Search results for query: *

So 1st time this ever happened. I ran out of pellets on an overnight pork shoulder cook. 2x 10lb bone-in. Injected. Should I continue with the cook, or toss it? Here's the time/temp graph. Shoulders went on at 12 midnight at 250*. You can see the time/temp where I ran out. Edited.. I just...

That's how I made my brisket chili a month ago. I save all the odds n ends from my smoked briskets. Cut off the black pepper seasoning (you don't want black specks all up in your chili), cube and vac seal. Hands down THE best chili I've made.

They (kroger) have 10 in stock, but at 4.99/lb. I asked the Mgr if he could do 1.99/lb and I'll buy all 10 of them. I got a big sorry but no.

I've made 8 dinners of pot roast and beef stew using brisket. No real difference (imo).

I try and stock my freezer up with brisket only when it's on sale. I'll grab as many as I can (up to 5). Last time I found it for 1.99/lb. I cut 2 of them up for pot roasts. Way cheaper than 8.99/lb for Chuck roast.

So i made my usual fall chili yesterday. 3.5lbs of smoked brisket chunks, 6lbs ground beef, beef stock, sautéed onions in smoked beef tallow, beans (per the wife for this yrs chili), crushed tomatoes, tomato paste, chili powder/salt/pepper/garlic/cayenne, 1/3rd cup brown sugar. Cooked down for...

My bad, the glove material is vinyl, not nitrile.

I buy the nitrile gloves from there. Nothing sticks to the nitrile. Been using those gloves for 13+yrs now. No powder on the inside or outside to compromise the food or what your using it for.

I've had my pitboss proseries 820 for 4yrs now. Zero issues. 6 packer briskets, 10x 10lb pork shoulders, dozen or so ribs, sausages, mac n cheese, beans. It's always thoroughly clean3d after each use.

And when the "gentle persuasion " doesn't work, get out the BFH (BIG F'n Hammer". It works in the shop.

10hr for ribs, I know (lol). That's how long my 10lb pork shoulders cook for. I was looking for a recipe and stumbled upon those one and decided to run with it. I thought it was Jeff's from here https://www.smoking-meat.com/may-4-2017-smoked-spare-ribs-that-literally-fall-apart

These are by far THE best ribs I've ever smoked/cooked. 3 slabs of baby back ribs Pitboss rib seasoning (overnight) Wrapped with butter and brown sugar after smoking in foil. 4hrs at 225* in the smoker Wrapped with butter/brown sugar and into house oven at 230* for 2hrs Then 200* for 2hrs Then...

The problem is the FG are already in the soil from sitting outside on pallets.

Head to lowes/home depot and buy BTI mosquito dunks (it's safe for people/pets/organic uses). It's a natural fungus gnat larvae (plus mosquito) killer. We've been using this to kill FG larvae in soil for 15+yrs in the cannabis field. 100% safe non-tixic.

Filets are 21.99/lb here. Bigmac meals are now 16.00+ each. It's still cheaper to eat steak and lobster vs horse meat at mcdonalds.

If your in California, I think you may need to get a bank load for a big Mac meal. 3-4yrs back here in michigan, 2 big Mac meals, 1 kids meal plus a 4pc nugget was 39.00 (usd). I laughed, drove across the street, bought 2x filet mignon steaks, 2 baked potatoes, 2 lobster tails, 1 head...

I'm not a dill fan...I actually hate dill (lol). Sour cream or greek yogurt, cucumber (drained/squeezed), salt, white pepper, garlic, lemon juice for my sauce.

When I worked at a few greek restaurants back in the 90's, we used the same gyro meat and Greek pita from Gordon foods (Olympia). I still buy it for the house. I make gyros about 1x a month.

Welcome to SMF! St. Pete huh? I lived in st. Pete for a few yrs back in the mid 90's.

I think pot roast will be on the menu for Sunday. I'll post the end result also.