each. As I posted earlier the first one was done on my WSM. This time, because I'm a tightwad I used the kettle because with the SNS...