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    Perhaps off topic but hunters are dying from eating meat taken from deer with CHD

    Field and stream magazine put out an article stating that two hunters who consumed meat harvested from a buck with chronic wasting disease have died. Apparantly it's a thing.
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    Best burger press ever!

    I've owned this for several years and while using it again yesterday I realized I've not shared my find, so here goes. This thing rocks. It makes 5.5 inch pattys and I like to use 5 ounce balls of burger meat. To me that's the sweet spot, thickness to diameter ratio.
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    Brisket on, 5:00 AM.

    Here I go again, Sams prime packer trimmed down to around 12lbs. Dry brined with Goldies for around 18 hours. Saved the meaty trimmings this time, I hates to waste tasty bits. Question; if it won't finish in time to eat this evening I plan on panning under foil and holding overnight in the...
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    Who all runs a water pan in their stick burner?

    Like it says, who runs a water pan? And do you think it's a real benefit?
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    Found this while splitting splits..a burl with a burnt interior.

    Came in a bag of B+B Post Oak, never seen anything like it.
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    An old friend passed away but I may have found a new/er friend!

    Sadly, Costco no longer carries Kingsford Pro Comp briquettes in the twin pack bundle. Wally is also showing no longer in stock (although that may be due to hoarders moving on the supply chain). I looked at Bezos world but sellers have figured out the shortage and are asking $50+for a single...
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    Remote temp probe brisket fail...again.

    I've tricked myself again with poor temp probe placement in brisket points (pretty much all I cook these days brisket wise) because even though I pull at 204 and hold at 160 for 6 hours, I get rubber band chewy meat. I must be placing the probe too close to the bottom the of the meat and pick up...
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    I know this is a meat oriented site BUT now I'm paranoid about left over rice!

    So now rice can kill me too? If I understand it, letting hot rice cool down too slowly and then refridgerating and THEN reheating it is verboten? My response is to eat what I can when hot out of the cooker, then bag and rapid chill in ice water. Will this allow me to re-heat re-heated rice a...
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    Tri tip steaks?

    I'm tempted try "tri tip" steaks, any comments on tough or tender?
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    Dino bones reverse seared and finished over open flames?

    I'll try this again as my first post failed to get a response. Anybody ever heard of cooking dino's in the oven until almost done and then flame searing to finish? I saw a YouTube video where a fancy Korean hotel kitchen does just that. Perhaps they serve it super rare but there was less than...
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    Youtube site FoodieLand / Dino ribs reverse seared over high heat coals

    I ran across FoodieLand on YouTube and they have an episode called "Amazing buffet at a 5 star hotel in Korea". Super high end kitchen with mass quantities of beef, lamb and seafood being prepaired by very skilled cooks. What caught my eye is they reverse sear all the red meats and particurarly...
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    Hard to beat the smell of cured post oak, after splitting and when burning!

    I just love sitting in front of the smoker, fresh split post oak and the same buring away. And here's this mornings "replacement" dino's to replace the ones I shipped to Chi town.
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    New stickburner drivers seat.

    My old Mac tools seat ((40 years young) finally lost pressure in the shock strut but Ebay offered this. So I snagged one! Homelessdepot wanted $30 more than Ebay seller. Smooth rolling ahead with 5 wheels.
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    Temp probe cleaning tip.

    A few weeks ago someone asked how to clean his digital probes once they are getting toasty. I stumbled across the answer, it was right in front of my nose as my wife bought some and had been trying to get me to use it on our dirtiest casserole baking dishes. I however have been insisting that my...
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    Dino ribs are done but the internal temp is 185/190?

    Dino's have been post oak smoking since 7:00AM, cook chamber temps have stayed at 275/285 all day, been a great cook temp wise. Using a large water pan which has been topped off. Just probed for internal temps and the probe is hitting soft butter everywhere, so they are ready to come off, right...
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    Binder ideas for dino bone ribs?

    I'm gearing up to smoke some dino bones for my sister and she won't touch hot sauce so I can't use it as a binder. Oil is out as it blocks smoke so that leaves me with water (not IMHO the best choice), mayo, mustard or nothing at all other than meat juices and what else? I am a fan of binders...
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    Heads up Costco selling Kirkland branded Kingsford Pro Comp now.

    Been waiting for my Costco to restock Kingsford Pro Comp briquettes and was surprised to find a palet of Kirkland branded bags. Same twin pack of jumbo bags at under $20 for the pair, my favorite for high heat grilling. They usualy have the Kingsford ProComp twin packs in March, I'll keep an eye...
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    Another bacon first timer question..

    My pork belly has been in brine for 14 days and I'm going to rinse it and let it dry in the fridge for one day but THEN I have to smoke it in a cheap offset smoker at as low a temp as I can manage. To date, I've spent all my time and energy wrangling temps that ran too high and I predict (did I...
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    Ashes to help control coal base overheats?

    I was watching a YouTube cooking show where they were cooking over open coals in a long rectangular cooker. Must have had a few hundred lbs of lump which they dumped on a previous cook's embers. They stirred the new in with the old and the new started to flame up but before they placed the meat...
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    Wild and crazy cooking in Uzbekistan!

    Much to chagrin of my wife, I love to look at oddball cooking on YouTube. Here's two sites that caught my attentuion. First is "Cool Daddy", they cook massive amounts of pilaf in giant wok's (I think it would be called anyway). Second site to check is "Great Food", both are from Uzbekistan and...
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