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. flgatorguy87

    What's your occupation?

    I worked for a land surveying company for 3 years. Got to be crew chief a few times on a 1500 acre state of TN job in Soddy Daisy. I really enjoyed my time in that career. We worked all over Nashville doing mostly residential, as well as outlying counties with larger acreage.
  2. flgatorguy87

    Where do you buy your meat?

    I'm 30 miles north of Nashville. I can find butts on sale for $0.79/lb multiple times a year and just about any day of the week for $1.39/lb. ...sorry just wanted to brag.
  3. flgatorguy87

    Butter on the counter....

    We have a few like this that were passed on. Room temperature butter just tastes better in my opinion.
  4. flgatorguy87

    Smoked porkchops question

    I prefer to brine, but its certainly not necessary. I'd smoke indirect with the chops starting really cold and the smoker pretty low. I'd pull at 136ish then finish over a hot grill to pretty up the exterior and get some crust.
  5. flgatorguy87

    Ribeye Roll

    Sure sounds just like a whole unsliced Ribeye. Can you post a picture? I suspect it's a trimmed ribeye. Sliced and you have a Ribeye steak with the fat cap and tail already off. Just a guess.
  6. flgatorguy87

    Calling the sauce gurus

    I like cider vinegar, little brown sugar, squeeze of ketchup, squeeze of sweet baby rays, and then some rub. I usually just tweak it til it tastes right.
  7. flgatorguy87

    Calling the sauce gurus

    Have you ever just done a basic vinegar sauce/seasoning?
  8. flgatorguy87

    Stubb's original bar-b-q sauce???

    Noticed this the other day. Had a fake hickory or liquid smoke taste.
  9. flgatorguy87

    Chuck Eye Steaks (Finally found some)

    I think, as usual, this is dead on true from Chef Jimmy. I get them sometimes that are almost identical to a Ribeye and other times they are inconsistent and resemble a sliced roast. The title and often times lack of familiarity with the cut seems to give a large amount of leeway to the...
  10. flgatorguy87

    Wife out of town Smoking

    Thanks for the link. Those look like perfect appetizers for our memorial day shrimp boil! Good looks awesome!
  11. flgatorguy87

    Wife out of town Smoking

    Pigs on the beach? Pistachio salad? Could you share recipes please?
  12. flgatorguy87

    What's your occupation?

    I'm a psych nurse, returning shortly for my masters program to be a psych NP.
  13. flgatorguy87

    Smoking Prime Rib already cut into steaks

    Those look awesome! I've been looking at getting a Sous vid cooker. I was curious as I ate a thick cut Ribeye off my green egg tonight. When you sous vid something like a Ribeye, how much more internal fat is rendered?
  14. flgatorguy87

    FIRST TIME CHUCK EYE STEAKS

    Chuck eye, in my opinion, is the best secret in the steak world. I luckily have a place that has them often for 5.99/lb. They are also closer looking to a Ribeye than not at my store, and I haven't had issue with them falling apart. I do find them a little firmer than a good marbled Ribeye...
  15. flgatorguy87

    CI Seasonin..

    I exclusively use CI or Carbon pans. I just cook in it, make gravy, fry potatoes, bake in them. I cook at home a lot so they get used daily and it seems to do fine. Mine are in great shape, some old and some new.
  16. flgatorguy87

    Side Dish Poll

    Collards are my favorite type of green and I love greens. No question for me.
  17. flgatorguy87

    CI Seasoning

    I guess I always thought it got them smoothed out on the bottom. The ones that were passed down to me were all cooked with in this fashion.
  18. flgatorguy87

    CI Seasoning

    I've never seasoned one more than cooking in it then rubbing it with a little bacon grease in the bottom and then tossing it in the oven. I use them to cook roux or fry potatoes. I always use metal spatulas too.
  19. flgatorguy87

    The BEST Thread...Not THE best thread, just a thread about "THE BEST"

    Well I guess it sure as hell is better than somebody telling me this is their worst. I know what you mean though....SMFs needs to expand their adjectives for the deliciousness that is created.
  20. flgatorguy87

    Hello from Nashville, TN

    Hello, welcome. I'm in the Nashville area as well.
Top Bottom
Back
Clicky