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  1. mneeley490

    Doing my first pig roast

    Love it! That's an old-school pit, for sure!
  2. mneeley490

    Featured First Smoked Chili

    Thanks, all! Yeah, I guess I blew it for not having the burger over the pan. Will do next time.
  3. mneeley490

    First Smoked Chili

    I've made chili dozens of times over the years; usually thrown into a crockpot in the morning before I head to work. And I've also made a few from smoking projects that didn't turn out so well. But it occurred to me last night, that I've never made one fully on a smoker. Well, I remedied that...
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  4. mneeley490

    Doing my first pig roast

    My friends and I did one a few years ago, 66 lbs, in a temporary cinder block smoker. It was mostly running at 250° to 300°, and took a surprisingly quick 8 hours. Then covered & rested several hours until the crowd showed up. It was still too hot to touch when I went to carve it. But it was...
  5. mneeley490

    Featured First Smoked Chili

    I've made chili dozens of times over the years; usually thrown into a crockpot in the morning before I head to work. And I've also made a few from smoking projects that didn't turn out so well. But it occurred to me last night, that I've never made one fully on a smoker. Well, I remedied that...
  6. mneeley490

    Corned Beef Brisket

    Always liked Blondie. :emoji_grin:
  7. mneeley490

    Timing is everything.

    I feel bad for all you guys out East. You've had more than your share of Winter this year. But, 52° and sunny here. Just pulled a batch of chili off the smoker.
  8. mneeley490

    First go on making bacon

    Afraid so. Tender Quick alone is too salty for my taste. But others here like it.
  9. mneeley490

    Corned Beef Brisket

    I found a 3"+ thick, 5 lb brisket flat at Safeway yesterday for $30. Now for the difficult decision; do I make corned beef? Or do I try making another beef bacon? It's thick enough that I could cut along one side of the middle layer of fat and have 2 slabs. But the middle layer isn't hard fat...
  10. mneeley490

    Corned Beef Brisket

    My U.S. Foods Chef'Store has whole corned packers for $4.99 lb. If you're planning on a big meal, you might want to check out a local restaurant supply store like this.
  11. mneeley490

    Rustic sourdough

    Looks better than my last round sourdough. You could have used it for a discus.
  12. mneeley490

    Hello from the low countries

    Welcome from Everett, Washington. From one cold and damp climate, to another!
  13. mneeley490

    Major storm coming

    I don't see any flakes? Fog? Dust? Smoke?
  14. mneeley490

    smoked meatloaf

    I just bought a 3 lb chub of 80/20 ground beef on sale. I might have to get busy on one, too.
  15. mneeley490

    Saying goodbye to an old relic.

    I replaced the cord on my nephew's garage beer fridge a few years ago, with a modern grounded one. I don't remember the make, but I do remember a metal tag on the bottom that said year of manufacture was 1955. Still running strong.
  16. mneeley490

    Corned Beef Brisket

    I was thinking of curing an eye-round this year. Might make for less shrinkage.
  17. mneeley490

    Saying goodbye to an old relic.

    That's why I had mine delivered. I love my Challenger, but it just isn't built for hauling. This is out on my deck. Garage ready can withstand outside temps of 0°F-110°F. Rarely gets even close to those temps in the Seattle area. Kudos to your Cold Spot, though. They don't make 'em like that...
  18. mneeley490

    All this sauerbraten talk..

    Pan fry, or roast in bacon grease. It's the only way to make them palatable.
  19. mneeley490

    My First Fattie..... Kind of a Failure

    I guess the OP hasn't been by since Nov 9th, 2025. I hope he's making his own bacon by now. When I first started, I used Pop's brine and reduced the salt to just under 1/2 cup per gallon. I think that qualifies as low sodium, and I never missed the extra salt in the taste.
  20. mneeley490

    A taste of the islands

    I haven't seen those here, either. But I suppose I could marinate in Yoshida's sauce. It would probably be similar.
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