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I'm going to make it a goal to get at least 6 hours of sleep tonight. No soccer practice for the kid, done with work, and have the new sauce and salsa made, bottled, and on the store, so at the moment I'm all caught up...just need to get my mind to shut down and rest. Worst case, I take a...
It's really more on me not being able to just shut down and relax, feel like I always need to be doing something and my brain is always trying to stay 3 steps ahead. Having you brain constantly running at mach 3 makes sleep very difficult.
Not necessary but I really enjoy it. Even if I wasn't doing it, I still wouldn't be able to sleep, I'd just find something else to occupy my mind with that would keep me from sleeping.
Got up this morning at 4am and went right to work on salsa and hot sauces. We just expanded into this market and have 4 launches scheduled this week. Got done with a batch of one of the new release salsas and one of the new release hot sauces. Feel accomplished but beat...wife isn't sure how I...
Missed our typical steak night on Saturday due to my oldest daughter having a soccer tournament roughly 2 hours away from home, so we did it tonight instead. Cajun ribeyes reverse seared. Brought them to 110°F on the Gravity 980, then seased in bacon grease on the Flat-Iron griddle with a cajun...
Second this. I recommend the CG 980 to anyone who tells me they're looking at pellet smokers. All the ease of a pellet grill and damn near the flavor of an offset. I'm honestly surprised the gravity smokers didn't catch on the way I thought they would.
Not to bash pellet grills, they serve their purpose for ease to someone new to bbq, hell...that's what I started out on, but I'm yet to find a pellet grill that is able to produce a satisfactory amount of smoke flavor. That's from experience cooking on most the majors from ZGrills, RecTec...
Found some beef short ribs on sale, so I just had to bring them home. Dusted them with my new steak rub and smoked at 250° on the Chargriller Gravity 980 with Fogo Lump and chunks of cherry wood until 170° internal. Pulled them off and put them into a foil pan with some tangy/spicy bbq sauce and...
I mean, is quite delicious.
Denver steaks from a sub-primal chuck roll I recently processed. Basted in butter, garlic, and herbs. Pan-seared blue-rare, like a good steak should be.
Sounds familiar. It's why I've made it very clear to my kids to treat everyone kind, because even though things may appear to be perfect, you never know what goes on behind closed doors
Found this in my father's toolbox when he passed. 12" when open. Wanted to restore it, but set it aside for a while, my dad and I never had a good relationship, he was an abusive asshole. Finally started the restoration today. Here's a before and after so far.
The scales are pretty...
Just be careful if you grab a Reaper Ranch. Learned this weekend its not too bad if you eat it within a few hours of mixing. But the longer it sits, the heat compounds exponentially. I've never had it last too long, but we had a sample batch that sat overnight...tried it the next morning, holy...