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  1. 801driver

    13lb whole ribeye. Advice on slicing?

    Good looking find. Wish I could run across something like you purchased at that price. I have done the large plastic straw suck with ziplock bags for years with everything I freeze, which is most of what I eat. I do have an older vacuum sealer, but it is a hassle to get it out, find a place...
  2. 801driver

    Reheating pulled pork for a party

    Looks like an older thread, but I will comment. My method is very similar. For a large get together I have smoked and prepared earlier to freeze in quart bags, (Quart bag size fit in the slow cooker well even if not fully thawed) I slow thaw them a day or so in the fridge ahead of time. Once...
  3. 801driver

    Friday night smash burgers!

    Running a little late here, but that looks great. I just made up 24 1/3 cup heaped a little 80/20 balls, freezing them on a cookie sheet in the freezer to put into a gallon zip bag in the morning for pulling out how ever many I need for quick to thaw smash burgers. Made some for tonight's...
  4. 801driver

    Smoked Ribs

    Looks great. I put a new pan under the last batch of ribs I did with salt and pepper only. Jared it up and fry eggs and hash brown patties in it. Very tasty.
  5. 801driver

    Pickle juice brine?

    Kinda looking back, most of our pickle juice gets drank by my partner before it could be used for anything else. My partner also batters and skillet fries the hamburger dill slices, pretty tasty treat. Haha Might have to place an order on Amazon from the Pickle Juice Co if I remember they are...
  6. 801driver

    Pickle juice brine?

    Curious about a couple details. Is the pickle juice brine at 100%, not diluted with water? About how long you brine chicken pieces in the pickle juice? Thanks for the tips, I will give it a try.
  7. 801driver

    Thinking about 36" Blackstone Modification

    I have a couple year old 36" Blackstone I've been using a lot. To me both side batwing shelves are pretty much useless, wind changes and what ever is on them gets really too hot from burner exhaust heating what ever is there. I have used the clamp on scraper wind guards with a little success...
  8. 801driver

    Which 36 inch griddle to get?

    My 36" Blackstone came from Tractor Supply a couple years ago with the hard cover that overlaps the outside edges of the griddle all the way around. That lift off lid has Blackstone stamped into it with a couple handles on top to remove to the side or I can hang it on the back of the cooking...
  9. 801driver

    Which 36 inch griddle to get?

    I have had the 36" Blackstone for my family of two for a couple years. If you have room for it, I highly recommend getting as big as you can and with 4 burners you can have hotter sides for singing some foods and cooler sides to keep other stuff warm to mix together later. I use all my surface...
  10. 801driver

    Jerky dehydrator confusion

    I prefer to slow dry my jerky, it is prob in the 160 or 170 range rather than "cook" it, but that is the great part of doing it yourself. That is what is so great about this site. You can ask for opinions and usually get several. Then you can experiment and do what ever fits for you and your...
  11. 801driver

    Jerky dehydrator confusion

    I can not answer any questions about your drying device, I have never checked temp while doing jerky. I will prob get some flack here, but I do mine thin sliced and highly trim all fat off after slicing, then trim again after overnight brining when a little more can show up. I dehydrate in a...
  12. 801driver

    18 hour ribs

    I had a situation come up and not on purpose but I did a slab of pork ribs at 225' for over 10 hrs one time not wrapped. Outside summer humidity was very high and they were fall off the bone, tender, and moist. Actually more tender than I care for, but they were tasty. I suspect his were foil...
  13. 801driver

    Smoked Chex Mix

    Prob a little late here, but for future. Everyones Chex mix is different, mine is one cup each: Corn Chex Rice Chex Cheese Goldfish Pretzel Coldfish Club Mini Crackers Cheez-it Duoz Jalapeno & Chedder Jack Mixed Nuts Mix well in foil smoker pan. For mild, drizzle melted 1/2 stick of butter...
  14. 801driver

    Frozen food meal!

    Looks delicious. And if you have too much left over that you do not want to eat soon, old cottage cheese or sour cream containers can be used for refreezing for a future great meal. That is done very frequently around my place. Freezer tape label on the lid works well. Makes a wide variety...
  15. 801driver

    Grill cleaning

    I scrape mine with a brass grill brush then use high heat for 15 min or so to burn off any residue and brush again to clear any ash residue. Foil works well also. I will have to try the onion method. Thanks for posting. I agree, wet soaking while warm works well for glass cooktops. For...
  16. 801driver

    Brisket question…

    I frequently smoke a brisket or pork butt, slice, freeze in quart zip bags for a later event. Then the day before put the frozen meat out into the frige side or in an ice chest to travel to let it warm up to almost thawed to put in a crock pot with a little chicken broth 3-4 hrs before serving...
  17. 801driver

    Smokin-It #1 lifespan?

    I have a smoke-it #2 that I purchased back when they first came out about that same time. Mine sits outside under a covered area and is still in great shape. It gets used at least once a week on something. Have only replaced the foil in the bottom when it gets dirty. I still have my spare...
  18. 801driver

    Smokin-It Air Hole and GE Profile Smokers

    I use a drip pan on the next rack down below my ribs or other items I smoke in my smok-it 2. I have never had the little 3/8 hole clog. I do change a foil bottom out when it starts getting nasty, then repoke the hole out through it.
  19. 801driver

    Tasting the sauce

    Looks to me like a side sauce to be added at just the end or as a serving sauce later while eating rather than a burn it on in the smoker cooking sauce. JMO
  20. 801driver

    Long time no see…..

    Glad to have you here. I am just across the Oklahoma boarder to the east.
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