Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. SmokinEdge

    2025 NCAA Football Thread

    Really I think it’s playing your best ball. It’s that “gel” you either get it or not. Offense and defense together. They can start out the year rough or hot but really right now is when it matters. In NFL I think zebras have a lot to do with it, but you still have to play their best ball now in...
  2. SmokinEdge

    2025 NCAA Football Thread

    Just like NFL, the team playing their best ball now in this time of season has best chances to win.
  3. SmokinEdge

    2025 NCAA Football Thread

    Ducks vs ole’ miss is very possible in championship, we shall see.
  4. SmokinEdge

    2025 NCAA Football Thread

    Some blow outs today. Two different teams shut out, skunked. It’s rare.
  5. SmokinEdge

    New years eve Prime rib

    Looks delicious.
  6. SmokinEdge

    Christmas is over...

    That’s a great step by step there. Thanks. Looks delicious, I tried file powder a couple times and can certainly live without it. That’s a nice bowl of comfort. Have a great new year Charles.
  7. SmokinEdge

    Blackberry Wine St. Louis Style Spare Ribs

    Those are looking dangerous.
  8. SmokinEdge

    Blackberry Wine St. Louis Style Spare Ribs

    That looks fantastic. Be waiting for final thoughts.
  9. SmokinEdge

    Remember folks. And have a Happy New Year!!!!

    lol. Happy New Year Steve.
  10. SmokinEdge

    New here from the Carolinas

    Welcome from Colorado. More than a few Carolina folks around here.
  11. SmokinEdge

    CI SKILLET RIBEYE

    That all looks outstanding Ray! Thanks for posting.
  12. SmokinEdge

    Featured BBQ for the annual Barn blowout!

    That was some fantastic work. What a feast. And that plate shot looks perfect to me. Merry Christmas.
  13. SmokinEdge

    It did it again… smoker failed mid session. Throw in oven or throw in trash? (Internal 110°)

    The meat should be just fine. My advice is to STOP running a pellet cooker overnight at 225. Many different brands but especially Treagar, have issues with long cooks at 225. There is nothing “magical “ about 225 other than many pellet grills fail there. Kick up your cook temp to around 275, I...
  14. SmokinEdge

    New Member - First Bacon - Feedback welcome

    First question is,,, did you like the flavor of the bacon, I mean truly? The reason I ask is because your mix in total is about 4% salt. That’s high pretty much by any standard. Around here we seem to enjoy 1.5-1.75% salt, that’s a huge difference. However you are free to make it like you like...
  15. SmokinEdge

    New Recteq Smoker/Dry Brisket

    The real question is, was it probe tender? Cooking to a final IT only is a huge mistake on brisket. When the hand held probe goes in the feel should be soft, like pushing into a peanut butter jar. There are scientific reasons why.
  16. SmokinEdge

    Looking for a Propane Burner

    We have a Camp Chief 2 burner but they make singles. We can, boil and generally do larger type cooks with it. It folds up and stores real nice. More than enough horsepower. https://www.amazon.com/Camp-Chef-EX60LW-Explorer-Outdoor/dp/B0006VORDY
  17. SmokinEdge

    No Cook Venison

    The process in the video is fine if you like salted raw venison tartare. Not for me though. The cure is absolutely gradient meaning time in salt is critical to final taste. For me a good cure mix including nitrates is needed then it’s about drying if not cooked. The meat piece needs to lose at...
  18. SmokinEdge

    Need a new smoker

    I’ve never owned one but I have cooked on a master built 1050. Great smoker but all the sensors are troublesome. But if it were me I would also look at the Char Griller gravity fed. Do your research but both are good options in my view.
  19. SmokinEdge

    Pepperoni and eye of round jerky

    Pretty dang skippy right there, all looks very delicious. Nice work.
  20. SmokinEdge

    Gave the smokers a rest and fried some chicken up tonight.

    Now I want fried chicken, nice work there.
Top Bottom
Back
Clicky